Posted on 06/21/2007 3:13:53 PM PDT by Borges
Bob Evans, whose quest for quality sausage to serve the truckers who filled his 12-stool, 24-hour-a-day steakhouse in southeast Ohio led to the creation of a restaurant chain that bears his name, died Thursday, Bob Evans Farms Inc. said. He was 89.
Evans died at the Cleveland Clinic about 12:30 p.m., Evans' family told the company. Bob Evans Farms Inc. said last week that he was being treated at the hospital for pneumonia.
Evans complained that he could not get good sausage for the restaurant that he started after World War II in Gallipolis in southeast Ohio.
Starting with $1,000, a couple of hogs, 40 pounds of black pepper, 50 pounds of sage and other secret ingredients, Evans opted to make his own, relying on the hog's best parts as opposed to the scraps commonly used in sausage. He began selling it at the restaurant and mom-and-pop stores, and peddled tubs of it out of the back of his pickup truck.
It marked the beginning of what is now a restaurant chain with sales of $1.6 billion in the fiscal year ended April 28 with 590 restaurants in 18 states. The company also operates 108 Mimi's Cafe casual restaurants in 19 states, mostly in the West. Its sausage and other products are sold in grocery stores.
"You might say the truck drivers did my research for me," he said. "They would tell me that this was the best sausage they ever had, and then buy 10-pound tubs to take home."
Evans formed Bob Evans Farms in 1953 with five friends and relatives. The chain emphasizes farm-fresh food, cleanliness and service in a homey atmosphere.
"People like to deal with farmers. They like to buy stuff from the farm. They think it's fresher," Evans said in a 2003 interview. "In their mind, it's better and they're willing to pay more for it."
RIP. I always looked forward to a special meal at Bob Evans and still do when I’m back in the midwest.
We have them here in Virginia, too. Unfortunately- I’m on a serious diet.
He lived the American Dream, making his mark on this great country and providing the products and services his hungry countrymen wanted. You’ve earned your reward, good man.
I also make it a point to talk to the serving staff wherever I go and our local Bob Evans gets kudos from the staff because they are flexible with their hours to help the students and housewives who work for them. RIP Bob.
And I’d been told that Bob Evans food will kill ya young!
Which part of the pig is the sausage?
I thought he bought the farm years ago.
Southeastern PA, too. And I think in Maryland...but I was with a bunch of FReepers and so I was a bit out of it and it might have been someplace else. :-)
RIP, Mr. Evans.
Bob Evans sausage from the grocers is very good too.
Got ‘em in Tennessee, too! Just look for ‘em at the interstate exits!
Everything except the squeal.
You never sausage the best part of the pig?
May he rest in peace. Years ago, before I ever heard of cholesterol, hypertension, diabetes and all the other diseases associated with being fat, BE was one of my favorite places to eat. Biscuits in sausage gravy — one of my favorite things. Now, if I so much as look at biscuits and sausage gravy, I can feel my arteries close up. Oh well.
“I’m the Wienie King! Invented the Texas Wienie! Lay off ’em, you’ll live longer.”
Rest in peace.
God rest sir. You spiced some good pork in your time. Your northern restaurants sadly do not know what grits and tea are, but that is hardly your fault. I will buy BE sausage this weekend in his honor.
Lips and holes. j/k
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