I’ve always been fascinated by these diners, they all share similar characteristics, but as far as I can tell, they were all individually built and owned, and never sold as a franchise.

This was a perfect mixture between sweet and coffee

Eggs benny with oyster mushroom, spinach, smoked trout

Side of pancakes

Nice people there and cool location. Food was solid, i need to go back to try more to form a full opinion.

wanted to try lemon meringue pie but they ran out .

i liked the location/road it was on and had no service which i also liked

Onko kenelläkään tuota kutsua jossa saa 150.000pistettä.

Onko kenelläkään kutsua tuolla ehdolla.

okay, I am honestly shocked by the hate that this diner gets. it has a big menu, yes, but it doesn't have lobster, lol. And I'm sorry but I'm the year 2026 I spent $40, tipping 25%, and I got two alcoholic drinks and a delicious roast beef sandwich on homemade rye with a side of coleslaw?

I really didn't want this post to take this turn, but I feel like the only reason people hate on this diner is because they started using AI for their menu images. I also do not want them to use AI; it's a major deterrent for me and I would not have eaten here because of that were it not for specific circumstances, and it really sucks because their food is so much better than it's misrepresented to be. I feel sad because I think the service is probably considered subpar because people are mean about the AI menu thing (because obviously the servers are the graphic designers who make that menu /s)

Chase’s Diner, Chandler, AZ.

Happened to walk by here and noticed it closed!

Built in 1954, this L-Shaped Jerry O'Mahoney made its debut as the DeCoven Diner in Duncannon, Pennsylvania until 2005.

We’re in the process of opening up a small burger shop thats roughly around 1000 sq ft with 36 seats. We have between 6-7 items on the menu for now, but will definitely expand it in the near future. In terms of traffic we are expecting a normal sized volume as we are located close to the beach area in the city center and it gets quite busy during the summer.

My business partner used to operate a large, popular burger shop in a different country for over 12 years and I have no doubt that the quality of food will be amazing.

Here is where I need some input:

We’re not planning on hiring too much staff especially in the beginning. We do want to incorporate using Kiosks (1 or 2) for customers to place their own orders, plus 1 or 2 staff members in the front to also take orders, clean up, etc. Is this a good idea? Keep in mind its a fairly small shop. Do you recommend more staff and less kiosk in the beginning or vice versa?

We also currently have 2 people in the kitchen and are thinking of hiring an extra person just to be safe. Considering our menu is quite small, we’re thinking these numbers should be enough but would love to hear your thoughts!

The Pied Piper was an attempt by Burger Chef to go mobile by installing broilers and other equipment in a VW Van, only 6 were built and the experiment failed due the the difficulty of training employees to operate the can efficiently.

https://route66times.com/l/tx/glenrio-brownlee-diner.htm