History of Stouffer’s Resturants & Hotels

Abraham Stouffer (7 July, 1875 – 16 October, 1936) – Lena Mahala Bigelow (June 1880 – 8 October, 1953)
Vernon Stouffer (22 August, 1901 – 26 July, 1974)
Gordon Stouffer (1904)

1914 – Abraham and his father James, organized the Medina County Creamery and also opened a dairy stand at Cleveland’s Sheriff Street Market.
1916 – Abraham and Lena move to Lakewood, Ohio to manage the creamery.
1922 – Abraham resigns as the president from the creamery business in Media, Ohio.
1922 – Abraham and Lena began operating one of the creamery’s dairy counters in the Arcade Building in downtown Cleveland, Ohio. They sold milk, buttermilk, cheese sandwiches and offered free crackers. They added coffee to their menu and Lena began selling her homemade deep-dish Dutch apple pies.
1923 – At 22 Vernon graduated from the Wharton School of Finance at the University of Pennsylvania and joined his parent’s business.
1924 – With $15,000 the Stouffer’s opened their first restaurant the Stouffer Lunch at 2030 East 9th Street on the corner Euclid Avenue in the Cleveland Citizens Building. The restaurant’s menu featured four sandwiches priced from 20 to 25 cents. They incorporated as Stouffer Lunch Systems.
1929 – at 25 Gordon Stouffer joined the business and they expanded the restaurants to Detroit and Pittsburgh.
1929 – The Stouffers went public, founding Stouffer Corporation.
1935 – Open sixth restaurant (net $83,000 on yearly sales of $2,037,000)
1936 – Abraham Stouffer passes away.
1937 – First New York City restaurant opens
1940 – Stouffer’s netted $418,000 profit on $5,012,000 gross.
1946 – Opened its first suburban restaurant in Cleveland’s Shaker Square neighborhood. Customers began asking manager Wally Blankinship to freeze menu items so they could enjoy them at home. He started selling the frozen meals as a separate business called the 227 Club.
1954 – Built a pilot processing plant in downtown Cleveland.
1956 – The company was officially named Stouffer Foods Corporation.
1958 – Opens restaurants at the Tisman Building located at 666 5th Avenue in New York City one on the 1st & below-street levels, the other on the 39th floor, at the time the highest public restaurant in N.Y.

1960 – Stouffer made its first venture into the hotel business with the purchase of Fort Lauderdale, Florida’s Anacapri Inn. The company now had three divisions: Stouffer Hotel Corporation, Stouffer Foods Corporation, and Stouffer Restaurant Corporation.
1966 – Vernon bought the Cleveland Indians
1967 – All three Stouffers divisions sold to Litton Industries
1968 – Constructed a highly automated and modernized frozen food plant on a 42-acre site in Solon, Ohio, just south of Cleveland.
1969 – NASA chooses Stouffer’s products to feed Apollo 11, 12, and 14 astronauts while in quarantine after their history-making space voyages leading to the tag line, “Everybody who’s been to the moon is eating Stouffer’s.”
1972 – Vernon sold the Cleveland Indians to Nick Mileti
1973 – Litton Industries sells Stouffer Hotel Corporation, Stouffer Foods Corporation, and Stouffer Restaurant Corporation to Nestle.
1974 – The Stouffer Cookbook Great American Food and Drink cookbook is published.
1974 – Vernon Stouffer (age 72) passes away from a heart attack.
1982 – Stouffer launched their Lean Cuisine line with a 24-page booklet entitled “On the Way to Being Lean,” and a national tour by nutritionists supporting the product. More than 300,000 copies of the booklet were sold and Lean Cuisine did $125 million in sales its first year.
1984 – Lean Cuisine overtook predecessor Weight Watchers’ frozen entrees, outselling the competitor three-to-one and capturing almost half of the American frozen entree market.
1987 – Right Course (low-fat, low-cholesterol) meals were introduced to compete with other frozen food offernings from Kraft, Healthy Choice, etc.
1989 – Right Course is discontinued.
1990 – Stouffer Hotel Corporation and Stouffer Restaurant Corporation merge to form the Stouffer Hospitality Group.
1992 – Vernon Stouffer was posthumously inducted into the National Frozen Food Association Frozen Food Hall of Fame.
1993 – Stouffer Hospitality Group sold to large hotel chain, Hong-Kong based New World Development Co. Directed by billionaire Cheng Yu-Tung (which also ran Renaissance and Ramada International) for a reported $1.5 billion.

Gordon realized that, to attain chain status, the Stouffer restaurants’ menus, decor, and ambiance should coordinate. He therefore promoted standard uniforms for waitresses–or “Stouffer Girls” as he called them–and launched the slogan, “Everybody is somebody at Stouffers.”

The evolution of Stouffer’s frozen foods from a restaurant atmosphere strongly influenced their development. Packaging, for example, focused on entrees, rather than entire meals. And without the concept of mass production driving the business, Stouffer’s dishes differed from normal frozen fare in their high quality and abundance of meat and vegetables. The products introduced a premium segment to the frozen food market.

The restaurant group launched its “top” restaurants in the 1960s. These eateries were located atop skyscrapers in major cities, combining fine dining with a view of the city. By 1973, there were six such restaurants around America.

By the 1980s, the Stouffer Hotel Company had grown into a loose chain of 19 Midwest hotels with $80 million in annual revenues. But unlike Stouffer’s other two divisions, the hotel group’s image had deteriorated. In 1981, former hotel busboy and ex-Marine William Hulett was appointed to the presidency of the hotel group. Hulett embarked on a revitalization of the hotel chain by terminating its franchising program and liquidating seven struggling franchised holdings. He then began a decade-long acquisitions spree that brought several prestigious hotels into the Stouffer group, including: Washington, D.C.’s Mayflower in 1981, the Waiohai Beach Resort in 1983, the Stanford Court in 1989, and Tampa Bay’s historic Vinoy Park Hotel in 1990.

Despite an industry-wide surplus of hotel rooms, Stouffer’s Hotel division continued to grow under Hulett’s direction. By the end of the 1980s, the chain bought the seven-unit Presidente Hotel chain in Mexico, adding to its assembly of resorts in the Caribbean and Hawaii. The hotel group had expanded to number 41 award-winning properties by 1990, with revenues of almost $600 million.

In the early 1990s, Hulett continued to develop Stouffer’s hotel group, expanding its holdings in Mexico, the Virgin Islands, and the United States. And when other hotel chains announced rate cuts in the early 1990s, Hulett released nationwide advertisements touting the higher quality and value of Stouffer’s accommodations. By 1993, the group’s hotels and resorts had, in Hulett’s words, “won virtually every major award the travel industry has to offer.” For Hulett, premium offers like butler service, exclusive amenities, and exceptional dining justified Stouffer’s higher prices.

1955 Menu- Stouffer’s Restaurant- Menu has the American Flag on the front. Inside is the dinner menu, dated Saturday, July 2, 1955. The menu has their featured dinner as Roast Sirloin of Beef, Potatoes, Squash, Roll, Apricot Chiffon Pie and Coffee, Tea or Milk for $1.80. All other dinners range in price from $1.00 to $1.95 for the Tenderloin steak. Stouffers was located in New York, Philadelphia, Pittsburg, Cleveland, Chicago & Minneapolis. Menu measures 9 1/4 X 6 1/4 inches and folds out to the dinner menu with the restaurant locations on the back cover. Nice condition with minor staining

How they do it is less a mystery than a knack. Typical of Stouffer’s is its five-story restaurant on Manhattan’s Fifth Avenue — dignified grey colonial brick front, tasteful Williamsburg interior decorations. Average lunch check is 60¢, dinner 91¢. Profit works out to 4.2¢ a meal. Food (all portions carefully measured) not only is good but looks good. The chain also goes in for comely waitresses — referred to only as “Stouffer girls.” Stouffer’s prefers them not too beautiful, with a touch of Bryn Mawr. Some of them have made as much as $75 a week with tips. Of 40 (male) restaurant managers, all are college graduates; twelve were trained in Cornell’s famed Hotel Administration course. The cooks are all women. Menus are uniform throughout the country, all stemming from the experimental kitchen in Cleve land where Mother Stouffer and the boys keep poking around.

Since Father Stouffer died, the boys and their mother have held 85% of the stock. Bankers have repeatedly urged the boys to sell part of their share holdings to the public. Real-estate men advised against their opening on Fifth Avenue, on Manhattan’s Pershing Square (where four restaurants, all of whose names began with S, had previously failed). Stouffer restaurants at both places are a success. In Cleveland, Vernon and Gordon’s intrepidity won them a name for gangbusting. When shakedown artists Campbell and McGee terrorized Cleveland businessmen (TIME, March 21, 1938), Safety Director Eliot Ness begged for cooperation. Of all the merchants in Cleveland, only the Stouffer boys came forward. Their testimony helped send Campbell & McGee to jail.

