A chain store or retail chain is a retail outlet in which several locations share a brand, central management, standardized business practices. They have come to dominate the retail and dining markets, many service categories, in many parts of the world. A franchise retail establishment is one form of chain store. In 2004, the world's largest retail chain, became the world's largest corporation based on gross sales. In 1792, Henry Walton Smith and his wife Anna established W. H. Smith as a news vending business in London that would become a national concern in the mid-19th century under the management of their grandson William Henry Smith; the firm took advantage of the railway boom by opening news-stands at railway stations beginning in 1848. The firm, now called WHSmith, had more than 1,400 locations as of 2017. In the U. S. chain stores began with the founding of The Great Atlantic & Pacific Tea Company in 1859. The small chain sold tea and coffee in stores located in New York City and operated a national mail order business.
The firm grew to 70 stores by 1878 when George Huntington Hartford turned A&P into the country's first grocery chain. In 1900, it operated 200 stores. Isidore and Modeste Dewachter originated the idea of the chain department store in Belgium in 1868, ten years before A&P began offering more than coffee and tea, they started with four locations for Maisons Dewachter: La Louvière, Mons and the tiny crossroads village of Leuze. They incorporated as Dewachter frères on January 1, 1875; the brothers offered ready-to-wear clothing for men and children and specialty clothing such as riding apparel and beachwear. Isidore owned 51% of the company, while his brothers split the remaining 49%. Under Isidore's leadership, Maisons Dewachter would become one of the most recognized names in Belgium and France with stores in 20 cities and towns; some cities had multiple stores, such as France. Louis Dewachter became an internationally known landscape artist, painting under the pseudonym Louis Dewis. By the early 1920s, the U.
S. boasted three national chains: A&P, Woolworth's, United Cigar Stores. By the 1930s, chain stores had come of age, stopped increasing their total market share. Court decisions against the chains' price-cutting appeared as early as 1906, laws against chain stores began in the 1920s, along with legal countermeasures by chain-store groups. A chain store is characterised by the ownership or franchise relationship between the local business or outlet and a controlling business. While chains are "formula retail", a chain refers to ownership or franchise, whereas "formula retail" refers to the characteristics of the business. There is considerable overlap because key characteristic of a formula retail business is that it is controlled as a part of a business relationship, is part of a chain. Most codified municipal regulation relies on definitions of formula retail, in part because a restriction directed to "chains" may be deemed an impermissible restriction on interstate commerce, or as exceeding municipal zoning authority.
Non-codified restrictions will sometimes target "chains". Brick-and-mortar chain stores have been in decline as retail has shifted to online shopping, leading to high retail vacancy rates; the hundred-year-old Radio Shack chain went from 7,400 stores in 2001 to 400 stores in 2018. FYE is the last remaining music chain store in the United States and has shrunk from over 1000 at its height to 270 locations in 2018. In 2019, Payless ShoeSource stated that it would be closing all remaining 2,100 stores in the US. A restaurant chain is a set of related restaurants in many different locations that are either under shared corporate ownership or franchising agreements; the restaurants within a chain are built to a standard format through architectural prototype development and offer a standard menu and/or services. Fast food restaurants are the most common, but sit-down restaurant chains exist. Restaurant chains are found near highways, shopping malls and tourist areas; the displacement of independent businesses by chains has sparked increased collaboration among independent businesses and communities to prevent chain proliferation.
These efforts include community-based organizing through Independent Business Alliances and "buy local" campaigns. In the U. S. trade organizations such as the American Booksellers Association and American Specialty Toy Retailers do national promotion and advocacy. NGOs like the New Rules Project and New Economics Foundation provide research and tools for pro-independent business education and policy while the American Independent Business Alliance provides direct assistance for community-level organizing. A variety of towns and cities in the United States whose residents wish to retain their distinctive character—such as San Francisco, they don't exclude the chain itself, only the standardized formula the chain uses, described as "formula businesses". For example, there could be a restaurant owned by McDonald's that sells hamburgers, but not the formula franchise operation with the golden arches and standardized menu and procedures; the reason these towns regulate chain stores is aesthetics and tourism.
