In August 1936, Wian quit his job at the Rite Spot and sold his 1933 DeSoto Roadster for $300 to make the down payment on a 10-stool hamburger stand in Glendale called The Pantry. Confident from his restaurant employment and encouraged by his father, he was already looking for a location when The Pantry was placed for sale. Wian claimed that there was nothing new at Bob's Big Boy : D4 – excepting the double-deck Big Boy hamburger – and that he was building Big Boy in his mind while at these previous jobs.
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: D4 Bob's hot fudge sundae, for example, was adopted from the sundae served at C. Wian also patronized other restaurants looking for additional menu items, attempting to recreate the favored items at home, and sometimes prodding food suppliers for how they were made. The restaurants used pig-shaped die-cut menus and some had a big pig in front similarly, Bob's would use Big Boy shaped die-cut menus and later display large Big Boy statues out in front. ) However, Wian's first drive-in work was at a Pig Stand. (His sister Dottie was a carhop at the Rite Spot before moving to Bob's Big Boy. The Rite Spot also offered curb service, as Bob's Big Boy would several years later. : D4 And he learned the importance of consistency in foods served. Wian discovered how Rite Spot made its chili, hamburgers, and red hamburger relish : D1 : 12–13 – the same relish Wian would use on the Big Boy hamburger. The man who hired Wian and was his boss, Leonard Dunagan, would later be hired by Wian and became vice president of Bob's Big Boy. Again he was promoted to counterman and fry cook. Wanting wider experience, Wian quit and took a dishwashing job with his favorite Glendale restaurant, Lionel Sternberger's Rite Spot. īob Wian, founder of Bob's Big Boy, about 1948 : 13 At White Log he befriended fellow fry cook Bennie Washam, who would later sketch the original Big Boy mascot. He would also adopt White Log's pancake batter recipe. : 12 He learned the White Log system, its merchandising and pricing of foods, and use of a central commissary : 36 Wian would later apply these concepts to Big Boy. Wian was promoted to fry cook and then a manager. And he was intent on proving his classmates wrong. : 33, 36 Suddenly he was interested in how a restaurant worked and how it could be improved he became determined to own a restaurant or even a chain. Īfter graduation in 1933, Wian found work as the overnight dishwasher at a Los Angeles White Log Coffee Shop, : 33 a West Coast chain similar to White Castle. However, his father's business failure and classmates' doubts would lead Wian to success. Not being a committed student – he never took homework home : D1 – classmates voted Wian most unlikely to succeed. : inside back cover When his father's furniture business went bankrupt, Wian washed dishes in the school cafeteria to pay for lunch. History Bob Wian before Big Boy īob Wian entered Glendale High School as the Great Depression started in 1929.
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1.3.6 Specialty Products Division: Salad Dressings and Sauces.1.3.5 Big Boy Restaurant Group: 2018-present.
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The restaurant opened on Novemas Big Boy without the Bob's branding, with future expansion planned across Southern Nevada. In August 2020, plans were announced to open a Bob's Big Boy in Indian Springs, Nevada. Two of these restaurants are now protected historic landmarks: the Burbank location on Riverside Drive and the Downey location, previously known as Johnie's Broiler. Those five locations are in Burbank ( Toluca Lake), Calimesa, Downey, Norco, and Northridge. By August 2019, only five Bob's Big Boy Restaurants remain in operation, all in Southern California. At its peak in 1989, there were over 240 Bob's locations throughout the United States, most belonging to Marriott. It is now part of Big Boy Restaurant Group, the current primary trademark owner and franchisor of the Big Boy system. Bob's Big Boy restaurant in Burbank, January 2014.