21 Crave-Worthy Facts About White Castle

Drew Angerer, Getty Images
Drew Angerer, Getty Images

It’s the original fast-food restaurant—the purveyor of tiny burgers with an outsized appeal known simply as "The Crave." White Castle may not be the largest burger chain, but it arguably has the most devoted following, with fans writing songs, directing movies, getting married inside restaurants, and carting their sliders all over the world. Not bad for an operation that began as a single hamburger stand in Wichita about 100 years ago.

1. THE FOUNDER INVENTED THE MODERN HAMBURGER.


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Walt Anderson, a short-order cook in Wichita, Kansas, liked to experiment with the size and shape of the hamburger patties he served. His greatest invention, though, was said to be an accident: One day Anderson became so frustrated with how his meatballs were sticking to the griddle that he smashed one with a spatula. And thus, the flat patty was born.

2. ANDERSON ALSO PIONEERED FAST FOOD IN AMERICA.


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In 1916, Anderson opened a hamburger stand with an $80 loan and quickly expanded to four locations. W.E. "Billy" Ingram, a local real estate broker who would eventually become the company's CEO, bought in, and in 1921 they established a chain of small, efficiently run restaurants selling 5-cent burgers by the sack. White Castle is widely credited as the first fast-food concept in America.

3. EVEN IN 1916, PEOPLE HAD 'THE CRAVE.'


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According to David G. Hogan's Selling 'Em by the Sack, while working at his original burger stand Anderson noticed several young boys who regularly bought sacks of hamburgers. Thinking this odd, he decided to investigate and followed a young patron as he walked down the street, around the corner, and made a delivery into the open door of a limousine.

4. THE NAME WAS MEANT TO COUNTER THE BAD RAP HAMBURGERS HAD AT THE TIME.


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Exposés like Upton Sinclair's The Jungle and commentary like Frederick J. Schlink's Eat, Drink and Be Wary portrayed hamburger beef as unsafe, if not downright poisonous. To give their burgers a pristine image, Ingram and Anderson combined two words that together conveyed purity and solidity: White Castle.

5. THE DESIGN WAS INSPIRED BY THE CHICAGO WATER TOWER.


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The Windy City landmark, which was one of the few buildings that survived the great fire of 1871, was a model for White Castle's turret-and-tower design.

6. THE COMPANY HAD SIDE BUSINESSES MAKING THEIR OWN BUILDINGS AND PAPER HATS.


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Ingram wanted his restaurants to be small, inexpensive, and quick to build and take down. So in 1934 he started his own subsidiary, Porcelain Steel Buildings, to make the lightweight porcelain-and-steel structures. During World War II, PSB did its part by manufacturing amphibious vehicles. The company also bought manufacturer Paperlynen in 1932 to make the paper hats employees wore—because why not? Realizing it had a profitable business on its hands, White Castle started taking orders from other foodservice establishments, and by 1964 was selling more than 54 million caps annually.

7. TODAY'S SLIDER HASN'T DEVIATED MUCH FROM THE ORIGINAL RECIPE.


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Anderson's original hamburger involved cooking a small beef patty over shredded onions, then sliding it onto a bun instead of between slices of bread. About 100 years later, not much has changed.

8. CEO BILLY INGRAM MADE FLIPPING BURGERS A DESIRABLE JOB.


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Fast food wages today are so low they've spurred a national movement, but back in the day, flipping burgers at White Castle was a coveted job. Ingram paid employees between $18 and $30 a week—quite a lot in those days, especially for restaurant work—and offered paid sick days, pension plans, and regular opportunities for promotion.

9. HE ALSO HAD EXACTING STANDARDS FOR WORKERS.


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Employees, who each underwent a two-week unpaid apprenticeship, were expected to wear clean white clothes, keep their hair short, and be unfailingly courteous to customers. They also (at least in the company's earliest days) had to be men between the ages of 18 and 24.

10. THE COMPANY PUT OUT A NEWSLETTER CALLED THE HOT HAMBURGER.


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It included jokes, short stories, and sales advice—like how to convince customers a slice of pie is just what they need after gorging themselves on hamburgers.

11. INGRAM FUNDED "SCIENTIFIC" RESEARCH TO PROVE THE NUTRITIONAL VALUE OF ITS BURGERS.


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Intent on proving that his burgers were not just safe to eat but healthy, too, Ingram funded some rather dubious studies. The best one involved a University of Minnesota med student eating nothing but White Castle burgers for 13 weeks straight. He remained healthy in body, if not in spirit.