List of Restaurants:
Stouffer’s Lunch – Cleveland Ohio (East Ninth Street downtown, opened in 1924)
Stouffer’s Restaurant – Cleveland, Ohio (3211 Westgate, Cleveland, OH 44126)
Stouffer’s Restaurant – Cleveland, Ohio (13215 Shaker Square, Cleveland, OH 44120)
Eastland Shopping Center Stouffer’s Restaurant – Harper Woods, Michigan (opened in 1957, 18000 Vernier Road, Harper Woods, MI 48225)
Stouffer’s Restaurant – Cocoa Beach (4001 North Atlantic Avenue, Cocoa Beach, FL 32931)
Stouffer’s Restaurant – Philadelphia, Pennsylvania (Chestnut Street, opened in 1959)
Stouffer’s Restaurant – New York City, New York (Forty-fifth Street and Fifth Avenue)
Stouffer’s Restaurant – Atlanta, Georgia (244 Perimeter Center Pkwy NE, Atlanta, GA 30346)
Stouffer’s Restaurant – Jenkintown, Pennsylvania
Stouffer’s Restaurant – Pittsburgh, Pennsylvania (28 Craig Court, Pittsburgh, PA 15228, opened in 1958)
The Cheese Cellar New York
The Cheese Cellar Philadelphia
The Cheese Cellar Cleveland
The Cheese Cellar Pittsburgh (7 Station Square Drive, Pittsburgh, PA 15203)
Pier W. – Cleveland, Ohio (12700 Lake Avenue, Lakewood, OH 44107, opened in May, 1965)
Roxy Bar & Grill – Cleveland, Ohio
Chicago Bar & Grill – Cleveland, Ohio
Rusty Scupper – Cleveland, Ohio
Parker’s Lighthouse – Cleveland, Ohio
James Tavern – Cleveland, Ohio
Top of the Hub – Boston, Massachusetts (800 Boylston Street, 52nd Floor, Boston, MA 02199)
Top of the Sixes – New York City, New York
Top of the Flame – Detroit, Michigan
Top of the Town – Cleveland, Ohio (Erieview Tower in downtown Cleveland)

List of Hotels:
Esmeralda Stouffer’s Hotel – Indian Wells, California (44400 Indian Wells Lane, Indian Wells, CA 92210, 550 rooms)
Stouffer’s Hotel – Dayton, Ohio (33 East Fifth Street, Dayton, OH 45402)
Stouffer’s Cincinnati Towers – Cincinnati, Ohio (Opening in 1968 at 5th and Elm Street)
Stouffer’s Hotel – St. Louis, Missouri
Stouffer’s Hotel – Crystal City, Virginia (2399 Jefferson Davis Highway, Arlington, VA 22202)
Stouffer’s Hotel – Nashville, Tennessee
Stouffer’s Five Seasons Hotel – Cedar Rapids, Iowa
Stouffer’s Inn – Cedar Rapids, Iowa
Stouffer Battle Creek Hotel – Battle Creek, Michigan (50 Capital Avenue SW, Battle Creek, MI 49017)
Stouffer’s Hotel – Indianapolis, Indiana (2820 N. Meridian St. Indianapolis, IN 46208)
Stouffer’s Northland Hotel – Southfield, Michigan
Stouffer Valley Forge Hotel – King of Prussia, Pennsylvania (opened in 1973)
Stouffer Greenway Plaza Hotel – Houston, Texas (opened in 1967)
Stouffer’s Hotel – White Plains, NY
Stouffer Renaissance Westchester – White Plains, NY (80 West Red Oak Lane, White Plains, NY 10604, 364 Rooms)
Stouffer Bedford Glen Hotel – Bedford, MA (44 Middlesex Turnpike, Bedford, MA 01730)
The Stouffer Riviere – Chicago, Illinois (565 rooms, 27-stories, opened in 1991)
Stouffer’s Hotel – Austin, Texas
Stouffer Concourse Hotel – Los Angeles, California (5400 W Century Blvd, Los Angeles, CA 90045, opened in 1986, 750 rooms, 24th hotel in chain)
Stouffer’s Hotel – Tucson, Arizona (500 rooms, opened in 1988)
Stouffer’s Hotel – Washington DC (1127 Connecticut Avenue NW, Washington DC, DC 20036)
The Hamilton Stouffer Hotel – Itasca, Illinois (400 Park Boulevard, Itasca, IL 60143)
Stouffer’s Hotel Cobb Galleria – Atlanta, Georgia (2762 Cobb Pkwy, Atlanta, GA 30339)
Stouffer’s Hotel Lake Lanier – Sugar Hill, Georgia (Hotel Road, Sugar Hill, GA 30518)

Responses

  1. Do you have a pic of the back of Peir W from the lake in Cleveland – Lakewood

  2. looking for tack room salad recipe – thanks

    • Tack Room Salad (aka Catalina Salad Bolw or Gold Coast Salad) Serves 8

      1 1/2 c. raw cauliflower flowerette, 1/2″ pieces
      1 1/2 tsp. salt
      8 c. Iceberg lettuce hearts, cut in 1 1/2″ chunks
      7 c. romaine, cut in strips 1″ wide X 2″ long
      1 1/2 c. White French Dressing (will post on blog)
      1/3 c. crumbled Bleu cheese
      1/3 c. crumbled cooked bacon
      16 half wedges of tomato

      1. Combine couliflowed pieces, salt and chilled cut greens; toss together.
      2. Add White French Dressing and toss to coat all greens.
      3. Line a large salad bowl with iceberg leaves. Heap the tossed greens into bowl.
      4. Sprinkle Bleu chees and bacon over th top and garnish with tomato wedges and watercress or parsley.

    • White French Dressing (Makes 1 qt) Make the day ahead!

      3 TB cornstarch
      1/4 c. cold water
      1/2 c. boiling water
      1/4 tsp. paprika
      1/4 c. hot water
      1/2 c. sugar
      3 TB salt
      1 tsp. dry mustard
      2 3/4 c. vegetable oil
      1 c. cider vinegar
      1/2 tsp. onion juice
      1 clove garlic

      Dissolve cornstarch in cold water in saucepan. Add boiling water and cook for 3-4 min. over med. heat, stirring constantly until thick. Dissolve paprika in hot water; add to cornstarch mixture and cooke 1 minute longer. Stir in sugar, salt and mustard. Strain mixture to eliminate any lumps if desired.
      Whip hot mixture on med. speed of mixer while gradually adding oli alternately with vinegar. Beat in onion juice; add garlic clove, cover and refrigerate 24 hours. Remove garlic clove before serving

      • I have a faded old copy of this recipe that my Dad typed out when he was manager of the Stouffers on Shaker Square back in the mid-1960s. One of the kind dressing for sure! He actually bottled and sold it for a short period of time many years ago, but don’t tell anyone! :)

      • Debbie, I was Googling around last night and started reminiscing about old times and came across this article on Stouffers. I was, at one time, the executive assistant at the Smithfield store in Pittsburgh.

        I had been looking for this recipe for sometime since they stopped selling the jars…….Thanks for the recipe…..Ted Stockwell.

  3. Gordon was my grandfather. It is nice to see a wonderful article about him and my great uncle Vernon and their accomplishments. If anyone out there would like a steel building, drop-off or turnkey built, go here: http://www.stoufferconstructioninc.com and we will build any size or design you wish, anywhere in the USA! Godspeed, -Greg Stouffer

    • I remember going to Stouffer’s Restaurant in 1965 when it opened at Summit Mall in Akron, OH. I loved the catalina Salad with white french dressing! even got engaged there once. As I shopper at the Mall, it was impossible to pass without smelling the great food from the restaurant that spilled out into the mall. Nothing smelled like that Stouffer’s. I am glad to have their Stouffer cookbook in my collection with all their recipes, including these.

    • Gregg, Your family has been such an inspiration to my career in foodservice. Thank you for replying to this article and identifying yourself. I still have family in Ohio, as well as New York and Pennsylvania. My wife just sent me to the store for more of your grandparent’s receipies. I just told her everything J. W. Marriott knew about food he learned from your grandparents.

  4. I worked for the Stouffer Company when it was a true Stouffer company – before Nestle got their hands on it. Unfortunately, everything changed after that. It was a a great perk to be able to go to the wonderful Stouffer restaurants and hotels. I still frequent Pier W as it’s the only one that still feels like a Stouffer restaurant. You should be very proud to have the Stouffer name!

  5. My mother, Catherine, was a Stouffer girl in the 50’s and worked in Stouffer on 5th Avenue. She served Marilyn Monroe & Nelson Rockefeller during the making of the seven year itch.

    I have written a 3 act play based on her experience entitled “The seduction of Marilyn Monroe”

  6. You should mention the castastrophe in White Plains 1980.

  7. And I think you forgot Stouffer’s Inn on the Square in Cleveland, that came late to the show. But as far as the “real” Stouffer’s goes, I still miss eating lunch almost every day at the Euclid Ave. Stouffer’s and still remember some of the dishes – a the daily vegetable platter, a unique cream of vegetable soup and pretty much all of their soups were outstanding. I’d like a copy of that cookbook! Thanks for the history.

    • Check your local library for a copy of the Stouffer Cookbook. Or just google the recipe that you want.

  8. How wonderful to read the history of how it all began. I have to say Stouffer’s Frozen Foods, Solon was to date the best company I have ever worked for; because they made you feel as part of a family, a very large family, before being taken over by Nestle. Thank you for all the great memories Stouffer family. May you continue to prosper.

  9. I knew about the food division but not about the hotels thanks for enlightening me

  10. ………and with all that wonderful history, this american icon is owned by the chinese?

  11. …and with all that wonderful history, stouffer’s is now owned by the chinese? terrible!

  12. JUST SCANNING OLD 1950’S PICS FROM THE ANACAPRI INN IN FT LAUDERDALE. WHEN STOUFFERS OWNED IT THAT WAS THE HEIGHT OF GRACEFULNESS OF THE PLACE. LIKE EVERYTHING ELSE, IT HAS BEEN DEMOLISHED. TO THIS DAY WHEN I EAT STOUFFERS CREAMED CHIPPED BEEF, I GO BACK IN TIME TO THAT RESTAURANT AND RELIVE ONE OF MY LIFE’S MOST MEMORABLE MOMENTS. THANK YOU STOUFFER FAMILY FOR MAKING IT ALL POSSIBLE.

    • hello george, i to went to the anacapri in ft lauderdale. miss that place i would get the catalina salad,it was great ,still trying to make this salad like them. no luck. they were the best. i had some real good times , bring it back one more time. D Paradise

  13. HELP_ Does anyone know where those ROLLS came from that were served at Stouffers? People LOVED them! Also I noticed the Stouffers Restaurant,[ my whole family worked for] in Garden City, N.Y. wasn’t on your list of restaurants? Who delivered the food for that Stouffers on Long Island, N.Y. I’m sure those rolls are around somewhere. If anyone can add anything I’d appreciate it . Thanks

    • jeanne, is this u, ? if it it is dib here have no idea where those rolls r kisses

    • I worked as a Stouffer girl in Wynnewood,PA and at the Top of Centre Square locations in the 70’s. Fond memories, and the food was reliably good, albeit predictable. Several celebrities were customers. The rolls were delicious, and I can blame them for several pounds on my then-skinny frame!

