Paul Rankin and Nick Nairn set off on a culinary journey.
Runtime: 30 minutes
Paul & Nick's Big Food Trip - Big Boy Restaurants - Netflix
Big Boy Restaurants International, LLC is an American restaurant chain headquartered in Warren, Michigan, in Metro Detroit. Frisch's Big Boy Restaurants is a restaurant chain with its headquarters in Cincinnati, Ohio. The Big Boy name, design aesthetic, and menu were previously licensed to a number of regional franchisees. Big Boy was started as Bob's Pantry in 1936 by Bob Wian in Glendale, California.:11 The restaurants became known as “Bob's”, “Bob's Drive-Ins”, “Bob's, Home of the Big Boy Hamburger”, 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. The company is the operator or franchisor for 77 Big Boy restaurants in the United States. Big Boy Restaurants International also licenses 279 Big Boy restaurants operating in Japan. 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. Thus Frisch's is no longer a franchisee, but Big Boy Restaurants International and Frisch's are now independent co-registrants of the Big Boy name and trademark. Frisch's operates or franchises 122 Big Boy restaurants in the United States.
Paul & Nick's Big Food Trip - Philosophy and practices - Netflix
Bob Wian developed rules and philosophies about how Big Boy should operate. Besides the (construction of the) Big Boy hamburger he attributed most of his success and that of his franchisees to following these rules. His fundamental restaurant principles were: “serve the best quality food, at moderate prices, in spotless surroundings, with courtesy and hospitality.” 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”. 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.' " He also attributed 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.” 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.:81 Typical of Big Boy restaurants, Elby's Big Boy used a nine step process waiting on dining room customers: Greet customers within one minute of being seated, serving water and taking beverage orders. Serve beverages and take meal orders. Call in meal orders to kitchen. Place setups (e.g., silverware) and condiments, serve salad items. 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.) Check back with customers within a few minutes: “Is everything OK?” Return and place check on table: “'I'll return shortly.” Suggest dessert and take dessert orders. 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. He preferred employees with little or no restaurant experience which afforded training in the Big Boy tradition. Other than wait staff, employees typically started as dishwashers and bus boys, and advanced to short order cooks, and then possibly to management. Bob Wian excelled at franchise relations. He led 20-person training crews to open new Big Boy restaurants, made periodic nationwide tours of the franchises, was available for consultations and claimed to know every manager's name.: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.
Paul & Nick's Big Food Trip - References - Netflix