12. THEY HAD A PROGRAM THAT DELIVERED FROZEN BURGERS ANYWHERE IN THE U.S. WITHIN 24 HOURS.


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If you had a craving in the mid-'80s and no White Castle nearby, you could call a toll free number and get frozen sliders delivered to your doorstep. The "Hamburgers to Fly" program was such a success for the company that it paved the way for its line of frozen foods.

13. KUMAR OF HAROLD AND KUMAR GO TO WHITE CASTLE WAS A VEGETARIAN.


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The 2004 buddy movie boosted sales of White Castle's sliders, but co-star Kal Penn never actually ate one due to his vegetarian diet. So crew members created meatless substitutes instead. Today, White Castle sells its own veggie sliders.

14. WHITE CASTLE HAS INSPIRED MUSICIANS.


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Several songs by the Beastie Boys reference White Castle (including helpful information, like "White Castle fries only come in one size"). There’s also "White Castle Blues" by '80s band the Smithereens.

15. THEY HAVE A 'CRAVER HALL OF FAME.'


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To honor its most devoted diners, the company established its hall of fame in 2001. Recent inductees include an Army soldier who took 50 sliders all the way to Germany, and a couple who collectively lost 200 pounds eating sliders. Alice Cooper is in there too—according to White Castle, Cooper became a fan during his childhood in Detroit, and "The Crave stayed with him throughout his career and he based tour dates and concerts around the locations of White Castle restaurants."

16. THEY GET ROMANTIC FOR VALENTINE'S DAY.


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Nothing says love like a shared stack of sliders. Locations take reservations weeks in advance and offer table service. In 2015, more than 35,000 customers made it a date.

17. THERE'S A STUFFING RECIPE THAT USES CHOPPED-UP SLIDERS.


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Thanksgiving will never be the same.

18. THEY MAKE CANDLES THAT SMELL LIKE SLIDERS.


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Fill your house with that steam-grilled-beef-atop-a-bed-of-onions aroma.

19. THEY HAVE CRAVE MOBILES.


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Despite having nearly 400 locations, White Castle only operates in 13 states. To feed the crave for those who live in Castle-less areas, the company dispatches mobile restaurants called Crave Mobiles. One 2015 stop in Orlando saw more than 10,000 sliders sold.

20. THEIR CEO WORKS BEHIND THE COUNTER FROM TIME TO TIME.


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According to an interview with Columbus CEO, Lisa Ingram, White Castle's current CEO and great-granddaughter of Billy Ingram, will occasionally sling burgers at a restaurant near the company's Columbus, Ohio headquarters. Multiple fourth- and fifth-generation Ingrams still work in the family business.

21. THEIR LAS VEGAS OPENING WAS A MADHOUSE.


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When a White Castle opened on the Las Vegas strip in January 2015, demand was so high that the location ran out of food and had to close for two hours to restock. Which shouldn't come as a surprise, considering the next closest Castle was 1500 miles away, in Missouri. The crave truly is a powerful thing. Since then, one more location has opened in downtown Las Vegas, and a third is set to open in Jean, Nevada, near the border between Nevada and California. Nevada remains the only state west of Missouri to have any White Castle restaurants.

This story originally ran in 2016.

14 Secrets of Food Sample Demonstrators

Tim Boyle, Getty Images
Tim Boyle, Getty Images

Ever turn a corner in your local grocery store or warehouse club and see the aisle backed up? You might be able to blame a food sample demonstrator, those stationary sales representatives who invite congestion in stores by offering up free bites of food products in an effort to raise sales. (The strategy works—one study found that samples can increase sales by as much as 2000 percent.)

The task might look easy, but it isn’t. Sample demonstrators have to endure annoyed customers who can’t navigate aisles due to the traffic, unattended kids, and more—all while adhering to food safety regulations. To get a better perspective on the job, Mental Floss spoke with two former demonstrators. Here’s what we found out about life in the apron.

1. THEY’RE USUALLY NOT EMPLOYED BY THE STORE.

Food demonstrators are often mistaken for store employees, but they're usually not. The people working behind sample trays at Costco, for example, are often employed by Club Demonstration Services (CDS), a separate entity that hires sample representatives to present products endorsed by Costco and usually backed by the product manufacturer. (Companies can send their own reps out, too.) “CDS might have an office set up in the back of the store,” says Jim, a former food sample demonstrator for Costco locations in California. “We’d sign in, go through the warehouse, and get a quick brief on the product we were demonstrating.”

