In 1946, at an industry convention in California, Cincinnati restaurant owner Dave Frisch met Bob Wian who introduced him to a double-decker hamburger called the Ã¢â€šÂ¬Ã…â€œBig Boy.Ã¢â€šÂ¬Ã‚Â Dave secured permission to adopt the concept but personalized the Big Boy by dressing it with a specially formulated tartar sauce unique to FrischÃ¢â€šÂ¬Ã¢â€žÂ¢s. The Big Boy became an instant hit at FrischÃ¢â€šÂ¬Ã¢â€žÂ¢s first restaurant in Cincinnati Ã¢â€šÂ¬Ã¢â‚¬Å“ a Ã¢â€šÂ¬Ã…â€œdrive-inÃ¢â€šÂ¬Ã‚Â with room for eight customers inside and sixty cars outside.

Over the next three decades the Big Boy concept grew steadily throughout the Midwest and the South. Dave Frisch and his management team continued to innovate and lead the industry in areas of menu innovation, personnel development and advertising.Ã‚Â

Today, FrischÃ¢â€šÂ¬Ã¢â€žÂ¢s is a modern brand with food and decor that appeals to multiple generations. ItÃ¢â€šÂ¬Ã¢â€žÂ¢s a special place that never ceases to delight new and returning customers Ã¢â€šÂ¬Ã¢â‚¬Â many who have fond memories of FrischÃ¢â€šÂ¬Ã¢â€žÂ¢s through the years and others who are making fond memories today.Ã‚Â Learn more about this iconic restaurant on theÃ‚Â Cincy Shirts Podcast.

Po Folks Cincinnati

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