The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier quick service fare left him craving something different. In 1995, he took matters into his own hands and opened the first The Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, and HFCS. He didn't just take away harmful ingredients, though—he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of blanched vegetables. This more nutritious take on fast food caught on, as diners can now eat at 200 The Flame Broiler locations in ten different states and two parallel universes.