1962 circa.  ~KIP'S RESTAURANT~ (LATER: KIP'S BIG BOY) ... "TOM MURPHY" (AIR SCHEDULE 5:30 & 9:00 ON KBOX 1480 RADIO STATION) ... {{2 SIDED}} ADVERTISING MATCHBOOK ... "KIP'S" GRAPHIC LOGO AND PHOTO-PRINT OF "TOM MURPHY"  ... NO MATCHES ...BY: UNIVERSAL MATCH COMPANY, DALLAS, TEXAS!

(Approximate dimensions: 2" x 1 1/2").

Very nostalgic early advertisement! Cover still shines!

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Big Boy Restaurants
Big Boy Restaurant Group, LLC

"It's your Big Boy"
Trade name	Big Boy
Type	Limited liability company
Industry	Casual dining restaurant
Predecessors	Big Boy Restaurants International, LLC Bob's Pantry Elias Brothers Restaurants, Inc. Marriott Corporation Robert C. Wian Enterprises
Founded	August 6, 1936; 87 years ago(as Bob's Pantry) Glendale, California, U.S.[1]
Founder	Bob Wian
Headquarters	Southfield, Michigan, United States
Number of locations	66 (US) Licensed outside US 2 (Thailand) Independent 84 (Frisch's Big Boy) 274 (Big Boy Japan)[2][3]
Area served	Michigan (56 stores) California (4 stores) Ohio (2 stores) Nevada (2 stores) North Dakota (1 store) Wisconsin (1 store) Outside of US Thailand (2 stores)[4]
Key people	Tamer Afr (CEO, 2020–present) David B. Crawford (CEO, 2018–2020)[5] Bruce Ferguson (CFO) Robert Liggett, Jr. (Chairman, 2000–2018)[6][2]
Products	Big Boy hamburger Brawny Lad sandwich Hot Fudge Cake Slim Jim sandwich Strawberry pie
Website	bigboy.com

Big Boy Restaurant Group, LLC is an American restaurant chain headquartered in Southfield, Michigan.^[7] The Big Boy name, design aesthetic, and menu were previously licensed to a number of regional franchisees.

Big Boy began as Bob's Pantry in 1936 by Bob Wianin Glendale, California.^[8]: 11 The restaurants became known as "Bob's", "Bob's Drive-Ins",^{[9][10][note 1]}"Bob's, Home of the Big Boy Hamburger",^[10] and (commonly as) Bob's Big Boy. It became a local chain under that name and nationally under the Big Boy name, franchised by Robert C. Wian Enterprises. Marriott Corporation bought Big Boy in 1967. One of the larger franchise operators, Elias Brothers, purchased the chain from Marriott in 1987, moved the headquarters of the company to Warren, Michigan, and operated it until bankruptcy was declared in 2000. During the bankruptcy, the chain was sold to investor Robert Liggett, Jr., who took over as chairman, renamed the company Big Boy Restaurants International and maintained the headquarters in Warren. In 2018, Big Boy was sold to a group of Michigan investors and renamed Big Boy Restaurant Group, with David Crawford as chairman, CEO, and co-owner of the new company.^[6][2] The company is the operator or franchisor for 66 Big Boy restaurants in the United States^[12] and two in Thailand. In January 2020, Tamer Afr replaced Crawford as chairman, CEO, and co-owner.^[13]

Immediately after Liggett's purchase, Big Boy Restaurants International—then known as Liggett Restaurant Enterprises—negotiated an agreement with the other large franchise operator, Frisch's Restaurants. The Big Boy trademarks in Kentucky, Indiana, and most of Ohio and Tennessee transferred to Frisch's ownership; all other Frisch's territories transferred to Liggett.^{[14][15][note 2]} Thus Frisch's is no longer a franchisee, but Big Boy Restaurant Group and Frisch's are now independent co-registrants of the Big Boy name and trademark.^[16] Frisch's operates or franchises 84 Big Boy restaurants in the United States.^[17][18]

