Aside from the sign, this place looks much like it would have as a Burger Chef 40 years ago. |
When I started this blog, I had a few assumptions, one of which was that Burger Chef was deader than a keg of doornails, and having been born after the majority of Burger Chef locations had closed or been converted to Hardee's, I had not and would never encounter any dining establishment bearing any meaningful resemblance to Burger Chef within my lifetime. While I did my best to accept it, the lack of Burger Chef in my life nagged at me. I'd idly while away hours looking at pictures of former Burger Chef locations and old advertising materials, reading about the chain's history, even purchasing and reading Flameout: The Rise and Fall of Burger Chef, a comprehensive history of the brand, written by the ironically surnamed John P. McDonald. It was this ravenous consumption of Burger Chef related content that led me to one place where there's still a little bit of Burger Chef magic left, but I'm getting ahead of myself.
Burger Chef evolved from General Equipment, an Indiana-based supplier of restaurant equipment. Among other products, General Equipment supplied Burger King with its flame broilers in their early days. General Equipment executives, Bob Wildman and Frank and Don Thomas opened their first restaurant in 1954 to showcase their line of machines to prospective customers and the general public. The restaurant was an overnight success that would be developed into the franchised business that became known as Burger Chef. The first franchised locations opened in the late fifties, and expanded quickly. Franchisees were carefully vetted, and as a result, coupled with the fast food boom of the late '50s and early '60s the majority of franchises were successful. To aid expansion, Burger Chef would cosign the mortgages on the restaurant properties of new franchisees. This practice led the company to the brink of not having enough collateral to support new loans. In need of additional capital, Burger Chef accepted a buyout offer from General Foods in 1968. This was a common problem in the fast food industry at the time. Burger King was acquired by Pillsbury around the same time for similar reasons.
During the '60s and early '70s, the Burger Chef brand evolved, and brought about innovations that would become standard in the fast food industry. Burger Chef was the first major burger chain to offer a fish sandwich, mainly to cater to franchisees in predominately Catholic areas who were losing business on Fridays. (Ray Kroc infamously tried to market a pineapple sandwich called the Hulaburger to remedy this same problem for McDonald's franchisees before settling on the much more popular Filet O Fish.) Likewise, Burger Chef's double decker Big Boy knockoff burger, the Big Shef beat the Big Mac to market. Burger Chef was also the originator of the kids meal, with their Burger Chef and Jeff characters and Funmeal line. They even unsuccessfully attempted to sue McDonald's when they launched the Happy Meal a few years later.
With infusions of cash from General Foods, Burger Chef continued to expand rapidly, becoming the second largest American restaurant chain in 1971 with over 1,200 locations, within 100 or so of McDonald's at the time. The General Foods takeover was what eventually would bring about Burger Chef's decline, however. Unfamiliar with the restaurant business, General Foods mismanaged the brand. They made frequent changes to Burger Chef's logos and buildings. Franchise agreements had few provisions requiring franchisees to update their buildings, and many didn't, resulting in a lack of brand consistency. The constant changes in signage and packaging along with pressure to modernize buildings served to alienate longtime franchisees, as did newly appointed corporate personnel overseeing franchised locations on a regional basis. Flame broiling was even eventually abandoned in favor of burgers cooked on electric griddles. The lack of consistent branding and an increasingly antagonistic relationship with the franchisees, as well as rapidly approaching market saturation caused growth to stagnate as other brands continued to grow internationally. The beginning of the end occurred in 1982, when General Foods' Burger Chef division was sold to Imasco, a Canadian tobacco conglomerate, who had purchased Hardee's the year previous with the goal of quickly amassing a nationwide fast food chain.
Burger Chef evolved from General Equipment, an Indiana-based supplier of restaurant equipment. Among other products, General Equipment supplied Burger King with its flame broilers in their early days. General Equipment executives, Bob Wildman and Frank and Don Thomas opened their first restaurant in 1954 to showcase their line of machines to prospective customers and the general public. The restaurant was an overnight success that would be developed into the franchised business that became known as Burger Chef. The first franchised locations opened in the late fifties, and expanded quickly. Franchisees were carefully vetted, and as a result, coupled with the fast food boom of the late '50s and early '60s the majority of franchises were successful. To aid expansion, Burger Chef would cosign the mortgages on the restaurant properties of new franchisees. This practice led the company to the brink of not having enough collateral to support new loans. In need of additional capital, Burger Chef accepted a buyout offer from General Foods in 1968. This was a common problem in the fast food industry at the time. Burger King was acquired by Pillsbury around the same time for similar reasons.
