“It’s probably easy to guess what’s in it but precise amounts are what people ask about.” Officially, that information is classified, though Musser does sell the stuff by the gallon for $14.95. “It’s the same one that all the old Biffs’ used to use,” said Troy Musser, general manager of the St. Recipes professing to duplicate it can be found online, but in St. Once cooked, the meat was dipped in Biff’s beloved special sauce. The machine could reportedly turn out 500 evenly broiled burgers each hour, their drippings captured by buns toasting in a chamber below. Per the brochure, entrepreneurs could have their stores up and running within six weeks, catering to walk- and drive-up customers who would eat in their cars or at outdoor seating areas.īiff-Burger’s “roto-broiler” technique – a decidedly Jetsonesque designation – was cutting edge, cooking both sides of the burger simultaneously for a flavor its proponents deemed far superior to the fried burgers they’d find elsewhere. The company’s “Port-A-Unit” building was presumably a strong selling point. Biff-Burger franchises were shipped from Florida to new locations and assembled on-site. Many chain restaurants sprung up in the ‘50s and ‘60s, an era that saw the earliest forays into prefabricated architecture. “Biff” is actually an acronym - Best In Fast Food. Pete is an appropriate place for the last of Biffkind, as the company was Pinellas-based in its heyday. The local Biff’s is the last remnant of a fast-food empire that encompassed more than 800 locations in 1962, stretching from South Florida to Toronto, Ontario. This works out nicely, since the 49th Street Biff-Burger is something of a museum itself, a living, breathing relic of the era in which modern fast-food establishments were born. “Most of us are just living in the past.” This 55-year-old has no trouble summarizing – or laughing at – his reality.
“Back then,” said Downshifters leader Greg Feminella, his image reflected in the glossy black hood of the ‘51 Ford Custom he calls Duke of Earl, “we used to take our cars, go out for a cruise, and then come back and hang out on the corner and listen to music. Out front, the Downshifters of Brooklyn are hanging strong and having a few laughs, just like they did in 1959. Tendrils of music beckon - Chuck Berry, Elvis, Dion, chart-toppers when many of the cars out front rolled off the assembly line - along with the heady aroma of crisp, hot onion rings in paper-lined baskets and sizzling burgers piled high with the works. Behind then, an iconic sign towers, its flaming colors of red, orange and yellow reflected in a legion of gleaming fenders that flash and glint like a school of barracuda on an asphalt reef. Petersburg, and in a parking lot off 49th Street folks are drinking beer and talking cars. Briefly: Planters Continues to Expand Nut Line.Ryan, Matthew Frisbee, Henry Gabathuler and Michelle Levin Design Rule: The Package Front Sells the Side Tells.This location also has many elements of the “classic” Biff-Burger architecture and features with an existing original road sign (just slightly modified) with a lighted “star” ball!Įat: Visit them at Biff-Burger, 3939 49th Street N. Petersburg location is the ONLY Biff-Burger location still left in existence which uses the Biff-Burger name and is of the original “Port-A-Unit” building construction with upswept canopy roofs. The other is located at 3939 49th Street N. The location at 1040 West Lee Street in Greensboro, North Carolina continues on, as Beef Burger, re-named during the 1980’s but is still referred to as Biff-Burger by the local community. Today, only two known locations of the former Biff-Burger chain still exist. And it tells of the last two Biff Burger locations. The photo above is from blogger Iconic Rambler. A great history is at the Biff Burger site. Biff Burger was once a quite substantial burger chain, but it fell apart. Petersburg, Florida is the Biff Burger Drive In. Tinee Giant (a convenience store in Norfolk, Va.).Golden Skillet (a few locations still left).We can think of a number of chains where this has occurred including: Very often, there are leftover franchisees that still keep the original concept going. When a retail or restaurant chain falls apart, the company infrastructure that at one time enforced the rules and helped promote the chain goes away. PETERSBURG – Across the U.S., you can sometimes find a one-off restaurant that was once a larger chain.
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