      • Hi. My family used to love Stouffer’s in Wynnewood, especially my mom, who ate there every week. Wondering if you remember the primitive carved wooden statue that was in the back behind the parking lot ? And whatever happened to it, what it’s history was, etc. etc. Thanks for the happy memories your post recalled. Best, Valerie

    • Jeanne,

      I was a Stouffer dietitian (then, only women in the kitchens) from 1959 -1962, at all 3 downtown Cleveland restaurants. Those rolls you wrote about were made at the restaurants, from scratch – I can’t remember what was not produced – “homemade”. We ground our beef chuck for hamburgers & made the hamburger buns, cakes from scratch & pies, etc. etc. This was my first job out of college & what I learned served me exceptionally well throughout my career in food service. How I miss the original Stouffer Restaurants! Jane

    • Hi Jane, Jeanne here. I worked at Stouffers in the 80’s. By that time I’m afraid food was coming in ”FROZEN”, I know because I reheated them! Like the ones they sell now at the grocery stores, except much BIGGER ! Soon after the place closed! Very Sad.

  14. I worked my way through school in the 60’s and 70’s at Stouffer’s Jenkintown & University Inn in Columbus Ohio. Great memories of the people, management and especially the food! Just picked up an old Stouffer’s cookbook – very colorful and lots of familiar dishes and drink recipes. Hoping to find one for their white french salad dressing, but not there. Anyone who worked in the kitchen and remembers how to make it please let me know. If anyone wants one and doesn’t have the book, let me know.

    • I have he original recipe for Mulligatawny soup. I worked at Stouffer’s Wynnewood for a lot of years.I knew most of the people mentioned in the Wynnewood mail. If you want I will e mail the recipe to you The recipe is from”scratch”

      Peggy

      • Peggy, I would love to have the recipe. Thanks! Mare (Proud Philly) Marecip@gmail.com

      • I was a stouffer girl on Chesnut St in the 1976-1977. I would love to have the soup recipe. I miss the food it was so good! I loved the cream of spinach too. Can’t forget those sweet roll. If you can, please email me the recipe at tldpcn@aol.com

      • I would love this recipe!

      • Hi Peggy!
        My wife and I met at Stouffers Cheese Cellar in OH. Our very favorite recipe was the Mulligatawny Soup…can i trouble you to send me the recipe?
        Thanks everyone for the memories of a Great restaurant and organization!
        Steve and Colette Newton
        stephensnewton@gmail.com

      • Peggy, I’ve been craving ths soup for decades! I used to tend bar for JB Winberrie and lived on this soup as a poor starving student:). Would you please send me the recipe? Would also love to have the one for cheddar ale if anyone has that too. Thanks!

      • Peggy could I please have recipe mulligatawny soup? Thanks

      • peggy, please, i would love the recipe. brings back memories. my dad and i would go to indy and eat at the restaurant in the mall. would love to make him a pot to surprise him. thanks!

    • Vince,

      I worked in Jenkintown for a short time in mid-1973 (ADFM). I just posted the White French Dressing (see top of blog)

      Debbie Hunt

    • Hey Vince! Did you work with Bill Burkett at the University Inn? He was manager there in the restaurant from 1968 to 1970. Thanks!

    • The former Exec. Chef of Stouffer;s restaurants just past away this past weekend – Clarence F. Gallman of Malvern, OH.

  15. I agree, so many great memories, the food was always consistent. I remember the recipes and how we had to follow them exactly! I worked for Stouffer’s through the 70’s starting as a busboy at the Chestnut St restaurant in 1970. I also worked at Jenkintown, Wynnewood and Top of Centre Square. Also worked at Manorgate in Pittsburgh and Top of the Flame in Detroit. Spent my honeymoon at the Anacapri Inn! I often google “Stouffer’s” but it is difficult to find much from those years! Can’t remember many names but I’ll always remember my first supervisor at Chestnut St., Miss Dean. 41 years ago? wow!

    • Tom, how long did you work at Jenkintown? Do you remember any of the Managers’ names? I tended bar there in the early ’70s. It was a fun place to work. I often wonder what became of those who worked there – I think they closed shop in the late ’70s. I remember Miss Dean when she worked at Jenkintown.

      • To Vince
        My tour…….Jenkintown 64 to 71….
        2 Penn Center and Chestnut street when needed….
        The Gaslight Room,The Jenkintown Room, The Abington Room, and The Rydel Room
        Allen Sherwood mgr.,Pete Dangerfield ast.mgr.,
        Warren Lindig ast.mgr.,Greg Dent ast.mgr.,
        Jon Hollinger ast.mgr., Joe McGinty working asst mgr., and who could forget Ireen in the linen room. Mary Kusbit, (aka Sgt). the meat cook Ruby Anderson fry cook, Lilian Palmer sandwiches, Mrs.Melvill banquet mgr, Harvy Garus front buss(day),Jame Hong front buss (night), Young Kim pot and pans,Theodosus Tarwick meat cook (post Mary K.),Ed Coffee maintence and Barbara (?) the secretary in the office, Doris Angorola waitress, Ann Hobensack waitress,Ruth Reeves waitress …….Loved that place and the people that worked there……

  16. Hi Vince, had to find an old resume to remember the dates. I was a manager trainee from Jan 1975-March 1975. They sent me to Manorgate in Pittsburgh for a couple of weeks then sent back to Jenkintown as assistant manager from April 1975-January 1976. Thomas Keppel was the manager.

  17. Tom, thanks – I probably had just left by ’74. Terry Klebes was the exec and I’m not sure if John Garvey was still Mgr. or if he had gone downtown. Anyway, they were all nice guys. I ran into Terry Klebes many years later when he was Mgr. at Top of Center Square in Phila. Then Stouffer’s Restaurants were sold. I have been trying to collect memorabilia from ebay, etc. but also have found little out there. If I hear about any Jenk. or Chestnut St. people I’ll post here. Meanwhile , I’ll have to be satisfied w/ making some of the old recipe’s from the ’73 Stouffer’s Cookbook!

  18. I cooked steaks at the Top of The Rock and the Gibralta Room in the Prudential Building in Chicago in the ’60s including for the moon Astronauts. That room rocked!!!!! Those were the best of times!!!!! lol

    • For four years (1959-1962) during summer vacation I worked at one or another of the four Prudential Bldg restaurants (Plaza Room, Beaubien Room, Gibralter Room, and Top of the Rock), three summers as a waitress and the last as a hostess. That kitchen at the Top of the Rock certainly was a tight squeeze (in more ways than one)! Of course, it had been planned and built to serve minimal food, of the sort to be eaten with just cocktails as the place was intended originally to be only a cocktail lounge with light fare. After the place was converted to a full-service restaurant, it was amazing what came out of that tiny kitchen (esp. since it all had to come up to the 42nd floor by elevator).

      I also remember how the tourists (esp. those going to the observation deck around the restaurant) acted on the high-speed elevators, and how the building moved/swayed on windy days.

    • My Dad, Bill Burkett, got his start there as restaurant manager for Stouffers in the early 60s. Did you know him?

  19. Your article brought back wonderful childhood memories of Stouffer’s Restaurant and the Tack Room. Patty Rowe (of Sears Optical fame) used to sing there…

  20. Years ago James and my father Elmer were good friends, when I was young not realizing “who” they were just had lots of fun with Susie and Sarah, if either one see this please email me!!

  21. I’m looking for a Francisco Aguilar that worked for Stouffers Greenway Plaza Houston in between the years 1975-1977 or later. I’ve been told he plays the baby grand piano and he most likely was born in 1954. He dated a JoAnn Harris and had child with her which was named LaToya Harris. He’s my father and I’ve been looking for him for so many years. If anyone have any info or leads please respond. I only dream of the day I get a chance to meet him. That’s the piece of me that’s missing…… I just need my father. :(

    • hello, My father worked at Stouffers of Cincinatti in the 70s or later. I am trying to find him aslo. his name is Charles Williams. he was a bellman. anyway, if anyone has any info please let me know. I have never met him,just talked to him on the phone while he was at work their at Stouffers…. thanks

  22. Miriam Levy who worked at Stouffer’s on Chestnut Street in Philadelphia, Ana Capri in Florida and Valley Forge, in the a960s, 70s and early 80s, died Friday March 18, 2011.

    • My mum, Mary Bones worked at this restaurant during the 60’s (passed away Aug 2009)

    • Hi Suzanne – I remember your mom well and with much affection. My mom, Inga Risner (she passed away in the mid-1990’s) worked with her for many years and I worked with her at Valley Forge.

      • Hello Helen,
        Please contact me at suzannelevy@cox.net

        I’d like to share some things I remember about your Mom.

        Suzanne Levy

  23. I am looking for the name of the Stouffers restaurant that was located in the Old Orchard Shopping Center in Skokie, Illinois in 1968. There was a pianist named Lionel Lyle, and my husband and I would go there when we were dating.

    • not sure if the spelling is correct, but l’manoir? I remember lionel lyle!

      • There’s a fair amount of info about him online (via Google) but with his name spelled as Lionel Lile. The room in which he played evidently was the Brittany Room. He was a fine pianist, classically trained at the American Conservatory of Music (which last was in the Fine Arts Bldg. on S. Michigan Ave. downtown, and before that in the Kimball Bldg. on Wabash, now part of DePaul U.). My mother sometimes spoke of him; at one time or another they were both on the piano faculty at the American.

