Harvey's is a fast food restaurant chain operating in Canada, with locations in every province except British Columbia. It serves hamburgers, poutine, hot dogs, french fries, onion rings, and other traditional Canadian fast-food fare. The chain is owned by Recipe Unlimited (previously known as Cara Operations). Harvey's is the fourth largest burger chain in Canada. Opened in 1959, Harvey's is one of Canada's longest-standing Canadian owned and operated restaurants. Harvey's is known for its grilled burgers and for providing customers with the choice of various toppings. History 1959 and 1960s: inception and growth Harvey's was co-founded by George B. Sukornyk and Rick Mauran in early 1959 as equal shareholders. Mauran originally thought to call the chain Humphrey's, riffing off of the down-home friendliness connoted by the Henry's Hamburgers chain that was already successful in the United States at the time (today, only one Henry's restaurant survives). As he was preparing to open the first restaurant in the summer of 1959, he saw an item in the now defunct Toronto Telegram indicating that the John Harvey Motors car dealership in the city was closing, and the sign — which simply designated it Harvey's — was available. Mauran obtained the sign and posted it outside his flagship store. 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 parcel of land purchased from the owner of a bankrupt Dairy Queen. The location was initially expected to be seasonal, based on the precedent of the local Dairy Queen location, but it was successful enough to remain open year-round. The first franchised location was on the company owned property on Avenue Road. Subsequently, the land was purchased for additional locations to be developed and franchised in Etobicoke, Hamilton and Scarborough. 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/her receipt, and then, at his/her request, have an employee customize his/her hamburger with a variety of toppings. The third concept — developed for its full-line Swiss Chalet restaurants in Montreal —