Though CDS is owned by Costco, CDS employees aren’t technically store employees, and don’t migrate to other work areas. But because customers figure the demonstrators work for the warehouse, they’re often asked for directions. “People just assume you know where stuff is,” Jim says. “I usually told them to find someone in a red vest.”

2. THEY CAN SPEND HALF THEIR SHIFT PREPPING.

A man mixes ingredients in a bowl
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It may seem like a sample demonstrator is burning calories at the rate of a Queen's Guard, but they're usually very busy during the course of a six- or eight-hour shift. Food prep—including mixing ingredients for things like chicken salad or cooking steak strips—can take up as much as half of their time. It’s worth it, as cooked food has a huge advantage over ready-to-eat samples like chips. “There’s a kind of anticipation you build up when cooking something like steak,” Jim says. “It could take a few minutes or 45 minutes, and people are standing there asking when it will be ready.”

3. THEY NEED TO STAY WITHIN A 12-FOOT RADIUS OF THE CART.

Food sample demonstrators may sometimes work in a massive warehouse, but they don’t have the run of the property. Once they’ve settled into their work area—typically near where the product they’re demonstrating is stocked or wherever there’s free space in the building—they’re expected to never be more than 12 feet away from the cart. “The 12-foot radius has to do with the fact that you’re responsible for maintaining your station and keeping customers safe,” says Skyler, a former demonstrator for Costco. “If a kid sees an unattended station with a hot grill running and grabs a sample off of it and burns themselves, it’s a liability.” Demonstrators also need to make sure no one is grabbing a sample and then putting it back, which would be a gross (literally) violation of food handling safety. Once you touch it, it goes either in your mouth or in the garbage.

4. THEY FOLLOW AN ACRONYM FOR SALES SUCCESS.

Vice-president Joe Biden greets food sample servers at a Costco
Saul Loeb, AFP/Getty Images

Food sample pushers don’t work on commission, but they can get bonuses if they sell through their inventory, so it benefits them to make sure people are consuming what they’re offering. One method for enticing customers is what Jim describes as a corporate acronym called SITGA. “It stands for Smile, Invite, Talk, Give Sample, and Ask,” he says. Demonstrators are also free to come up with their own strategy. “I liked to rhyme, like ‘come on by, give it a try,’ that sort of thing.”

5. THEY HAVE TRICKS FOR STAVING OFF BOREDOM.

Speaking with the Yes and Yes blog, Sam's Club food demo specialist Jan said that the hours spent sporadically interacting with customers can require demonstrators to make up their own fun. "I deal with the boredom in several ways. I practice standing on one foot and count the seconds before I lose my balance ... I count and rearrange samples. I reorganize the equipment under my cart. I alphabetize equipment. I grab items off the shelves and read the ingredient and nutrition labels, read slogans on T-shirts, or I try to engage customers in conversation."

6. THEY GET TIRED OF HEARING THE SAME RESPONSES.

A man in an apron looks tired
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Sometimes it's hard to tell what's worse—going for long stretches without customers, or hearing the canned answers they love to give over and over (and over) again. "Customers make stock remarks about certain foods," Jan said. "If you serve sausage, they ask, 'Where are the pancakes?' If you serve a cold drink, they say it would be better with vodka. Coffee samples inevitably get, 'Now I need a donut.'"

7. THEY HAVE TO DEAL WITH “SAMPLE NINJAS” ...

There’s usually no cap on the number of samples a customer can grab from a cart. Still, people can feel a degree of embarrassment going back for seconds—or thirds—and sometimes try to sneak a taste without being seen. Skyler calls these people “sample ninjas” for their attempts to go undetected. “People love free food,” he says. “They don’t want to be seen as freeloaders, they don’t want to hear a sales pitch, they just want snacks.”

8. ... BUT THAT SHAME CAN WORK IN THE STORE’S FAVOR.

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When people are so addicted to a food sample they keep going back for more, they might opt to just buy the product rather than risk being perceived as a greedy shopper. “There have been cases where I’ve been shopping at Costco myself and went and bought something because my overwhelming shame kept me from grabbing a fifth sample,” Skyler says. “The system works.”

