The original Pop’s store, located at 7153 W 127th Street in Palos Heights, IL, was opened March 24th, 1980. Frank, his mom Betty, and one other employee were the sole work force seven days a week, from open to close, for the first two years Pop’s was open. Other family members also helped Frank along the way; his father, Frank Sr., came in on Saturday mornings to help slice beef and cut sausage, and his sister Sandy earned the title of Best Fry Maker in the restaurant. The store’s opening day was a bit chaotic, as the previous occupant’s (Kirby’s Dog House) hood over the grill wasn’t big enough. When all of Frank’s friends came by to support him on opening day, they were primarily ordering burgers and, at one point, the smoke was billowing so thick he couldn’t even see the customers through it. While Frank didn’t have a long-term plan in mind on that hectic first day, his dedication to quality and service have helped his humble endeavor expand to twelve locations across the South Suburbs and Indiana.
At Pop’s Beef, we take great pride in the quality of the food served to our customers, and for good reason. Our beef is sliced fresh every morning and then cooked for three and a half hours.
During the average week, Pop’s sells anywhere from 1,000-2,000 pounds of beef per location, along with fifteen to thirty gallons of our homemade hot giardinera. Our 100% beef hot dogs are a unique blend, the recipe took us over eight months of trial and error to create and is specific only to Pop’s. Our grilled chicken is marinated, tenderized, and charbroiled before being served to ensure it is both tender and delicious. On a typical day, our morning begins at four or five when we start slicing and cooking the beef, then prep the various sandwich toppings so the restaurant is ready to open for the lunch rush. It takes us every bit of the six to seven hours each morning to properly prepare the restaurant to open at 11AM. It is our determination to go the extra mile, and our dedication to quality, that set Pop’s above the rest.