Evening star., 1922-10-09
PURVEYORS OFFOOD
IN ANNUAL MEETING
5000 Restaurateurs Gather
in First Session of Ma
tionaI Association.

Three thousand restaurateurs OF
the United States are gathering in
Washington today with the avowed
purpose Of elevating the business Of
satisfying appetites of lunch-room
diners to the plane Of a profession.
This is the purpose that was out
lined in the address of President
Harry S. Baldwin of Springfield,
Mass, when he officially opened the
sessions OF the fourth annual con-
vention of the National Restaurant
Association in Convention hall this
afternoon.
President BnIdwin's Address.
In his address. President Baldwin
stressed the need for stabilization of
the industry along the following
lines: More permanent and artistic
construction of restaurants; equip
ment with effective ventilating de-
vices, more careful selection and
better training and care of person
mel, purchase OF quality material and
production OF quality food, and use
Of best of the best sales methods
and the most effective mediums OF ad-
vertising.
"The chief purpose Of this associa-
tion," he said. "is to elevate the res
taurant business. In the atmosphere
of this great National Capital, we are
anxious to vision the greatest pos
sible future usefulness Of the Ma
tional Restaurant Association in
seeking to accomplish its purpose"
He wound up his address by an
nouncing this slogan: He profits
most who serves best"
Arriving Members Register.
The entire morning was taken up
with registration OF arriving mem
bers and in arranging the exhibition
booths.
The business sessions are being
held in the armory adjoining .Conven-
ton Hall, while the entire hall is
There's $250,ooo worth of equipment
in Convention Hall for the week.
Everything from dish-washing ma
chinery and refrigeratfng plants to
patent cocoa and coffee mixers OPP
Grating in the exhibiting booths.
Food is being cooked on the spot in
revolving ovens and a new steam
pressure device IL illustrating a revo-
iutionized method of preparing food.
This device works entirely by steam
generated by the hydrogen contained
in the food to be cooked. For in
stance, you put q chicken into q dry
jar and put the jar on the gas stove.
is clamped down. and the chicken
steams itself and makes its own
gravy while cooking.
There are 175 booths. One hundred
exhibitors are occupying them At
lunchtime on the balcony today a
buffet and sandwich lunch was served
free Of charge to all visitors to the
exposition Then there was dancing
on the side.
The convention did not get under
way until this afternoon. when A. E.
Seymour, secretary OF the local
Chamber of Commerce, delivered an
address Of welcome to the visitors.
Horace Boos Of Los Angeles. the first
national vice president, responded to
the address, thanking him in the
name of the membership for the
courtesy extended by Washington.
Then followed the address of Presi-
dent Baldwin, which in turn was fol-
lowed by addresses by Treasurer
Myron Green OF Kansas City. Mo-. and
General Secretary AL B. Carder OF
Kansas City, Mo.
Later this afternoon announcements
by chairmen of national and local
committees are scheduled, as well as
the report of Chairman J. 0. Mills of
Columbus. Ohio, in charge of the ex-
position committee. After the after
noon adjournment a reception will be
staged on the balcony of the expo
sftion hall for visiting ladies of the
convention.
The Presidents reception and an
informal dance will be held tonight
at Rauschera. 1924 Connecticut ave-
nue.. Elaborate arrangements have
been completed for the occasion.