Galesburg Register-Mail from Galesburg, Illinois on October 9, 1953 · Page 14
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Galesburg Register-Mail from Galesburg, Illinois · Page 14

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Galesburg, Illinois
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Friday, October 9, 1953
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Page 14
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14 fh6 tiaily Redste^Mail Galesburg, 111. Friday, October 9, 1953 Afnefiea J IAS the greatest num- for and variety of eating, places In the worid. In its broadest tense, tfie public feeding industry number* soo.odo establishments, according to the Department of Commerce. Of this number, about 200,000 serve more than 6,000 meals per month.. These establishments include: service restaurants; cafeterias; industrial plants; dining service on trains, planes, and steamships; schools; department store food service; drug stores; diners; drive-ins; hotels; variety stores; bars and taverns; and soda fountains. * * * Some 15,100 hotels provide meal service for their patrons. They do $767,216,000 worth of business 1 each year or 7.98 per cent of the total restaurant business. * * * Twenty-five per cent of all the food consumed in this country is eaten in public eating establishments. All kinds and types of meals to suit the convenience, tastes, pocketbooks, and nationalities of the people who make up America. Twenty years ago only 18 per cent of the food was consumed outside the home. * * * The public feeding industry has become the third largest retail industry in America, doing an annual volume of $13-billion a year. * * * 1 At the present time, 70 million meals are served every day in the public eating places of this country. In metropolitan areas, millions of persons depend each day upon restaurant service for their meals. * * * More than 2 million people are employed in the public feeding industry. In retail trades, eating places rank third in the number of persons gainfully employed throughout the year with no seasonal slump. One out of every six workers in retail trades is employed in the public eating Indus* try. • * * The restaurant industry has been responsible for the establishment of many educational courses at high school, trade school and university levels for people who want to enter the restaurant industry. Schools of cookery and waiter and waitress training are becoming increasingly popular as more and more young people find the restaurant field a good paying and interesting vocation to follow. These people, well trained to begin with and with actual experience, arc the restaurant operators of tomorrow. Modern restaurant kitchens are spacious and spotless, with time and labor saving devices for food preparation and cleaning that Mother never dreamed of. Science and mechanization have made it possible for today's restaurants to meet the highest standards of efficiency and cleanliness the world has ever known. The average investment in a modern restaurant is approximately $500 per seat. The harassed, bedraggled wife, working over a hot stove, greeted her husband with: ' < "Why don't you call up some- YOU WILL ENJOY THE FINE FOOD SERVED AT THE HILL ARCADE CAFE A Restaurant Meal — A Wonderful Change! October Is National Restaurant Month! Open Daily 6:30 A.M. to 8 P.M. — Closed Wednesdays 116 HILL ARCADE A RESTAURANT MEAL... A WONDERFUL CHANGE MAXWELL HOUSE COFFEE RESTAURANT BLEND Served by Galesburg's Leading Restaurants. •:- - Distributed by HARRY PONTIFEX RESTAURANT SERVICE Itiftie and say you 're Hot (MWning home for dinner, the way other men do?" Or, belter still dinner in town with your wife could be the key to the doghouse. It used to be a rare treat when father said to the family, "Let's eat out tonight!" Today, it's still a treat, but no longer rare, because "eating out" has become part of our pattern of living. Housewives meet for "shopping lunches;" business men find prospects easier to handle over a good meal; and many families enjoy eating out just for the fun of it. Patrons consider the following points when they choose a restaurant. 1. Good Food. The public says it wants food that is appetizing, wholpsome, tastefully served. And it asks for variety of choice and adequate portions. 2. Pleasant Atmosphere. Relaxing, quiet, attractive, comfortable. 3. Good Service. Friendly, efficient, prompt. 4. Cleanliness. Of place, appointments, personnel. 5. Location. This factor is more important at noon than at night. Convenience is a big factor at Irnch. In the evening, people are freer to go where they please. Most urban middle- and upper- income people eat in restaurants frequently. (Based on a survey by the Opinion Research Corp.) 58 per cent eat a noon or evening meal (or both) in a restaurant once a week or more. 77 per cent eat either or both meals out at least once a month. Many people think they'd like to operate a restaurant, according to a survey by the Opinion Research Corporation. They choose restaurants over drug stores, gas stations, grocery stores and bake shops. 