14 Fast Food Items From the ’60s That Disappeared From Menus

The 1960s were a decade of intense experimentation for the growing fast food industry as companies tried to define their brand identities for a new generation of diners. Most restaurant owners assumed that customers wanted a wide variety of flavors that mirrored the home-cooked meals found in a typical family kitchen. There was a strong belief that adventurous items like fried pineapple or seafood salads could compete with the standard hamburger and fries. Looking back at these retired dishes offers a fascinating glimpse into the trial-and-error process that shaped the modern dining landscape. These items represent a time when the rules of the fast food industry were still being written one meal at a time.

1. The Hula Burger

McDonald’s founder Ray Kroc personally introduced a meatless option designed for customers who abstained from eating beef on Fridays. This unusual sandwich featured a thick slice of grilled pineapple topped with a piece of processed cheese on a toasted bun. It was meant to be a tropical alternative to the standard burger, but most diners found the flavor combination to be quite confusing. People expected a savory meal and were not prepared for the sweet and warm fruit paired with a salty slice of cheese. The item struggled to gain popularity and was quickly outperformed by the introduction of the Filet-O-Fish in various test markets. By the end of the decade, the pineapple burger had vanished from the menu boards and was largely forgotten by the public.

2. Burger King Burger Veal

During the mid 1960s, Burger King attempted to elevate its menu by offering a specialty sandwich made from breaded veal. This item was marketed as a more sophisticated choice for adults who wanted something different from a basic ground beef patty. The veal was fried until crispy and served on a long roll with lettuce and tomato to create a substantial meal. However, the higher cost of the meat made it difficult to keep the price low enough for the average fast food customer. Most people were satisfied with the cheaper flame-broiled burgers that the chain was already famous for at the time. The veal sandwich eventually lost its place on the menu as the company focused on more profitable and popular items.

3. Kentucky Fried Chicken Gizzards

In the early years of the franchise, many KFC locations offered fried chicken gizzards as a crunchy and affordable snack for diners. These small organ meats were battered in a secret blend of herbs and spices and deep-fried until very tough. They were a popular regional choice in the South, where such items were a standard part of a traditional country diet. As the chain expanded into more urban areas and international markets, demand for organ meats declined significantly. Most modern customers prefer the white and dark meat pieces rather than the chewy texture of the fried gizzards. The item was eventually phased out to streamline the cooking process and appeal to a broader and younger audience.

4. McDonald’s Roast Beef

Before it became a global giant focused on burgers, McDonald’s experimented with a hot roast beef sandwich to compete with other growing chains. The meat was thinly sliced and served on a toasted bun with a side of savory au jus for dipping. It was an attempt to capture the market of people who wanted a heartier and more traditional roast dinner in a fast-food format. However, the equipment needed to roast the meat and keep it fresh was expensive and took up too much space in the kitchen. The company realized that it could serve burgers much faster and with a higher profit margin than the slow-roasted beef. The sandwich was removed from most locations by the late 1960s to make room for the Big Mac.

5. Jack in the Box Fritos Pie

In a unique partnership, Jack in the Box offered a dish that combined a bag of salty corn chips with a hearty scoop of chili. This item was served directly in the Fritos bag with a plastic spoon to make it easy for people to eat while on the go. It was a popular choice for teenagers who wanted a messy and flavorful snack after a long school day or a football game. While the combination was a hit in some regions, it was difficult to maintain consistent quality across all locations. The messiness of the dish also made it a challenge for people trying to eat inside their clean cars. The Fritos pie eventually faded away as the menu shifted toward more portable and standard burger options.

6. Hardee’s Fried Chicken

While now known primarily for burgers and biscuits, Hardee’s originally started as a place that specialized in buckets of fried chicken. The chicken was prepared with a crispy coating and served with traditional sides like mashed potatoes and gravy for a family meal. Most people in the 1960s saw the brand as a direct competitor to other chicken-focused chains that were appearing in the suburbs. As the company grew, it found that its charbroiled burgers were actually the main draw for most of its regular customers. To simplify the operations, the chain decided to move away from the time-consuming process of frying chicken in large batches. This change allowed the brand to focus on its identity as a leader in the fast-food burger market.

