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Big Buck Brewery & Steakhouse operates a casual dining spot in northern Michigan that offers handcrafted microbrews and a menu featuring steaks, chicken, seafood, and pasta dishes. It produces a variety of beers under such labels as Big Buck Beer and Buck Naked, as well as seasonal and specialty varieties. William Rolinski started the restaurant business in 1994.

Beef and ice cream is an unbeatable combination for this restaurant company. Formerly The Steak n Shake Company, Biglari Holdings is a multi-concept dining operator with two chains operating under the names Steak n Shake and WesterN SizzliN. Its flagship concept encompasses more than 480 company-owned and franchised family dining spots in more than 20 states, mostly in the Midwest and Southeast. The diners, open 24-hours a day, are popular for their Steakburger sandwiches and milkshakes, as well as breakfast items and other dishes. About 400 of the units are company-owned, while the rest are franchised. WesterN SizzliN, meanwhile, oversees more than 100 franchised steak buffet restaurants in about 20 states.

Bill Miller Bar-B-Q Enterprises operates nearly 70 barbecue restaurants in Texas. Most of the eateries are found in San Antonio, while a handful of others are in Austin and Corpus Christi. Family patriarch Bill Miller opened his first restaurant in 1953. His sons continue to operate the business, which runs a central cooking facility in San Antonio.

The Windy City inspires the food and drink at BJ's. BJ's Restaurants owns and operates more than 80 restaurants in California and a dozen other mostly Western states under the names BJ's Restaurant & Brewhouse, BJ's Restaurant & Brewery, and BJ's Pizza & Grill. The casual-dining eateries offer Chicago-style pizza, salads, sandwiches, pasta, and the company's own hand-crafted beers. Its dozen Restaurant & Brewery locations, which feature an onsite microbrewery, help supply beer to the rest of the chain. Holding company The Jacmar Companies owns more than 15% of BJ's.

Bob Evans Farms got its start when our founder, Bob Evans, began making sausage on his southeastern Ohio farm to serve at a 12-stool diner he owned in nearby Gallipolis in 1948. "We served a lot of breakfasts, but we couldn't get any decent sausage," Bob recalled. "So I decided to start making my own from hogs raised right on our farm, using all the best parts of the hog, including the hams and tenderloins." The restaurant drew many truck drivers who traveled through the region. "You might say the truck drivers did my research for me," Bob said. "They would tell me that this was the best sausage they ever had, and then buy 10-pound tubs to take home." These good reports prompted Bob Evans to go into the sausage business. The building where he made the sausage was built with open ends, at the suggestion of his father, so it could be used as a machinery shed if the sausage business failed. But, it didn't fail. In 1953, a group of friends and family recognized the growing demand for Bob's sausage and became business partners by establishing Bob Evans Farms.

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