Proponents of formula restaurants and formula retail allege th
Types of restaurants
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. Restaurant referred only to places that provided tables where one ate while seated served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are further categorized, in North America, as "family-style" or "formal". In British English, the term restaurant always means an eating establishment with table service, so the "sit down" qualification is not necessary. Fast food and takeaway outlets with counter service are not referred to as restaurants. Outside North America, the terms fast casual dining restaurants, family style, casual dining are not used and distinctions among different kinds of restaurants are not the same.
In France, for example, some restaurants are called "bistros" to indicate a level of casualness or trendiness, though some "bistros" are quite formal in the kind of food they serve and clientele they attract. Others are called a term which indicates hours of service. "Brasseries" may serve food round the clock, whereas "restaurants" only serve at set intervals during the day. In Sweden, restaurants of many kinds are called "restauranger", but restaurants attached to bars or cafes are sometimes called "kök" "kitchens", sometimes a bar-restaurant combination is called a "krog", in English a "tavern". In Dishing It Out: In Search of the Restaurant Experience, Robert Appelbaum argues that all restaurants can be categorized according to a set of social parameters defined as polar opposites: high or low, cheap or dear, familiar or exotic, formal or informal, so forth. Any restaurant will be high or low in style and price, familiar or exotic in the cuisine it offers to different kinds of customers, so on.
Context is as important as the style and form: a taqueria is a more than familiar sight in Guadalajara, but it would be exotic in Albania. Ethnic restaurants specialize in national cuisines. For example, Greek restaurants specialize in Greek cuisine. Fast food restaurants emphasize speed of service. Operations range from small-scale street vendors with food carts to multibillion-dollar corporations like McDonald's and Burger King. Food is ordered not from a front counter. Diners then carry their own food from the counter to a table of their choosing, afterward dispose of any waste from their trays. Drive-through and take-out service may be available. Fast food restaurants are known in the restaurant industry as quick-service restaurants. Fast casual restaurants are chain restaurants, such as Chipotle Mexican Grill and Panera Bread. More of the food is prepared at the restaurant. Fast casual restaurants do not offer full table service, but many offer non-disposable plates and cutlery; the quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere.
Except for buffet-style restaurants, casual dining restaurants provide table service. Chain examples include Harvester in the United TGI Friday's in the United States. Casual dining comprises a market segment between fast-food establishments and fine-dining restaurants. Casual-dining restaurants have a full bar with separate bar staff, a full beer menu and a limited wine menu, they are but not part of a wider chain in the US. In Italy, such casual restaurants are called "trattoria", are independently owned and operated. Premium casual restaurants originate from Western Canada and include chains such as Cactus Club Cafe, Earl's and JOEY. Premium casual restaurants are described as upscale fast casual. To casual dining, they feature a dining room section and a lounge section with multiple screens, they are found downtown or in shopping districts and attract young professionals and millennials with an urban ambiance. Premium casual restaurants carry a wide range of menu options including burgers, seafood, pizza and Asian foods.
Family style restaurants are a type of casual dining restaurants where food is served on platters and the diners serve themselves. It can be used to describe family-friendly diners or casual restaurants. Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants features higher-quality materials, with establishments having certain rules of dining which visitors are expected to follow, sometimes including a dress code. Fine dining establishments are sometimes called white-tablecloth restaurants, because they traditionally featured table service by servers, at tables covered by white tablecloths; the tablecloths came to symbolize the experience. The use of white tablecloths became less fashionable, but the service and upscale ambience remained. Most of these establishments can be considered subtypes of fast casual drinking restaurants or casual dining restaurants. A brasserie in the United States has evolved from the original French idea of a type of restaurant serving moderately priced hearty meals—French-inspired "comfort foods"—in an unpretentious setting.
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Europeans, Pacific Islanders, South Americans. Early Native Americans utilized a number of cooking methods in early American cuisine that have been blended with early European cooking methods to form the basis of what is now American cuisine; the European settlement of the Americas introduced a number of ingredients, spices and cooking styles to the continent. The various styles of cuisine continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; when the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch, Swedish and British cuisines; the American colonial diet varied depending on the region settled.
Hunted game included deer, bear and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, was available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet. During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, circa 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels such as the Food Network and Cooking Channel in the late 20th century.
