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.

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Seafood Choices for Lent

At the time of year when everyone is looking for and expecting to find great seafood, Shoney’s is saying look no further. The iconic brand is inviting America to Get Hooked on its new, freshly prepared, quality seafood selections and to enjoy its weekend buffet for a limited time.

Beginning Ash Wednesday and through Easter weekend 2015, Shoney’s will feature the following seafood selections:
  • Wild Pacific Salmon – Seasoned filet served with rice pilaf and steamed vegetables. Includes Soup, Salad and Fruit Buffet.
  • Pile O’ Shrimp – A dozen large shrimp, hand breaded and lightly fried, served with cole slaw and cocktail sauce. Includes Soup, Salad and Fruit Buffet.
  • Fish Sandwich – Shoney’s fried cod fillet sandwich served on a toasted hoagie with lettuce and tartar sauce, served with choice of side.
  • Fish N’ Chips – Codfish fillets, hand breaded in homemade bread crumbs and lightly fried, served with French fries and tartar sauce.

Guests can enjoy all of these seafood items à la carte all week and even more, all for a great price, with Shoney’s Weekend Seafood Buffet, beginning at 4 pm each Friday.


 

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