During the '60s and early '70s, the Burger Chef brand evolved, and brought about innovations that would become standard in the fast food industry. Burger Chef was the first major burger chain to offer a fish sandwich, mainly to cater to franchisees in predominately Catholic areas who were losing business on Fridays. (Ray Kroc infamously tried to market a pineapple sandwich called the Hulaburger to remedy this same problem for McDonald's franchisees before settling on the much more popular Filet O Fish.) Likewise, Burger Chef's double decker Big Boy knockoff burger, the Big Shef beat the Big Mac to market. Burger Chef was also the originator of the kids meal, with their Burger Chef and Jeff characters and Funmeal line. They even unsuccessfully attempted to sue McDonald's when they launched the Happy Meal a few years later.
With infusions of cash from General Foods, Burger Chef continued to expand rapidly, becoming the second largest American restaurant chain in 1971 with over 1,200 locations, within 100 or so of McDonald's at the time. The General Foods takeover was what eventually would bring about Burger Chef's decline, however. Unfamiliar with the restaurant business, General Foods mismanaged the brand. They made frequent changes to Burger Chef's logos and buildings. Franchise agreements had few provisions requiring franchisees to update their buildings, and many didn't, resulting in a lack of brand consistency. The constant changes in signage and packaging along with pressure to modernize buildings served to alienate longtime franchisees, as did newly appointed corporate personnel overseeing franchised locations on a regional basis. Flame broiling was even eventually abandoned in favor of burgers cooked on electric griddles. The lack of consistent branding and an increasingly antagonistic relationship with the franchisees, as well as rapidly approaching market saturation caused growth to stagnate as other brands continued to grow internationally. The beginning of the end occurred in 1982, when General Foods' Burger Chef division was sold to Imasco, a Canadian tobacco conglomerate, who had purchased Hardee's the year previous with the goal of quickly amassing a nationwide fast food chain.
Burger Chef's mostly midwestern market made for a significant territory expansion when added to Hardee's mostly southern market. Around this time, most Burger Chef locations converted to Hardee's locations. Burger Chef franchisees located sufficiently far enough away from the nearest Hardee's were offered Hardee's franchises. Burger Chef franchisees in existing Hardee's markets, located too close to existing Hardee's locations were allowed to continue to operate as Burger Chef until their franchise agreements expired. Most of the remaining Burger Chef franchisees had either closed, changed restaurant formats, or at least had changed their names by the early 1990's. The last remaining Burger Chef, located in Cookeville, Tennessee changed its name to Pleasers in 1996 following an ownership change, and would eventually close.
Schroeder's in Danville, Illinois is what most fans consider to have been Burger Chef's last stand. After their franchise agreement expired in 1992, they changed their name as well as the trademarked names of their menu items, and continued business as usual well into the current decade. Their decline came quickly after an ownership change and ultimately led to their permanent closure in 2015. I missed my chance to eat at Schroeder's, and I thought, I'd never have a chance at a Burger Chef experience, until I stumbled upon a few mentions of a former Burger Chef location in West Virginia operating as Suzi's. They seemed to be known more for breakfast biscuit sandwiches than burgers, but the pictures I saw of original Burger Chef menu boards on the inside of a well-preserved General Foods-era Burger Chef building caught my attention. A newspaper article mentioned the place was partially owned by a former Burger Chef regional manager. The presence of a double decker burger on the menu that I suspected was a debranded Big Shef meant that the first time I was anywhere near South Charleston, West Virginia I'd be taking a trip to Suzi's seeking out the next best thing to Schroeder's.