Big Boy Japan, also independent of Big Boy Restaurant Group, operates 274 restaurants in Japan.^[2][3][19]

Origin

The Big Boy mascot

The chain is best known for its trademark chubby boy with a pompadour hairstyle wearing red-and-white checkered overalls holding a Big Boy sandwich (double-decker cheeseburger). The inspiration for Big Boy's name, as well as the model for its mascot, was Richard Woodruff of Glendale, California.^[20] When he was six years old, Woodruff walked into the diner Bob's Pantry as Bob Wian was attempting to name his new hamburger. Wian said, "Hello, Big Boy" to Woodruff, and the name stuck. Warner Bros. animation artist Ben Washam sketched Richard's caricature, which became the character seen on the company trademark.^{[note 3]}

In 1955, Bob Wian hired Manfred Bernhard, son of graphic designer Lucian Bernhard,^[8]: 12 to create a new public image for Big Boy.^[21] Bernhard was not impressed with Washam's mascot, saying it was sloppy and had a moronic expression.^[21] The "West Coast Big Boy" mascot was revised, fiberglass statues molded, schemes created for menus and building designs, and a comic book for children launched.

In 1951, Bob Wian's original franchisee Dave Frisch developed a slightly different Big Boy character. He was slimmer, wore a side cap, saddle shoes and striped overalls. Having reddish or blonde hair he was portrayed in a running pose.^{[note 4]} Known as the "East Coast Big Boy", he was copyrighted by Frisch's and used for statues and comic books for Frisch's, and its subfranchisees Manners and Azar's. Before 1954, Parkette (Shoney's) used both versions, though never together.^[22][23] Since 1956, the Wian "West Coast Big Boy" design was used exclusively by all franchisees other than Frisch's, Manners and Azar's. In the late 1960s, both characters were redrawn to appear similar, incorporating the checkered outfit, pompadour and hamburger above the raised arm from the West Coast design, and the running pose and direction of the East Coast design. In the 1980s, the hamburger was removed from the West Coast design; representing a de-emphasis of the hamburger in North American Big Boy restaurants, it also accommodated the Japanese Big Boy restaurants, which do not serve hamburgers on a bun.

Big Boy statues

Early versions of the West Coast Big Boy statues were gigantic, measuring up to 16 feet tall^[31][32] with later versions as short as 4 feet.^[33]The early statues always included the Big Boy hamburger above mascot's raised right arm; much later versions eliminated the hamburger with both arms clutching the suspenders instead. The hamburger remained a part of the Frisch's East Coast statues, though the slingshot was eliminated from the figure's back pocket. Although still used by that chain, some Frisch's restaurants currently display the West Coast statue instead.

Occasionally Big Boy statues have come into conflict with local zoning ordinances. In 2002, Tony Matar, a Big Boy franchisee in Canton, Michigan was cited in violation of local sign ordinances. The town claimed the statue was a prohibited second sign; Matar asserted that the 7 foot statue was a sculpture, not a sign.^[34] A 2004 compromise allows the existing statue to remain with the words "Big Boy" removed from the figure's bib.^[35] When a Brighton, Michiganfranchise closed in early 2015 for financial reasons, zoning codes caused the entire sign—topped with a rotating Big Boy statue—be taken down before the restaurant could be reopened.^[36] In contrast the planning commission in Norco, California—known as Horsetown USA—was concerned that the statue was not western enough. In response, the restaurant's Big Boy statue is now outfitted wearing a cowboy hat and boots.^[37]

A few other modified statues are in official use. In Cincinnati's Great American Ball Park, a Frisch's statue is painted wearing a 1970s Reds baseball uniform with a Reds ball cap added. Frisch's Big Boy hamburgers are sold at two of the park's concession booths.^[38] Rather than modifying a typical statue, the Big Boy restaurants in Manistique^[39][40] and St. Ignace,^[41] Michigan display full scale moose statues dressed in checkered overalls with "Big Boy" printed across the chest. To conform with Gaylord, Michigan's Alpine theme, the local restaurant's statue previously wore a green Tyrolean hat.^[42] (The restaurant was rebuilt in 2016, and no longer displays the modified statue.)

