Food for the WholeFamily

19271999

ROOT

BEER

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 nations capital. J. Willard and Alice Marriott had no way of knowing that day that their fledgling enterprisecrowded into one half of a bake shop would eventually become a leading worldwide hospitality company.

1930s

1928

1927

Newlyweds J. Willard and Alice Marriott open first A&W root beer franchise in Washington, D.C., at 3128 14th Street. The addition of hot food to the menu inspires name The Hot Shoppe.

Two more Hot Shoppes are added, including the Easts first drive-in.

During the dark days of the Great Depression, hearty food and low prices attract a loyal following. To staff this growing business, food for work is offered to some of the hard-pressed who need jobs.

In fact, as that first hot, sticky summer drew to a close, the Marriotts werent thinking much beyond what was going to happen when the weather turned cool. Customers would need more than the lure of five cents for a frosty mug to bring them in the door on a blustery winters day. While Bill scrambled to secure special permission from A&W headquarters to add food to the menu, Allie learned to make tamales and chili con carne from the cook at the Mexican Embassy a few blocks away. When a friend asked Bill how soon the pairs new hot menu would debut, the Hot Shoppes name was born. In no time, all nine stools of the little restaurant were in constant demand. The Marriotts soon opened more locations and watched as Depression-era Washingtonians flocked to their doors for the good food, low prices and courteous service. The third Hot Shoppeon Georgia Avenue at Gallatin Streeteven boasted curb service, becoming the Easts first drive-in restaurant when it opened in the summer of 1928.

1940s

1932

1937

A Hot Shoppe opens in Baltimore, the first outside of Washington, D.C. Another opens in Philadelphia the following year. The Running Boy, tray held high, symbolizes The Hot Shoppes fast and friendly service.

In-flight airline catering debuts when the eighth Hot Shoppe begins delivery of boxed lunches to American and Eastern Airline passengers at nearby Hoover Airport, south of Washington, D.C.

WWII brings rapid expansion as thousands pour into the nations capital to help with the war effort. A new three-story commissary on Upshur Street supplies the companys busy restaurants and cafeterias.

RUNNING BOY
As Americas love affair with the automobile blossomed in the 1930s, so did the number of Hot Shoppes. In warm weather, hundreds of uniformed Running Boys at more than a dozen locations dashed from kitchens to cars, delivering such all-American favorites as milkshakes, burgers and barbecue. On cold days, customers settled in at long counters to warm up with hot soups and casseroles, a generous slice of pie, or just a good cup of coffee. By the end of the 1930s, Hot Shoppes had become one of the areas 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 (now Reagan National Airport), across the road from the 14th Street Bridge Hot Shoppe. The Marriotts pioneering in-flight service expanded nationally and eventually became the largest airline catering operation in the world.

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

1947

1953

1955

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

Ground is broken in Arlington (Va.) for the companys first hotelTwin Bridges Marriott Motor Hotel.

As the Great Depression gave way to World War II, Hot Shoppes continued to boom. War workers poured into the nations capital, filling not only the restaurants but opening the door to an entirely new business: cafeterias at defense plants and other government facilities. At the Hot Shoppes themselves, tell-tale changes for the duration included hiring female Curbettes to replace the Running Boys, and meals that reflected the food rationing of the day.

1960s

1956

1957

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

First Mighty Mo drive-in opens in suburban Maryland. Nearly 100 Hot Shoppes restaurants, cafeterias and flight kitchens are in operation in 11 states.

Hot Shoppes continues to expand, while the companys new hotel division takes off.

Hot Fud ge

Ice Crea

2 slices Yield: 1 s day-old yellow ca erving 1 square ke (3 x ice crea 3 m (3 x x 1/2) 1/2 mara 3) 4 T. hea schino c ted hot herry, w fudge s ell drain 2 -1/2 T. w auce e d hipped c Place 1 ream cake slic e on serv slice. Dri ing plate zzle 1 T. . Top wit hot fudg center f h ice cre e over e ree. Spo am, then a ch of fo o n whippe marasch second ur cake d cream cake ino cherr corners, onto top y. leaving center o f cake . Garnish with