9. THEY HAVE A HEIGHT POLICY.

Kids represent a dilemma for demonstrators. If they’re unaccompanied by a parent, it can be potentially problematic to offer up a baked good or other food that could contain an allergen. Fortunately, most kids are aware of their food sensitivities. According to Jim, the unofficial rule of thumb is to give out samples to unattended children if they’re tall enough to see what’s on the cart. “We can’t really determine the age of a kid just by looking,” he says. “They just need to be tall enough to see the sample and discern what it is.”

10. THEY HAVE REGULARS.

Food samples are set out on a tray
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Many Costco demonstrators stick to one store or district, making them a familiar face for people who shop there frequently. “There were definitely regulars,” Skyler says. “I would see old teachers from school, old friends, new friends, and regulars who would know my sales pitch and always play along—for more free samples, obviously.” Others were memorable for other reasons. “I was making cookies once and a woman grabbed the raw cookie dough and yelled at me because it was not cooked.”

11. THEY DEMO NON-EDIBLE PRODUCTS, TOO.

While Jim estimates that 90 percent of his time was spent demonstrating food, CDS also handles accounts for a variety of indigestible products, like Ziploc bags. “I’ve done dish soap and laundry soap, which is hard to demonstrate on the floor,” he says. “You have to give someone a sample and hope they try it and then come back.” Another time, Costco charged him with selling prefabricated outdoor tool sheds. “No one is buying a $3000 shed on the spot. They take a flyer. We didn’t get a sale the entire week.”

12. THEY HAVE A PLAN TO MAKE SURE NO FOOD GOES TO WASTE.

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Toward the end of their shift, demonstrators start to estimate how many more samples they’ll need to meet remaining demand without setting out food that will wind up going to waste. “I do what I can not to waste anything,” Jim says. “We’ll usually make sure we’re done cooking by a certain time so nothing is left over.” Sealed food might go to a food pantry, depending on store policies, but prepared and unused food goes into the garbage. And no, it's not going to the demonstrators: They’re prohibited from taking the excess home.

13. NOT EVERYTHING THEY MAKE IS APPETIZING TO THEM.

Sample demonstrators are usually expected to taste their supply so they can make informed comments when a customer presses for details. While most everything is intended to be delicious, it may not necessarily be the demonstrator's own personal preference. "[I served] horrifying steak chimichangas, microwaved," Jan told Yes and Yes. "When cut into bite sized pieces, [they] squirt out a nasty brown liquid. Worse yet, lots of people liked them."

14. THEY APPRECIATE A LITTLE CUSTOMER ETIQUETTE.

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While free food can cause some of us to abandon civility and manners, food sample demonstrators always appreciate when customers acknowledge they have a job to do—and it’s not to hand out free stuff. Listening to their sales pitch is the polite thing to do in exchange for the eats. “Just try to remember that it’s a sales job and that final sale number is being held over the sample demonstrators’ heads,” Skyler says. “They’re not just someone being paid to hand out food to boost customer morale.”

What Did Elvis Presley's Famous Peanut Butter-Bacon-Banana Sandwich Taste Like? Try It for Yourself

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iStock

Elvis Presley was not what you would call a healthy eater. He reportedly loved bacon-wrapped meatballs, burgers, chicken-fried steak, fried pickles, pound cake, and of course, his signature PBBB sandwich, which took peanut butter, bacon, and banana and smashed them between two slices of white bread.

In honor of The King's favorite food, The Takeout decided to try the PBBB out for themselves. Although some may recoil at this artery-clogging concoction, the food news site gave the sandwich a big thumbs up, citing its balance of sweet and salty flavors and smooth and crunchy textures as major selling points.

According to Salon, Elvis's longtime cook, Pauline Nicholson, may have been the first person to serve Elvis a peanut butter and banana sandwich (but no word on when bacon was thrown into the mix).

The recipe is pretty straightforward, but it eliminates the sticky situation of having to put butter on one side of the bread and peanut butter on the other. Instead of butter, bacon grease is used to toast the bread.

For the ingredients, you'll need two slices of white bread, four strips of bacon, two tablespoons of peanut butter, and one sliced banana. First, fry up the bacon in a pan; while you're doing that, spread peanut butter on one side of each piece of bread. When the bacon is done, remove it from the pan, but leave the grease.

Next, place the bread (peanut butter side up) into the pan, and place the banana slices and bacon on one piece of bread. When both pieces are toasted to your liking, put the sandwich together, give it one more flip in the pan, and press it down until the peanut butter starts to ooze.

And there you have it: a deliciously, sinfully fattening sandwich. Enjoy responsibly.

[h/t The Takeout]

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