Seafood in the United States originated with the American Indians in the United States, who ate cod, lemon sole, herring, sturgeon, drum on the East Coast, olachen and salmon on the West Coast. Whale was hunted by American Indians off the Northwest coast by the Makah, used for their meat and oil. Seal and walrus were eaten, in addition to eel from New York's Finger Lakes region. Catfish was popular among native people, including the Modocs. Crustaceans included shrimp, lobster and dungeness crabs in the Northwest and blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam and the soft-shell clam. Oysters were eaten on both shores, as were periwinkles. Early American Indians used a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables root vegetables were cooked directly in the ashes of the fire.
As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them "Stone Boilers". They would heat rocks directly in a fire and add the rocks to a pot filled with water until it came to a boil so that it would cook the meat or vegetables in the boiling water. In what is now the Southwestern United States, they created adobe ovens, dubbed hornos by the Spanish, to bake products such as cornmeal bread. Other parts of America dug pit ovens; when the colonists came to Virginia, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops familiar to them from back home in England. In the same way, they farmed animals for meat in a similar fashion. Through hardships and eventual establishment of trade with Britain, the West Indies and other regions, the colonists were able to establish themselves in the American colonies with a cuisine similar to their previous British cuisine.
There were some exceptions to the diet, such as local vegetation and animals, but the colonists attempted to use these items in the same fashion as they had their equivalents or ignore them if they could. The manner of cooking for the American colonists followed along the line of British cookery up until the Revolution; the British sentiment followed in the cookbooks brought to the New World as well. In 1796, the first American cookbook was published, others followed. There was a general disdain for French cookery with the French Huguenots in South Carolina and French-Canadians. One of the cookbooks that proliferated in the colonies was The Art of Cookery Made Plain and Easy by Hannah Glasse, who referred to "the blind folly of this age that would rather be imposed on by a French booby, than give encouragement to a good English cook!" Of the French recipes given in the text, she speaks out flagrantly against the dishes as she "… think it an odd jumble of trash." Reinforcing the anti-French sentiment was the French and Indian War from 1754 to 1764.
This created a large anxiety against th
Doron Richard Jensen is an American restaurateur and principle founder of Timber Lodge Steakhouse, Homestyle Buffet, Old Country Buffet. Doron Richard Jensen was born in Iowa, to pastors Richard and Bonnie Jensen. Jensen spent much of his formative youth in Addis Abba, Ethiopia before returning to the United States in 1965, he dropped out of a secondary school at the age of 16. Influenced by his grandfather's cafe, Jensen's Cafe, Jensen entered the restaurant business as a busboy. Jensen's parents were supportive of his endeavors from an early age. Jensen started his buffet career working as a manager at Sirloin Stockade and Ponderosa and Bonaza Steakhouse in Iowa in the 1970s. After the death of his grandfather, 20-year-old Doron felt ready to take over his grandfather's cafe in Fremont, Nebraska, his parents helped arrange the takeover of the restaurant, but was blocked by other relatives that thought he was too young for the responsibility. Jensen attended the University of Minnesota. Jensen was brought into Old Country Buffet by Roe Hatlen and C. Dennis Scott in 1983.
Jensen opened the first restaurant in St. Cloud, Minnesota in 1983. In 1984, Jensen starting opening more locations in the Twin Cities Metropolitan area expanding its reach outside of Minnesota. Jensen began opening its restaurants along the eastern seaboard, but disagreements began among company leadership whether to expand into the American South. Disagreements within the company continued regarding southern United States expansion, led to Jensen and major investor and construction magnate Dermot Rowland to leave the company to start their own buffet chain, Homestyle Buffet. Shortly after Jensen's departure, Forbes recognized Old Country Buffett as one of the 200 best small companies in the United States before becoming the largest buffet chain in the world posting revenues of $808.5 million and $868.9 million by the 1990s. Jensen cited his "youth and entrepreneurial spirit" as reasons why he left the company so early in its development. Jensen left Old Country Buffett to lead. At just the age of 28, Jensen opened Homestyle Buffets Inc. and incorporated them in Clearwater, Florida in 1986.
