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Restaurant survey names Bob Evans tops for breakfast

Bob Evans reworked its breakfast menu last year to be “best in class” and it might have worked.

Market Force Information, a restaurant and retail business information company, recently released the results of its survey of casual-dining chains and Bob Evans topped the breakfast segment. The New Albany-based chain won with high-quality food and healthy choices, according to Market Force.

The company polled 6,700 people. Bob Evans scored a 55 percent rating, besting Mimi’s Cafe (which Bob Evans used to own), Waffle House and Ihop. Waffle House was applauded for speed of service and value.

Other winners in the survey included Texas Roadhouse for best steakhouse; Maggiano’s for best Italian; Cracker Barrel for best general menu; and Pizza Ranch for best buffet.

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A Brand Born and Raised on a Farm

Bob Evans FarmIt all started on a farm – a real farm in Rio Grande, OH where our founder, Bob Evans, and his wife, Jewell, lived with their six children for nearly 20 years. Bob Evans Farms got its start when Bob began making sausage on his farm in 1948 to serve at a 12-stool diner he owned in nearby Gallipolis.

And more than 60 years after our company was founded, the farm is as important to us as it has ever been. While other brands are returning to the farm, Bob Evans Farms has never left. The farm inspires our fresh, seasonal ingredients and signature favorites, and continues to be the cornerstone of our brand’s past, present, and future.

The spirit of hospitality is deeply embedded in our company’s history. And to this day, a beautiful country setting of nearly 1,000 rolling acres welcomes tens of thousands of visitors each year to the Bob Evans Farm to experience the traditions of an all-American farming community.

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Bob Evans Farms Rich History

Bob EvansBob Evans Farms has a rich history that began with a visionary, a farm in southeastern Ohio, and a desire for quality sausage. Our founder, Bob Evans, began making sausage in 1948 to serve at a 12-stool diner he owned in Gallipolis.

“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. “They would tell me that this was the best sausage they ever had, and then buy 10-pound tubs to take home,” Bob said.

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 machinery shed if the sausage business failed. But, it didn’t fail. More than 60 years later, the Bob Evans brand has evolved into one of the most recognizable family dining restaurant chains in the Midwest and a leading producer and distributor of refrigerated side dishes, pork sausage and a variety of refrigerated and frozen convenience food items.Bob Evans Timeline

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Our Culture of Values

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We are a culture of values. Bob Evans Farms is made up of passionate, dedicated, talented people; some who spend their entire careers with us and others who are here for a season. People are the cornerstone of our business, and we strive to create a positive, stimulating, and rewarding work experience. Our heritage is strong so we value tradition, but we also welcome innovation. Like family, we listen to each other to make our business better, and we hold ourselves and each other accountable for continued success. Most importantly, Bob Evans Farms is a place where the spirits of collaboration, transparency and service thrive. Our values are perfectly symbolic of everything we stand for as a brand. They set the bar for the behaviors and performance that every member of the Bob Evans Farms family should reflect.

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