This Was What Every Popular Fast-Food Restaurant Looked Like the Day They Opened

When you travel the busy streets of any major American city, you can't miss the countless signs of fast-food joints decorating the skyline.

But before drive-thrus became a common sight at every highway stop, these fast-food places started out just like your local pizza place – with humble beginnings. In fact, the first fast-food spots looked quite different from what you see today.

Many times the founders who started these restaurants did not have much money, but they had big dreams. They took a chance and opened some of the most successful quick-service eateries in America.

Do you want to know what McDonald's iconic Golden Arches looked like before they turned into symbols of prosperity? Have you ever wondered whether White Castle actually looked like a fortress?

Curiosity grew about how Taco Bell came to be with its signature Mexican-inspired flavors? Curious to get a glimpse of Wendy's, where square patties reign supreme? Wondering if the familiar Domino's logo has always graced their storefront?

So, if you are ready to take a stroll down memory lane and uncover the origins of your favorite eateries, read on and join us for a captivating journey into the past.

Arby's (1964)

Arby's was founded on July 23, 1964, by brothers Forrest and Leroy Raphael, owners of a restaurant equipment business in Boardman, Ohio, who thought there was an opportunity in the market for a fast food franchise based on a dish other than hamburgers.

They wanted to call their restaurant "Big Tex", but that name was already used by an Akron business.

Instead, he used the Raphael Brothers' initials R.B. Chose the name "Arbies" based on; However it is often confused with roast beef.

The Raphael brothers opened the first new restaurant in Boardman, Ohio, just outside Youngstown, on July 23, 1964. They initially served only roast beef sandwiches, potato chips and soft drinks.

Hoping to attract a more upscale clientele, Arby's interior design was intentionally more luxurious than the typical fast food sandwich stand of the time.

Blimpie (1964)

Founded by three friends, Tony Konza, Peter DeCarlo, and Angelo Baldassare, Blimpie introduced a new concept to the dining scene: the submarine sandwich, affectionately known as the "sub."

With its distinctive elongated shape, inspired by the iconic airship, and focus on fresh ingredients, Blimpie quickly took over.

It was founded in 1964 in Hoboken, New Jersey. The store got its name because Tony Konza preferred not to call the sandwich a vegetable, which to him sounded like a greasy spoon.

Conza preferred the term hoagies, but Hoboken residents were unfamiliar with the Philadelphia term.

He scanned a dictionary until he found "blimp", a word that sounded to him like sandwich.

Bojangles' (1977)

Founded by Jack Fulk and Richard Thomas, Bojangles' opened its first location in Charlotte, North Carolina. The name "Bojangles" is an allusion to a famous song from the 1920s, evoking a joyful and memorable association.

From the beginning, the intention was clear – to offer more than just food; Bojangles' goal is to provide an experience.

The restaurant quickly gained attention for its unique offerings focused on Southern classics. As soon as the doors opened, the aroma of freshly baked buttermilk biscuits filled the air.

These flaky, golden-brown dishes soon became the hallmark of Bojangles', complemented by its tender fried chicken and delicious ingredients.

Burger King (1954)

Burger King was originated by Keith J. Kramer and Matthew Burns. Their venture was inspired by the belief that fast food could be elevated above the usual quick meals, aiming to provide a dining experience that felt more substantial and satisfying.

The name "Burger King" was a direct reflection of this aspiration – indicative of the notion of quality and royalty that the founders envisioned for their food.

Burger King's menu has expanded from a basic offering of burgers, French fries, soda, and milkshakes to a larger and more diverse set of products.

In 1957, the "Whopper" first appeared on the menu, and has since become Burger King's signature product.

In contrast, Burger King introduced several products that failed to take hold in the market.

Some of these failures in the United States have met with success in foreign markets, where Burger King has also tailored its menu to regional tastes.

Chick-fil-A (1967)

The chain's origins can be traced to the Dwarf Grill (now Dwarf House), which was founded in 1946 by S. C. Lewis, the chain's former president and CEO. Truett was a restaurant opened by Cathy.

The name "Chick-fil-A" captures the essence of the menu's primary offering: chicken. "Chick" is indicative of the main ingredient, while "Fil-A" emphasizes quality and excellence.

The "A" reflects the restaurant's commitment to providing the highest quality of food and service.

In the 1970s and early 1980s, the chain expanded by opening new locations in the food courts of suburban malls.

The first freestanding location was opened on April 16, 1986, on North Druid Hills Road in Atlanta, Georgia, and the company began to focus more on this stand-alone type of unit rather than the food court type.

Although it has expanded outward from its original geographic base, most of the new restaurants are located in southern suburban areas.

Chipotle (1993)

Chipotle arrived in 1993 with a new approach to Mexican cuisine. Founded by Steve Ells, the restaurant's name gives a subtle hint of its culinary approach and commitment to quality.

"Chipotle", pronounced chi-POHT-lay, is a word from the Nahuatl language spoken by the Aztecs. It refers to the smoked, dried jalapeño pepper.

The first Chipotle restaurant, located in Denver, Colorado, introduced a new concept: the assembly-line format.

Customers can customize their order by choosing from a range of freshly prepared ingredients. This approach appealed to diners seeking a more personalized dining experience.