I put myself through my first three years of college working at a Runza. Unlike most other fast-food restaurants, you don't ever have to worry about homogenization. The reason the owners don't franchise to far outside Nebraska is because it's too difficult to guarantee the quality of the food. They are maniacal about quality at that place.
The bread, the Runza filling, and the onion rings are made from scratch every morning for use the next day. This gives the bread a chance to proof in the cooler, the filling to meld flavors, and the coating on the rings to adhere to the onion. The rings are double-dipped, which is why they're so crunchy. The hamburgers, at least when I worked there, are made using 50-pound boxes of hamburger from Omaha Steaks. Runza patties up their own burgers and the meat is never frozen at any point from slaughter to Runza. It's the best fast-food burger in town.
That said, I ate so much of the food when I worked there that I can't stand to eat there much anymore. It's excellent, but I've just eaten too much of it in my life.
"A Runza is a hot, soft bread pocket filled with seasoned ground beef and onions, and some cabbage. The photo angle may make it appear that a Runza is a giant loaf, but they are single-serving-sized."
Bruce Bilmes and Susan Boyle
"The onion rings are homemade and greaseless (perhaps too grease-free for us)."
Bruce Bilmes and Susan Boyle
"Runza restaurants are very similar to other fast-food chains, with the exception that they also serve the Runza."
Bruce Bilmes and Susan Boyle
"Runza also seems to take some pride in their chili. We didn't get to try any."
Bruce Bilmes and Susan Boyle
