Pup ‘N’ Taco: The Multicultural Fast Food Pioneer
Long before fusion cuisine became trendy, Pup ‘N’ Taco was already mixing things up in ways that seemed almost revolutionary. A chain restaurant specializing in hot dogs, tacos, burgers, and pastrami sandwiches might seem disjointed, but stands selling burgers, tacos, and pastrami sandwiches are an L.A. tradition. Pup ‘N’ Taco’s eclectic menu reflected the strong influence of Jewish, Mexican, and classic American cuisines in the city. This wasn’t just random menu chaos – it was a deliberate reflection of Los Angeles’ diverse cultural landscape.
The chain’s demise came not from lack of popularity but from corporate conquest. In 1984, Taco Bell, which had 1,800 locations at that time, was looking to make a deal with Pup ‘N’ Taco. As an early American chain, Pup ‘N’ Taco had something Taco Bell did not: prime L.A. real estate. Taco Bell purchased all 99 of Pup ‘N’ Taco’s privately-owned locations. Sometimes in the restaurant business, your biggest asset isn’t your food – it’s your address.
Chicken George: Maryland’s Forgotten Fried Chicken Empire
Before Popeyes entered the scene, the Southern-style fast food segment had a worthy predecessor called Chicken George. Theodore “Ted” Holmes founded Chicken George in 1979, and in doing so he created a Baltimore relic that became Maryland’s forgotten fried chicken chain. What made Chicken George special wasn’t just the food – it was the history behind it.
Before its extinction in the early ’90s, it was the largest Black-owned fast food chain in the U.S. Holmes’ primary objective in creating Chicken George was to fill a hole in the fast food market. Up to that point, few chains were serving high-quality chicken in the style of soul food meals of the South. Holmes recognized a gap in the market and built something meaningful to fill it. The chain represented more than just business success – it was cultural representation at a time when that mattered deeply.
Lum’s: Beer-Soaked Hot Dogs and the Ollieburger
Picture this: hot dogs steamed in beer and a burger so special it cost one million dollars just for the recipe. Lums was affordable, and just different enough to stand out from other casual family restaurants of the era. Hot dogs steamed in beer were an early hit at the chain, but the Ollieburger, a thick patty seasoned with 32 spices, that Lums served in the 1970s, turned out to be its greatest hit. The chain’s founder wasn’t playing around when it came to unique menu items.
Lums’ second owner, John Y. Brown was responsible for bringing the Ollieburger to Lums. Brown, a wealthy politician, bought all 340 units of Lums for $4 million in cash and the secret Ollieburger recipe from Ollie Gleichenhaus, owner of a small hamburger restaurant in Miami Beach, for $1 million. At its height in the 1970s, Lum’s had 450 restaurants in the U.S. and abroad, and employed comedian Milton Berle for its TV commercials. After a couple of changes in ownership, Lum’s began to struggle. In 1982, when Lum’s corporate offices operated 70 Lum’s restaurants in the eastern U.S., the company filed for Chapter 11 protection from its creditors and largely disappeared.
Shakey’s Pizza: Where Jazz Met Pizza and Magic Happened
In the 1960s and 1970s, the taste of pizza and the sound of Dixieland jazz went hand in hand for Wacoans who frequented Shakey’s Pizza Parlor. Shakey’s, the nation’s first franchise pizza chain, would become famous for pioneering a winning combination of casual dining and live music in hundreds of restaurants nationwide. This wasn’t just dinner – it was a full sensory experience that transported families to another era.
Jazz historian K.O. Eckland has given the band the credit for the jazz revival in Sacramento that extended to the formation of the Sacramento Traditional Jazz Society. Shakey’s also became known outside Sacramento, not for its pizza, but for the jazz program it sponsored on a regional radio network. During a time in which live music and sit-down dining remained largely separate in public establishments, the culinary experience that Johnson and Plummer created stood out. Dixieland jazz bands and banjo players combined with costumed staff to create a lively atmosphere of 1890s frivolity. Silent comedies were projected on a wall. And live, old-timey entertainment was a staple.
Howard Johnson’s: The Orange-Roofed Highway Kingdom
Oh, the joy of pulling into a Howard Johnson’s after a long road trip! With its iconic orange roof and 28 flavors of ice cream, this restaurant and motel chain was a staple of American life. Whether you were stopping in for a fried clam platter or a sundae, Howard Johnson’s was a cozy, familiar place. It wasn’t just a restaurant – it was a part of the fabric of family road trips.