    • Hi..I came across this while searching for Lionel Lyle. He was actually my piano teacher. I took lessons from him in Downtown Chicago. He was a wonderful pianist. He was also very kind and gentle. I was surprised to see his name spelled Lionel Lile as it was always Lyle. In fact when he played for the Kennedy’s in the WHite House his last name was still Lyle. Still…he is gone now but I miss his presence… His studio was quite grand downtown…

  24. I was recently thinking of the great times my Mother and I had easting at the Stouffer Restaurants in downtown Pittsburgh. I especially enjoyed a mid-morning treat of toasted pecan roll and a glass of milk. In the 40’s and 50’s most of our shopping was in the city. Suburban Malls were only beginning to come into existence.

    In the late 50’s and early 60’s I remember many movie dates that ended with an 11 PM fruit salad plate at Stouffers.

    I always enjoyed the meals that I had there.

    Today, I was looking on the web to see if there were any restaurants still in existence. Although the locations that I remember are gone, I see where there are two in Pittsburgh. I now live in Baltimore, but will look up one of these the next time I visit Pittsburgh. I am now 71 and am enjoying visiting places and doing things that I did many years ago.

  25. I worked at Chicago Bar & Grill in the Prudential Building in Chicago for 13 fabulous years during the 1980’s (LOL). Yes, we were owned by Nestle, but I worked with some ladies in the kitchen who had worked for “Mama Stouffer”. They had some fabulous stories (and some of her recipes, too). I was a bartender there, and when the restaurant closed in the late 90’s I went across the street to La Strada and put in another eight years before becoming a registered nurse. I still have many friends from the 20+ years I spent ‘tending at Michigan and Randolph. Good times, indeed!

  26. I have an old miniature sewing kit from a Stouffer Hotel that was in the seat of an old Singer Sewing Machine I recently purchased. It prompted me to look up the history. Thanks for the information, I didn’t know Stouffer Hotels existed.

  27. Stouffers is not owned by the Chinese it is owned by the Swiss. Yes, it was a top rate company and I had the pleasure of working for it for many years. We all wish we could go back in time and eat the wonderful food at the Stouffer restaurants, stay at the fabulous Stouffer hotels, and even eat some desserts from the Stouffer bakery. Many of the standard red box dinners are gone now too from the frozen food line. I really really miss the lobster newburg, the crepes, and the sandwiches. Great memories, great food a great company.

  28. If anyone stops by here that worked in Wynnewood please drop me a line. I worked in the Proud Filly in the late 70’s. I still dream of the Mulligatawny Soup, Chocolate Souffles, Sky High Pie and still make my own “Open Face Turkey Club”.

    I can picture many of our “regulars” as if it were yesterday…ahh..Ol’ Mister Slaughter, his daily Manhattan& 32 cent tip (everyday), the two gals from the upstairs office & their “Eggs Goldenrod”, the woman who wanted a separate chair for her Gucci bag when the room was packed & a line was at the door, a customer who went out & bought a “Mr Snuffolupagus” toy for me to give as a Christmas gift after hearing me tell another gal I was looking for one…

    I’ve found memories of “The Boss Lady…Mrs. Conard” and all the girls from both the “The Proud Filly” & “The Main Dining Room”. My brother, sister-in-law & her mom also worked there. After I left I continued to take my baby up there (on the bus) until they closed. Now what I wouldn’t give to fit into that old uniform…sigh.

    Marianne–marecip@gmail.com

  29. Hi: I filled in for John as a Bartender for a month or two back in the early 70’s and now pass by the old building frequently and think about those days. I don’t remember any specific people as I was a regular at Jenkintown, but I enjoyed being there for a while. Hope you are able to connect with some of your co-workers from that time.

  30. Anybody out there the work at the Stouffer’s Top of theFlame in Detroit in The 1972 to 1978 range,i bartended there for awhile.Keith Stabile

  31. My mum worked as a waitress in the prudential building in chicago in the 1960’s. Sadly she passed away 12 years ago. I am trying to gain some information on her time there as any memorabilia that she had was destroyed in a fire in the 1980’s. She spoke very fondly of her time there and told us many stories many of which I have now unfortunately forgotten. Her name was Mary Margaret Walsh from Galway Ireland and was there from ’62 to ’69.

    • Would still love to hear any information on my Mum’s time at stouffers chicago, Annette

  32. I live in Akron Ohio and we had the best Stouffer’s restaurant in our Summit Mall – they served a little cheesy fondue – I believe it was complimentary – I am looking for the old cookbook and the recipe for this little warm cheese dip. We really miss this restaurant. Also loved the Top of the Town in Cleveland – always a special occasion.

  33. I worked as a ‘Stouffer Girl’ in the mid 60’s at Wynnewood, PA and I loved it. The directress at the time was Miss Hassell and the assistant directress was Mrs. Ferguson (everyone loved her). I remember several of the hostesses, such as Mac, Miss Byrnes, Miss Conard, and the list goes on. I especially liked working with several of my fellow Stouffer Girls, in particular, Bridie Moran, Patti Ann Tallman, and a gal named Helen whose last name I don’t recall but she was from Ireland.

    The food there was absolutely delicious and I often wish I had a cookbook with the recipes they used at that time so I could recreate some of them. My favs were the beef stroganoff (I have never had any stroganoff taste as good as Stouffers from that day to this), the open faced turkey club, which I make now from memory and when I do, it takes me right back to the Wynnewood room where we would go to eat on our break. Their shrimp lamaze were tender and so fresh, and as someone already mentioned, the sweet rolls were decadently delicious. What can I say other than it was all good and I’d love to go back even if only for a day!

    • Laura, I worked there in ’77 and Mrs Conard was our hostess. We loved her. I believe some of the women you mentioned still worked there too. I was in the Proud Filly not the main room so I’m no longer clear on names. I think Birdie & Helen were. And I remember Ruthie as an”old time gal”. A lot of the girls had been there many, many years.

      Look for a cookbook on line. I found one at the Goodwill decades ago. The food does take you back. Perhaps one day when I get the book out again. It’s packed away for my kitchen remodel. Keep your eye out for recipes in the New Year. Reply to me if there are specific ones you are looking for. I am still searching for Stouffer’s Mulligatawny Soup. None I have come across have matched my memory.

      • I worked in Jenkintown in 1973 and have a copy of the cookbook.
        Mulligatawny Soup (serves 4-6)

        2 TB chicken fat
        2 TB chopped onion
        1/4 c. carrots, in 1/2″ cubes
        1/4 c. celery, in 1/2″ cubes
        1 tsp. diced green pepper
        1 lg. appple, pared, cored, cut in 1/2″ cubes
        1/2 c. chicken broth
        1/4 c. flour
        3/4 c. canned tomatoes, broken
        1/4 tsp. salt
        Few grains pepper
        1/4 tsp curry powder
        1 c. cooked chicken, cut in 1/2″ pieces

        Melt the chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples; simmer 10-15 min. or until vegetables are tender but not brown. Combine 1/2 c. chicken broth with flour and mix well. Add to vegetables, stirring constantly to blend. Add tomatoes, salt, pepper, curry, and 3 1/2 c. chicken broth. Blend; heat to boiling; reduce heat and simmer 1 hour. Add cubed, cooked chicken and simmer 5-10 min longer. Serve at once.

    • Hey Laura,

      My name is Bud and I work at Stouffers starting as a busboy in high school and later a bartender all the way through grad school. I remember all of those people who mention like…Miss Hassell ,Mrs. Ferguson. I remember the hostesses, such as Mac, Miss Byrnes, Miss Conard, and the one you forgot was Mrs Hart…all 95 pounds of her. I was there from 1964 to 1972…..maybe even later…..it was a lot of work but a lot of fun too…I worked with a bartender named Coop…was Bob Cooper…I still bartend during the summer at Busch’s in Sea Isle….and it is still fun…please get back to meif you get time.

      Bud

  34. Seems my Dad mentioned a McPhail who worked at Stouffer’s and was somehow related I think. My Dad was impressed because he was some sort of pro or semipro baseball player. My Dad liked good food but,he liked baseball even more.

  35. The library near me had a copy of the cookbook and then they disposed of it. I also loved the muligatawny soup – I make something similar. I would like the recipe for the cheesy dip they used at the Stouffers near us – they served it with toast points like fondue. If you see it in the cookbook – please let me know. The recipe for “Club 21″ senagalese soup is similar to the muligitawny soup – I add chopped apple. You’ll love it.

    • Please see new posting where I forwarded the Mulligatawny Soup recipe from the Stouffer’s Cookbook. Sadly, the Welsh Rarebit (cheese fondue) isn’t included in the book, but you can buy it frozen in some markets.

      Debbie Hunt, Jenkintown 1973

  36. If I remember correctly the cookbook didn’t give the recipe for “welsh rarebit” just recipes using their frozen product. I went to Stouffer’s website and it seems that GIANT supermarkets carry it. You can put in your zip code to find a store if you aren’t near any GIANTS. It is fondly remebered in their comment section along with ways others use it. One guy commented that he has his local store order it for him by the case! Let me know if it as good as you remember.
    I will look into the soup & try it when my kitchen is finished and will definitely add the apples as I remember them too. Thanks!
    I still enjoy the frozen spinach souffle but oh I would love to sit in a booth & have their chocolate souffle.

  37. Wow—reading this is bringing back many memories. I grew up in Stouffer’s restaurants in PIttsburgh—my father was a manager for 36 years. He started in Philly in the 50s and then they moved to Pittsburgh in 59 or 60. My mother was a dietician at the restaurant my dad worked at in Philly and that is where they met.

    My earliest memories were of the restaurant in Oakland, then he was at Penn Avenue. He opened the operation in the US Steel Building, Top of the Triangle. (of course, there were numerous operations in that building: Grog Shop, the Cafeteria, PAA Club, Rockwell International). He opened J.B. Winberie in Shadyside and Greentree, managed the Cheese Cellar in Station Square. As a college student, I waitressed at several of these establishments. I believe he was well-liked.

    My mother has some Stouffer memorabilia……..her house has it infused all through it. Sadly, my dad passed away 3 1/2 years ago, but those days at Stouffers I will never forget.

