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  2. Big Boy Restaurants - Wikipedia

    en.wikipedia.org/wiki/Big_Boy_Restaurants

    Big Boy Restaurant Group and Frisch's Big Boy Restaurants both continue to offer franchises in their exclusive territories, each having 20 year terms. As of 2023, Big Boy Restaurant Group charged a $50,000 franchise fee and an ongoing 4% royalty and up to 3% advertising fees based on weekly gross revenue.

  3. 30 Classic Drive-In Restaurants That Are Still Going Strong - AOL

    www.aol.com/30-classic-drive-restaurants-still...

    Yes, it's part of the Big Boy chain, but Bob's Big Boy near L.A. is worth a special trip for any drive-in devotee. Built in 1949, it might be the most architecturally impressive drive-in anywhere ...

  4. Jackson's Derek Emerson ready to open his newest hit ... - AOL

    www.aol.com/jacksons-derek-emerson-ready-open...

    After four years, Emerson became executive chef at what was then a new restaurant, Schimmel’s, where he met his wife. They purchased Walker’s Drive-In in 2001 and opened Local 463 in 2010.

  5. Shoney's - Wikipedia

    en.wikipedia.org/wiki/Shoney's

    After meeting with Big Boy founder Bob Wian in 1951, Schoenbaum became a Big Boy franchisee on February 7, 1952, now calling his several locations the Parkette Big Boy Shoppes. [ 4 ] [ 5 ] In May 1954, a public "Name the Parkette Big Boy Contest" was announced, and in June 1954 Schoenbaum's five Parkette Drive-Ins were rebranded as Shoney's.

  6. Madison Diner - Wikipedia

    en.wikipedia.org/wiki/Madison_Diner

    The Madison Diner, formerly known as Big Star Diner, is a restaurant in Bainbridge Island, Washington. [1] [2] It has been featured on the Food Network series Diners, Drive-Ins and Dives. [3] Moon Washington says the diner has a "retro, 1950s-era setting". [4]

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  9. Bumpers Drive-In - Wikipedia

    en.wikipedia.org/wiki/Bumpers_Drive-In

    Bumpers Drive In was founded in 1983, in Brookhaven, Mississippi by Delta State University professor S.L. Sethi. During the late 1970s, Sethi owned a Sonic franchise. Fast food chains at that time favored procedures that sacrificed quality in the name of variety and efficiency.