A spur of the moment trip down to Lexington, Kentucky for a family gathering plus some extra free time while I was down south meant that I was able to make the six hour round trip from Lexington to South Charleston and back (with an obligatory quick stop at the Huntington G.D. Ritzy's on the return trip). It's midday Saturday when I hop off I-64 in South Charleston, rolling past a Hardee's near the off ramp, whose presence I suspect helped to preserve the Burger Chef that would become Suzi's. I park in the mostly full parking lot and marvel at the original drive thru menu board, and walk into the impeccably clean, yet decidedly vintage dining area. The staff are attentive and wearing matching uniforms. To my delight, a General Foods-era menu board is still present, with modern menu additions added in matching font. The Burger Chef Works Bar, stocked with burger toppings and condiments is also still there. I'm tempted to order a biscuit sandwich, but I came here for Burger Chef food, and breakfast biscuits are plentiful in West Virginia. I order a Chicken Club, and a Double Decker and take them to a table for examination.
Burger Chef's novel plastic sandwich wrappers are long gone, as is any branded packaging. My sandwiches are in plain white Styrofoam clamshell containers. The Chicken Club, which was a late '70s menu addition, is exactly as it is pictured on the menu board with a breaded fried chicken breast and four strips of bacon. It's appearance is uncanily accurate to the illustration. To my delight, it's been cooked fresh, and is a really tasty chicken sandwich. I dissect the Double Decker to evaluate its authenticity. I find all the trappings of a Big Shef, the double cut bun, single slice of cheese, and finely shredded lettuce and a white special sauce containing relish and minced onions. I take a bite and am greeted with the unmistakable tangy zip of Miracle Whip. I believe this to be authentic Big Shef sauce or a reasonable facsimile thereof. The copycat recipes I've encountered all call for Miracle Whip rather than mayonnaise. The beef patties have been cooked on a griddle, rather than flame broiled, which is consistent with the General Foods-era vibe of the place. I believe this to be as close to an authentic Big Shef as one is likely to encounter anywhere. The same can be said for the Chicken Club. They both seem to have been made to order. There are a few other items on the menu, I suspect to also be recreations of Burger Chef items, so I'll have to give them a try on subsequent visits. I'll be back to enjoy every sandwich.
While Suzi's isn't the frozen in time Burger Chef-in-all-but-name that Schroeder's seemed to be, it's a nice blend of new and old. The expansive breakfast menu seems well-integrated into the operation and signage of the place. Likewise, it seems to be clean, well-run, and reasonably prosperous. Most importantly, they're keeping the old Burger Chef recipes alive. I suspect this is the most Burger Chefish place left in operation. If Schroeder's was the most authentic remnant of Burger Chef, I'd wager that with Schroeder's gone, Suzi's is the next best thing.
Original drive thru menu and speaker. The Burger Chef logo would have originally adorned the center panel. |
Indoor menu board, I believe the Chicken Club and Works Bar panels to be original Burger Chef units. |
A spur of the moment trip down to Lexington, Kentucky for a family gathering plus some extra free time while I was down south meant that I was able to make the six hour round trip from Lexington to South Charleston and back (with an obligatory quick stop at the Huntington G.D. Ritzy's on the return trip). It's midday Saturday when I hop off I-64 in South Charleston, rolling past a Hardee's near the off ramp, whose presence I suspect helped to preserve the Burger Chef that would become Suzi's. I park in the mostly full parking lot and marvel at the original drive thru menu board, and walk into the impeccably clean, yet decidedly vintage dining area. The staff are attentive and wearing matching uniforms. To my delight, a General Foods-era menu board is still present, with modern menu additions added in matching font. The Burger Chef Works Bar, stocked with burger toppings and condiments is also still there. I'm tempted to order a biscuit sandwich, but I came here for Burger Chef food, and breakfast biscuits are plentiful in West Virginia. I order a Chicken Club, and a Double Decker and take them to a table for examination.
