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11 Delicious Facts About IHOP

The popular breakfast spot has been serving up extra-sweet pancakes—and other food, too—for over 50 years.

1. THE FOUNDER FIRST PEDDLED DELIVERY COFFEE.

After serving in the army as a young man, Al Lapin Jr. attended film school at USC, which launched a brief stint in television that included producing films on surviving atomic attacks for the Federal Civil Defense Administration. He made a major career switch when he decided to launch Coffee Time, a delivery coffee service in the L.A. area. Although the venture didn’t last long, he took his respect for caffeine with him when he launched the International House of Pancakes in 1958, which instituted a policy of keeping a full pot of coffee on every table.

2. THE ORIGINAL IHOP TOOK CUES FROM OTHER POPULAR CHAINS.

The IHOP blue roof then & now! #ThrowbackThursday

Posted by IHOP on Thursday, August 29, 2013

After perfecting his pancake recipe in his mother’s kitchen, Lapin and his brother Jerry were ready to open their first International House of Pancakes. For the original location, opened using $25,000, they chose a spot in Toluca Lake in Los Angeles County intentionally close to a Bob's Big Boy with the hopes of catching any customer overflow. And for aesthetics, they took a cue from Howard Johnson’s by adding an orange roof accent.

3. IT WASN’T CALLED "IHOP" FOR THE FIRST 15 YEARS.

In 1973, a marketing program introduced the acronym that has all but supplanted the full name.

4. IN THE 1980s, ALL THE EXISTING RESTAURANTS WERE RENOVATED.

Starting in 1983, the then-bloated company restructured itself, closing all the unprofitable locations and renovating those that remained. The updates included muting the décor, adding more seating (especially two-tops), and splitting the kitchen in two. All the kitchens were redesigned to feature two identical mini kitchens so that during slow stretches, one of them could be closed to cut down on operating costs.

5. …BUT OVENS WEREN’T INCLUDED IN THE RENOVATION.

Part of the early ‘80s plan to revitalize IHOP included expanding the lunch and dinner offerings, which had long been a weak spot for the company. However, to keep costs low, then-CEO Richard K. Herzer dictated that all menu additions would have to be cook-able using only existing kitchen equipment—which didn’t include ovens at any of the locations.

6. IHOP OWNS APPLEBEE’S.

In 2007, IHOP Corp. purchased Applebee's International Inc. for $2.04 billion. At the time, the two brands combined to have more than 3250 restaurants, making IHOP the then-largest full-service restaurant company anywhere in the world.

7. NEW YORK CITY’S IHOP HAD A BACON-ODOR ISSUE.

In 2011, New York City’s East Village got its very own IHOP. Before it even opened, owners were worried about what the city that never sleeps would do in the presence of 24-hour access to pancakes, so they hired a late-night bouncer. But almost immediately after the restaurant opened, neighbors complained that the issue wasn’t rowdy drunks in search of a breakfast fix, it was the bacon smell. Nearby residents reported that they had to move to escape the nauseating scent of perpetual pork fat. Just eight months after it opened, IHOP announced plans to install a $42,000 odor-killing machine known as the "smog-hog."

8. SCIENCE SAYS KANSAS ACTUALLY IS FLATTER THAN AN IHOP PANCAKE.

In at least one instance, IHOP’s pancakes have proven scientifically useful. In 2003, a pair of scientists from Southwest Texas State University and Arizona State University set out to settle once and for all whether or not Kansas is, as the saying goes, “flatter than a pancake.” Using a flapjack from IHOP and a confocal laser microscope, they mapped the topography of a pancake and compared the relative change in elevation to data for Kansas from the U.S. Geological Survey. It turns out, not only is Kansas—and many other states—much flatter than an IHOP pancake, an IHOP pancake isn’t all that flat.

"People just look down at their pancake," one of the scientists said. "They don't look at it carefully. If you were an ant climbing, it would be incredibly difficult to navigate. There are bubbles and ridges, and it usually bulges in the middle. I'm not arguing it's a mountain, but it's not a piece of paper either."

9. IHOP GOT CUSTOMERS TO SPEND MORE BY UPDATING THEIR MENU.

In 2013, IHOP’s menu got a makeover courtesy of an unnamed "expert in menu creative development." The old version, it turned out, had too many words and not enough pizzazz. The company credits color-coding, clearly divided sections, and lots of mouth-watering photos for a 3.6 percent increase in same-store sales in the months following the design update.

10. IHOP’S TWITTER HAS A VERY INTENTIONAL VOICE—THAT SOMETIMES BACKFIRES.

IHOP has occasionally come under fire for what some deem as insensitive tweets, but the breakfast brand has been largely finding success with their attempts to reach a younger demographic. Their Twitter adopted the voice of a "teenage hip-hop fan," as Adweek called it, in 2014, earning over 26,000 retweets for such sentiments as "Pancakes on fleek" and "dat stack tho." And in 2015, they updated their logo for the first time in over 20 years to include a smiling face that references emoticons.