7. Arby’s Orange Swirl

Arby’s once offered a unique dessert drink featuring a blend of orange juice and vanilla ice cream blended into a thick shake. It was designed to taste like a frozen cream bar and was a very popular treat during the hot summer months. The bright orange color and sweet citrus scent made it a standout on a menu mostly focused on savory roast beef. However, the specialized machines required to create the perfect swirl were difficult to clean and frequently broke down during the busy rush hours. The company eventually decided to replace the orange drink with more standard chocolate and vanilla shakes that were easier to produce. Many nostalgic fans still remember the drink as a highlight of their childhood visits.

8. Taco Bell Chili Burger

When Taco Bell was first starting out, the menu included a burger topped with the same spicy chili used in their tacos and burritos. This was an attempt to bridge the gap for customers who were not yet familiar with Mexican-inspired food items. The burger was served on a standard round bun and offered a familiar flavor profile for the skeptical mid-century diner. As the public became more adventurous and the demand for tacos grew, the need for a burger on the menu disappeared entirely. The company decided to embrace its unique identity as a Mexican fast food destination rather than trying to please everyone. The chili burger was retired to make more room for the growing variety of tacos and enchiladas.

9. Dairy Queen Chili Man Dog

Dairy Queen collaborated with a specific canned chili brand to create a specialty hot dog topped with a thick, meaty sauce. This item was heavily promoted as a hearty lunch option for workers who wanted a quick and filling meal during the day. The chili had a very distinct, spicy flavor that set it apart from the milder toppings at other local stands. While the partnership was successful for a short time, the company eventually moved toward creating its own proprietary recipes for all food items. This allowed for better quality control and higher profit margins across the thousands of different franchise locations. The branded chili dog was eventually replaced by a more standard version of the classic meal.

10. Burger Chef Funmeal

Long before the Happy Meal became a cultural phenomenon, Burger Chef introduced the Funmeal for children in the late 1960s. This meal came in a colorful box and included a small burger and fries along with a plastic toy or a comic book. It was a revolutionary idea that focused on making the dining experience fun for the youngest members of the family. The toys were often simple and featured characters from popular cartoons or the company’s original mascots. Despite the success of the idea, Burger Chef struggled to compete with the massive marketing budgets of its larger and faster rivals. The brand was eventually sold, and the Funmeal disappeared as most of the locations were converted into other restaurants.

11. Whataburger Fried Pies

In its early years, Whataburger offered a variety of small fried pies filled with sweet fruit like apple, cherry, or even lemon. These desserts were made with a flaky crust that was deep-fried until golden brown and crispy. They were served in a paper sleeve that made them easy to eat with one hand while driving a car. While the pies were a favorite for many, they were eventually removed to make the dessert menu more consistent and easier to manage. The company shifted toward offering milkshakes and cookies, which required less specialized equipment and prep time in the kitchen. The loss of the fried pies is still felt by some long-time fans of the Texas-based burger chain.

12. McDonald’s Fish n Chips

Before settling on the Filet-O-Fish as the primary seafood option, McDonald’s tested a more traditional basket of fish and chips. This meal featured several pieces of battered white fish served alongside a large portion of the famous thin French fries. It was inspired by the popular British dish and was meant to provide a more substantial seafood dinner for the whole family. However, the fish took longer to cook than the burgers, which caused delays in the drive-through and at the front counter. The company also found that customers preferred the convenience of a sandwich over a meal that required a fork and a box. The item was removed from the national menu to maintain the high speed of service.

13. Sonic Fried Onion Strings

Sonic once offered thin and crispy fried onion strings as a lighter alternative to the much thicker and heavier breaded onion rings. These strings were seasoned with a secret blend of spices and served in a large cardboard container for snacking. They were a popular side dish for people who wanted a salty and crunchy topping for their burgers or hot dogs. Over time, the company decided that the thicker onion rings were a more iconic and recognizable part of their brand identity. The strings were also more fragile and would often break into small pieces during the shipping and handling process to the stores. The rings eventually won out, and the thin strings were retired from the menu for good.

14. Wendy’s Smorgasbord

In its earliest days, Wendy’s experimented with a small buffet-style area known as the smorgasbord that featured various salads and sides. Customers could pay a fixed price to fill their plates with items like coleslaw and potato salad, and even hot chili. This was meant to give diners more control over their meal and to provide a fresher alternative to pre-packaged food. However, maintaining a clean and safe buffet area was a major challenge for the staff in a high-volume fast-food environment. The cost of the wasted food also made it difficult to keep the prices low enough for the average customer. The chain eventually moved toward the salad bar before focusing entirely on its core burger menu.

• Tags:
• fast food
• Vintage Menus
• 60s dining
• Food History
• discontinued items