The Works Bar in all its simulated woodgrain gory |
My new favorite chicken sandwich |
The Double Decker, a renamed Big Shef, that seems to be very close to its late 1970's iteration |
Burger Chef's novel plastic sandwich wrappers are long gone, as is any branded packaging. My sandwiches are in plain white Styrofoam clamshell containers. The Chicken Club, which was a late '70s menu addition, is exactly as it is pictured on the menu board with a breaded fried chicken breast and four strips of bacon. It's appearance is uncanily accurate to the illustration. To my delight, it's been cooked fresh, and is a really tasty chicken sandwich. I dissect the Double Decker to evaluate its authenticity. I find all the trappings of a Big Shef, the double cut bun, single slice of cheese, and finely shredded lettuce and a white special sauce containing relish and minced onions. I take a bite and am greeted with the unmistakable tangy zip of Miracle Whip. I believe this to be authentic Big Shef sauce or a reasonable facsimile thereof. The copycat recipes I've encountered all call for Miracle Whip rather than mayonnaise. The beef patties have been cooked on a griddle, rather than flame broiled, which is consistent with the General Foods-era vibe of the place. I believe this to be as close to an authentic Big Shef as one is likely to encounter anywhere. The same can be said for the Chicken Club. They both seem to have been made to order. There are a few other items on the menu, I suspect to also be recreations of Burger Chef items, so I'll have to give them a try on subsequent visits. I'll be back to enjoy every sandwich.
While Suzi's isn't the frozen in time Burger Chef-in-all-but-name that Schroeder's seemed to be, it's a nice blend of new and old. The expansive breakfast menu seems well-integrated into the operation and signage of the place. Likewise, it seems to be clean, well-run, and reasonably prosperous. Most importantly, they're keeping the old Burger Chef recipes alive. I suspect this is the most Burger Chefish place left in operation. If Schroeder's was the most authentic remnant of Burger Chef, I'd wager that with Schroeder's gone, Suzi's is the next best thing.
Edit: This is the first of two locations I've found that approximate a modern-day operational Burger Chef. You can read about the other one here.
Also, don't forget to check out my many other blog posts about operating locations of defunct, endangered, and diminished restaurant and retail chains.
You can also like Broken Chains on Facebook to see announcements of new posts, and occasional bonus pictures in your feed.
Cheftastic!
ReplyDeleteIndeed.
DeleteWow, this made my day! Thanks!
ReplyDeleteI’m glad you enjoyed it. Thanks for reading.
DeleteIncrediburgable!
ReplyDeleteMy thoughts exactly.
DeleteI miss Burger Chef.
ReplyDeleteIt seems like a lot of folks do. After eating at Suzi’s, I can see why.
DeleteThe four different Burger Chef stores I worked at from 1968 to 1970 looked nothing like that!
ReplyDeleteBurger Chef buildings in that era would have probably been an earlier design. The building that houses Suzi’s was likely built or heavily renovated in the early seventies. There’s a good explanation of the different Burger Chef building designs here:
Deletehttp://jsfburgerchef.homestead.com/BurgerChefBuildingDesign.html
That is the former burger chef locationna as well as the one in north Charleston I am not sure if the North Charleston location is still open it wad inbthe hood
ReplyDeleteI found a news article that said the Suzi’s in North Charleston had closed, so I didn’t go looking for it. Instead I stopped for ice cream at G.D. Ritzy’s in Huntington on the way back to Kentucky.
DeleteYes-Suzi’s in North Charleston is closed, but a Mexican restaurant is there now. We call it Mexi-Suzi’s when referring where to meet at. Great article! Enjoyed reading it!
ReplyDeleteI'm glad you liked the post. Thanks for reading.
DeleteThere's a Wendy's near me in a converted Zantigo. We call it the Wentigo.
It's been Los Amigos Mexican for many years. Burger Chef closed decades ago in North Charleston. It looks very much like the South Charleston building though. Same style, still. Obviously extensively redecorated inside though.
DeleteThat chicken sandwich looks delicious! And since Charleston is only about 2 hours away for me, I might just have to go and get one.
ReplyDeleteIt's a really good chicken sandwich, and well worth the drive. I've definitely driven a lot further for much dumber reasons.
DeleteOff topic, but if you were in Huntington, WV, there's a broken chain piece there I've never heard you mention. Frostop drive-in,which had about 350 locations in the 1960s, has about a dozen or less left,scattered between WV,Illinois ,Idaho,Utah,and Louisiana.
DeleteI've been there. It's right down the street from G.D. Ritzy's as I recall. In fact the yellow cup on the far left of the header image for my page is a cup from that Frostop. I definitely plan on doing a post on them at some point.
Deletedo they have a website
ReplyDeleteis suzi gonna spread around America like burger chef?
