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In 1971, two enterprising young men, Edmund Irving and Robert Greenberg, pooled their resources, bought a used vending truck and introduced their new frozen lemonade slush to Arizona. The company name was derived from the initials of Mr. Irving´s first name (“e’) and Mr. Greenberg´s last name (“g’). The name “eegee´s’ was quickly adopted by customers to identify the refreshing fruit slush that became a sensation among Tucsonans virtually overnight. A proprietary product similar to Italian ices and sorbets, “eegee´s’ is a blend of fruit, juices and natural flavors. It is also fortified with vitamin C. In addition to the original lemon flavor, strawberry, pina colada and a featured Flavor of the Month have been added to the menu. Currently, there are 21 eegee´s restaurants in Tucson. While frequent inquiries come into corporate headquarters regarding franchise opportunities, Bob and Ed are not pursuing franchise development. They prefer to be involved in developing and improving menu items for their restaurants and new markets for their products. eegee´s commissary prepares all meats, cheese and produce for distribution to the restaurants, as well as producing meatballs, chili, coleslaw, sauces, dressings, a variety of specialty items and the frozen fruit drinks (more than 2,500 gallons daily!). Disbursement of all products is accomplished by eegee´s distribution arm, Ajax Distributing Company. Ajax´s fleet of trucks operates out of the commissary´s south side Tucson location to all of eegee´s restaurants and wholesale customers. In 1989, eegee´s opened its own bakery to supply the restaurants daily with fresh sub rolls, whole wheat rolls and rye bread. As many as 7500 rolls are baked each day, along with chocolate chip and sugar cookies for “Kid´s Meals’ and giant chocolate chip cookies. Another service to recently come on line is “eegee´s catering.’ eegee´s has the capability to prepare custom-made dishes for as few as ten or as many as ten thousand people. eegee´s catering can custom-make just about any dish and many can be cooked and served on-site at an event. |
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