Foodservice Equipment & Supplies

JUL 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 77 of 99

76 FOODSERVICE EQUIPMENT & SUPPLIES JULY 2019 CHAIN PROFILE Freddy's Prototype Kitchen Trims Space, Increases E•ciency When they founded Freddy's Frozen Custard & Steakburgers, Scott Redler and brothers Bill and Randy Simon weren't thinking about starting a chain. They just wanted to open one restaurant that offered quality all the way from food to facilities to service, says Redler. That one-restaurant mindset is perhaps why there are now nearly 350 Freddy's across 32 states, with dozens and dozens more on the way. Founding Freddy's While the „rst Freddy's location opened in Wichita, Kan., in 2004, the chain's roots trace back two years prior to a friendly conversation among the Simons and Redler, the "restaurant guy" of the group. At one point, they began reminiscing about the steakburgers and frozen custard they grew up with in the Midwest and eventually realized they couldn't think of a Wichita restaurant that served that food, Redler says. Seeing the opportunity in front of them, the three decided to open their own steakburger and frozen custard joint, naming it Freddy's after Bill and Randy's father, a World War II vet- eran. "When Freddy was a young man in the '40s and '50s, you just did things the right way," says Redler, the chain's chief operating of„cer. "You didn't try Freddy's Frozen Custard & Steakburgers | By Toby Weber |

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2019