In March 2017, Frisch's unveiled a restyled statue. The new statue resembles the West Coast design but wears striped overalls like the original East Coast Big Boy.^[43] The debut statue wearing a Reds uniform is placed near the existing statue at Great American Ball Park; another is planned for an unnamed Frisch's restaurant.^[44] Frisch's will gradually swap the new statues for existing restaurant statues in need of repair.^[43]

Because of the closing or separation of former Big Boy restaurants, many West Coast statues were acquired by private individuals, often traded through eBay.^[45][46] Smaller versions of the statues are sold as coin banks and bobblehead figures.^[47] The three dimensional Big Boy figure was also used on early ash trays,^[48] salt and pepper shakers,^[49] wooden counter displays and as small unpainted pewter models.^[50]

Gigantic air inflatable Big Boy figures are available and typically used for restaurant openings and special promotions, where permitted.^[51]

Adventures of the Big Boy comic book

Adventures of the Big Boy(initially The Adventures of Big Boy) was a promotional comic book given free to children visiting the restaurants. Intended to "give the kids something to do while they waited for their food",^[52] the book involves the escapades of Big Boy, his girlfriend Dolly and dog Nugget. From the comic books children could also join the Big Boy Club, a kids' cluboffering them free Big Boy hamburgers,^[53] decoder cards,^[53] pin-back buttons^[54]and other premiums. The serial – sometimes called "King of the Giveaways"^[21][52]– once had distribution estimated at three million copies.^[55]

Manfred Bernhard commissioned Timely Comics to produce the book. In the first year, Adventures of the Big Boy was managed by Sol Brodsky, written by Stan Lee and drawn by Bill Everett, Brodsky, and Dan DeCarlo.^{[56][52][57][note 5]} DeCarlo continued drawing in the second year and Lee writing the series through 1961.^{[58][note 6]} For 17 years, starting in the mid-1970s, Manny Stallman drew the (Marriott) series,^[59] followed by Bob Bindig who drew the series until 1995.^{[52][60][note 7]}

Variations

Because of the distinct East and West Coast Big Boy mascots, dual versions of Adventures were produced, identical except for the detail of the Big Boy figure.^[62] In July 1969, the versions merged, and a fluffy brown haired Big Boy appeared.^[62] In 1976, Shoney's began publishing their own series instead.^{[note 8]} Contracted to Paragon Products, this version featured an older, leaner Big Boy, with his siblings Katie and Tripp replacing Dolly and Nugget,^[52] and was adopted by the JB's and Azar's Big Boy franchises.^[64] After 75 issues, it became Shoney's Fun and Adventure Magazine introducing a Shoney's mascot ("Uncle Ed" bear) in place of Big Boy, allowing it to serve Shoney's non-Big Boy restaurants.^{[52][note 9]}

Cancellation

In 1996, after 39 years and 466 issues,^[64] Big Boy cancelled the comic book and hired Craig Yoe's Yoe! Studio to revamp the characters and produce a magazine styled replacement.^[65][66] After 63 issues, the Big Boy Magazine was itself cancelled in 2008.^[67]

Food

The Big Boy hamburger

The signature Big Boy hamburger is the original double deck hamburger.^[68]

The novel hamburger started as a joke. In February 1937, some local big band musicians, who were regular customers of Bob's Pantry, visited the restaurant. When ordering, bass player Stewie Strange asked, "How about something different, something special?"^[69] [emphasis added].^{[note 10]}Bob Wian improvised, creating the first (then unnamed) Big Boy, intending the thing "look ridiculous, like a leaning tower".^[69] Demand for "the special" soared but Wian sought a "snappy" name, which became Big Boy.^{[69][note 11]} In 1938, the Big Boy hamburger cost 15¢^{[8]: 156 [73]}(equivalent to $2.68 in 2018).^[74] In 2018, the Big Boy cost $6.49 in Michigan.^[75] Several slogans were used from the 1950s through the 1970s to promote the Big Boy hamburger, such as, "A Meal in One on a Double–Deck Bun" and "Twice as Big, Twice as Good". On menus from that period, it was called, "...the Nationally Famous, Original Double–Deck Hamburger...".

