An EPIC culinary fusion

[samhexum]

Applebee's and IHOP, both owned by Dine Brands Inc., may soon have dual-branded locations that share a back-of-house and a blended front-of-house, according to an earnings call from the company last week.

Dine Brands CEO John Peyton said they've already tested out the model on eight "prototypes" internationally, including the newest Applebee's-IHOP restaurant in Leon, Mexico.

The company hopes to open in the dual-branded restaurants in the U.S. when they find "the right opportunity to introduce it," Peyton said on the call.

In an interview with Nation's Restaurant News, Peyton said the hybrid restaurants will have "discrete entrances" that allow guests to flow between Applebee's and IHOP.  "At breakfast, when there are more IHOP customers, customers can be seated in the Applebee's area and vice versa at dinner," he said.

On the earnings call, he said the dual-branded restaurants are making twice as much money as the traditional, standalone Applebee's and IHOP locations."Which you would expect," he told NRN. "They continue to perform well in their markets because they address all four dayparts."

"It's a fantastic opportunity because the two brands are complementary," he said.

Dine Brands, which owns Fuzzy's Taco Shop in addition to Applebee's and IHOP, says these three brands have more than 3,500 locations combined over 18 countries. Dine Brands Inc. had a total revenue of $831.1 million for 2023, down from $909.4 million the previous year.

In 2023, they developed 72 new Applebee's and IHOP franchisees but closed 75 restaurants.

Two major chain restaurants could combine

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Applebee's and IHOP, both owned by Dine Brands Inc., may soon have dual-branded locations that share a...

 

[+ nycman]

Isn’t this the 12th sign of the apocalypse?

[+ Pensant]

Great—more opportunities for seed oils and heavily processed ingredients to be ingested by their customers. I’ve always wondered if Big P invests in these companies to increase their market share for diabetes drugs?

Edited March 7 by Pensant

[samhexum]

Skyline Chili may be America's quirkiest culinary idiom.

The signature dish of Cincinnati, Ohio — it's also the name of the casual-dining chain that made it famous — is nothing more than spaghetti topped with chili and piled high with shredded cheddar cheese.

"It's weird to a lot of people," Sherry Tomlinson, whose grandfather and father, Nick and Bill Lambrinides, were two of the co-founders of Skyline Chili, told Fox News Digital in an interview.

"People either love it or it's just not their thing," she said. "But people who love it become addicted to it."

Skyline Chili boasts an appealing retro diner-counter vibe, the charms of the Skyline brand compounded by its own lingo.

Skyline's famous spaghetti with "secret-recipe" chili and cheese is simply called 3 Way.

Add diced onion or beans, and it's called 4 Way; add both, and it's known as 5 Way.

Skyline Chili also offers Coneys. That name is derived from Coney Island, New York, home of the annual 4th of July Nathan's Famous Hot Dog Eating Contest.

The short, stubby hot dogs are "specially made" for Skyline Chili, according to its menus. Coneys are served on a bun with mustard, the house chili and available with cheese or without.

A small 3 Way plus a cheese Coney and soda, eaten in-house with friendly diner counter service, cost just $13.09 with tax during a recent visit to the Ludlow Avenue Skyline Chili in Cincinnati's Clifton neighborhood.

It's a bona fine bargain in terms of cost per calorie.

The price point is certainly rare in this day and age when a fast-food meal for one person to go can come in at $24.

Restaurant industry experts marvel at Skyline Chili's operational efficiency.

Everything on the menu is ready before guests walk in the door and sits in plain view behind the counter as they order. The spaghetti is cooked, the chili stewed, the hot dogs griddled, the cheese shredded.

It takes just seconds to fill orders for an entire table.

Nick Lambrinides, an immigrant from Greece, founded Skyline in 1949 with his four sons.

Tomlinson, the granddaughter, said she has "no idea where he got the idea" for Skyline Chili, though she did note he worked as a cook on the railroads.