    The welsh rarebit can also be found at Giant Eagles in Pittsburgh. I actually found this page because I was looking for a recipe for the Cheese Cellar’s cheese soup!

    • I forgot to post his name: Ron Bacon

      • Luci

        I worked as an exec at Smithfied St. When Ron was in Oakland. I knew him well (good looking guy)

  38. Adeline Brunken …now Adeline Mallett worked in the Chicago Store as a Dietician in the Forties.Wondering if anyone out there remembers her?

  39. Back in the late 1960’s, Stouffers had a restaurant in what was then called the Old Orchard Shopping Center in Skokie, Illinois. On certain evenings, they had a piano player named Lionel Lisle (or Lyle). I am trying to recall the name of that Stouffer’s restaurant. It might have been something like “the Emerald Room” or some such. Any help??

    JM

  40. My tour…….Jenkintown 64 to 71….
    2 Penn Center and Chestnut street when needed….

    The Gaslight Room, The Jenkintown Room,
    The Abington Room and The Rydel Room

    Allen Sherwood mgr., Pete Dangerfield ast.mgr.,
    Warren Lindig ast.mgr., Greg Dent ast.mgr.,
    Jon Hollinger ast.mgr., Joe McGinty working asst mgr., and who could forget Ireen in the linen room. Mary Kusbit, (aka Sgt). the meat cook Ruby Anderson fry cook, Lilian Palmer sandwiches, Hellen Welsh salad lady, Marie (?) salad prep, John Mcgowen bus boy/bartender, Mrs.Melvill banquet mgr, Harvey Garus front buss(day),James Hong front buss (night), Young Kim pot and pans,Theodosus Tarwick meat cook (post Mary K.),Ed Coffee maintence and Barbara (?) the secretary in the office, Doris Angorola waitress,
    Ann Hobensack waitress, Ruth Reeves waitress, Ann Upton watress, …. Loved that place and the people that worked there……

    • I would like to throw a few more names and hopefully fond memories into the mix – Inga Risner and her son Bob and daughter Helen (that’s me). My mom passed away back in the mid-90’s – Bob lives in Plymotuh MA and I live in Colorado – many fond memories of the Jenkintown days!

  41. More from me…..

    And my appology to all STOUFFER GIRLS as there were no waitresses ever at Stouffers……

    Earl Volmer asst. mgr., Mrs.Endicott and Erma (?) her right hand girl, Brenda Painter and Judy Butts Dietician’s, Freda (?) the baker (oh those sweet rolls) the hard rolls were trucked in frozen from a bakery some where and were baked off in the restaurant, all the other goodies were made on sight. The infamous Joe Zagorda (aka the rat as he only ever was seen eating cheese and celery) he was a dishwasher that worked full time before my time, but came back on holidays to show the other dishwashers how it was supposed to work. Hewas the fastes dishwasher I’ve ever seen push (load the dishwasher) catch (unload the dishwasher and buss (take the dishes back to the service line) all by himself on Mother’s Day, a day that 1600 guests would be served in 8hrs…..Sure I can’t remember all the names but I’ll always remember all the good folks that worked there…..

  42. Hey, that is a great retrospective of the Jenkintown store! More Gaslight Room “Stouffer Girls” : Mimi ? Joan Potter, Agnes Vooran (sp?) Pat Mitros, Maryann Ostrowsky, Faye Boden, Doris ? Marie? Dottie Johns, Marion Murphy, Rose Smith, Helen Thomas (Asst. D.R. Super.) Marie Sesso (head D.R. Super), Eddie Hughes (bar) Dick Crimmey (bar) my brother John Hink (bar). And then the mgrs. Bill Hughes, John Garvey, Terry Klebes, Tom Tronzo – all between ’69 & ’74 when I worked the bar there.

    • I would like to throw a few more names and hopefully fond memories into the mix – Inga Risner and her son Bob and daughter Helen (that’s me). My mom passed away back in the mid-90’s – Bob lives in Plymouth MA and I live in Colorado – many fond memories of the great days in Jenkintown!

      • Hi Helen, I remember you and your mom and worked with Bob on the bar – he might remember – say hi for me.

      • Hi Helen…….. I don’t remember you but I do remember your Mom and Bob not so much as from Stouffers although I did work with your Mom for a short time there. Most of my memories of them was when I was a kid. Bob and I went to Rowen together. I lived on the same block on Forest Ave. as Bob did on Ogontz and have been in your house many times. I went by the name of Red back then….I worked with your Mom for a short while but I think that I left before Bob started there….Bob and I were tight for a while……Ask him if he remembers a a cool place we called 10 cent China over on old York Rd…….Small World!!!!!!

  43. Thanks Vince for the responce……I beleve that it was Faye Boden who was in her 40’s when I worked there was still serving coustomers at Lancers Diner in Horsham Pa (formerly The Horsham Town Diner) across from the air base in Willow Grove just a couple of years ago. She was 84 or 85 at the time, this was a couple of years ago God Bless her….btw I think I might remember you or maybe your brother, if you had a round face and maybe a little more acne than you would have liked to have had, then I do, if not then it was someone else….Also I remember almost all of the names you have mentioned and I remembered Barbara in the office’s last name it was Nicholson…..I still live in the area and every time I drive down Township Line and York Rd’s with my wife I point to the second floor and tell my wife that I worked there…..it’s a running joke with with her, she now points first to the second floor and says you worked there…..

    • man oh man I lived at stouffers from age 7 to 17! My mother, Barbara Nicholson, who currently lives in Lakeland, FL and I’ll be visiting this week, was promoted to banquet manager and used to feed me twice a week in the restaraunt. The employees knew me as “Georgie”, now 50. Ed Coffee lived down the street from us. I found this website looking for Stouffers Mulligatawny Soup, a taste that I still remember and want to re-live. It is wonderful to hear from people who worked at Jenkintown and can’t wait to relay these posts to my mom. It was a wonderful place with wonderful people!

      • My Grand Mother and Aunt lived in Lakland on a big lake. I visited there during the summer in the 50’s…..Small World…….I know your mom will get a kick out of this

      • Hi George, I used to work banquets on the bar and remember your mom very well. She might remember me from the early 70’s – if so tell her I said hello. I was trying to remember some of the other names from the Jenkintown management, maybe she can add some. There was another lady who also handled banquets with dark hair and glasses, also head managers that I remember starting with Bill Hughes, then George Guhgeiss, John Garvey – not sure after that. They were fun days – we sometimes worked banquets from 9:00 am till midnight one after another. Barbara kept us hopping!

  44. I don’t think it’s me that you remember – were you the receiver for supplies/stock – good friend of Joe McGinnity? A couple more names that came to me after I posted: Ruth Sheeran and Verna ? (mostly worked in the York room. Also, when I started in the dishroom Ruth Reeves’ son Tom was there, also a mysterious guy named Dominic was front bus – always ran the coffee though 2 times and threw away the first batch. And Tommy Maynard was the bus boy in the Gaslight. Always wondered what became of some of those people. Thanks for your info.

  45. Your name seemed familiar to me……As for me you have a good memory…I was the butcher /reciever from 67 to the end and I remember those names as well….I was good friends with Joe then. We had race cars and a boat that we bought together. He married Ann Upton a Stouffer Girl in 69-70, I had a missunderstanding with with his bride that I could not fix (it still makes me sad) and lost touch with him when he moved on. I saw a couple of times after he left, I think I heard that he passed 4-5 years ago but I’m not sure so don’t quote me on that …..There was another asst. mgr. Earl Volmer. I bought a 57 Lincoln from him for $400.00 in 67, boy did he see me comming….PS. the only thing I remember about the white french dressing 10 gallons of oil and two gallons of vinager and some salt and other spices and that it is the same recipe as the red french without the catsup….Only made it a couple of times there and those recipes were guarded very well by Mrs Endicot….When Stouffers started to use their instutionalized frozen products in their resturants just to cut costs and get rid of people it was the beginning of the end. When you take the love out of the food it’s just food…..

  46. Thanks again for the additional info. I ran into Earl Vollmer last winter – if I see him again I’ll remind him of the ’57 Lincoln! Any idea what happened to Greg Dent? Also saw John McGowan a yr or so ago. Did Eddie Hughes make it ’til they closed? He wasn’t doing too well when I left in ’74. I’ll tinker with the white french to see if I can get close. I guess this all isn’t very interesting to those who never worked at Jenkintown – sorry!

    • Wow I’m impressed that you have seen all those former employes…
      I ran into Mrs Endicott’s right hand girl Erma at Trader Joes in Jenkintown last year and Theodosus Tarwick the meat cook about 12 years ago on the boardwalk in Atlantic City…..Erma told that Theo was in poor health at the time and that she runs into others from time to time, she was there to the bitter end…..I heard he passed not long after that, most likely from all those beers he used to sip all night long while he was working…As for John he sold me a kitchen set in 1968 for $100.00 for my first appartment when I got married….Greg was having marriage troubles the last I knew, he liked carousing with Lindig and Hollenger a bit to much.
      With only a handfull of posts each of the prior months I dont think we are annoying too many people…..In any event I think that we are running out of steam at this point and most likely will drift back into the abyss of former Stouffer employees until some on else stumbles across this site….. And to those who never worked at Jenkintown I am sorry too!……
      PS. With all this past life flashing by I hope I’m not going into the light soon….haha….
      And then there was Jay Zigenfuss who ran the snack bar….The names justkeep comming back….

  47. Amen!

  48. It’s actually a nice and useful piece of information. I’m happy that you just shared this useful information with us. Please keep us informed like this. Thank you for sharing.

  49. Peggy I would love the Mulligatawny recipe. Thank you! Did you work their in 76/77/78? I was in the Proud Filly then. My brother John Boyce & his wife Rose Cutuli Boyce worked there & her mom Vickie (short, italian woman) worked the front desk for many years. Donna Lavelle was the bartender & her brother Stephen was a dishwasher. I am still friends with them. I do remember a Peggy. The main dining room had a great group of gals. I use to bring my babies up for lunch until they closed.

