It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Chef/owner Ronald LeBaron whips up classic down-home breakfasts in a family friendly atmosphere at LeBaron's Honker Cafe. Omelets, chicken-fried steak and eggs, and other homestyle breakfasts are served all day, but in the mornings, it's the jumbo homemade cinnamon rolls that entice early risers first. Sweet smells of swirled dough and glassy icing mingle through the air while Ron stacks plates with fluffy pancakes, Texas-size French toast, and three-egg omelets stuffed with choice ingredients. Later in the day, chef Natasha steps in the kitchen where she creates mouth-watering dinner specials, such as her slow-roasted root-beer barbecue tri-tip served with twice-baked mashed potatoes, corn, and scallion fritters. Guests may top off any meal with a wedge of homemade-baked pie.
My Fit Foods fortifies bodies and removes guesswork from meal planning with precisely proportioned meals made from healthful whole ingredients. Personal trainer Mario Mendias began My Fit Foods in his apartment, when he started cooking meals for clients that were too busy to prepare nutritious fare for themselves. Fortified by the meals Mario prepared, his clients began performing better in the gym, and the newfound venture soon expanded across the country. Whether it’s spicy Cajun shrimp with asparagus or pepper steak with roasted veggies, each meal aims for a balanced ratio of 40% protein, 40% carbs, and 20% fats. Lean proteins and healthful fats sate appetites, spices add flavor, and low-glycemic-index carbs provide energy without a blood-sugar crash. My Fit Foods stocks fresh-made meals in its stores to give guests a quick fix, and accelerates lifestyle changes with its 21-day challenge, a meal-planning service complete with a nutrition coach and a cordial butler who lives in your freezer.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
At Wiseguy Pizza Pie, chefs hand toss freshly made dough into delicious rounds coated with fresh veggies and local ingredients. At the restaurant, which hosts bar, table, and patio seating, patrons can enjoy a selection of specialty pies, slices, and calzones and sandwiches from the menu](http://www.wiseguypizzapie.com/index.php/portfolio/boise-menu). And as they dine, they can quench thirsts with one of 10 beers on tap, or choose from a large selection of bottled microbrews.
The aroma of freshly baked bread fills Souper Salad, and a rotating buffet nourishes diners with wholesome fare such as handcrafted soups and an expansive salad bar. Vegetarian, vegan, gluten-free, and sugar-free labels guide eaters of every ilk as they peruse deli favorites, including Tuna Skroodle pasta salad brimming with rotini noodles. Salads are created with more than 30 toppings, from zucchini to hot-and-spicy peanuts. Ladles fill bowls with different varieties of soup every day, including broccoli-cheese soup seasoned with white pepper. After dinner or before it even begins, a dessert buffet sates sweet cravings with gingerbread rolls, and oreo crumbles, caramel, and other toppings to cap soft-serve ice cream.