The ninth of ten children, Dave Frisch followed in the footsteps of his father, Samuel Frisch, who in 1905 opened the Frisch Café in Cincinnati, Ohio. In 1915, Samuel opened Frisch’s Stag Lunch in Norwood, a suburb of Cincinnati. Dave withdrew from school as a teenager to work full-time in his father’s restaurant. He eventually returned to high school, but before he graduated, his father died, leaving Dave to run the restaurant with his brothers.
In the 1930s Dave went out on his own, and by 1939 he opened the Mainliner restaurant, Cincinnati’s first year-round drive-in named after the first tri-motor passenger airplane. Today, some 78 years later, a replica of the airplane still adorns the restaurant’s sign.
Then in 1946 at an industry convention in California, Dave met Bob Wian, who introduced him to a double-decker hamburger called the “Big Boy.” Dave secured permission to adopt the Big Boy concept, but personalized the Big Boy by dressing it with a specially formulated tartar sauce unique to Frisch’s. The Big Boy became an instant hit at Frisch’s first restaurant in Cincinnati – a “drive-in” with room for eight customers inside and sixty cars outside.
A post-war generation flocked to the restaurant in cars as eager to gather as they were to eat. Dave Frisch planned for growth by expanding the company’s footprint and its commissary operations, which allowed Frisch’s to operate as an affordable dining option for generations of families.
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. By 1960, the company issued stock to fuel continued growth in ancillary service sectors such as hotels.
With his striped overalls and reddish-blond hair, the Big Boy character, also known as the East Coast Big Boy, remains a constant at Frisch’s Big Boy restaurants. To this day, the friendly-faced statue continues to greet guests at the front entrance of Frisch’s with a huge smile while holding a delicious Big Boy double-decker hamburger.
Under Dave Frisch’s leadership the company grew to 200 units– all the while staying true to Dave’s vision of offering the best quality in a clean pleasant surrounding served by friendly, efficient personnel while making a profit for the company. Despite all his success, Dave continued to bus tables during the lunch hour at one of his restaurants to stay close to his customers. When he passed away in 1970, Dave Frisch left behind a beloved legacy and a company with $30 million in annual sales.
Today, Frisch’s is a modern brand with food and decor that appeals to multiple generations. It’s a special place that never ceases to delight new and returning customers— many who have fond memories of Frisch’s through the years, and many others who are making fond memories today.
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1831 N Bechtle Ave, Springfield, OH 45504, USA.
Visit our website > https://www.frischs.com