Roy Rogers

Roy Rogers began as a legal problem. In 1968 Marriott bought a roast beef chain called RoBee’s, and Arby’s sued because the name sounded too similar. Big Boy founder Bob Wian, who sat on Marriott’s board, knew the agent of cowboy film star Roy Rogers and suggested borrowing his name. Rogers agreed, collected a licence fee and made personal appearances at the restaurants.

The chain grew past 600 locations, then shrank sharply after a 1990 sale, when many restaurants were turned into Hardee’s. Since 2002 it has been rebuilding on its home turf in the Mid-Atlantic. Its quirk is the Fixin’s bar: burgers come on a buttery Kaiser roll with the meat and cheese, and you add your own lettuce, tomato, pickles and condiments.

About 40 restaurants in five states, mostly in Maryland, Virginia, Pennsylvania and around Washington, D.C.

• Zip's Drive-In (United States, since 1953). The Inland Northwest’s cult drive-in, born feeding the workers of the Hanford nuclear site. Also built on pork, beef, cheese and a double stack.
• Steak 'n Shake (United States, since 1934). Steakburgers ground in front of customers, back when nobody trusted ground beef. Also built on beef, cheese and a double stack.
• Blake's Lotaburger (United States, since 1952). New Mexico’s own burger stand, where green chile is the default topping. Also built on beef, cheese and a double stack.
• Swensons (United States, since 1934). The Akron drive-in behind the Galley Boy, a double cheeseburger with two house sauces. Also built on beef, cheese and a double stack.