Penguin Point
 | |
| Fast food restaurant | |
| Founded | Wabash, Indiana, June 6, 1950 |
| Founder | Wallace and Lloyd Stouder |
| Headquarters | Warsaw, Indiana, United States |
Number of locations | 13 |
Area served | Northern Indiana |
| Products | Big Wally, Pork tenderloin sandwich, Fried Chicken |
| Slogan | "Penguin Point the People Pleasing Place" |
| Website |
www |
Penguin Point is a regional fast-food restaurant chain based in Warsaw, Indiana, United States. As of 2007, Penguin Point has 13 restaurants. It also has its own catering service and restaurant equipment supply company.[1] Although all the chain's current locations are now wholly within Northern Indiana, Penguin Point once operated in Michigan, Ohio, Florida, and Texas.
It is mostly known for its broaster chicken, Big Wally sandwich, pork tenderloin sandwich, and Idaho "crinkle-cut" french fries.
History
Penguin Point Franchise Systems, Inc., began as a carhop drive-in on June 6, 1950, by Wallace Stouder and his brother Lloyd and was open only during the summer. The present corporation was formed by the two brothers in June 1961 and now operates 13 restaurants in northern Indiana, a catering company, and a restaurant equipment company.
The first restaurant was opened at the junction of State Roads 13 and 15 in Wabash and still operates today. Penguin Point's original "tenderloin" sandwich was developed at this location in the early 1950s. Penguin Point also offers broaster chicken, french fries and a double deck sandwich named the "Big Wally".
Indiana Restaurant Equipment Corporation was acquired in 1964 and is primarily engaged in design and installation of institutional kitchens for schools, hospitals, jails, and nursing homes. They also have a 12,000-square-foot (1,100 m2) showroom featuring new and used equipment, supplies and gifts for the professional or home cooking enthusiast.
Penguin Point Catering was started in 1968 to provide in-house feeding for special events at factories. Today, the Catering Division provides feeding for events such as weddings, honor dinners, and holiday banquets for groups from 30 to 3000.