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In 1979, Wienerschnitzel attempted to broaden its offerings and added hamburgers to its menus. However, with little success into the 1980s, the company (which was eventually renamed to the Galardi Group) started two new chains in 1983, The Original Hamburger Stand and Weldon's gourmet hamburgers [1] (which was cast off in the 1990s). [5]
Louis' Lunch is a fast food hamburger restaurant in New Haven, Connecticut, which claims to be the first fast food restaurant to serve hamburgers and the oldest continuously operated hamburger restaurant in the United States. It was opened as a small lunch wagon in 1895 and was one of the first places in the U.S. to serve steak sandwiches.
In 1979, Wienerschnitzel attempted to expand its menus by adding hamburgers. With little success in the 1980s, the company established two chains in 1983, The Original Hamburger Stand and Weldon's Gourmet Hamburgers, [17] which was cast off in the 1990s. [18] Some Wienerschnitzel locations were replaced with The Original Hamburger Stands.
Bob Wian opened his first hamburger stand in California in 1936. When he named his unique and popular cheeseburger the Big Boy, the name of the restaurant became Bob’s Big Boy .
The oldest McDonald's restaurant that is still in business operation is a drive-up hamburger stand at 10207 Lakewood Boulevard at Florence Avenue in Downey, California, United States. Opened on August 18, 1953, it is the third McDonald's restaurant outlet to be opened and is the second restaurant franchised by Richard and Maurice McDonald ...
The originator of the burger-on-a-bun concept is uncertain, with food purveyors in several states staking claim to the honor. Some sources point to the hamburger sandwich debuting at the 1904 St ...
Get the Original Big Boy — a double-decker burger with lettuce, cheese, mayo, and the chain's special sauce. The iconic hot-fudge cake awaits for dessert. Related: Restaurant Chains We Miss
The stand was started in 1909 by Pete Gokey, who owned a food cart he took to local events. [1] He served burgers, and in order to keep burgers not immediately sold from drying out while he kept them warm on the flattop would add water to the flattop; customers returning for a second burger remarked that the second -- watered -- burger was better than the first, and Gokey started poaching the ...