Harvey's - History

History

Harvey's was co-founded by George B. Sukornyk and Rick Mauran in early 1959 as equal shareholders. The first Harvey's location was opened on April 1, 1959, at the southeast corner of Yonge Street and Observatory Lane in Richmond Hill, Ontario, on a 10-acre (40,000 m2) parcel of land purchased from the owner of a bankrupt Dairy Queen. February 2012 saw the demolition of the first Harvey's location to make way for condominiums. The first franchised location was on company owned property on Avenue Road. Subsequently, land was purchased on The Queensway West, Toronto, Barton Street in Hamilton and Eglinton Ave East in Toronto, just before Warden, where locations were developed and then franchised. The 238 Bloor Street West location, opposite Varsity Arena, was opened as a company owned and operated location, and was eventually sold by Cara in early 2006 to One Bedford, a condo project. Beginning in 1963, Harvey's purchased approximately 39 parcels of land in Niagara Falls, Ottawa, Montreal, Buffalo & Winnipeg with the exception of one leased property. Sukornyk insisted, where possible, that all property be company owned in order to provide equity & stability to the company's balance sheet.

Mauren chose the name "Harvey's" from the name of a car dealership he saw advertised in the Toronto Telegram in the summer of 1959. The name Humphrey's was also considered.

When the Eglinton Avenue East location commenced construction, rather than order a sign from E.L. Rudy, Sukornyk learned that Harvey's (Motors) on Danforth & Woodbine was in bankruptcy, and negotiated the purchase, removal and reconstruction of the Harvey's neon sign at the Eglinton East location.

In 1959, Harvey's introduced three original concepts in the drive-in take-out business. The first concept was for a customer to order, purchase and obtain a receipt, which was placed on the topping counter. The cash was immediately placed in the cash register, thereby controlling and monitoring cash, and keeping theft to a minimum. The second concept was to have the customer move along the counter, following his receipt, and then, at his request, have an employee "customize" his hamburger with a variety of toppings. The third concept, initially developed for its full-line Swiss Chalet restaurants in Montreal, was to purchase potatoes from Prince Edward Island, have the franchisee wash, then cut the fresh potatoes into oversized chips, with skin on, that were then deep-fried and served. This approach was a distinction from thin pre-frozen French Fries of unknown origin that were being sold at the time. Ten years later, under different management, the number of toppings was substantially increased and pre-frozen string French Fries were introduced, replacing the freshly cut PEI potato.