Food for the WholeFamily

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55 ¢¢R O O T B E E R

On May 20, 1927, a pair

of young newlyweds fresh

from Utah opened a small

A&W ®root beer stand at

3128 14th Street in the

nation’s capital. J. Willard

and Alice Marriott had

no way of knowing that

day that their fledgling

enterprise—crowded into

one half of a bake shop—

would eventually become

a leading worldwide

hospitality company.

Newlyweds J. Willard and Alice Marriottopen first A&W root beer franchise inWashington, D.C., at 3128 14th Street.The addition of hot food to the menuinspires name The Hot Shoppe.

Two more Hot Shoppes are added, including the East’s first drive-in.

During the dark days of the GreatDepression, hearty food and low pricesattract a loyal following. To staff this growingbusiness, food for work is offered to someof the hard-pressed who need jobs.

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In fact, as that first hot, stickysummer drew to a close, the Marriottsweren’t thinking much beyond whatwas going to happen when the weatherturned cool. Customers would needmore than the lure of “five cents for afrosty mug” to bring them in the dooron a blustery winter’s day. While Billscrambled to secure special permissionfrom A&W headquarters to add foodto the menu, Allie learned to maketamales and chili con carne from thecook at the Mexican Embassy a fewblocks away. When a friend asked Billhow soon the pair’s new “hot” menuwould debut, the Hot Shoppes namewas born.

In no time, all nine stools ofthe little restaurant were in constantdemand. The Marriotts soon openedmore locations and watched asDepression-era Washingtonians flockedto their doors for the good food, lowprices and courteous service. The thirdHot Shoppe—on Georgia Avenue at Gallatin Street—even boasted curbservice, becoming the East’s first drive-in restaurant when it opened inthe summer of 1928.

A Hot Shoppe opens in Baltimore, the firstoutside of Washington, D.C. Another opensin Philadelphia the following year. The“Running Boy,” tray held high, symbolizesThe Hot Shoppes’ fast and friendly service.

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“In-flight” airline catering debuts when theeighth Hot Shoppe begins delivery of boxedlunches to American and Eastern Airlinepassengers at nearby Hoover Airport, southof Washington, D.C.

WWII brings rapid expansion as thousandspour into the nation’s capital to help withthe war effort. A new three-story commis-sary on Upshur Street supplies the compa-ny’s busy restaurants and cafeterias.

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As America’s love affair with theautomobile blossomed in the 1930s, so did the number of Hot Shoppes. Inwarm weather, hundreds of uniformed“Running Boys” at more than a dozenlocations dashed from kitchens to cars,delivering such all-American favoritesas milkshakes, burgers and barbecue.On cold days, customers settled in atlong counters to warm up with hotsoups and casseroles, a generous sliceof pie, or just a good cup of coffee.

By the end of the 1930s, Hot Shoppes had become one of thearea’s most popular gathering spots.Teenagers met, couples courted, businessmen lunched, and whole families dined together. Hot Shoppes also took to the air, catering boxed lunches as early as 1937 for the growing number of airline passengers departing from Hoover Field (nowReagan National Airport), across theroad from the 14th Street Bridge Hot Shoppe. The Marriotts’ pioneer-ing “in-flight” service expandednationally and eventually became thelargest airline catering operation in the world.

“ R U N N I N G B O Y ”

Stock sells out in two hours when The HotShoppes, Inc. goes public.

Ground is broken in Arlington (Va.) for the company’s first hotel–Twin BridgesMarriott Motor Hotel.

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First Pantry House, added to the Rosslyn(Va.) location offers Hot Shoppes products packaged for home use. The company continues to expand its govern-ment and corporate cafeterias. Thirty-sevenHot Shoppes units now operate in sevenstates.

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As the Great Depression gaveway to World War II, Hot Shoppescontinued to boom. War workerspoured into the nation’s capital, fillingnot only the restaurants but openingthe door to an entirely new business:cafeterias at defense plants and othergovernment facilities. At the HotShoppes themselves, tell-tale changes“for the duration” included hiringfemale Curbettes to replace the Running Boys, and meals that reflected the food rationing of the day.

Travelers on the New York Thruway take abreak at the first Hot Shoppe location builtto cater to long-distance highway traffic.

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First Mighty Mo drive-in opens in suburbanMaryland. Nearly 100 Hot Shoppes restaurants, cafeterias and flight kitchensare in operation in 11 states.

Hot Shoppes continues to expand, while the company’s new hotel divisiontakes off.

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First Hot Shoppes Jr. opens in HillcrestHeights (MD).

The long-term success of Hot Shoppes provides the foundation for Marriott tobecome one of the nation’s top food serviceproviders to thousands of public and private clients from coast to coast.

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Post-war prosperity broughtwith it a new generation of HotShoppes diners. The children of originalcustomers were now bringing theirchildren to enjoy the restaurants’cheerful interiors and ever-expandingmenu. Dozens of new Hot Shoppeslocations dotted the map, togetherwith a growing list of cafeterias, HotShoppes Jr.’s, Pantry House retailstores, and special government, schooland private feeding programs. By1965, more than 70 Hot Shoppeswere in operation around the country.

The 1950s and 1960s alsobrought expansion of another kind. In1953 the business went public, and in1957 Marriott opened a new motorhotel near National Airport inArlington, Virginia. In 1964 the wordMarriott appeared for the first time inthe company name, a sign that HotShoppes was now the foundation of amuch larger and diversified enterprise.As the 1960s made way for the 1970s,Marriott added new restaurant con-cepts and continued building a hoteldivision, all while Hot Shoppes and itsdedicated team continued to expandand serve yet another generation ofloyal clientele.

