prepared and cooked at the 87,000-square-foot commissary kitchen, which opened in 1961 in Cincinnati. In addition to the Big Boy
burgers and Cincinnati chili, other items like hand-breaded onion rings, house-made pies and desserts and fresh baked biscuits are prepared in the commissary daily and delivered out to the restaurant locations. “Te fact that we have a
lot of restaurants in a tight geography and a commissary allows us to make many items from scratch at a high level of efficiency such that we can pass those savings to our customers,” says Walker, who notes that it has helped keep menu prices down, even with rising inflation rates. Te commissary consists
of four separate production areas: Produce processing, bakery, USDA inspected meat processing and USDA inspected soup processing (where the chili, dressings, tartare and other sauces are also prepared). Some of the equipment
East Coast Big Boy, the recognizable and popular mascot of the Frisch’s graces all stores, inside and out
in the commissary include meat grinders and burger patty formers, high-speed slicers and choppers, gas-fire ovens and kettles, cooling tanks, pie construction supplies, food process pumps, industrial mixtures and a battery of packaging equipment. As far back as 1960, Frisch’s
began selling its tartar sauce for home cooks, introducing the product to retail market shelves in 1993 and a spicier version in 2019. “People come into Frisch’s for Big Boy burgers and hot fudge cake; but more often than not they leave with our signature tartar sauce,” Walker says.
DRIVE-THRU
Te first Frisch’s drive-thru location opened in Hartwell, Ohio, in 1983. Since then, all locations have been updated or built to include a drive-thru. “It’s unique for a full-service,
casual dining restaurant to also have a drive-thru, but it’s a core part of Frisch’s business, and it was very beneficial to have during the pandemic,” Walker says. An estimated 35% of sales come from the drive-thru, compared to 60%
in-house and 5% delivery. Each Frisch’s restaurant has
a separate drive-thru area with its own ordering monitor and prep/ production area. Delivery orders are also handled in this area. “Delivery is a growing area
for us and a focus for the past couple of years,” Walker says, noting a recent partnership with Franklin Junction, a third-party delivery platform solution provider. “We currently offer delivery through Door Dash and Uber Eats and Franklin helps us optimize those orders and sales.” Because of Frisch’s history
operating drive-thrus, the brand has long invested in proper packaging and best practices to make sure food stays fresh and hot when delivered. “Because Frisch’s has drive-thru, packaging is something we’re really good at and a requirement to execute a successful drive-thru program in the first place,” he says.
CVG AIRPORT OUTPOST
Some Frisch’s locations have been renovated and remodeled over the years, but the most recent news is the opening of a Frisch’s outpost at CVG
(Cincinnati/Northern Kentucky) Airport location. Tis is Frisch’s second
smaller outpost; the company opened a Frisch’s food stand at the Great American Ball Park, home of the Cincinnati Reds, in 2013. Offering a condensed
menu, the 1,595-square-foot CVG location also features a sleek and compact design by Propaganda, Inc., with 10 tables and five counter seats. Key pieces of equipment for this location include a flat-top grill, fryers, stand-up coolers and freezers and a milk shake machine. “Te team did a great job taking the historical, iconic look of Frisch’s and bringing it into a modern aesthetic,” Walker says. Looking ahead, Walker says
company leaders are exploring some equipment and technology upgrades. But above all, value, convenience and consistency remain the key goals for the brand. “We remain steadfast on the customer experience – great food quality and great value,” he says. “We’re focused on executing on that brand promise and doing so at a price point that’s affordable to all.”
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