Company type | private |
---|---|
Industry | Fast food |
Founded | 1978Norcross, Georgia | in
Founder | Doug Sheley, Jeffrey Miller |
Defunct | 1987 |
Fate | Chapter 11 bankruptcy; Most locations became Hardee's |
Successor | Hardee's |
Number of locations | 100+ at peak in 1985 |
Area served | United States |
Products | Hamburgers, French fries, salad, frozen yogurt |
D'Lites of America was an American fast food chain based in Norcross, Georgia. It was known for serving fast food with a higher emphasis on nutrition. It featured reduced-calorie dishes, including hamburgers made with lean beef, high-fiber buns, and low-calorie cheese. [1]
It was founded in 1978 by Doug Sheley and Jeffrey Miller. [2] The first franchises opened in 1983. By 1985, more than 100 stores were opened. [3]
The chain stopped franchising in 1986 and closed several stores. [3] By year's end, it had filed for Chapter 11 bankruptcy. [2] [4]
According to FIU Hospitality Review, the chain's closure was due to other chains such as McDonald's, Burger King, and Wendy's beginning to offer healthier sides such as salads and baked potatoes, as well as D'Lites' buying back of several unsuccessful franchise locations. [5]
Arthur Treacher's Fish & Chips is an American fast food seafood restaurant and former chain. At the peak of its popularity in the late 1970s, it had 826 stores. However, as of March 2023, there were only three stand-alone Arthur Treacher's locations remaining. The menu offers fried seafood or chicken, accompanied by chips.
A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast-food restaurants are typically part of a restaurant chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
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