Bob Farrell, whose name has become synonymous with Farrell's Ice Cream Parlours, spent several years working for H.J. Heinz and Libby before he teamed up with Ken McCarthy to open their first ice cream parlour together. Bob and Ken presided over the business until 1970, when Bob took over sole oversight. After Farrell's was bought by Marriott, Bob remained in charge until late 1975, when staggering financial losses in the Farrell's division forced a change in leadership.

After leaving Farrell's, Bob took a couple of years off to enjoy life, then took a little place called Engine House Pizza and grew it to a regional chain before selling it off to Quaker Oats. In the 1990's he joined Pacific Coast Restaurants, which was headed by Al Fleenor (who was involved in the Washington State Farrell's franchises in the 1960's).

Bob Farrell visited the Santa Clarita parlour on January 10-11, 2003. Having worked for Farrell's in the past, I was compelled to make the pilgrimage out from the cold Midwest to meet the man who helped start it all. Bob, along with his wife Mona, spent the Friday afternoon at the parlour, touring the facility, trying out the cuisine, and telling stories. Bob is every bit the charismatic speaker that I had been told he was. Afterward, I was invited to join the Parlour Enterprises executives and Mr. and Mrs. Farrell for dinner at a fine Italian restaurant. More stories abounded, and much merriment pursued. (photos courtesy of Parlour Enterprises)

The Gang during the food-tasting session (Left to Right): Herman Chan, Mike Fleming, Mona Farrell, Bob Farrell, Roger Baker, Pat Baker (shiny shoes only).

Bob Farrell gives my brother Pat "the Pickle"

On Saturday morning, Bob had a chance to "address the troops", offering his "Give 'em the Pickle" talk that he has been doing professionally for nearly 20 years. As he approached the podium, the Farrell's theme song began playing for the captive audience. In his typical eloquence, he broached the topic of customer service, driving home certain key points - "Who's your boss?" "The Customer!" "What are the most important three words?" "I'll be back!"  Before he left, he signed my 1966 menu. (I asked him if he would sign my tax return, to which he said "yes, but not where you'd expect it"...

Talking shop after the "Pickle" speech

While I was visiting I had a chance to see how things have evolved in the two months since my last trip. The parlour now has full table service, and the servers seem to be doing well in the short period of time that they have been performing their new duties. There are still some logistic issues to be worked out - the servers still (generally) prepare their own sundaes, and with the small fountain area being what it is, there is a lot of bumping going on back there. As a result, fountain orders typically take around 10 minutes to prepare and serve.

On Saturday, after Bob Farrell had concluded his visit, I had the opportunity to spend the afternoon shift helping in the fountain area. I even had a chance to scoop my first volcano in 18 years. By 4:30, I was beat (I am definitely out of shape). It was fun, however, to spend a few hours in the production of fountain fantasies.

Find more information about this Farrell's at www.mountasiafuncenter.com. This is the "official" site, developed by Parlour Enterprises.