He took the company public on December 1, 1988. Jensen expanded the reach of the company outside of Florida and across the eastern seaboard and into New England. However, Jensen left the company after just 40 restaurants to return to the Midwest to pursue other ventures. While in Florida, Jensen was influenced by the developing steakhouse concept that would become Outback Steakhouse. Jensen decided to return to Minneapolis, where he founded the company Q-Steaks Inc as the umbrella company for Minnesota Steakhouse in January 1991. Again, Jensen took his company public. Timber Lodge Steakhouse went public on January 1, 1993. Jensen changed the name to Timber Lodge Steakhouse in 1994 when the company's reach expanded outside of Minnesota, with the exception of Paul Bunyan's in New York. In 1995, he resigned as President of the company, again leaving a company. Jensen along with Outback Steakhouse founder, Chris T. Sullivan, would be attributed with rebooting the American steakhouse concept. Since Timber Lodge Steakhouse, Jensen has focused on signature restaurants over large-scale restaurant chains.
Jensen developed the signature restaurant Q-Cumbers in Edina and developed his own personal brand of self-titled restaurants Jensen's Cafe, Jensen's Supper Club, Jensen's food & cocktails. Jensen's Cafe is named in honor of his grandfather's original Jensen's Cafe in Nebraska. Jensen's concepts and designs have been cited as influence for other restaurant brands such as Minervas food & cocktails and Hazelwood food & drinks. Jensen was elected as the President of the interest group the Minnesota Restaurant Association in 2000. Jensen's career has included lobbyist efforts representing the National Restaurant Association in Washington, DC, he has served on various commerce boards in Minnesota. Doron Jensen is the son of Bonnie L. Jensen. Jensen was a relative of writer Moritz Thomsen and Mets Pitcher Noah Syndergaard. Jensen is the older brother of fellow restrauteur Derek Jensen. Jensen owns and operates a small collection of restaurants in the Twin Cities
The United States of America known as the United States or America, is a country composed of 50 states, a federal district, five major self-governing territories, various possessions. At 3.8 million square miles, the United States is the world's third or fourth largest country by total area and is smaller than the entire continent of Europe's 3.9 million square miles. With a population of over 327 million people, the U. S. is the third most populous country. The capital is Washington, D. C. and the largest city by population is New York City. Forty-eight states and the capital's federal district are contiguous in North America between Canada and Mexico; the State of Alaska is in the northwest corner of North America, bordered by Canada to the east and across the Bering Strait from Russia to the west. The State of Hawaii is an archipelago in the mid-Pacific Ocean; the U. S. territories are scattered about the Pacific Ocean and the Caribbean Sea, stretching across nine official time zones. The diverse geography and wildlife of the United States make it one of the world's 17 megadiverse countries.
Paleo-Indians migrated from Siberia to the North American mainland at least 12,000 years ago. European colonization began in the 16th century; the United States emerged from the thirteen British colonies established along the East Coast. Numerous disputes between Great Britain and the colonies following the French and Indian War led to the American Revolution, which began in 1775, the subsequent Declaration of Independence in 1776; the war ended in 1783 with the United States becoming the first country to gain independence from a European power. The current constitution was adopted in 1788, with the first ten amendments, collectively named the Bill of Rights, being ratified in 1791 to guarantee many fundamental civil liberties; the United States embarked on a vigorous expansion across North America throughout the 19th century, acquiring new territories, displacing Native American tribes, admitting new states until it spanned the continent by 1848. During the second half of the 19th century, the Civil War led to the abolition of slavery.
By the end of the century, the United States had extended into the Pacific Ocean, its economy, driven in large part by the Industrial Revolution, began to soar. The Spanish–American War and World War I confirmed the country's status as a global military power; the United States emerged from World War II as a global superpower, the first country to develop nuclear weapons, the only country to use them in warfare, a permanent member of the United Nations Security Council. Sweeping civil rights legislation, notably the Civil Rights Act of 1964, the Voting Rights Act of 1965 and the Fair Housing Act of 1968, outlawed discrimination based on race or color. During the Cold War, the United States and the Soviet Union competed in the Space Race, culminating with the 1969 U. S. Moon landing; the end of the Cold War and the collapse of the Soviet Union in 1991 left the United States as the world's sole superpower. The United States is the world's oldest surviving federation, it is a representative democracy.
