Frank P. Thomas Jr., Donald J. Thomas, and Robert E. Wildman, owners of the General Equipment Company, entered into the fast-food business by opening a 15¢ hamburger restaurant called Burger Chef in Indianapolis in 1958. General Equipment was a manufacturer of restaurant machinery and built the equipment installed in each Burger Chef store. The partners started their new Burger Chef division to sell more equipment; they never could have imagined...

How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington,...

Join Rick Browne on a pilgrimage to 100 of the oldest and most historic restaurants in America, with interesting profiles of each restaurant, recipes for their signature dishes, and hundreds of photographs that make you feel like you have a seat at the table. Each is special not only because of its longevity but also for its historic significance, interesting stories, and, of course, its wonderful food. The oldest Japanese restaurant in the country...

Wilbur, building on the popularity of his books revealing McDonald's Big Mac special sauce and Twinkies' filling, continues to plumb the shallows of chain-restaurant cooking. Here he tells the home cook how to make favorite dishes from such popular chains as Planet Hollywood, Hard Rock Cafe, and dozens more.

"From the co-founders of the smash hit Cousins Maine Lobster food trucks comes a business book revealing to new entrepreneurs how the authors built their brand through integrity and authenticity"--Amazon.com.

"The story of the Howard Johnson's restaurant chain"-- "Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida and all the way to the West Coast. Popularly known as the "Father of the Franchise Industry," Johnson delivered good food and prices that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs,...

"Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang...

"From civil rights to Ferguson, Franchise reveals the untold history of how fast food became one of the greatest generators of black wealth in America. Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald's have long symbolized capitalism's villainous effects on our nation's most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the...