The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Potato Soup

Shoney's Restaurant Copycat Recipe

Serves 4

1 (14 oz.) can clear chicken broth
1 (10 oz.) can cream of chicken soup
1 soup can of milk
2 tablespoons cornstarch
1 tablespoon dry minced onion
3 tablespoons margarine
salt & pepper to taste
4 slices boiled ham, snipped fine
3 medium baked potatoes, peeled and crumbled

In 2 1/2 quart saucepan combine chicken broth, cream of chicken soup. Put the milk into blender with cornstarch on high speed, about 1/2 minute or till smooth. Pour into soup mixture. Stir in onion, using wire whisk to combine, cooking over medium high heat till smooth and thickened. Stir in remaining ingredients. Keep on lowest possible heat till time to serve.

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