Its recipe remains a closely guarded secret.

"All I can say is that my grandpa loved garlic. It was a flavor that was very interesting to him," said Tomlinson.

The main ingredient in Skyline Chili, its diehards argue, is its indefinable deliciousness.

"Skyline Chili is a perfect food and I will tolerate no slander of it," Cincinnati-area native Mat Kinsman wrote in a breathless tribute last year in Food & Wine magazine..

He cited clove, nutmeg, cinnamon and "God knows what else" as some of its ingredients.

Kinsman also said, "To those of us who grew up in the Greater Cincinnati area, this stuff is mother's milk … It's a Cincinnati thing, look it up — and it's the pride of the Queen City."

THAT LOOKS SO GROSS

https://www.aol.com/news/skyline-chili-quirky-culinary-tradition-140311065.html

 

[MikeBiDude]

9 hours ago, samhexum said:

Skyline Chili may be America's quirkiest culinary idiom.

The signature dish of Cincinnati, Ohio — it's also the name of the casual-dining chain that made it famous — is nothing more than spaghetti topped with chili and piled high with shredded cheddar cheese.

"It's weird to a lot of people," Sherry Tomlinson, whose grandfather and father, Nick and Bill Lambrinides, were two of the co-founders of Skyline Chili, told Fox News Digital in an interview.

"People either love it or it's just not their thing," she said. "But people who love it become addicted to it."

Skyline Chili boasts an appealing retro diner-counter vibe, the charms of the Skyline brand compounded by its own lingo.

Skyline's famous spaghetti with "secret-recipe" chili and cheese is simply called 3 Way.

Add diced onion or beans, and it's called 4 Way; add both, and it's known as 5 Way.

Skyline Chili also offers Coneys. That name is derived from Coney Island, New York, home of the annual 4th of July Nathan's Famous Hot Dog Eating Contest.

The short, stubby hot dogs are "specially made" for Skyline Chili, according to its menus. Coneys are served on a bun with mustard, the house chili and available with cheese or without.

A small 3 Way plus a cheese Coney and soda, eaten in-house with friendly diner counter service, cost just $13.09 with tax during a recent visit to the Ludlow Avenue Skyline Chili in Cincinnati's Clifton neighborhood.

It's a bona fine bargain in terms of cost per calorie.

The price point is certainly rare in this day and age when a fast-food meal for one person to go can come in at $24.

Restaurant industry experts marvel at Skyline Chili's operational efficiency.

Everything on the menu is ready before guests walk in the door and sits in plain view behind the counter as they order. The spaghetti is cooked, the chili stewed, the hot dogs griddled, the cheese shredded.

It takes just seconds to fill orders for an entire table.

Nick Lambrinides, an immigrant from Greece, founded Skyline in 1949 with his four sons.

Tomlinson, the granddaughter, said she has "no idea where he got the idea" for Skyline Chili, though she did note he worked as a cook on the railroads.

Its recipe remains a closely guarded secret.

"All I can say is that my grandpa loved garlic. It was a flavor that was very interesting to him," said Tomlinson.

The main ingredient in Skyline Chili, its diehards argue, is its indefinable deliciousness.

"Skyline Chili is a perfect food and I will tolerate no slander of it," Cincinnati-area native Mat Kinsman wrote in a breathless tribute last year in Food & Wine magazine..

He cited clove, nutmeg, cinnamon and "God knows what else" as some of its ingredients.

Kinsman also said, "To those of us who grew up in the Greater Cincinnati area, this stuff is mother's milk … It's a Cincinnati thing, look it up — and it's the pride of the Queen City."

THAT LOOKS SO GROSS

https://www.aol.com/news/skyline-chili-quirky-culinary-tradition-140311065.html

 

You can get the same at Chili John’s in Burbank, CA. Quite famous, oftentimes a familiar Hollywood face at the counter with you. The chili on spaghetti is fantastic, I also like it 50/50 with beans.