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Non-Tech : Fatburger: How far can they stretch the chain? -- Ignore unavailable to you. Want to Upgrade?

To: KZAP who wrote (5)	5/25/1999 12:10:00 AM
From: KZAP	Respond to of 12

I read this on a placemat over the weekend: Why the heck did we name ourselves Fatburger? Back in '52, the word "Fat" meant you'd really made it. Fat City. Fat Times. Fat Cat. So when Lovie Yancey created her huge juicy hamburgers, there was only one name for them - Fatburger. Half a century later, while other places are just discovering taste, we're still making hamburgers the way she did. Fresh U.S.D.A. choice domestic beef, not puny frozen patties. Cooked to order, every time. With more choices in condiments then most people have on their menues. (And about that "F" word - surveys show that we serve the leanest beef in town. As if you care.) The only thing Lovie loved as much as hamburgers was music - and the musicians who hung out at her place. So you'll hear all her pals on the jukebox: Rhythm & blues, jazz, and classic soul that'll keep you chair dancin' long enough to finish that big juicy burger. .............more in next post...........

To: KZAP who wrote (5)	5/25/1999 12:19:00 AM
From: KZAP	Respond to of 12

con't....... We'd love to tell you about the late night talk show hosts and rap stars who've made us the happenin' place - but our attorneys won't let us. (And, of course, restaurant critics keep naming us the best burger in town, but you don't care about those guys.) Now just in case this place-mat isn't already covered in your choice of condiments, you might want to know about the rest of our food. Onion rings made from real onions. Hand scooped, real ice cream in the shakes. Great tasting chili. And fries cooked in 100% cholesterol-free canola oil. Or maybe you'd like us to just shut up so you can enjoy your burger. We're not for everybody.