Kern's Kitchen Competitors

Dave Frisch opened his first restaurant in Cincinnati, Ohio in 1939. The Mainliner, a drive-in style restaurant, quickly earned a reputation for serving delicious food at a great value. When Dave introduced the Big Boy sandwich in 1946, a humble legend was born. Since then, Frisch’s Big Boy has grown to become one of the largest family-style dining chains in the Midwest. Frisch’s now owns and operates 96 restaurants and franchises another 25 to independent operators. Quite possibly, you’ve seen the iconic Big Boy statue standing proudly outside one of them. Our secret is not so secret, really. We believe in giving customers craveable homemade foods that you can’t find anywhere else. Which means not just one signature item, but an entire menu of them: the Big Boy, Onion Rings, Hot Fudge Cake, our own Tartar Sauce, Homemade Soups, Seasonal Pies, and so much more. It’s all part of Frisch’s brand promise: “Good fun happens over great food served by friendly faces.” That’s a promise we aspire to each and every day. And that’s why we serve anything on our menu at any time. We’re pretty sure that’s how Dave Frisch would’ve done it too. Because no matter how much time passes, one thing will always stay the same: Frisch’s Big Boy is a place where one meal can make your entire day.

Pieology is a rapidly growing fast casual, customizable pizza restaurant with over 120 corporate and franchise locations across the US, Mexico, China and coming soon to other International locations. Who we are as a brand, lives in our dough, our core values and the amazing and passionate people working in each of our restaurants. We remind ourselves each day, that we are lucky to believe in, what we do. We are People who champion a Passion for Food, Integrity in Everything, Individuality in the Workplace, and Loving What We Do! Our goal as an organization is to provide tools and training to ensure both our guests and team members have the best possible experience in our restaurants. Our locations are operated by passionate and inspired leaders, committed to creating an environment where team members are valued, work hard, have lots of fun and are provided opportunity to grow.

In 1979, in Reading, Pennsylvania, Sandy Solmon started baking classic American cookies in a 2-bay garage. Tirelessly testing recipes and ingredients, she struck the perfect balance: a harmonization of flavor, texture, and the elusive dimension of artfulness, the je ne sais quoi, that separates good cookies from great ones. As her cookies caught on and the following for her small production grew, Sandy’s dessert portfolio expanded and Sweet Street Desserts was born. Today, Sweet Street is the leading innovator in the dessert industry. We’re still owned and operated by Sandy and headquartered in Reading where Sandy is also the head of research and development, leading a team of like-minded, passionate researchers and recipe developers who now bake for restaurants in over 60 countries, on every continent. Though Sweet Street’s reach is global, our passion for artful food and dedication to quality and innovation remains the motivation behind every one of our products. We challenge ourselves to source authentic ingredients, from hand-selected South American chocolates to locally harvested crisp apples, as part of our rigorous, collaborative explorations to improve our existing recipes and actualize our ever-evolving ideas and inspirations. We then gather around the tasting table and taste for the same qualities that made our customers fall in love with our first batch of cookies. The sweetness of dessert is beloved by every culture on this planet of ours. In this spirit, all of us at Sweet Street invite you to a culinary experience destined to be shared with cherished family and friends. View our current job openings anytime by visiting our website, https://www.sweetstreet.com/about/opportunities.html