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 over 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.
CINN-A-STACK is a registered trademark of IHOP, Inc.
In a small town outside of Naples, Italy, Nonna Lina lured passersby into her trattoria with the aroma of fresh tomato sauce and wood-oven-baked pizzas. Stateside, her sons uphold their mother’s culinary legacy, preparing her recipes from scratch with imported Italian ingredients. In addition to the authentic cuisine, the dining room itself hearkens back to an Italian eatery: guests order from chalkboard menus propped atop wooden barrels, and red-and-white-checkered tablecloths invite diners to play endless games of chess with condiments.
Ruby Tuesday opened near the University of Tennessee in 1972, and now has about 800 restaurants across the United States and the world. Customers select dishes from a menu filled with favorites such as smoky mountain chicken and petite sirloin & coconut-crusted shrimp. $5 premium cocktails all day, everyday headline an ample drink menu complete with craft beer and frozen drinks. Ruby Tuesday prepares and dishes out food of the utmost freshness and quality. Passionate staffers make it their business to make sure each and every guest leaves having had an excellent dining experience.
Believing the quality of a dish is reliant on the freshness of the ingredients and the presence of strong, bold flavors is what led House of Wings? chefs to concoct an arsenal of 11 signature sauces for their eponymous wings. Gilded in a glistening patina upon orders of all-white-breast-meat wings, sauces such as Hawaiian mango and garlic parmesan tickle taste buds and add flavorful dimension to feeding frenzies. As diners relax in the casual dining room, the kitchen bustles with chefs whipping up freshly cut fries, grilling burgers, and breading orders of wings that, like cucumber-human hybrids, are naturally boneless.
The cooks at Orderup focus on the classics: burgers, fries, and shakes. Wielding hand-pressed patties, they craft signature burgers such as the La Bomba, which comes with cheddar, bacon, and a fried egg on a buttered bun, or versions with chicken, pork, and fish. The menu also showcases more than 10 shake flavors, including Mexican vanilla, banana, and nutella. Sides of honey-coconut sweet potato fries or serrano cheese fries round out a meal.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.