11 Delicious Facts About IHOP

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


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.


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.


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


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.


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.


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.


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."


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."


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.


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.


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.  

10 Things You Might Not Know About Wine


Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

Taco Bell is Opening a Taco-Themed Hotel in Palm Springs This Summer

Taco Bell Corp.
Taco Bell Corp.

For some, having a Taco Bell and its cheese-filled menu within driving distance is enough. For others, only a Taco Bell destination vacation will do. This August, the popular fast food chain is going to convert an existing Palm Springs, California, hotel into a burrito-filled Taco Bell getaway for a limited time.

The Bell Hotel will have all the usual amenities—rooms, food, gifts, and a salon—operating with a taco-themed cosmetic facelift. The nail salon, for example, will feature Taco Bell-inspired nail art. (Though we're not entirely sure what that consists of—possibly nails that resemble hot sauce packets.) The gift shop will feature Taco Bell apparel. Guests can also enjoy the standard variety of Taco Bell menu items. According to Thrillist, some new additions to their line-up are expected to be unveiled.

The as-yet-undisclosed hotel in Palm Springs will be operating as a Taco Bell partner for five nights total. As with pop-up stores and other publicity campaigns, the expectation is that guests will share their bizarre Taco Bell resort experience on social media and create some buzz around the brand. Taco Bell is no stranger to audacious marketing, as in the case of their Taco Bell Cantina in Las Vegas, which books weddings. Recently, the company also began making home deliveries via GrubHub.

The Bell Hotel website is now accepting sign-ups so fans can be notified when reservations open. The facility is expected to open August 9.

[h/t CNBC]