1 First reason: "It's a profitable business." Second reason (mentioned mostly by women): "I know more about it." Apparently, many,, women patrons think that knowing how to cook or being interested in food is qualification enough to run a restaurant. Patrons usually have a pretty good idea of what a restaurant is like before they go in, according .to a survey by the Opinion Research Corporation. They know from previous experience or from the recommendation of friends. Hence, most restaurant proprietors feel that: "A satisfied customer is the best advertisement." Restaurants ttd This in the Grand Maimer - Broiled Sirloin Steak BROILED SIRLOIN STEAK, with french fried potatoes and onion rings, is a treat fit for a king. In Galesburg's restaurants this is one of the popular entrees. " A Column for Men ! STAG LINES = By BERT BACHARACHs Daughter Born ALPHA — Word has been re ceived here of the birth o£ i daughter to Mr. and Mrs. Tony Castagnoli of Naperviile. The J [father is the son of Mr. and Mrs. 'John Castagnoli of Alpha. TAKE THE FAMILY OUT FOR DINNER AT PALLING'S m A reputation for good food properly served in a pleasant atmosphere! A RESTAURANT MEAL... A WONDIfiflJI (HANGf PALLING'S • Always a large Menu • Complete Dinners • Moderate Prices 232 East Simmons St. Twin Ski-Wear i FASHION: A sure bet to stand out on next winter's ski slopes is the pair of jackets worn by Mike Wallace and Buff Cobb (at left), who appear on television. The twin jackets which are made in a red-and-white checked, wind- and weather-resistant fabric, are the newest development in the current trend toward matching "his-her" garments. Good Ideas: Candle stubs provide an easy way to start a fire in the fireplace these cool fall evenings without bothering with paper and kindling. . . . When your wife asks lyou to turn the mattress (and what wife doesn't) turn it side over side Sone time, and end over end the Ski-Twins: Mike and Buff 'next. ... If you carry currency in a bill clip, keep a business card folded into the money. It's a safeguard if you lose it—and an honest person finds it. [Barbecue Chef: You can bake potatoes in a jiffy (actually, in about five minutes) if you first boil them for fifteen minutes before burying them in the coals. . . . For a new taste in hamburgers, mix a little soy sauce with the ground meat. Amateur Barman: Easiest way to make martinis on the rocks, an increasingly popular drink, is to mix them Tight in the old-fashioned glasses in which you serve them. Avoids double dilution. . . J There are new cocktail napkins in the market' telling the type of drink your are serving a guest and the number of calories it contains. Outerwear Tips: Don't hang overcoats or topcoats by the neck. Use a coat hanger. . . . Unbutton overcoat when seated, to preserve shape and prevent strain on buttons. ... If coats have been stored over sum-, mer, go over the collars with cloth dampened with cleaning fluid before wearing them, to prevent soiled shirt collars. , . . And don't wait for the first cold day to take your coat out of mothballs. Give it some airing in advance of the chilly season. Jacket Test: The proper length of a sport of suit jacket is a good- grooming point ignored by too many men. The chart below tells you how to gauge your correct length. In using it, allow about half an inch more or less for each size you wear above or below the average 40. ^ Occupation of Man Is Eating The business of eating has al ways been and still is the principal occupation of mankind. Even in the United States, the most industrialized country in the world, more of the national income goes for the purchase and consumption of food than for any other category of production and services. In 1051, America spent $66 -bil- Hon for food and beverages — consumed both in the home and outside the home. In fact, so large a part of the food dollar is now spent on meals prepared and served outside the home that the Food Service Industry ranks fourth in size among all the industries of the nation- well ahead of such giants as the petroleum industry and the public utilities, and actually surpassing in dollar volume the total amount spent on new and used cars. A restaurant is defined in Its broadest sense as meaning any establishment where food is consumed away from home for a consideration. Without counting the foods produced and consumed on farms which do not enter commercial trade, it is found: That—almost 25% of the value of foods consumed in the United States passes through the Food Service (restaurant) Industry. That—there is evidence that this percentage is slowly increasing as a larger proportion of people come to enjoy the privileges and convenience of restaurant service. An average of 70 million meals are served each day in the nation's restaurants. About 55,000 of the nation's leading restaurants do nearly 80% of the total industry volume. The capital investment in restaurants represents an average of $500 per seat. The restaurant industry ranks first in the number of people it gainfully employs. One out of every six persons working in retail trades is a restaurant em­ ploye. Today there is one restaurant for every 700 persons in the United States. The number and wide variety of Food Service Establishments place facilities for "eating away ttm home" within the Mien and pocketbook of all individuals. The National Restaurant Association is the only national trade association for the food service industry. It represents in its own membership 60,000 establish ments, of all categories of res^ taurant service, which together do an excess of 607c of the