We thought we’d tell you a little bit about ourselves. And because all great things on the internet are apparently presented in list form, we’ll give that a go:
Started by Sally Everett, expanded by her son, and still run by her grandchildren. Our recipes and processes are decades old. Our ingredients are not.
We started in Lincoln, Nebraska, then expanded throughout the state and into some neighboring states. To keep it fresh, we choose not to go national.
And people actually love it. The Runza® Sandwich features fresh-baked bread stuffed with ground beef, onions, our secret blend of spices, and yes, cabbage.
We’re up before sunrise to bake the bread, season the ground beef with our top-secret blend of spices and chop fresh heads of cabbage.
Other places deep fry some “pressed onion parts” and call it onion rings. This makes us cry. As do fresh-sliced onions, which we have in our kitchen every morning.
We dip each hand-sliced onion in our homemade breading not once, but twice.
The path to heaven is crinkly and golden.
Hand-pressed patties. Buns from a local bakery. Fresh toppings. It’s getting hard to look at these pictures…
This is our mascot, Runza® Rex. He is a dinosaur. We don’t fully know why. But kids love him. Which reminds us, we have Kids Meals. And grown-up meals, which kids are also welcome to eat.
Like this Cheese Runza® Sandwich, our #1 seller.
Our employees take pride in the food we make. And sometimes, we get a little carried away with it.
Really, a lot. Click this collage to see:
You can read some or submit your own and enter to win a Runza® gift card!
We make it in our restaurants each morning from scratch. Reporting for "Ranch Duty" is one of our employees' favorite tasks.
Tuesdays in January and February are Temperature Tuesdays. The temperature at 6 a.m. is the price of a Runza® Sandwich that day.
But there's no need to be dramatic. It only takes longer because we make it from scratch.
Now might be a good time to find your nearest Runza® Restaurant.