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Hardee's

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    Led by CEO Leonard Rawls, the Hardee's Company opened its first hamburger restaurant in 1961 at the corner of Church Street and Falls Road in Rocky Mount, North Carolina. Hardee's has grown steadily through the years, with a number of well-planned acquisitions: first, the purchase of the 200-unit Sandy's chain in 1972, then the buyout of the 650-unit Burger Chef chain in 1983. The company's latest acquisition was the 1990 buyout of the 648 Roy Rogers restaurants. This latest purchase made Hardee's the third largest hamburger chain in the world, just behind McDonald's and Burger King. With that acquisition, the company claimed to be operating close to 3,800 restaurants in forty-one states and nine foreign countries. 

    Hardee's was the first major hamburger chain to switch to all-vegetable oil to cook its fried products. One of those products is french fries, the most popular item on the Hardee's menu.

    Source: Top Secret Recipes by Todd Wilbur.

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    In 1975 Hardee's opened its 1,000th restaurant. The 2,000th unit was opened in 1983, and shortly after that, in 1988, the 3,000th unit opened its doors. This pattern of expansion has continued: a new Hardee's restaurant now opens on the average of one each workday. With the acquisition of the Roy Rogers chain in 1990, Hardee's neared the 4,000-unit mark, ringing up system-wide sales of more than $3 billion. This is a chain that has come a long way since its first menu in 1961, which contained only eight items, including fifteen-cent hamburgers and ten-cent soft drinks.

    As part of its continuing effort to offer nutrition-conscious customers a range of menu choices, Hardee's was one of the first of the "Big Four" burger chains to switch to low-calorie mayonnaise for its sandwiches. 

    Source: Top Secret Recipes by Todd Wilbur.

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