Frisch's must have got wind of my rep as a burger lover as they asked me to stop by and try their new Primetime Burgers. The Primetime Burger was created in response to the growing desire for a quality burger at places like Flipdaddy's and other mid-tier burger joints. I had a nice lunch trying the Primetime Burger and a few deserts while talking to Greg Grisanti, Frisch's Executive Chef and Karen Maier, Frisch's VP of Marketing about Frisch's, burgers and restaurant trends.
Along the way I discovered some interesting Frisch's and Cincinnati history which I always find fascinating not having grown up here.
In 1948, the first Frisch's Big Boy restaurant, "Big Boy One," opened on Central Parkway
The first Big Boy double-decker was made with the intention of shortening the cooking time, 2 1/4lb take less time than a 1/2lb burger to cook. something I never stopped to think about. It was made possible after Bob Wian the owner of the Big Boy restaurants in California discovered a bakery that was able to cut a three piece bun. Some time later for various business reasons Frisch's and Big Boy joined together to form a franchise.
All the beef for the burgers are ground at the distribution center and shipped in bulk where they are formed into patties onsite. Filling for pies are also made there and shipped.
Just a note, they aren't served sliced, we were sharing all these so we ordered them cut.
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