Who invented wendys

At the age of 18 Dave joined the Army , at his return he continued work at The Hobby House, and even started a new restaurant with the owner and a fellow named Colonel Harland Sanders, founder of Kentucky Fried Chicken. Not only did Dave turn the business around, but he also made enough money to open new restaurants.

They have set a new standard for fast food quality, and external store appearance. Your email address will not be published. This site uses Akismet to reduce spam. In , the company introduced its "Where's the Beef" campaign, which made fun of other restaurants' hamburgers. This phrase became a catchphrase for Americans during the mid s.

Dave Thomas also starred in most of Wendy's commercials from the late s until his death in Customers identified with Thomas and his pledge to provide them with high-quality food. Toggle navigation. Wendy's From Ohio History Central. Jump to: navigation , search. Wendy's and White Castle restaurants, both based in Columbus, are pictured.

Fast food workers have to work, well, fast, and sometimes that means grilling up enough burgers to meet anticipated demand. But what happens to patties that get cooked or overcooked but not sold or eaten? Some restaurants would just throw them away and suffer financial loss. Wendy's doesn't do that — it saves unsellable meat for its famous chili. Even though Dave Thomas wanted — and astutely calculated the need for — hot chili on the Wendy's menu before he even opened his first store in , he was initially but briefly stymied on just how exactly he was going to pull it off.

Lorraine Thomas and Charlotte Immke developed and finalized the recipe for Wendy's chili that was sold in the first restaurant on the first day, and hasn't really changed all that much since. The most striking change to Wendy's chili over the years has been a largely external factor: the cost of making it.

By the turn of the new decade, Wendy's overall sales chain-wide had dropped by 17 percent. Wendy's says it's chili is chili, and upon a quick examination, it certainly seems like chili — it smells like onions and tomatoes and is made with beef and piquant spices and flavorings, after all. But some chili purists could argue that Wendy's chili is not, technically that.

It's full of vegetable chunks particularly tomatoes as well as beans. In Texas-style chili, vegetables are cooked and broken down or pureed until they're part of the whole, reddish-brown mixture, while beans are generally not included at all.

And all those ingredients float inside of a fairly thin broth, unlike the rich, thick, gravy-meets-marinara texture of Texas chili. Wendy's chili, in other words, is a beef-and-bean soup. But whatever it is, Wendy's uses a not-so-secret recipe for its signature spoon-and-bowl hot-and-soft spicy mush. From the brain of Thomas himself, the key ingredients in Wendy's chili are ground beef, tomato juice, tomato puree, red kidney beans, small red beans, onion, celery, chili powder, cumin, garlic powder, salt, pepper, oregano, cayenne, and sugar.

Countless diners swear by fast food value menus , feeding themselves and their families for just a couple of bucks a pop, building a meal from a wide array of cheaply-priced small-to-medium entrees, sides, beverages, and treats.