There are at least 3 companies operating under some form of the name WHATABURGER or What-A-Burger. There is the Texas based company, Virginia based, and a third based in the Carolinas. They sued each other in the early 2000’s and a result of the lawsuits was that all 3 could keep using the name.
In the 1930s Bob Wian had a cushy job managing a restaurant but felt he didn’t know the business fully. So he quit, got jobs as a dishwasher, fry cook, and then counter help. With that experience he started Bob’s Big Boy, invented the double decker burger, and became hugely successful.
Charles Ramsey, a Cleveland man, was key in the rescue of 3 women and a child from over a decade of captivity in a neighbor’s home. When word got out he was eating a Big Mac when he heard a woman’s cries for help, over a dozen Ohio restaurants pledged to offer him a free burger anytime.
An Australian restaurant called Pablo’s Escoburgers came under fire for their burger called “The Patron,” a double patty with candied bacon topped with a line of white powder (garlic flour) and a rolled up fake $100 bank note. They announced that people were “lining up for a taste.”
Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.