Evening star., 1934-09-16
Hard Times Gaze This Young Man, a For
mer Washingtonian, the Idea Of Deliver
ing la Carte and Table d,Hote Meals
fmDogs, and His Unique Business NoeO
Is Branching Ont in d Big Nay.

ages and descriptions are being added as "cus-
toners"
Credit for the scheme goes to 3o-year-old
lie Roy Gof, I'd, blond, blue-eyed, slender,
affable young man, who Is himself q great
lover Of animals. He has his partner an
other social registerite, T.. Fraser Brooks.
Gof is q native Of Washington and o grad
uate Of Princeton, class of 1926, where he had
the unusual distinction of being both q chorus
grl' in the Triangle Club production and q
varsity letterman in lacrosse. After gradua-
tion, Goff took a course at the Harvard Grad
Hate School in business administration and
then following the family tradition, started
out insurance broker, becoming asso-
ciated with w. w. (Bil) Roper, the late Prince
ton foot ball coach and Philadelphia council
man. Goff took up his residence in Ardmore,
Pa q suburb of Philadelphia, with his young
Philadelphia BRIDE also a socalite.
RUT the depression was no respecter of social
position and Gor found his finances
diminishing and his business prospects none
too encouraging. 1t was from that reversal in
fortune that Goff's present success-he values
his business at S100 000-grew. 1t started more
or less by accident.
Goff was especially fond and proud of his
"a dogs. which included several outstanding
Great Danes. Noticing that they were not
looking as sleek as they should and also being
anxious to feed them as economically as pos
sible, young Gof applied to a veterinarian for
advice. From the dog doctor" Goff acquired q
formula that did the trick in short order. The
neighbors noticed how shiny were the coats of
Gof's dogs and they asked him to take on the
job Of feeding theirs
Right then and there decided to 60 into
the business of catering to dogs" explained
Go6. realized that it was q field with ma
tional possibilities. I knew that there were
$4,000 licensed dogs in and around Philadel-
phia alone But, of course, had to start in
a modest way.
with my wife's kitchen knives, my babys
weighing scales, the gardener as my staff the
garage as my headquarters and SIS worth of
meat as my entire capital, plunged right in
The gardener helped me chop the meat AS I
look back on it now, remember what terri
BILE time we had, for we knew practically MOTH
ing about boning and cutting beef.
"But we persisted We served the first din
ners, which consisted of meat cubed for bolt
ing, soaked in vegetable juices and with q side
dish of baked breadcrumbs. We delivered the
meals to the neighbors' kennels and in no time
I was being requested to serve hundred dogs.
MY next move was to occupy q two-story
brick building in Ardmore, where found my
self paying IS man and woman employees about
$3.50 week, to prepare and serve dog meals,
all attractively garnished with shredded cab
bage and carefully packed. Today we have
large plant, consisting of remodeled one-time
Japanese beetle quarantine station at Oakmont,
Pa, and four acres of ground.
Here our staff Of 20 men and women in
cluding two expert and experienced meat boners
and cutters. cut, cook, pack and ship the din
ners. The meat mostly beef or lamb, Is all
United States Government inspected It II
chopped, ground, cooked, soaked in vegetable