Fuddruckers Celebrates Its Founder's Day

SAN ANTONIO (Thursday, February 28, 2002) - When Michael Cannon purchased Fuddruckers in 1998, he knew the restaurant chain had a deep history. Cannon shares the passion for burgers that inspired founder, Philip J. Romano to open the first Fuddruckers in March 1980 in San Antonio, Texas.
March 8, 2002 will mark the first ever Fuddruckers' Founder's Day at participating restaurants. "It is a day to honor and commemorate, the great things that have stayed the same about Fuddruckers, and the wonderful additions that have taken place over the past few years," says Scott McCullough. Fuddruckers' VP of Marketing. "Great fun and great food, what could be better? A few additions to employees uniforms will be changed to reflect the 80's, and even though our new interiors are reminiscent of 60's rock and roll, 80's music will prevail," McCullough adds.

Fuddruckers was created in 1980 to fulfill Phil Romano's personal quest for the perfect hamburger. His first restaurant was built on a warehouse model. It centered on the production of over-size burgers of 100% beef ground fresh daily, and in full view of patrons at the in-restaurant butcher shop. Customers could also observe the baking of buns, as well as a variety of desserts, then create their own burgers by selecting condiments and fresh produce from a fixings bar amply supplied with the finest produce, sauces and other burger "accoutrements" available.

To build a new vision of the perfect hamburger restaurant, Fuddruckers has spent $225,000 per restaurant to update each chain location. "Our first renovation in Stafford, Texas, cost almost half a million dollars, but it is the prototype from which all other great things came," King adds. "Our new Fuddruckers' motto is 'To be the World's Greatest in everything we do,' and it applies to every aspect of the business; our new look and our new menu," says Bryce King.

New huge, dinner platters include lemon pepper shrimp, with seafood selected daily. Zesty chicken meals are cooked with Fuddruckers' secret seasonings. A new ribeye cut steak is aged and cooked to compete with the best steakhouses around. "Really every item on our new platters could be a meal in itself; even our baked potato is close to a pound," says King proudly.

Also new to the menu are meal-size salads like Caesar and Southwestern Chicken, and mouth-watering sandwich creations with all the fresh fixin's. And last but not least, are Fuddruckers legendary desserts. Huge sundaes, served in fancy goblets, are made with the highest quality ice cream and toppings. There are six new specialty burgers on the menu, as well as garden burgers, chicken burgers, turkey burgers, and in some locations-ostrich! And for the connoisseur with a very hearty appetite, he or she can order a new one-pound burger.

"They say the more things change the more they stay the same," says McCullough. "That is especially true of quality. When you have a quality product, change can only come for the better." "Now 22 years later, the interior look of the restaurants has changed, and the menu has expanded. But, the core product remains, however. We still serve, and always will serve, The World's Greatest Hamburgers," says Fuddruckers President Bryce King. "That's something to celebrate."

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