The Big Boy hamburger inspired and was the model for other double deck hamburgers. This includes McDonald's Big Mac,^[76] Burger Chef's Big Shef^[77] and Burger King's Big King.^[78][79]

The Big Boy consists of two thin beef patties placed on a three-layer bun with lettuce, a single slice of American cheese, and either mayonnaise and red relish (a combination of sweet pickle relish, ketchup and chili sauce),^[71]: D4 Big Boy special sauce (often called thousand island dressing) or (at Frisch's, Manners and Azar's) tartar sauce on one or each slice of bun. (Regardless, the Big Boy condiment used was often simply referred to as "special sauce" on menus chainwide.) Wian used a sesame seed bun while Frisch's used a plain bun and included pickles.^{[note 12]} The Big Boy hamburger originally called for a quarter pound (4 ounces) of fresh ground beef, but later, franchisees were permitted to use frozen beef patties, and the minimum content reduced to a fifth of a pound to offset increasing food costs. Other specifications were exacting, such as the bun's bottom section being 1½  inches high and the center section ¾ inches, and 1½  ounces of shredded lettuce used.^[80]

Originally, the Big Boy hamburger was the only common menu item required of all Big Boy franchisees.^[80]

Other core menu items

Just as Bob Wian's Big Boy hamburger was served by all franchises, the early franchises also contributed signature menu items. Frisch's provided the "Brawny Lad" and "Swiss Miss" hamburgers, Shoney's contributed the "Slim Jim" sandwich and Hot Fudge Ice Cream Cake, while Strawberry Pie was introduced by Eat'n Park. Hot Fudge Cake and Strawberry Pie remain popular dessert items chainwide but other items were not necessarily offered by all franchises, and franchises would sometimes change the item's name: The "Slim Jim" became the "Buddie Boy" at Frisch's, and Elby's renamed the "Swiss Miss" as the "Brawny Swiss".^[81][82] Similarly, when franchisees left Big Boy, they would typically rebrand the Big Boy hamburger: it became the "Superburger" (Eat'n Park),^[83] the "Buddy Boy" (Lendy's),^[84] the "Big Ben" (Franklin's),^[85] and the "Elby Double Deck hamburger" (Elby's).^[86] Shoney's reintroduced the "Classic Double Decker", somewhat different than the Big Boy, about a decade after leaving.^[87]

Big Boy offers breakfast, burgers and sandwiches, salads, dinner combinations, and various desserts.^[81][88]

Philosophy and practices

Bob Wian developed rules and philosophies about how Big Boy should operate. Besides the Big Boy hamburger and its construction, he attributed most of his success and that of his franchisees to following these rules.^[69] His fundamental restaurant principles were: "serve the best quality food, at moderate prices, in spotless surroundings, with courtesy and hospitality."^[89][80] He believed "the customer is always right" and instructed employees that, "if any food item is not satisfactory, return it cheerfully and apologize for the error".^[11] Wian said he had five basic rules for building his business: "be a good place to work for, sell to, buy from, and invest in. And be a good neighbor in the community."^[90] He also attributed the growth to, "capable management and a conservative policy of not trying to seat more people than can be served or opening more restaurants than can be serviced."^[90] If some disruption occurred at a restaurant, such as a new manager or renovation, Wian would postpone advertising until operations would return to his standards.^[8]: 81

Typical of Big Boy restaurants, Elby's Big Boy used a nine-step process waiting on dining room customers:^[91]

1. Greet customers within one minute of being seated, serving water and taking beverage orders.
2. Serve beverages and take meal orders.
3. Call in meal orders to kitchen.
4. Place setups (e.g., silverware) and condiments, serve salad items.
5. Watch kitchen (number panel) for completed order and promptly serve meals to table.
   (The kitchen should complete orders within 8 minutes, 10 minutes for steaks.)
6. Check back with customers within a few minutes: "Is everything OK?"
7. Return and place check on the table: "I'll return shortly."
8. Suggest dessert and take dessert orders.
9. Serve desserts or deliver final check, remove empty dishes.

