Word: restaurateurs
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Dates: during 1960-1969
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...harsh view of trouble in the streets. In fact, his attitude is similar to that of many first-and second-generation Americans who had to work hard for a living. Many urban programs seem to them a giveaway to the lazy, something-for-nothing. Agnew's father, a Baltimore restaurateur (the Piccadilly and the Brighton) went broke during the Depression and had to sell vegetables from the back of a truck. While many were surprised at Agnew's unyielding stance on civil disorders in April, some tip-off might have come a few weeks earlier when more than 200 students...
Some movie fans just won't settle for sitting through endless reruns of their idol's films or collecting faded photographs. San Francisco Restaurateur Frederick Reeve has always had a passion for Humphrey Bogart, and when he heard of plans to scrap Bogie's African Queen, the grand old tub in which he and Katharine Hepburn chugged down the Ulanga in their 1951 movie, well, something had to be done. So Reeve flew to Nairobi, bought the old girl for $750, now plans to refurbish her for $10,000 more and haul the craft around the country...
...longer a viable tactic. "Sit-ins and boycotts were versatile within a limited area," he says, but now blacks must realize this is not the best way to bring pressure on the white policy-makers. The problems, he repeats, have changed, and are larger than a discriminating restaurateur or busline...
...Boss. Such expansion has characterized Morrison's ever since it opened its first cafeteria in a Mobile relief hall in 1920. Named after Co-Founder J. Arthur Morrison, an Alabama restaurateur who had seen a cafeteria in Denver and brought the idea South, the business caught on so fast that three more branches were opened within a year. Anxious to avoid the dreariness that afflicted so many other cafeterias, Morrison's employed waiters to carry the customer's tray to his table, also set most of its serving lines out of sight of the dining areas...
Brought up on Manhttan's West Side, the son of a successful New York restaurateur, he never had to worry about money. He was one of those teen-age prodigies who always seem to pop up at Harvard or Yale...