Company changes name to Marriott-HotShoppes, Inc.

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Hot Fudge Ice Cream CakeYield: 1 serving

2 slices day-old yellow cake (3” x 3” x 1/2”) 4 T. heated hot fudge sauce

1 square ice cream (3” x 3”)

2-1/2 T. whipped cream

1/2 maraschino cherry, well drainedPlace 1 cake slice on serving plate. Top with ice cream, then second cake

slice. Drizzle 1 T. hot fudge over each of four cake corners, leaving

center free. Spoon whipped cream onto top center of cake. Garnish with

maraschino cherry.

By the 1980s, the picture beganto change. The family restaurant fieldwas crowded with eager competitors,and fast food had become an Americanway of life. Hot Shoppes remained atthe heart of Marriott’s business, butfor reasons having more to do withtradition than the bottom line. Bythen the company had built on thesuccess of Hot Shoppes to become oneof the nation’s largest food serviceenterprises and a major player in thelodging industry. When the companymade the difficult decision to leave the restaurant business in the late 1980s, the choicewas brightened by the knowledge thatHot Shoppes’s prized heritage of hospitality would live on in every facetof Marriott’s other businesses.

Today, nearly three-quarters of a century after J. Willard and Alice Marriott welcomed their first customer, Hot Shoppes remains a vivid symbol of the rich legacy of service—the original “spirit to serve”—at the core of Marriott’s success.

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Expansion of Hot Shoppes slows as competitors flood the family restaurant field.

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Marriott makes a historic decision to leavethe restaurant business, selling off all but ahandful of Hot Shoppes.

On December 2, the last Hot Shoppe(Marlow Heights, Md.) closes its doors,ending a 72-year era. A commemorativeplaque is placed on permanent display atMarriott headquarters in Bethesda (Md.).

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Fresh Strawberry Pie

Yield: 6 servings

1-1/2 quarts fre

sh strawberries

1-1/2 c. strawberry g

laze

baked 9” pie shell

whipped cream to garnish

To wash, float strawberries a pint at a tim

e in a bowl of water. Do not soak

berries or rinse under a faucet.Drain berries on paper towel-lin

ed trays. Cut

large berries in half. Remove stems and large bruised areas. Combine 1-1

/2

quarts of cleaned, stemmed berries with 1-1/2 c. of strawberry g

laze. Stir

gently to coat all berries. Pour into a baked pie shell and refrig

erate

for about 1-1/2 hours to set glaze. Cut into wedges and garnish

with whipped cream.

Strawberry Glaze

Yield: 1-1/2 cups1-1/2 c. fresh strawberries, cleaned & stemmed1 c. granulated sugar

3/4 c. cold water

4T. plus 1 tsp. cornstarch

red food coloring

Thinly slice or crush strawberries and place in saucepan. Stir in 1/2 c. water

and simmer about 10 minutes until berries are very soft. Strain mixture

through wire mesh strainer, pushing most of pulp through. Add sugar to

strained juice and bring to boil. Dissolve cornstarch in remaining 1/4 c. cold

water. Slowly add dissolved cornstarch to boiling juice and cook over low

heat about 5 minutes until thick and clear. Add red food coloring as

desired. Remove from heat and cool slightly.

A & W Root Beer in Frosted MugYield: 1 s

erving

cold A & W Root Beer, as needed

All A & W Root Beer must be served in fro

zen mugs and never with ice.

Place clean, dry mugs (at ro

om temperature) in freezer. R

emove frozen

mugs from fre

ezer as needed. Fill each mug to within one inch fro

m rim

by tilting mug on angle as root beer is poured down the inside of th

e mug.

Serve with a straw.

Mighty Mo Sauce Yield: 2-1/2 cups

1/2 c. catsup 1/4 c. chili sauce

1-1/2 tsp. A-! sauce 1/2 tsp. Worcestershire sauce

2 drops tabasco sauce 1/2 c. sweet pickles, finely chopped

1-1/4 c. mayonnaise

Combine catsup, chili sauce, A-1 sauce, Worcestershire sauce and tabasco.

Add chopped sweet pickles. Add mayonnaise and stir until well-blended.

Mighty Mo

Yield: 1 serving

1 sesame seed hamburger roll, uncut

1 T. softened margarine

2 hamburger patties (1/8 lb. ea.)

salt, white pepper to taste

1 T. shredded lettuce

1 slice American cheese

4 tsp. Mighty Mo Sauce

2 dill pickle chips

Cut hamburger roll crosswise into 3 equal slices. Spread slices with softened

margarine. Grill until lightly browned. Grill first hamburger patty lightly on both

sides. Do not overcook. Grill first side of second patty lightly on 1 side, turn, top

with cheese and grill lightly. Spread 2 tsp. Mighty Mo Sauce on bottom of roll.

Top dressing with lettuce, then hamburger. Add middle layer of bun, grilled

side up and spread with remaining Mighty Mo Sauce. Top with cheeseburger.

Place pickle chips atop cheese and cover with top bun. Do not cut.Orange Freeze

Yield: 1 serving

3/4 c. orange juice

1 c. orange sherbet

1 orange slice, 1/4” thick and twisted1 maraschino cherry quarter

1 sprig fresh mintPlace 1 clean, dry soda glass (at room temperature) in freezer. Place

orange juice and sherbet into blender and mix until the consistency of

a milkshake. Pour orange mixture into frosted glass to within 1/2” of the

rim. Garnish with twisted orange slice or maraschino cherry quarter and

mint sprig. Serve with a straw and soda spoon.

Scanned images provided by Beach Brothers Printing, Rockville, Maryland