Bob Wian was discerning of employees, hiring wait staff—which he considered a profession—by appearance, intelligence and enthusiasm.^[11] He preferred employees with little or no restaurant experience which afforded training in the Big Boy tradition.^[80][92] Wian said that he "conned [employees] into believing in themselves ... I put my cooks in chef's outfits, even though they couldn't boil an egg".^[71]: D4 Other than wait staff, employees typically started as dishwashers and busboys, and advanced to short-order cooks, and then possibly to management.^[80][89][92] Bob's Big Boy was one of the first restaurant chains to offer health insurance and profit-sharing to employees.^[93]

Bob Wian excelled at franchise relations. He led 20-person training crews to open new Big Boy restaurants,^[69] made periodic nationwide tours of the franchises,^[94] was available for consultations and claimed to know every manager's name.^[71]: D4 He also assembled the principal franchisees as board members of the National Big Boy Association to participate in leadership. After Wian left, some Big Boy operators began to question the value of their franchise.^[95][96][97]

Regional franchises

Operation and history

In addition to the Big Boy name, the "Big Boy" concept, menu, and mascot were originally licensedto a wide number of regional franchise holders (listed in the next section). Because many of the early franchisees were already in the restaurant business when joining Big Boy, "Big Boy" was added to the franchisee name just as the Big Boy hamburger was added to the franchisee's menu. In this sense it is confusing when referring to a chain, as each named franchisee was itself a chain and Big Boy could be considered a chain of chains. People tend to know Big Boy not simply as Big Boy but as the franchise from where they lived such as Bob's Big Boy in California, Shoney's Big Boy in the south or Frisch's Big Boy in much of Ohio, Marc's Big Boy in the Upper Midwest, Elias Brothers' Big Boy (or sometimes just Elias Brothers') in Michigan, among the many others.

Each regional franchisee typically operated a central commissary which prepared or processed foods and sauces to be shipped fresh to their restaurants.^{[9][98][99][100]} However, some items might be prepared at the restaurants daily, such as soups and breading of seafood and onion rings.

Through the 1950s and 1960s, the emphasis changed from drive-in restaurant to coffee shop and family restaurant. New franchisees without existing restaurants signed on. A larger standard menu was developed. Most adopted a common graphic design of menus and promotional items, offered by Big Boy but personalized to the franchise. Stock plans of restaurant designs were provided by Los Angeles architects Armet and Davis or Chicago architectural designer Robert O. Burton, and modified as needed.

In the 1960s, Big Boy and other drive-in restaurants could not compete with the spreading fast food restaurants such as McDonald's and Burger King. Big Boy built its last drive-in in 1964 and by 1976, only 5 of the chain's 930 restaurants offered curb service.^[1][101] Big Boy redefined itself as a full service restaurant in contrast to fast food. Nonetheless, in the late 1960s and 1970s, Bob's, Shoney's and JB's also opened Big Boy Jr. stores, designed as fast food operations which offered a limited menu. Sometimes called drive-ins, these junior stores did not use carhops.^{[102][103][104]} In 1993, Marc's Big Boy similarly developed Big Boy Express stores using dual drive-thrus and no interior dining area.^[105] Two Express stores were built, offered for sale a year later and closed in 1995.^[106][107]

Several franchises also held Kentucky Fried Chickenfranchises and sold that chicken in their Big Boy restaurants; these included Marc's,^[108] McDowell's,^[109][110] Lendy's and one or more Shoney's subfranchises. The practice was discouraged and Big Boy eventually provided a similar scheme of selling buckets of take out chicken, marketed as Country Style^[111] or Country Cousin Chicken.^[112] Franchises who resisted the change were forced to remove Kentucky Fried Chicken menu items and physically relocate those operations.^[110]However, Marriott sold "Pappy Parker Fried Chicken" in Bob's Big Boys;^[113] the Marriott owned brand was also sold in the company's Hot Shoppes and Roy Rogers Restaurants,^[114][115] and later Marriott Hotel Restaurants.^[116]

Big Boy's origins as a drive-in restaurant, required a much smaller investment to open and much lower costs to operate: a small building having no dining room or limited counter space. Thus persons of modest assets could become Big Boy operators. It was the profits from these operations which allowed not only additional drive-ins, but operators to build modern restaurants with large pleasant dining rooms. Many of the early successful franchisees would probably not have assets (converted to present value) sufficient to join Big Boy today.