    • Please see my post earlier today: Mulligatawny Soup Recipe from the original cookbook.

      Jenkintown, 1973
      Debbie Hunt

  50. I worked at Stouffers in Detroit, Ind., and Chicago as asst. mgr. in the late 1960’s and would love to purchase a couple of the Silver Plated Jiggers that were used by the bartenders. One side measured 2 oz and the other 1oz with 1/4 oz increments. Thanks, JTW

    • I used to work for Stouffers Restuarant in Detroit in 1956-1958. I was a Stouffer Girl, and I really enjoyed working for the corp. I got in a severe car accident on the expressway in 1958 which I wasn’t able to work for a long time. I later moved to California , went to work for the Brown Derby, and I took my training experience that I learned from Stouffers which I greatly appreciated and have used it all my life.. I just wish Stouffers Restuarants were in business today in the Detroit , Mi.
      Thanks for the lifetime of Memories.r

  51. I worked for Souffer Foods and Nestle USA, Inc. in the 80s and 90s in Solon, Ohio. Does anyone recall the Tops restaraunt that was in Downtown Columbus, Ohio? What was it called? Was it atop of the Nationwide Plaza?

    Chuck

  52. Top of the Center was in Columbus across from the capital building. Stouffer’s One Nation was atop the Nationwide building.

    • When my Dad took over as manager of the Top of the Center in 71, the building, 100 East Broad St, was City National Bank. It later became Bank One, and is now JP Morgan Chase. Our family would always dine there on Christmas Eve. I still remember the seeing the snow covering the State House lawn, and the Christmas lights on the water tower on the old Lazarus building from the window.

  53. You missed (or I missed) Stouffer’s University Inn on Olentangy River Road in Columbus, Ohio

  54. My mother, Mary Davis, worked at Stouffers in New York City in late 1930s or early 1940s. Her manager was Hugh Gage and I think a co-worker was Ginny O’Connor. I think I still have a picture of them in uniform (black dress, white collar?). Mom passed away 15 years ago but I’d love to know more about that restaurant and staff. Seemed they were all very special to her.

    • My mom, Anne Thomas, now 95 years old was a “Stouffer Girl” in New York City during the late 30s and early 40’s. She may have known your mother and the manager. She had to “retire” when pregnant with me, and mom and dad who were boarders at 1240 Park Ave., moved from NYC to New Jersey in the late summer of 1942. Is it possible to send a copy of the picture to my e-mail? She very well may be in that picture.

      • My mom and dad both worked at the 42nd St store, then 5th Avenue, and the Top of the 666’s. I remember my mom mentioning both names of Anne Thomas and Mary Davis. My dad was Herman Lucas, and my mom was Dorothy Lucas,(nee Borrows). Our family moved to California for 2 years when Stouffer’s opened their restaurant in Santa Ana, CA. Dad retired after 45 years with the company. I still have his Stouffer’s pin. Mom was with the company for almost 30 years. I worked at lower 5th and on the main floor for a while, and then transferred to the Pub Theatrical location at 50th & Broadway, NYC, just up the street from Act I.

  55. I remember those days well. I began my restaurant career just out of college with Stouffers in Jenkintown, remember The Supper Club, at the Benson East. I was trained by Tom Tronzo, John Garvey and of course Chuck Lindelow.
    I moved from store to store, Penn Center, Chestnut Street and opened the Proud Philly in Wynnewood as DR manager. Anyone remember Eddie Coffy in engineering?
    Those were the days when restaurants were a great profession to be part of.

  56. Sure do remember Eddie. He spent a lot of time behind the Gaslight Room bar fixing our beer box and glass washer (Hobart). He was a wiz – could fix anything that broke. Also had a very dry sense of humor!

    • Just a few more names from Stouffer history around Philadelphia….

      Jim Knipe Penn Center
      Deborah Hunt Jenkintown
      Miss Martin Penn Center
      Miss Black Chestnut Street and Penn Center
      Dominic (Butcher/Reciever) Penn Center
      Dave Levin Jenkintown
      Mrs Quinn Jenkintown
      Judy Callahan Proud Philly

      Still remember line up’s and “Cherries in the Snow”.

      • Thanks, Wayne. I am in the process of sending the Tack Salad (Catalina Salad Bowl) recipe and the White French Salad Dressing to inviduals in the blog. How very interesting to remember those days!

  57. Debbie, thanks so much for posting the recipes, especially the white french! Can’t wait to try it out and remember those tasty salads. Who was the head mgr. when you were there, if you remember?

  58. I remember Garvey, Lindelow, and someone no one has mentioned: Marie Kraus (DFM). There was a Miss Chai, who was terminated within 2 weeks of my hire. I so remember Inga and Ruby, and others.

    • Debbie, what is the link for the salad dressing recipes?
      Thanks!
      Mare, Proud Philly Gal

  59. Marie, go to the main History of Stouffer’s by using the link within this post. The 3rd entry down is where I sent the Tack Salad; right after that is the White French Dressing. Enjoy!

    • Your white French dressing recipe is correct. What other recipes do you have. I am looking for the cashew crusted chicken stuffed wirh herb cheese recipe

      • Hi, I don’t have the cashew crusted chicken recipe, but might have others you are searching for….

    • Do you by any chance have the beef lasagna recipe? If there are any you are looking for I maybe able to help. Thanks, Rick Pomeroy former Top of the Flame and Top of the Mart.

  60. Does anyone remember Marie Krauss? She was in Jenkintown. She really worked hard every day as assistant dietician. Anyone remember making Old Fashions with both Anngastora and Paychaud bitters. These were the real details only fount at Stouffers.

  61. Also not mentioned Stouffers lower restaurant below th Top of the 666’s of 5th Ave, NYC…and in NYC The Pub Theatrical below Broadway at 50th, and “Act I” located in the building once referred to as the “Allied Chemical Building”, #1 Times Square” which hosts the New Year’s Eve ball drop!
    My parents worked for the company for over 40 years, including opening a restaurant property in Santa Ana, California

    • and Stouffer’s at the Short Hills Mall in NJ

      • WHAT WAS THE STOUFFERS IN THE SHORT HILLS MALL AT NEW JERSEY LIKE, I HEAR IT WAS VERY ELEGANT AND THAT PARTICULAR BRANCH WAS CALLED PETE & CHARILIE’S

        COULD YOU PLEASE TELL ME WHEN IT OPENED AND CLOSED. THANK YOU,

        NATHAN

  62. Are there any dietetic interns from the class of ’65-’66? reading this? I often wonder where everyone ended up. I recall Joanne Fish, Barbara Groves?, Karen Schultz, Elizabeth ? from Montgomery, Alabama. We started our year in the Cleveland restaurants and then moved to others in Pittsburg and beyond. When did the intern program end?

  63. Any dietetic interns from 1961-1962? There were eight of us and I can find four. It’s fifty years ago, and I still remember so many details..we locked the recipes up at night…we had to wear hats tow work, regardless of the time of day…we never wore uniforms out of the ‘store’.

  64. anyone remember jean di joseph or irene allan?

  65. Never heard it referred to as Pete and Charlie’s…Yes, very elegant, two story restaurant in the mall….Short Hills Mall was, and still is a very high end mall in a very wealthy area…

    • Thank you Priscilla for responding to my question, I really appreciate it. I grew up in Madison, N.J. only three miles from the Short Hills mall.

      I preferred the Short Hills mall when it was a open air mall because it had character, very elegant and old world. When they enclosed it, it was so sterile even though from a practical perspective it was better because the open air Short Hills mall had twenty five stores and the enclosed was one hundred and twenty five.

      I have been living in England since 1991, however I visit the United States frequently and therefore due to living in England, have no one to share memories of yeasteryear Unied States with.

    • Hi Priscilla, this is Nathan Curry, I received your E-mail, but unfortunately, I accidentally deleted it. Would you be so kind as to send me another E-mail containing the information you originally sent me. I would really appreciate it, thank you

  66. anybody remember Janet Pryor, Herman Lucas, Muriel Mosher. Helen Rice?

    • Priscilla,
      I know Muriel Mosher very well!! She loved her time at Stouffers and would show us pictures! She ended up retiring to Florida and what a godsend she was to our family – she worked for us as a grandma for hire type from 1984 to 2005. She passed away 02/12/2005 of a stroke. She always wanted to do it her way – well, she did – she had her own condo, her own car, even a little someone on the side (LOL) -we miss her, think about her every day and what positive things she gave to our children (now 27 and 23)

      PS – Her last trip to NYC was in 2000 just before 09/11. She went back to NYC and was able to go to the World Trade Center restaurant where some of the guys worked. 9/11 was just devastating for her to see.

      My email: bettemail@aol.com
      Bette Cameron Miller, Boca Raton, FL

  67. I am trying to find specific historical information on the Chicago Stouffer’s restaurant, downtown at Randolph and Wabash. If my memory serves me right, I ate there during the 1940’s with my mother and she was especially fond of Stouffers for the Irish waitresses (a touch of home for her) and, of course, the good food. Can anyone verify the time period for me? Chicago, Irish waitresses, uniforms, recruitment practices, etc. I am planning a background, vignette piece for a novel I’m writing and seek historical accuracy. Any and all comments appreciated. Images would be fabulous.

  68. The original Mulligatwany Soup recipe was posted (from the Stouffer Cookbook) on January 28, 2012 on this blog. No need to search, just scroll back!

  69. Worked number of years at various locations;one of the most favorite
    Randolph@Wabash in the loop.Always remember day after Thanksgiving
    when Marshall Field’s revealed their Xmas displays;was a line around the
    corner when we opened-both floors filled within matter of min;there was
    still line when we closed at night-had to turn people away.Chicago FD had
    Fire Marshall in lobby the entire time.

    Great staff(as was case in every location.Other great memories-of
    pride the kitchen personnel took in their products as well as the Stouffer
    Girls did in their work-a number of them having worked their for 15-20
    years.

