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Fast food: one-arm joints
The wooden one-arm chair was a characteristic feature of the “quick lunch” type of eating place which became the popular choice for businessmen around the turn of the last century. The chairs were...
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The Automat, an east coast oasis
In the late 19th century owners of large popular-price restaurants began to look for ways to cut costs and eliminate waiters. The times were hospitable to mechanical solutions and in 1902 automatic...
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Ode to franchises of yesteryear
People have strong feelings about their favorite dishes from restaurant chains. I am thankful to all those who poured their hearts out on the subject on Jane & Michael Stern’s ever-fascinating...
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Early chains: John R. Thompson
Although it is largely forgotten today, the Chicago-based John R. Thompson company was one of the largest “one arm” lunchroom chains of the early 20th century. We so strongly associate fast food chains...
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Frenchies, oui, oui
It’s remarkable how people still pine for Frenchies of days gone by. Recipes for the most cherished of these, the Cheese Frenchie, a battered, deep fried cheese sandwich with a crunchy cornflake...
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Eat and run, please!
I’ve always thought it odd that anyone would think of fast food eateries as friendly. The tersely scripted counter help and the characteristically uncomfortable, bolted-down tables and chairs seem...
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Image gallery: stands
Perhaps the very earliest type of eating place is the stand which is largely in the open air on the street or in a marketplace. Who really knows how old they are? In this country today they are mostly...
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Early chains: Baltimore Dairy Lunch
People liked to say that the names of lunch room chains in the early 20th century offered a lesson in geography. There were Baltimore, Boston, Buffalo, Chicago, Denver, Detroit, Hartford, Iowa,...
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“To go”
Selling prepared food ready to be eaten off the premises, known as carry-out or take-out, is as old or older than the restaurant itself. In Colonial days, James Hearn of New York City advertised that...
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The Mister chains
Sometimes I feel the need to focus on ridiculousness in restaurants, maybe because I run across so many instances of it when I’m meandering through old sources. Lately I’ve been exploring franchising...
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