There's no website that I could find, though they do have a Facebook page.
DeleteI doubt they'll ever become a widespread chain, but we can always hope.
if they have a facebook can I see the link?
Deletehttps://www.facebook.com/pages/Suzis-Hamburgers/121499604530528
DeleteFurther inspection reveals it's an unofficial page. They have no official online presence that I can find.
I realize its in one state we can hope it have one location and hope it be like burger chef like it was
ReplyDeleteWasn't there a BBF restaurant there before there was a Burger Chef?
ReplyDeleteI don't know
DeleteYes, Burger Boy Food-a-Rama opened there around 1964. When Borden bought out BBF in mid-70s, the food quality plummeted to the point where Borden Burger in 1976 offered a "Bicentennial special" of two value meals for a dollar one day a week and people still wouldn't come back. Burger Chef took over from Borden Burger a coupla years after that.
ReplyDeleteno it was bought by hardee's
DeleteIt was cool to see that the very last Burger Chef was in Cookeville, TN. I went to Tennessee Tech University, and that Burger Chef was within walking distance of campus. One of my very first college meals was there, and I ate there usually at least once a week. I graduated in 1988, and I knew that the restaurant closed a few years afterwards, but I didn't realize it was the last to close.
ReplyDeleteGood food always.
ReplyDeleteI have been looking for the recipe for the mushroom burger forever!! I don’t do or even know how to do blogs. I even tried to contact Hardee’s for it. Can anyone help me with that?
ReplyDeleteI managed Burger Chefs from 1971 thru 1977. The original Burger Chefs I worked at had just 4 to 6 booths and a long stand up counter in the front of the restaurant. I did work at one in Oxford Ohio close to Miami University that had a large dinning room and no parking lot. It was on the second floor. The Big Shef sauce as we made it was salad dressing, relish, onions, and a dash of Frank’s Hot Sauce.
ReplyDeleteWhat salad dressing?
ReplyDeleteI graduated from Tech in '91 used to eat at that Burger Chef regularly. The Rancher Platter was my favorite.
ReplyDeleteThis location was originally a BBF that was acquired by Burger Chef in the 70's South Charleston's original Burger Chef was 2.8 miles west of this location and is now a Leonard's Buildings and Truck Acc. although it still looks much as it did when Burger Chef had the building
ReplyDeleteMy cousin Jim Cowie Jr was a previous Burger Chef manager. He is the owner of Susie’s in South Charleston. He is semi retired but family members are keeping it open. Breakfast biscuits are to die for❤️
ReplyDeleteMy first job was the Burger Chef at 27th St & 5th Av in Huntington, WV. My Grandmother lived a block away. I think I was 14 at the time. We had the broiler with two chains. One for the regular burgers and the other, slower one for the larger sized burgers. I still to this day place the mustard and ketchup on my burgers in the same manner in which the dispenser placed it when we pressed the bottom of the bun up against the activator. Splop, splop. Two beads of mustard and two beads of ketchup, followed by pickle and the burger. Toppings were next with the lid. My days of High School at Huntington East allowed me to walk up at lunch time for a Big Shef and a drink. I do miss Burger Chef.
ReplyDeleteIn addition to the above.....Now, this is three places I have to go find; this "Burger Chef", Arthur Treachers, and Weiner King. I'd like to find a Shoney's Big Boy that is as good as I remember in the '60s.
DeleteI worked at that location when the owner of the franchise, Norris Food Service, went bankrupt in 1982. One of the big dogs at Norris Foods, name of Jim Cowie, got this location and the one in Montgomery WV. Named the stores after his wife, Suzi. She ran the South Charleston store and he ran Montgomery. The Montgomery store burned down and he bought out the North Charleston location.
ReplyDeleteI worked at Burger Chef 1969 and 1970 at the Kanawha City Charleston WV location. Jim Cowey was the manager and Bernie Wagner was the area supervisor.
ReplyDeleteAnyway Jim after the failure of Burger Chef in late 70’s or early 80’s opened the Suzy’s in South Charleston WV. The restaurant was named after his wife.
I went to visit Jim at his new restaurant around in 1982 and Jim was there and was pretty much the same. Jim was a hard working hustler wearing a paper hat with a white apron.