The United States is a founding member of the United Nations, World Bank, International Monetary Fund, Organization of American States, other international organizations. The United States is a developed country, with the world's largest economy by nominal GDP and second-largest economy by PPP, accounting for a quarter of global GDP; the U. S. economy is post-industrial, characterized by the dominance of services and knowledge-based activities, although the manufacturing sector remains the second-largest in the world. The United States is the world's largest importer and the second largest exporter of goods, by value. Although its population is only 4.3% of the world total, the U. S. holds 31% of the total wealth in the world, the largest share of global wealth concentrated in a single country. Despite wide income and wealth disparities, the United States continues to rank high in measures of socioeconomic performance, including average wage, human development, per capita GDP, worker productivity.
The United States is the foremost military power in the world, making up a third of global military spending, is a leading political and scientific force internationally. In 1507, the German cartographer Martin Waldseemüller produced a world map on which he named the lands of the Western Hemisphere America in honor of the Italian explorer and cartographer Amerigo Vespucci; the first documentary evidence of the phrase "United States of America" is from a letter dated January 2, 1776, written by Stephen Moylan, Esq. to George Washington's aide-de-camp and Muster-Master General of the Continental Army, Lt. Col. Joseph Reed. Moylan expressed his wish to go "with full and ample powers from the United States of America to Spain" to seek assistance in the revolutionary war effort; the first known publication of the phrase "United States of America" was in an anonymous essay in The Virginia Gazette newspaper in Williamsburg, Virginia, on April 6, 1776. The second draft of the Articles of Confederation, prepared by John Dickinson and completed by June 17, 1776, at the latest, declared "The name of this Confederation shall be the'United States of America'".
The final version of the Articles sent to the states for ratification in late 1777 contains the sentence "The Stile of this Confederacy shall be'The United States of America'". In June 1776, Thomas Jefferson wrote the phrase "UNITED STATES OF AMERICA" in all capitalized letters in the headline of his "original Rough draught" of the Declaration of Independence; this draft of the document did not surface unti
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are served and eaten on the premises, but many restaurants offer take-out and food delivery services, some offer only take-out and delivery. Restaurants vary in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer and wine; some restaurants serve all the major meals, such as breakfast and dinner. Other restaurants may only serve a single meal or they may serve two meals; the word derives from the French verb "restaurer" and, being the present participle of the verb, it means "that which restores". The term restaurant was defined in 1507 as a "restorative beverage", in correspondence in 1521 to mean "that which restores the strength, a fortifying food or remedy".
The first use of the word to refer to a public venue where one can order food is believed to be in the 18th century. In 1765, a French chef by the name of A. Boulanger established a business selling soups and other "restaurants". Additionally, while not the first establishment where one could order food, or soups, it is thought to be the first to offer a menu of available choices The "first real restaurant" is considered to have been "La Grande Taverne de Londres" in Paris, founded by Antoine Beauviliers in either 1782 or 1786. According to Brillat-Savarin, this was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, superior cooking". In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served. Restaurants are distinguished in many different ways; the primary factors are the food itself. Beyond this, restaurants may differentiate themselves on factors including speed, location, service, or novelty themes.
Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. At mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers pay the bill. In some restaurants, such as workplace cafeterias, there are no waiters. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and pay at the end of the meal. Buffet restaurants still have waiters to serve drinks and alcoholic beverages. Fast food restaurants are considered a restaurant; the travelling public has long been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants.
Many railways, the world over cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants designed for tourists, have been created; these can be found on trams, buses, etc. A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions. Most restaurants will have various waiting staff to serve food and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and to seat them, a sommelier or wine waiter to help patrons select wines. A new route to becoming a restauranter, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened; this trend has become common in the UK and the US.
A chef's table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu served by the head chef. Restaurants can charge a higher flat fee; because of the demand on the kitchen's facilities, chef's tables are only available during off-peak times. In China, food catering establishments that may be described as restaurants have been known since the 11th century in Kaifeng, China's capital during the first half of the Song dynasty. Growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from ot
Burnsville is a city 15 miles south of downtown Minneapolis in Dakota County in the State of Minnesota. The city lies on the south bank of the Minnesota River, upstream from its confluence with the Mississippi River. Burnsville and nearby suburbs form the southern portion of Minneapolis–Saint Paul, the fifteenth largest metropolitan area in the United States, with about 3.6 million residents. According to the 2010 census, the population is 61,481. Burnsville has many attractions, including Burnsville Center; the city is a recreational attraction with Alimagnet Dog Park, a section of Murphy-Hanrehan Park Reserve and 310-foot vertical ski peak Buck Hill. Minnesota River wildlife is protected by the Minnesota Valley National Wildlife Refuge. A rural Irish farming community, Burnsville became the tenth largest city in Minnesota in the 2000 Census following the construction of Interstate 35; the ninth largest suburb in the metro area and a bedroom community of both Minneapolis and Saint Paul, the city was built by the late 2000s.
