Evening star., 1953-07-29
Reody-C Cooked Meals Filling
d. {. Rest0uruteurs' Pockets.

lot of headaches in the delivery
service. The service is main
tanned all night on week ends
and until 2 am. other nights.
The chief items are chicken or
shrimp. A chicken box contains
half chicken fried in vegetable
shrimp box contains eight to 10
shrimp. Mr.. Bell said. With each
chicken order there are French
fried potatoes, a hot buttered
roll and honey. A shrimp box
has sauce, French fried potatoes,
slaw and the roll and honey.
The price per box is $1.25 If
the customer picks it up: SITS
If it is delivered.
Mr.. Bell estimated about 20
per cent of the concerns busi-
ness is carry-out.
Louie's Garry Out Kitchen,
1884 Georgia avenue, Silver
Spring. does carry out business
with no deliveries. It is adjunct
to Louie's Steak House at 1884
Colesville road.
The owner is Louie Fine. It
is his contention that if a
housewife buys a chicken and
cooks it herself she will end up
by paying more than if she
bought it from him. For $1.25
he provides half a 215-pound
chicken cut into four pieces and
fried; French fried potatoes,
slaw and two hot rolls. There
is a crab-cake box for 81 and
a shrimp box for $1.50.
The biggest seller is fish and
chips. Mr.. Fine said he got the
idea from an English woman.
For IS cents the customer gets
6 to 8 ounces of filet of haddock,
tarter sauce, French fried pota-
toes, slaw and rolls.
More Elaborate Business.
Ruby Foo's goes in for a more
elaborate carryout and delivery
business. Jacob Pike, president
of the restaurant, said there is
50-cent charge for delivery; the
minimum order is $3.50 and the
average order is $3.50, he said.
Chow mein is the most popular
item, but patrons also order lob
ster Cantonese, sweet and sour
pork. shrimp and other Chinese
dishes.
Mr.. Pike said most business of
this kind comes on rainy day.
On a Sunday when the weather
is bad I'VE are swamped."
The Peking Restaurant on
upper Connecticut avenue is
another where food for home
consumption makes up a sub
stantial part of the business. I'VE
used to deliver but not any more;
too MANY headaches" said John
Liu. manager.
In contrast to Mr.. Pixies ex-
perience, Mr.. Liu said sunny days
bring most business. On a pleas
ant Sunday, for example, people
work in their gardens or go
driving, he explained. Then
they don't want to work in their
kitchens.
Popular PizZa.
The growing popularity of
pizza has added to the carry
out business of italian restau-
rants. Mr.. and Mrs. Bill Fon-
tana's italian Restaurant and
Garden at 1905 Kenilwerth ave-
nue. NE, is an example. 49,.
Mrs. Fontana shares the man
agement of the restaurant with
her husband. She is custodian of
the secret pizza recipe given her
by her grandfather, who was the
baker in charge the community
ovens in the italian town where
he was born.
Mrs. Fontana said about
everything they have on the
menu is taken out for home con-
sumption, especially chicken cac-
ciatore, spaghetti and her pizzas.
Restaurant operators have
become so interested in the
carry-out business that at the
last convention of the Southeast
Regional Restaurant Association
convention they had a dinner
served them la carry-out at
the Shoreham Hotel.
1t was fancy meal served in
large boxes with cutouts in the
base to hold plates and cups.
There were plastic or wood
knives, forks and spoons. "a
plastic knife costs between a half
and three-fourths a cent? There
were pepper and salt in sitter
envelopes.
The restaurant men were i'm
messed