Text 23402, 67 rader
Skriven 2009-04-17 18:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Franchises 499
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 DD> A local LUM'S franchise was doing a breakfast buffet and a salad bar
 DD> and doing quite well - back in the day when Lum's was about beer cooked
 DD> hot-dogs, Lumburgers and Weinerwald chicken. The Lum's people objected
 DD> to the "non-standard" additions, threatened action and were told to
 DD> take their signage and franchise agreement when they left ... and not
 DD> to let the doorknob hit them in the arse on the way out.

I wonder what the miracle medium is between maintaining the
corporate identity and allowing franchisee freedom.

 DD> BTW - when is the last time anyone has seen a LUM'S restaurant? And
 DD> are they still connected to the mothership ... or has that crashed.

There's an Ollie's Trolley, which I believe is an offshoot,
downtown in Washington. Maybe when I have nothing better to do
than go have a burger I'll check it out.

 DD> LATER: Google found three ... Davie, FL, Plattsburgh, NY, and
 DD> Bellevue, NE. And no connections (other than name, etc.) found to any
 DD> remaining franchisor. Quite a fall from the heady days when Uncle Milty
 DD> was their spokesmodel.

Bear in mind that Uncle Milty is at least as dead as the chain,
so that's kind of appropriate.

 DD> Except that all the Hardee's around here that got re-branded as Carl's
 DD> Jr. are now Payday Loan, Title Loan, Jose's Tacos, etc. venues. Those
 DD> who kept the Hardee's name but with the Carl's "thickburger" menu have
 DD> pretty much remained. 

The ones that got rebranded probably were lagging and were
deemed to need some kind of shot in the arm (such as joining
the Federal Witness Protection Program). They just went the
natural way of all flesh I guess.

Lum's Ollieburger
cat: historic, burger
yield: 6

3 Tb Lemon Juice
1 1/2 ts Seasoned Salt
1 Tb Worcestershire Sauce
1 Tb Soy Sauce
1 Tb A-1 Steak Sauce
1 Tb Corn Oil
1/2 c Beef Broth
1 ts Heinz 57 Sauce
1/4 ts Garlic Salt
1 ts Vinegar

Mix the above ingredients.

Take 1 1/2 to 2 lb of ground round and shape meat into round
patties, 3/4" thick and 3 1/2" round.

Place in a covered container and pour the marinade mixture
over them. Cover tightly and refrigerate 12 hr or overnight.
Turn the patties frequently.

Remove from marinade and sear over high heat to seal in the
juices, then turn down heat and cook to your desired doneness. 

from Adjudicator on roadfood.com

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