    Remember when the pastry cooks would come up from the kitchen to
    pantry checking to make sure nothing had happened to their
    products/cakes and pies etc)-a few times the cook would yank a plate
    of the tray of one of the younger Stouffer Girl’s tray-which had a piece
    of cake or pie-which was of kilter ie–presentation-was not 100%–
    yanking the plate off the tray: the cook would say to the new SG—
    YOU ARE NOT taking that out-into the dinning room she would say
    scooting back to pantry to get a replacement !!

    Later worked Prudential which afforded great view of the gathering
    as it were in Lincoln Park during the DNC.

  70. Does anyone know the recipe for the sandwich they made it was called the business man’s special and it had hard boiled eggs, bacon, liverwurst, thousand island dressing, bacon, on brown bread and I am not sure of the rest. maybe sweet onion

  71. According to the Stouffer Cookbookm this sandwich was developed by one of Stouffer’s own people and was a prize-winning entry in a national sandwich contest.

    HEIDELBERG OPEN CLUB SANDWICH (Serves 4)

    4 slices rye bread
    1/4 cup mayonnaise
    4 leaves lettuce
    1/2 lb. liverwurst, cut into 16 slices
    12 thin sweet onion rings
    16 slices tomato
    1/2 cup Russian Dressing
    2 eggs, hard-cooked and sliced
    8 slices crisp cooked bacon

    1. Trim crusts from bread. Spread bread with mayonnaise. Place one slice of bread on each plate.
    2. Arrange the ingredients on bread slices in the following order so that each layer is visible in the finished sandwich:

  72. The order is: 1 leaf lettuce, 4 thin slices of liverwurst, 3 sweet onion rings, 4 tomato slices, 2 TB Russian dressing, 1/2 sliced egg, & 2 slices of bacon.

    • Hi Debbie, Thank you for these recipes! Is there a recipe for a cherry nut chiffon cake in the cookbook? My Mom won a contest for that recipe and I know that it was featured in the restaurants around 1960 but I don’t know if it was ever put in a cookbook. Thanks if you have time to reply. Kate

  73. You forgot to list “Top of the Rock” in Chicago, and “Top of the Center” in Columbus. Also, the “Coach and Four” at the Northland Inn in Detroit, and the University Inn in Columbus. My father, George “Bill” Burkett was a manager at all of these, as well as Stouffers Shaker Square, The Atlanta Inn, and Pier W in Cleveland. He had a long, successful career with Stouffers in the 60s and 70s. Please let me know if anyone who reads this remembers him!

    • Hi Mike: I worked for your dad at University Inn as a bartender – probably ’69. He was a real nice manager to work for – great sense of humor and always a friendly smile!

    • The name Bill Burkett sounds familiar. I was a cook at Northland in 1974-75. Would he have been there then?

  74. I worked in the Gaslight Room on Euclid Avenue Playhouse Square In Cleveland as a dining room supervisor. This restaurant was in the Stouffer Bldg which was the headquarters of the Stouffer Corp. I later worked at Pier W in Lakewood. I had met Vernon Stouffer and his wife several times. They were very lovely people. There are so many good and some very amusing memories I have. This was my first real job and I so enjoyed meeting all the people who came to dine especially at Playhouse Square. I met movie stars, politicians and sports stars. I have a lot of stories. The bartenders made the best cocktails and the Stouffer girls were the hardest working people I knew. I loved them all. They were the best.

  75. Hello, My mother won a Stouffer’s baking contest in 1959 or 1960, Her cherry nut chiffon cake was then made a featured dessert on Stouffer’s menu for a year. She won an all expenses paid week long vacation to Las Vegas. Quite a big deal and we were very proud of her. I’m wondering if the recipe for her cake is in the cookbook?
    Debbie Hunt,
    I’m hoping you see this since you have the cookbook! I actually found this thread by doing a search for a Stouffer’s cookbook. So interesting to read all these stories. As a Clevelander, Stouffer’s restaurants were the scene of many lunches, dinners, and occasions and then later on, I would drive to Solon from Brooklyn, a west side suburb, to stock up on the frozen foods. I even went on a Lean Cuisine diet once and there was a set of videotapes that went along with it.

  76. My sister Betty was a Stouffer girl in the late 40’s and early 50’s, I became a Stouffer girl when I was still at Notre Dame Academy in the late 50’s, our Mom
    started working in the laundry room repairing uniforms and aprons; we all worked at Playhouse Square. The Stouffer boys were the greatest people.
    We were like our own little family. We were taught how to serve from the left and pick up from the right, our uniforms had to be perfect, apron bows tied perfectly and pined to keep them crisp. Sometimes when my husband and I are out at a nice restaurant, I just think…these servers or what they call themselves, couldn’t stand up to the high standards of Stouffers!!!

  77. Thanks for the memories. What a pleasure it was to have lunch at Stouffers. There was no other place like it, the food was delicious, the service, impeccable, just a wonderful restaurant. I enjoyed the Stouffers in Grosse Pointe, Michigan and also The Top of the Flame. Top Drawer!!

  78. So much fun reading these stories. I am 65 and remember a stouffers that I believe was on the corner of Randolph and Clark or Dearborn at the Greyhound Bus Station in Chicago. I was a teen and just beginning to eat out. At Stouffer’s I always had Beef Tenderloin Tips with noodles. Any chance of getting the recipie?

  79. Got recipe. Contact me @ chefrick@prodigy.net

  80. I was going through some old family letters and found a paper napkin from the Top of the Sixes restaurant with the entire skyline of NYC in panarama on it. Anyone interested in it. It is in virtually perfect condition. Let me know. Bryan – bnd2u@sbcglobal.net I will send you a picture.

  81. Undeniably believe that which you said. Your favorite reason appeared to be
    on the internet the easiest thing to be aware of.
    I say to you, I definitely get irked while people consider worries that they just don’t know about. You managed to hit the nail upon the top as well as defined out the whole thing without having side-effects , people can take a signal. Will probably be back to get more. Thanks

    • This blog is ongoing regarding Stouffer’s Restaurants. Your recent entry seens to be from some other frame of reference.

  82. My mother was a Stouffer Girl for 25 years. She also wrote for The Stouffer News. She worked at both the Chestnut Street and Number 2 Penn Center stores. My brother and I also worked for Stouffer’s. Although I, briefly worked at Penn Center, I did most of my work for the Management Food Division, which ran food services in a variety of business. I worked for the American College in Bryn Mawr, PA, Smith, Kline and French on Spring Garden Street, The Penwalt Building and The Urban Club in Philadelphia.

  83. The Stouffer News was always a big deal in the break room whenever a new edition came out – lots of gossip and pictures as well as company news. Was it published in Phila. or did your mother submit her articles to Cleveland headquarters? Also, do you think there is an archive someplace that has a collection of them. I have a couple from the late 60’s and always get a kick out of looking at them.

  84. The best cupcakes I ever ate were Stouffer’s. They were, actually made by Hanscom’s Bakery, in Philadelphia. I can’t tell you how many of those I consumed, at Stouffer’s parties I worked.

  85. She submitted to Cleveland. I would love to see them, again. Do any of the ones you have contain any articles by Shirley Maher?

    • I’ll have to look for them to check. When I find them I’ll let you know. Did she also writre the small book or brochure that was called the “Philadelphia Stouffer Story ” ( or something similar) ? I’ve been looking for a copy for years and so far no luck. Amazon has it listed out of print but no copies available.

  86. Yes, she wrote that. I don’t have anything she wrote. Seems odd. It was such a big part of our lives, her writing for that publication. She would also write a show every year, that the employees would perform during their Christmas party. My mom is no longer with us, but I need to ask my sister if she has her Stouffer’s stash.

  87. I hope so, please let me know if you turn up anything.

  88. i worked at the top of the riverfront in st louis in 1971 to 73 bill musgraves as a waiter sillybilly2009@yahoo.com drop me a line if you worked there

  89. I recall a Stouffer’s Restaurant in the South Hills Village Shopping Center in Pittsburgh in the late 60’s early 70’s. My parents would take us there on special occasions and we’d always have the fondue. Is their a recipe for their fondue anywhere?

    • Just curious, was this Stouffer’s in the South Hills called Pete & Charlie’s (Charley’s)??? My husband loved it & had our rehearsal dinner there. Any recollection???

      • There was a Stouffers in South Hills Village. it was a traditional Stouffers and if I remember correctly there was some other Stouffer run restaurant in South Hills Village. Two operations in the same mall. It may have been a Grog Shop. There was another restaurant in the South Hills which I remember as Manorgate. From my recollection it was a “specialty” Stouffers. I dug out the Stouffer recipe book and made Sauerkraut balls. They were a hit. That is something you don’t see here in North Carolina.

    • My father, Ron Bacon, was General Manager at the South Hills Village store in the late 60s—at least I remember modeling for the mall newspaper when I was 5, and that was 47 years ago! They would have fashion shows on Tuesdays for lunch and my mom modeled in them……..she did that for a long time, even after my dad went to another restaurant.

      Yes, there was a Grogshop in SHV. It was such a novelty to be able to throw the peanut shells on the floor! I have fond memories of the restaurants my father managed—he was at Oakland before SHV, then went to Stouffer’s on Penn Avenue in Pittsburgh. Then they opened the USS Steel Building and Top of the Triangle. What a massive operation that was!!! The Cantina (cafeteria), The Grogshop, Top of the Triangle, The PAA Club restaurant, the Rockwell Club….all in the new USS Building. I think my mom still has the spools from the elevator cable we used as tables on the porch for years! She also has a huge Grogshop sign in her house. I still remember going to watch the fireworks on the 62nd floor—we went out on the balcony!!!! Can you imagine doing that now??

