HOW IT ALL BEGAN

At Freddy’s, frozen custard is such a signature part of the menu that it’s included in the name. But surprisingly, the Freddy’s story doesn’t begin with dessert. It all started with a main course back in the 1950’s.

Wichita, Kansas was already a historical landmark in the hamburger’s march to prominence, and home to WWII veteran Freddy Simon. From his home kitchen, Freddy used to treat family and friends to his personal recipe of an American classic he called “the steakburger.”  This savory creation became far more than a Simon household sandwich.

Nearly 50 years passed before fond childhood memories of this dinnertime delicacy inspired Freddy’s sons to make the steakburger the foundation of their restaurant named after dear ol’ dad. It was the most appropriate meal they deemed worthy enough to precede their other big attraction-frozen custard.

Today, thousands gather at Freddy’s for food and fellowship reminiscent of years past, a simpler time.

THE FREDDY’S WAY

Enjoying great food without a long wait doesn’t mean your meal has to be cooked before you order it. From sandwiches to sundaes, Freddy’s makes food fresh after you ask for it because that’s the kind of quality you deserve. Take a moment to catch up with friends and family, it’s almost time to eat.  

Freddy on location at the Gen. Douglas MacArthur Memorial in the Philippines.  Freddy was part of the first assault wave with TROOP A, 1st CAVALRY, 1944.

William (Bill) Simon President Secretary/Treasurer Since June 2002, Bill Simon has served at the forefront of both Freddy’s, LLC and affiliate company Freddy’s Frozen Custard, LLC. For more than a decade he has continued to work as President and Secretary/Treasurer of Timberline Steakhouse & Grill, LLC in Wichita, Kansas. Before June 1997, Bill functioned as interim President of Center Industries, Inc.

Randy J. Simon Chief Financial Officer Randy Simon has fulfilled the duties of Chief Financial Officer for Freddy’s since June 2002. Over the past 30 years Randy has served as President and Chairman of the Board, among other positions, of Maverick Development Corporation and its affiliates  in Wichita, Kansas. He is currently President of Original Bread, Inc. (a Panera Bread franchisee) and, prior to this year, was President of Texas Pizza Corp. (a Pizza Hut franchisee).

Scott E. Redler Chief Operating Officer Scott is a founding executive officer of Freddy’s, serving from the company’s launch in 2002. He cofounded Timberline Steakhouse & Grill and has worked in for more than a decade as Vice President of that chain headquartered in Wichita, Kansas. Scott’s additional experience includes his role as Executive Vice President of Latour Management, Inc.

Frederick (Freddy) L. Simon Member Freddy has been involved with the company that bears his name since its inception. In recent years he has served as Key Account Specialist with Glazer’s family of companies in Wichita, Kansas. For more than 50 years Freddy held roles within Glazer’s subsidiary companies, A.B. Sales Inc., and Premier Beverages. His positions included President, Senior Vice President, Treasurer and Secretary.

Markus (Mark) K. Scholler Vice President of Franchising Mark Scholler joined the Freddy’s team in April 2007 to assist with franchising efforts. Since June 2006 he has served as General Partner of Liberty Management Solutions, a Wichita-based management-recruiting agency for the restaurant and hospitality industries. Mark has also worked in similar franchise and operation capacities with such companies as New York Bagel Enterprises, Applebees  and most recently as Director of Operations for Montana Mike’s Steakhouse, a casual dining steakhouse chain located in Hutchinson, Kansas. Ben J. Simon  Director of Operations Since January, 2006, Mr. Simon has served as Director of Operations of Freddy's Frozen Custard.  Prior to assuming this position with Freddy's, Mr. Simon participated in the successful launch of the Freddy's concept while occupying various unit level management roles. His primary duties are focused on the daily business conduct of the company owned and operated restaurants.