CINCINNATI — The granddaughter of the inventor of the McDonald’s Filet-O-Fish now owns 15 McDonald's locations in Cincinnati and Northern Kentucky, continuing her family's legacy and that of the famous sandwich.
Lou Groen was one of the original McDonald’s franchisees, opening the Monfort Heights restaurant in 1959, the 66th McDonald’s location to be opened. These days, especially Fridays during Lent, people line up for the Filet-O-Fish.
Erica Shadoin, Groen's granddaughter, said the sandwich started when Groen noticed his business was suffering Fridays during Lent because of the popularity of the fish sandwich at Frisch's, another nearby restaurant.
"He came up with a halibut fish sandwich, his own recipe, and he decided he needed to pitch this to [former McDonald's CEO] Ray Kroc," Shadoin said. "He said, 'This is a really great sandwich; I think we need to bring it on the menu so we can help mitigate some of the sales loss that we have in heavily catholic areas during Lent and throughout the year.'"
Shadoin said Kroc initially opposed the idea; however, Groen was persistent, so he came to an agreement with Kroc.
It would be Groen’s Filet-O-Fish versus Kroc’s Hula Burger, a sandwich with pineapple instead of meat. Whichever sandwich sold more on a Friday would be added to the permanent menu.
“They had a little runoff," Shadoin said. "I don’t think Ray Kroc actually ever shared the actual numbers of how many sandwiches were sold. But I think you can be assured that it was a runaway win for the fish sandwich."
"It immediately became a hit ... not only just here, not only across the country, but around the world. It’s an iconic brand for McDonald's now.”
The recipe is mostly the same today. A fried fish filet, which is now Alaskan cod instead of halibut, sits on a steamed bun, topped with tartar sauce and a half slice of cheese. The half slice was important so as to not throw off the balance of the sandwich, Shadoin said.
“It is my favorite sandwich," she said. "There’s just something about that steamed bun that melts in your mouth, and it’s good every time."
It’s a taste that keeps families coming back. And it’s those families that keep Shadoin coming back. She now owns the Monfort Heights location and 14 others, growing since she started helping on weekends as an 8-year-old.
"I’ve seen generations of people who come in with their families," Shadoin said. "I know a lot of the customers in all of our restaurants. It's a people business more than anything."
"Yes, we sell hamburgers and french fries. But ultimately, it’s about working with people.”
Shadoin’s father was also in the McDonald’s business, and her brother is now as well. But after getting her college degree and deciding to pursue other business ventures, Shadoin had left the family business for around 10 years.
“Ultimately, I have ketchup in my veins," she said. "I ended up coming back to McDonalds [around] 2010."
Shadoin said Good Friday is McDonald’s top-selling day for the Filet-O-Fish. She said on that day, the Monfort Heights location alone will sell well over 700 sandwiches.