total volume of business in the Indus try. The NRA is also authorized to represent all local and state res taurant associations in federal affairs. Thus, on national matters it represents over 180,000 public eating places, which together account for nearly 80% of the total volume of business. Since 1930, the volume of business, done by the Food Service Industry increased five times — from $3 1-3 billion to $l5 -billion, The Twentieth Century Fund sur vey predicts that by 1960 7.4% of the consumer's disposable income will be spent for food and beverages consumed outside the home. (In 1940 the Food Service Industry got 6.6%.) The Isle of Man, about half-way between England and Ireland, boasts Norse, Irish, Celtic, Spanish and English population strains. The American bituminous coal miner produces as much coal in two days as the Japanese miner does in a month. Seaton Home Bureau Holds Program SEATON —The Seaton Home Bureau met with Mrs. LaVern Truman last we'ek. The roll call was on a favorite hobby. Thero were 14 members and four guests present. The minor lesson, "Gifts From the Kitchen," was given by Mrs. Laurence Davis. The major lesson was "Stretching the Food Dollar," and given by Miss Vera Hub, Mercer County home adviser. The safety lesson was by Mrs. Merle Waugh. Craft day was discussed and a meeting will be held at the home of Mrs. George Chandler to make jtrays. Mr. and Mrs. Leigh Putnam had as their guests over the week end Mr. and Mrs. Victory Dobrola of Chicago, Mr. and Mrs. Charles Gantenbeln and two children of Dubuque, Iowa, Arthur Schender of Platteville, Wis., and Mr. and Mrs. Harry Gorius and three children of Anamosa, Iowa. Bufford Hottle and daughter [Geneen, of Monmouth, called on his mother, Mrs. B. W. Hottle, Sunday morning. Mrs. W. D. McKelvey and Mrs. Ede Reily were callers in the quad-cities Monday. Miss Mary Seaton left Tuesday for Rochester, Minn., where she will enter the hospital for examinations. READ THE CLASSIFIED ADS CHECK YOUR JACKET LENGTH • » REGULAR 31* »o 31Vi' (for tin 40) SHORT I'/i' ihorttr Ifion lagular . LONO 2* longer Itian Regular PORTir Sam* at Regular STOUT 1' shorter than Rtgular / ! 1 Measure length on dotted line Copyright, 1953, New York Herald Tribune Inc. .".•r:w. I MILK Meadow Gold Dairy Products Supplying Galesburg Area Restaurants with the Same High Quality Dairy Products That You Enjoy in Your Own Home! A RESTAURANT MEAL... A WL'UDt KUJI C H AN Li t Meadow Gold DAIRY PRODUCTS Dial 4561 106 S. Chambart St. ROVA Seniors Will Present Farce Comedy The Perfect Itliol' ONEIDA—"The Perfect Idiot," a three-act farce comedy by Eunice and Grant Atkinson, was selected by the senior class of R.O.V-A. Senior High School as the vehicle for the annual class play. Mr. Mitchell, director of the play, stated that tryouts for parts in the play will be held Monday through Wednesday. Rehearsals lor play will start just as soon as a cast is selected. The play, a fast paced comedy of high school life, calls for a cast of 15. A tentative date of Nov. 19 and 20 was set for the performance. In keeping with National Fire Prevention Week, the ROVA Senior High School, held a practice fire drill Monday. The students evacuated the building in a precise orderly manner. The drill is one of a number held during the year to prepare students and faculty for emergency situations. Williainsfieltl Mrs. Marita Parker spent Saturday night and Sunday in Peoria in the home of her son-in-law and daughter, Mr. and Mrs. William Biederbeck and on Sunday was a guest at the dinner for her grand son, Douglas Parker Biederbeck, who was having his first birthday. Other guests included Dr. and Mrs. Sidney Marlin and three daughters, Shelly, Sidney and Julie, of Bradford and Mr. and Mrs. Phil Biederbeck and daughter, Judy, of Peoria. F O X Y We Don't Serve the Most Food in Town ... JUST THE BEST • Breakfast • Lunch • Dinner • Steaks • Evening Snacks Afwiys Quick Courteous Service s LUNCH 235 East Simmons St. CANTON CAFE 997 E. Main & Grand Aye. INVITES YOU TO ENJOY THE FINEST AMERICAN AND CHINESE FOOD All Chinese Dishes on Order to Carry Out. FREE BIG PARKING LOT Open Mon., Wed., Thurs.—8:30 to 12 Midnite Open Fri., Sat., Sun 8:30 A.M. to 1 A.M. — Closed Tuesday — It's Harvest-Time— Enjoy Wfih Us Foil's Bountiful Store of Fine, Fresh, Flavorful Foods! "COFFEE IS READY- COME IN EVERYONE" Breakfast - Lunches - Dinners • SANDWICHES • SOUP • CHILI HOME MADE? YES, end Harvest-full of Tempting Country Kitchen Taste Treats. For . . . Meal Time Treats — Coffee Breaks Refreshing Snacks and Andes Delicious Candies Remember Ifs The Country Kitchen Main and Kellogg Bondi Building • SODAS • SUNDAES • PIE and CAKE TASTY FOOD BREAKFAST, IUNCH OR DINNER • Hot lunthtj • Hot Sindwichti • Complat* Dinntn • Fritndly Strvict —Always Economical— JOE'S LUNCH SMOKE HOUSE 173 E. Slmmoni St. Service ..... ff^i with a Smile Open 6 A.M. to 12 P .M* Daily yf Closed Sundaytl • BREAKFASTS • HOT LUNCHES and DINNERS • STEAKS and SANDWICHES • HOMEMADE CHIM and VEGETABLE SOUP Quick Courteous Service ALCAZAR 340 East Main $»'••* GOOD FOOD ALL THE TIME * BREAKFAST * LUNCH • DINNER Whether it's steak, an evening snack, a sandwich following the game or just a cup of coffee , . . you'll enjoy it more at the Coffee Corner, Coffee Corner Weinberg Arcade 4

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