Gail Bellamy, executive food editor of Restaurant Hospitality
With more restaurants revisiting heirloom and retro recipes, I decided to take a romp through Restaurant Hospitality’s past. I started with the 1929 archives of our forerunner, American Restaurant magazine. That year, the publication was celebrating its 10th anniversary. First of all, I can tell you that customers had a different mindset back then. The February 1929 issue suggested that restaurant slogans were the “business-catching method of the 20th ...
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