![]() ![]() Informal dining venues met the situation by crafting new “casual cuisine” menus featuring less expensive, quickly prepared pasta dishes and grilled meat, all tailored for the Baby Boomers who formed the prime market for dining out.Īlthough surveys showed that Americans want healthful food choices in restaurants, beef remained extremely popular, and sales at casual steakhouses rose. The decade began in an economic slump, putting a damper on the expensive dining trends of the 1980s. some years after the Osbornes, their venture remained a franchised cooking process and did not develop into a chain of restaurants. Unlike that of Harlan Sanders, who also began by selling a chicken recipe across the U.S. By contrast, Michigan had the most, followed by Indiana and California. restaurants with franchises then, most of the populous states without franchisees were in the Northeast. Judging from a 1946 postcard that claimed to list all the U.S. At the time of the first sale of the business there were only 68 franchises in 20 states left, compared to possibly 379 in 38 states at the peak, which I am guessing was in the late 1940s. The Osbornes sold the rights to their franchised process in 1969 and ten years later ownership changed hands once again. I could not determine the fate of that plan, but I don’t think it ever materialized. World champion runner Jesse Owens, winner of four gold medals in the 1936 Olympics, was slated to open a restaurant featuring Chicken in the Rough in Chicago in 1953, for which he planned to use delivery wagons decorated with large images of himself racing. ![]() Inspectors came by regularly to make sure franchisees were following the rules. No batter could be added to falsely make it look bigger and it had to be cooked in vegetable oil that had not been used for any other purpose. Franchisees were required to use a freshly killed chicken, weighing 2 pounds and graded A, meaning it had been raised in an incubator and had sustained no injuries. The Osbornes were very particular about the meal’s composition, preparation, and presentation. It also took a while before all Americans, particularly immigrants, decided the day was meaningful for them. The story on restaurants is simply that it wasn’t at all common for restaurants to recognize the holiday in the 19th century and well into the 20th. The answer is given in the comments.īeginning as a Yankee holiday and retaining that association for decades, the holiday spread slowly. I present you with four dummied up, but real, menus listing complete dinners that were presented at a Kalamazoo café in 1921 and you figure out which was the most expensive. Why we should toast workers in Chinese restaurants on Thanksgiving day. Is eating Thanksgiving dinner in a restaurant a “rather melancholic thing”? Does the menu tend toward “baby food”? These are older posts, but still as good as ever! I mean, how much can you write about Thanksgiving and restaurants – or about turkey? Well I managed to turn out seven that are decent enough for a rerun. ![]()
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