11. VERMONT’S IHOP GETS SPECIAL TREATMENT.

Vermont was the final state to add an IHOP location and when they finally did, in 2009, the general manager insisted on special accommodations. In addition to the many artificially-flavored corn syrups characteristic of IHOP offerings (with such flavors as boysenberry and blueberry), Vermont’s restaurant included real maple syrup. For an extra 99 cents, customers can top their International pancakes with the local sweet stuff—making them the only location out of IHOP’s then-1400 restaurants to offer real syrup.  

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Food
11 Things You Might Not Have Known About Garlic
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National Garlic Day may be a holiday best celebrated alone—or with a hefty box of breath mints and a very charitable loved one—but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant (okay, “bulbous plant” might not sound super appetizing, but it’s certainly accurate). Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.

1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.

When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters.

2. CHINA PRODUCES THE MOST GARLIC.

Garlic is native to central Asia and has long popped up in European and African cooking, too. But it's China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.

3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.

Even with just two pounds, that means eating roughly 302 cloves per person per year, as each clove typically weighs about three grams.

4. GARLIC'S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.

The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.

5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.

Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).

6. GARLIC CONTAINS TONS OF VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU, TOO.

The bulbs are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.

7. GARLIC'S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.

It’s believed that Egyptian pharaohs plied their pyramid-builders with garlic for strength, and an ancient Egyptian medical document—the Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant. Garlic also pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.

8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.

A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves.

9. GARLIC'S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.

Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire—a beast repelled by garlic—to the public with his 1897 novel Dracula. In the book, Van Helsing uses garlic as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent (think of the blood-sucking).

10. YOU CAN USE GARLIC TO MAKE GLUE.

The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.

11. GARLIC CAN CLEAR UP SKIN TROUBLES.

You can battle both acne and cold sores with garlic, simply by slicing cloves in half and applying them directly to the skin. Hold for a bit—as long as you can stand!—and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.

All images courtesy of iStock.

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Big Questions
Why Is a Pineapple Called a Pineapple?
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by James Hunt

Ask an English-speaking person whether they've heard of a pineapple, and you'll probably receive little more than a puzzled look. Surely, every schoolchild has heard of this distinctive tropical fruit—if not in its capacity as produce, then as a dessert ring, or smoothie ingredient, or essential component of a Hawaiian pizza.

But ask an English-speaking person if they've ever heard of the ananas fruit and you'll probably get similarly puzzled looks, but for the opposite reason. The average English speaker has no clue what an ananas is—even though it's the name given to the pineapple in almost every other major global language.

In Arabic, German, French, Dutch, Greek, Hebrew, Hindi, Swedish, Turkish—even in Latin and Esperanto—the pineapple is known as an ananas, give or take local variations in the alphabet and accents. In the languages where it isn't, it's often because the word has been imported from English, such as in the case of the Japanese パイナップル (painappuru) and the Welsh pinafel.

So how is it that English managed to pick the wrong side in this fight so spectacularly? Would not a pineapple, by any other name, taste as weird and tingly?

To figure out where things went wrong for English as a language, we have to go back and look at how Europeans first encountered the fruit in question, which is native to South America. It was first catalogued by Columbus's expedition to Guadeloupe in 1493, and they called it piña de Indes, meaning "pine of the Indians"—not because the plant resembled a pine tree (it doesn't) but because they thought the fruit looked like a pine cone (umm, ... it still doesn't. But you can sort of see it.)

Columbus was on a Spanish mission and, dutifully, the Spanish still use the shortened form piñas to describe the fruit. But almost every other European language (including Portuguese, Columbus's native tongue) decided to stick with the name given to the fruit by the indigenous Tupí people of South America: ananas, which means "excellent fruit."

According to etymological sources, the English word pineapple was first applied to the fruit in 1664, but that didn't end the great pineapple versus ananas debate. Even as late as the 19th century, there are examples of both forms in concurrent use within the English language; for example, in the title of Thomas Baldwin's Short Practical Directions For The Culture Of The Ananas; Or Pine Apple Plant, which was published in 1813.

So given that we knew what both words meant, why didn't English speakers just let go of this illogical and unhelpful linguistic distinction? The ultimate reason may be: We just think our own language is better than everyone else's.

You see, pineapple was already an English word before it was applied to the fruit. First used in 1398, it was originally used to describe what we now call pine cones. Hilariously, the term pine cones wasn't recorded until 1694, suggesting that the application of pineapple to the ananas fruit probably meant that people had to find an alternative to avoid confusion. And while ananas hung around on the periphery of the language for a time, when given a choice between using a local word and a foreign, imported one, the English went with the former so often that the latter essentially died out.

Of course, it's not too late to change our minds. If you want to ask for ananas the next time you order a pizza, give it a try (though we can't say what you'd up with as a result).

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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