With more than 1,000 locations at its peak, HoJo’s was bound to be somewhere on the way, ready to serve its signature fried clam strips, grilled hot dogs and 28 flavors of ice cream to weary wanderers. But it couldn’t keep up with growing competition among roadside restaurants. Fast-food chains like McDonald’s could provide similarly limited menus quicker and cheaper. And fast-casual restaurants such as Applebee’s and Chili’s could offer a wider variety of food options and an upgraded dining experience. The last North American location closed its doors in May 2022, ending an era of American travel culture.
Red Barn: Where Architecture Told the Story
Shaped like – you guessed it – a red barn, this fast-food chain had a distinctive look and a menu that was just as unique. Red Barn offered Big Barney burgers and Barnbuster sandwiches, along with an all-you-can-eat salad bar, which was pretty fancy for fast food back then. The chain’s wholesome, farm-inspired vibe made it feel comforting and different from the usual burger joints. Sometimes the building itself was the best marketing strategy.
Red Barn was a fast-food chain with a distinctive barn-shaped design, serving fried chicken and burgers. Its quirky architecture and hearty menu attracted families seeking a fun dining experience. The barn motif created a welcoming and rustic atmosphere that stood out among standard fast-food joints. In an era before Instagram, Red Barn understood that memorable architecture could create lasting impressions and drive repeat customers.
Steak and Ale: Affordable Elegance for the Masses
If you wanted a good steak dinner without breaking the bank, Steak and Ale was the place to go. With its dark wood paneling and cozy atmosphere, this chain made you feel like you were dining somewhere upscale, even though the prices were reasonable. Their salad bar was also a hit, and who could forget the unlimited bread that came with every meal? It was perfect for a nice night out with the family.
This Tudor-style steakhouse chain was founded by restaurant magnate Norman Brinker in Dallas in 1966. It is best remembered for its cozy, dimly lit rooms; stuffed armchairs; bookshelves; unlimited salad bar; and affordable steaks and prime rib. The chain created an atmosphere that suggested luxury while maintaining middle-class pricing – a delicate balance that worked beautifully until changing market conditions made it unsustainable.
Gino’s: When Football Stars Served Burgers
Gino’s was a burger joint with a football pedigree – it was founded by NFL star Gino Marchetti. But the real draw was the food: delicious burgers, fries, and fried chicken. It had a no-frills vibe, but that’s what made it great. You went to Gino’s for good food, fast service, and the feeling that you were part of the cool crowd. Their fried chicken rivaled some of the biggest chains, and we’d love to see Gino’s make a comeback.
Celebrity endorsement in the restaurant business wasn’t new, but having a football legend as your founder gave Gino’s instant credibility. The chain proved that sometimes the best business strategy is simply delivering consistently good food without unnecessary bells and whistles. Founded by Baltimore Colts football player Gino Marchetti, this chain was famous for its Sirloiner burger and Kentucky Fried Chicken (they were one of Colonel Sanders’ first franchisees). With over 350 locations across the East Coast in the early ’70s, Gino’s was a powerhouse that combined sports celebrity appeal with quality fast food.
Bob’s Big Boy: The Double-Decker Icon
With its iconic Big Boy statue out front, Bob’s Big Boy was an unmistakable landmark for diners across America. Their double-decker Big Boy burger, served with a side of fries and a shake, was pure diner heaven. It was the perfect spot for a family meal or a post-movie hangout with friends. Walking into a Bob’s Big Boy today would bring back the smell of sizzling burgers and the sound of clinking milkshake glasses.
Bob Wian opened the first Big Boy in Glendale, California, in 1936, but the chain hit mainstream stride during the 1970s and ’80s thanks to its cheery mascot and beloved Big Boy burger. Carhop service, mid-century coffee-shop architecture, and weekend breakfast buffets anchored its family-friendly appeal. A wave of franchise splits and rebrandings trimmed the network from several hundred outlets to roughly 50 today, mostly in the Midwest and Southern California. Road-trip devotees still schedule pit stops around the surviving locations for that iconic double-deck sandwich.
Arthur Treacher’s: British Fish and Chips Come to America
Before seafood chains became more common, there was Arthur Treacher’s, serving up crispy fish and chips wrapped in newspaper-style paper. The fish was always hot and flaky, the fries perfectly seasoned, and the malt vinegar gave it that authentic British feel. It was fast, satisfying, and just the right amount of greasy goodness. In a world full of fast-food burgers and tacos, Arthur Treacher’s was a standout, and we wish we could still pop in for a quick bite.
The chain brought a taste of Britain to American suburbs at a time when international cuisine was still relatively exotic for most Americans. Arthur Treacher’s proved that there was room in the fast-food market for something completely different from the burger-and-fries formula that dominated the industry. Their commitment to authenticity, right down to the newspaper-style wrapping, showed attention to cultural detail that many chains today could learn from.