m C ake

Post-war prosperity brought with it a new generation of Hot Shoppes diners. The children of original customers were now bringing their children to enjoy the restaurants cheerful interiors and ever-expanding menu. Dozens of new Hot Shoppes locations dotted the map, together with a growing list of cafeterias, Hot Shoppes Jr.s, Pantry House retail stores, and special government, school and private feeding programs. By 1965, more than 70 Hot Shoppes were in operation around the country. The 1950s and 1960s also brought expansion of another kind. In 1953 the business went public, and in 1957 Marriott opened a new motor hotel near National Airport in Arlington, Virginia. In 1964 the word Marriott appeared for the first time in the company name, a sign that Hot Shoppes was now the foundation of a much larger and diversified enterprise. As the 1960s made way for the 1970s, Marriott added new restaurant concepts and continued building a hotel division, all while Hot Shoppes and its dedicated team continued to expand and serve yet another generation of loyal clientele.

1970s

1964

1965

Company changes name to Marriott-Hot Shoppes, Inc.

First Hot Shoppes Jr. opens in Hillcrest Heights (MD).

The long-term success of Hot Shoppes provides the foundation for Marriott to become one of the nations top food service providers to thousands of public and private clients from coast to coast.

S P I R I T TO S E R V E
By the 1980s, the picture began to change. The family restaurant field was crowded with eager competitors, and fast food had become an American way of life. Hot Shoppes remained at the heart of Marriotts business, but s r ving for reasons having more to do with 6 se : d e l e Yi glaz e r ry r n i s h tradition than the bottom line. By b w a a r to g c . st then the company had built on the 1-1/2 d cream e p oa k ie whip not s Cut ry P r success of Hot Shoppes to become one o e D b r. ys . s traw wate 1/2 d tra errie of the nations largest food service Fresh S wl of wel-line bine 1rawb o t b s a o h m t s o n i r r e e .C pe Sti ts fr ell enterprises and a major player in the a tim s on pa d areas glaze. quar rate sh e y t at ie r s r n i r i r u e p r 1-1/2 9 pie e r f ige ish b b b a e w r n a e s i lodging industry. When the company aked r ie rg ra st nd g a rn berr d la b et .D . of ell a straw r a fauc tems an 1-1/2 c d pie sh ges and t made the difficult a o h s it fl de ed e ke ash, rinse un . Remov erries w to a ba t into w b u To w in r lf decision to leave the restaurant C r d o a . u e h s e o z m n ie P t gla berr erries i d, stem erries . b b business in the late 1980s, the choice to se . ne l e l a s g a r e r l u t a c l o a m 1/2 h crea ts of to co was brightened by the knowledge that quar gently abo ut 1- hipped w for with Hot Shoppess prized heritage of Strawberry hospitality would live on in every facet Glaze of Marriotts other businesses. Yield: 1-1/2 1-1/2 c . fre cups sh strawbe rries, clea 1 c . granu Today, nearly three-quarters ned & ste lated suga mmed r 4T. plus 1 of a century after J. Willard and tsp. cornst a rc 3/4 c . cold h Thinly slic water e or crush Alice Marriott welcomed their first strawberrie re d food co and simm s and place lo er about 10 ring in saucepa minutes u customer, Hot Shoppes remains through w n . Stir in 1/ ntil berrie ire mesh st 2 c . water s a re rainer, p ush very soft. strained ju a vivid symbol of the rich legacy Strain mix ing most of ice and br ture p in u lp through g to boil. D water. Slo . Add s ug issolve corn wly add d of servicethe original spirit a r to is st so a rc lved cornst h in remain heat abo u arch to boi t 5 minute ing 1/4 c . to serveat the core of lin s cold g u n ju ti desired. R ice and co l thick and emove from ok over low clear. Add heat and re d Marriotts success. food colori cool sl n
ightly. g as

1980s

1989

1999

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

Marriott makes a historic decision to leave the restaurant business, selling off all but a handful of Hot Shoppes.

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

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d roste in F

Mug

:1 Yi e l d

ser v

ing

1/2 c. catsup 1-1/2 tsp. A-! sauce 2 drops tabasco sauce 1-1/4 c. mayonnaise

1/4 c. chili sauce 1/2 tsp. Worcestershire sauce 1/2 c. sweet pickles, finely chopped

Combine catsup, chili sauce, A-1 sauce, Worcestershire sauce and tabasco. Add chopped sweet pickles. Add mayonnaise and stir until well-blended.

Orang

e Fre

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Mig h

eze

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Scanned images provided by Beach Brothers Printing, Rockville, Maryland