Burnsville's downtown area is called Heart of the City with urban-style retail and condominiums. The Burnsville Transit Station serves as the hub and headquarters of the Minnesota Valley Transit Authority, providing regional bus service to five other suburbs; the name Burnsville is attributed to William Byrne. His surname was never corrected; the Mdewakanton Dakota were the earliest inhabitants who came through the Minnesota River, following water fowl and game animals. As part of the greater migration of the Mdewakanton from their ancestral area around Mille Lacs Lake to the river confluence of the Minnesota and Mississippi Rivers, Chief Black Dog, around 1750, established his band at a permanent village at the isthmus between Black Dog Lake and the Minnesota River, near the present site of the Black Dog Power Plant; the permanent camp was reported by early settlers as being inhabited by over 250 Dakota. At the south end of Burnsville, Crystal Lake, recorded as "Minne Elk" was utilized for abundant fish and burial.
It was a gathering spot where Dakota watched deer or bucks drink at the lake from the top of Buck Hill, in, named by early settlers who witnessed this activity. Three large burial mounds were discovered after European settlement; the Dakota nation ceded land in 1851 and many relocated to Chief Shakopee's village—the current Shakopee-Mdewakanton Indian Reservation in nearby Prior Lake. The first European settlers were Irish and Norwegian farmers who came upriver from Saint Paul. One of these Irish settlers was William Byrne, who had immigrated in 1840 from County Kilkenny, Ireland to Hamilton, Canada. In 1855, he settled at the present day junction of County Road 34 and Judicial Road near the Scott County line, just southeast of old downtown Savage, he subsequently donated land there for a church, a cemetery as well as serving Town Chairman. In 1858, the Dakota County Board authorized Byrnsville Township in the north by the Minnesota River, east by Eagan and Apple Valley, south by Lakeville, west by Scott County.
There is some ambiguity of if the name derived from William Byrne since there were people with the surname "Burns" living in the area. The Town Clerk recorded variations between "Burns" and "Byrnes" but at the 1960s city incorporation, the "Burnsville" spelling prevailed; the school district was organized during this time as well. Burnsville comprised the present-day downtown of Savage until county border revisions by the legislature; the Irish and Scottish settlers of this time left their names on many area roads and parks and their religion in Presbyterian and Catholic churches. In the 19th century, Burnsville was considered a long distance from downtown Minneapolis. Rail access came in 1864 and Burnsville became a resort town, with cottages along Crystal Lake as well as Orchard Lake and Marion Lake in nearby Lakeville; the Bloomington Ferry provided river crossings until 1889 when the original Bloomington Ferry Bridge was built. By 1920, the Lyndale Avenue Drawbridge opened next to Black Dog Lake, extending Minneapolis' first north south highway to the rural communities of southern Minnesota.
The bridge, upgraded several times, would be replaced by the I-35W Minnesota River bridge. In 1950, just before the World War II postwar housing boom, Burnsville was still a quiet township with a population of 583 people. School was taught in a one-room schoolhouse containing eight grades. After the arrival of Interstate 35W in 1960, the next two decades saw the largest boom in population when post-war pressures forced the community to develop at rapid pace. Byrnesville Township was incorporated in 1964 after defeating an annexation attempt by the city of Bloomington. Mass housing development followed and a former mayor, Connie Morrison said city managers had foresight in producing shopping nodes in walking distance of most homes; the city became a regional pull when Burnsville Center opened in 1977 and produced the traveled retail strip on County Road 42. The next decades leading to the 21st century dealt with managing Burnsville's increasing population and growth which led to providing alternative transportation options, diverse housing projects, the "Heart of the City" project.
The city approached build-out in the late 1990s and changed focus from new development to redevelopment and rehabilitation of existing structures. Descendants of the Byrne family still remain in greater Minnesota with the original spelling in their surname. A relative who dedicated William Byrne Elementary in the 1960s considered petitioning t