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As with so many fast food chains, our story begins in Southern California in the aftermath

of World War II.

The year was 1948, and husband and wife team Harry and Esther Snyder opened a burger

restaurant featuring the first-ever drive-through with a two-way radio.

This innovation became the industry standard, but though others imitated, none could inspire

the loyalty the Snyders did with their commitment to burgers, fries, and shakes made with fresh

ingredients at fair prices.

For the subsequent decades, the business has remained in the family and has bucked the

trend of other fast food restaurants in a number of ways.

By refusing to franchise instead owning and operating all of its own locations, by keeping

its menu small and focused with just four food items plus drinks, and the famously stingy,

labor-unfriendly fast food sector, by choosing to pay its employees above minimum wage and

provide them with benefits.

It's kept its prices low and fed its cult-like following with a secret menu, and the left

coast doesn't even seem to mind the subtle Christianism hidden in its packaging.

Now with over 300 locations across five western states, today we ask, does it really

live up to the hype?

As promised in its jingle, is it signature double-double really what a hamburger is all about?

This week on Doe Boys, in an Outburger.

Welcome to Doe Boys, the podcast about chain restaurants.

I'm Nick Weiger, alongside my co-host Mike Mitchell, the spoon man.

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