By 1979, there were more than a thousand Big Boy restaurants in the U.S. and Canada, and about 20 franchisees. Shoney's, Elias Brothers and Frisch's—charter franchisees—controlled the vast majority.^[117] These mega franchisees paid practically no fees, e.g., Frisch paid $1 per year for its core four state territory. After Bob's, the four original franchisees (in order) were Frisch's, Eat'n Park, Shoney's (originally called "Parkette") and Elias Brothers, all clustered near the state of Ohio. All, including Bob's, remain in operation today, albeit Elias Brothers is simply known as Big Boy, and Eat'n Park and Shoney's dropped Big Boy affiliation in the 1970s and 1980s.

Big Boy developed named franchisees in several ways. Very quickly the Big Boy name and even the Big Boy character were being widely used without permission. Bob Wian, needing Big Boy restaurants operating in multiple states to maintain national (U.S.) trademark protection, offered very generous franchise agreements to Frisch's, Eat'n Park and Parkette (Shoney's). In 1952, Wian instituted a formal franchise process and Elias Brothers became the first such "official" franchisee paying Wian 1% of sales. Bob Wian also settled trademark infringements allowing the rogue operator to become a licensed franchisee, such as McDowell's Big Boy in North Dakota.^[118]Franchisees were permitted to subfranchise; these early subfranchisees often used their own name and operated independently: Frisch's licensed Azar's, and Manners; Shoney's licensed Adler's, Arnold's, Becker's, Elby's, Lendy's, Shap's, Tune's, and Yoda's.^[119][120] (An eastern Pennsylvania Elby's franchisee briefly operated as Franklin's Big Boy before dropping Big Boy.)

Acquisitions and mergers also occurred. In the early 1970s, Frisch's acquired Kip's Big Boy; JB's acquired Vip's, Kebo's, Leo's and Bud's which were rebranded JB's. Shoney's acquired the Missouri territory previously assigned to Tote's. After buying Big Boy, Elias Brothers bought Elby's and TJ's. Elby's was unique in leaving and rejoining the Big Boy system. When Marriott purchased Big Boy (Wian Enterprises) in 1967, this included Bob's Big Boy. The name "Bob's" would be used by all Marriott owned Big Boys and became common in parts of the eastern U.S. and elsewhere, far away from Bob's historic territory.

Frisch's now owns the "Big Boy" name in a defined four-state region and its franchisee Azar's closed in 2020. Bob's is licensed Big Boy Restaurant Group. Many of the other former franchise owners (Shoney's, particularly) have expanded into the former territories of other franchise holders.

After buying the Big Boy system from Marriott, Elias Brothers planned to phase out franchise names,^[121] only generally realized by Big Boy Restaurants International after 2000.^[122] This was intended to strengthen the trademark but also prevent defections, such as happened with Shoney's Big Boy retaining identity as Shoney's.^[123][124] The same occurred with Eat'n Park, Elby's, Lendy's, JB's, and Abdow's who kept their names after leaving Big Boy. Big Boy now permits operators to informally identify by location such as Tawas Bay Big Boy in East Tawas, Michigan.^[125]

Unlike most modern franchises, the historic Big Boy franchisees differed somewhat from one another in pricing and menus. After purchasing Big Boy in 1987, Elias Brothers intended to standardize the name and menu, but Bob's, Frisch's and McDowell's (now known as Bismarck Big Boy) continue to offer distinctions from the standard Big Boy menu.^[126]

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