      • My sister Shirley worked at the stouffer’s across the street from Gimbel’s in Pittsburgh for many years. I remember names like Mrs. Benadetta (no sure I spelled right) & lots other. Shirley loved working there & loved the people she worked with. She is gone & with her the many recipes she made. I’ve tried to find the recipes but have been unsuccessful. I met many of Shirley’s co workers many years ago, but when Stouffer’s closed their doors, a major part part of great memories ended. I would love any recipes anyone want to share. My email is buccij@comcast.net

  90. From the Stouffer Cookbook, the Swiss Fondue recipe is:

    2 lbs. natural, not processed Swiss Cheese 3 c. Rhine wine
    1 TB all-purpose flour 2 TB Kirsch, optional
    Dice the cheese in 1/2″ pc & toss w/flour. Heat the wine in fondue pot & keep hot on low. When wine is bubbly add cheese in 4 batches stirring w/wooden spoon in one direction at all times. Alow cheese to melt after each addition before adding more. Heat until bubbly. Add salt to tase and kirsch if desired. Serve immediately. Provide chuncks of French bread or hard rolls with each having a crust on one side. If fondue becomes too thick add more wine. The brown crust that forms on the bottom & sides of the pot should be eaten with a fork, traditionally the prize of this Swiss meal. Enjoy!

  91. Wow all this reminiscing about Stouffers. I worked at Stouffers Oakland in Pittsburgh in High School 1973. I went to College and after graduation started my career as a Manager with Stouffers. I worked at Northland in Detroit until it closed in 1979. I then went to Cleveland and worked at Pier W until 1980. I am still in the hospitality business. I later worked for Marriott which had bought the Foodservice Division. A lot of the recipes ended up in the Marriott files and I could instantly pick them out. What good food they made! We worked hard as managers but at least Stouffers Managers worked a 5 day week not 6 or 7 like some others. Towards the end it was all about selling their frozen food. Why go to Stouffers when you can get it at the grocery store? Pier W was an exception. Fabulous fish and premise made items. Sometimes I pull out my old recipe files and dig out a Stouffers recipe. I was partial to Polynesian pepper streak.

  92. The library where I live in Akron used to have a copy of the cookbook. They got rid of it and I no longer can use the recipes. I would love some of the recipes. Where can I get the? LOS

    • Thank you everyone who gave me recommendations on finding the cookbook. I hope to find one soon. I do miss the restaurants – the one at Summit Mall Akron, Top of the Town in Cleveland – Erie View Bldg. was great for specialo occasions. Pier W. very nice. Where are these restaurants now???? WIsh we had some of the old established restaurants – I loved the Kahiki in Columbus Ohio although it wasn’t a Stouffers Rest. it was very special. Those were the days.

  93. You can buy the cookbook on Amazon.com. Good Luck!

  94. Also I find a lot on eBay for 5-10 dollars. And hello to Rob Johnson. I was Exec at Eastland and also worked Top of the Flame. Was your dietician Helen Cravey?

  95. As far as I know Pier W is still in operation.I have not been to Cleveland in a long time I got this from a Google Search. The “dietitian” at Northland during my tenure was Roger Pentrac. Remember the Shrimp Tempura with that red dipping sauce? That was a winner. We sold the daylights of of it at Pier W.
    .

    • Ha! I make that tempura AND the sauce here for my family often.

  96. The best company I ever worked for started as a bus boy on the 16th floor transferred to the security dept and my last year with the company was promoted to night manager of the property. No one in the hotel or food business does things with the level of excelence that stouffer hotel did.

    • You are absolutely right. Definitely the best company I ever worked for. I worked in the hotel division for @ 7 years. I started at the Westchester, opened Bedford Glen, was working at the Mayflower when it was designated an historic landmark, and finished at Greenway Plaza. They took excellent care of the employees. I remember when the Westchester was closed due to fire, rather than see the staff suffer, they paid everyone for 3 weeks right up until Christmas. The travel plan was terrific. I was able to stay at Stouffer hotels in Chicago, Scottsdale, and Maui and they even gave us credit cards with allowances to use in the Stouffer restaurants. Because they firmly believed in internal advancement and transfer, it was almost impossible not to already know someone when you were reassigned to a new location. It’s been called Stouffer Frozen Foods, Stouffer Restaurants, Stouffer Hotels and Resorts, and I’m sure many other names through the years, but it really should be just Stouffer Family and Friends.

      • HI Don,
        I too worked at Greenway Plaza early 80s as well as helping out at the Mayflower while I was at Crystal City Va. I was a chef. Also worked at Riverfront Towers St Louis, Winston Salem and then ended with the restaurant group at Top of Center Square in Philly, late 80’s early 90.
        Jeff Mitchell – jtmkop@hotmail.com

  97. Great blog you have here but I was curious if you knew of any community forums that cover the same topics discussed in this article?
    I’d really love to be a part of group where I can get advice from other knowledgeable people that share the same interest. If you have any suggestions, please let me know. Kudos!

    • What type of interests do you have? This “blog” is between those who once worked for Stouffer’s Restaurants. Did you work there? You mentioned wanting to be part of a group where you can get advice. What advice are you seeking?

  98. We should create a Facebook page.

    • Some of us aren’t on facebook. Let’s just leave it alone. If it isn’t broken, why try another option.

  99. I was digging through my old recipes and found the Welsh Rarebit from Stouffer’s files. Was someone looking for it? Be glad to share! It’s not always available at your favorite grocery store.

    Rob Johnson

    • I would love to have the rarebit recipe. It doesn’t appear in the Stouffer’s cookbook. Thanks.

  100. I would, too!

  101. Can you post it here for all to see? Thanks

  102. I use that all the time and would love the recipe as well!

    • Ok here you go. It comes right off a copy of the Stouffer recipe card dated 10/77. I made a copy of it before I left my job at Pier W in 1980. The yield is 1 1/2 gallons so you will need to cut this down for home use

      Welsh Rarebit
      margarine 12 oz
      Bread Flour 9 oz
      Dry mustard 1 T and 1t
      Salt 3T
      paprika 2t
      Cayenne a few grains
      Milk heated 1 3/4 quarts
      Half and half
      hot 2 1/4 quarts
      Cheddar Cheese finely shredded 4 lbs
      Worcestershire Sauce 1/2 cup minus 1T

      Melt margarine in a pan.

      Sift flour, mustard, salt, paprika and cayenne together once. Add to melted margarine and beat until well combined. Simmer 2 minutes to partially cook flour.

      Add hot milk and half and half gradually beating until smooth. Cook on medium heat for 8-10 minutes until flour taste disappears.

      Mix in Worcestershire sauce

      Gradually mix in cheese while stirring.

      One of my favorites.

      Slainte

      Rob Johnson

  103. It’s actually a great and useful piece of information. I’m happy
    that you simply shared this useful information with us.
    Please keep us up to date like this. Thank you for sharing.

  104. Fun reading here. I tended bar at the S. Hills Village Stouffers in Pittsburgh. Spent a couple of years pouring drinks at the Grog Shops where I met my wife 38 years ago. Those were good times and good people. One of our wedding presents was the Grog Shop sign that hung over the door of our home store. Still have it along with a marble 4 top and the wicker bentwood chairs to match. Bought them during a remodeling.

  105. Does anyone know anything about a Stouffer’s Town House restaurant located in West Palm Beach Florida? I saw it listed on the inside of an old matchbook cover advertising “Stouffer’s n Florida”. I have no idea of the date, but the Anacapri Inn was the other one listed.
    Also, if anyone has a copy of Shirley Maher’s brochure “Philadelphia Stouffer Story” I would either buy it or pay to have it copied and mailed. Shirley wrote for the Stouffer News and did this little history back in the ’70s

  106. I worked at Stouffers in Wynnewood all during highs school, college & grad school. Does anyone have any contacts with the folks who worked there during the time period from 65 to 75?

    Bud

    • Hi Bud,
      I remember those years at Wynnewood. It was about those years that the Proud Filly opened. I was the assistant manager who was given the reins and open this new addition. I’ve seen any number of people from Stouffers in Wynnewood since I still live here.
      Wayne

  107. Hi Wayne,

    I started as a busboy in the Devon room and later on to the Gaslight Room. Later I became a bartender. One of my first date with my wife was at the new “Grog Shop” in philly. Did you ever manage at Wynnewood? We has so much fun in those days….I used to get tips from the waitresses of 50 cents and sometimes a whole dollar after a night of bussing tables. My mom worked there too. She was probably the only Italian waitress in the place as many came from Ireland. Those were different times for sure. Let me know if you have any contact with others from that Stouffers.

    Bud

  108. I have to add my Stouffer memories to all the nostalgic ones I have read. I was a “Stouffers Girl” back in 1963. At the time I was rebounding from a failed marriage and Stouffer’s provided me with a meal a day, tips in my pocket for daily money (usually 15 to 20 cents per table) and a gentle, nurturing atmospere that provided a place to meet nice people, both employees and clientele. I remember that all the ladies who came for lunch wore pretty dresses or suits, usually with hats and gloves to match; no jeans, shorts or sneakers back then!

    I remember having to line up each time before my shift started for an inspection by the lady manager. Stouffer Girls had to keep their nails trimmed to a certain length and wear clear nail polish! We stood dressed in our black dress uniform with a white collar and a white apron. The bow in the back that tied the apron was also inspected; it had to be tied the “Stouffer” way. Since I was “poor” at the time, it was perfect that the uniforms were provided and cleaned for us; I didn’t have to buy uniforms that I couldn’t afford.

    After my shift I would sometimes spend a few cents on fresh flowers; there were always vendors on the streets around the restaurant. I loved Philly and walked the whole city while I lived there: I discovered the Liberty Bell and Betsy Ross’ house walking around and ran up the “Rocky” library steps!

    Fond memories of a great city, first class restaurant, good food and wonderful people.

  109. My mother worked at the Stouffer’s Top of the Marine restaurant in Milwaukee in the late 60s/early 70s. She was a supervisor and I often went up there to meet her when she was ready to close.

    I remember one day she took me for a haircut that turned out to be really bad, or so I thought. I was so mad at her. But then she took me to dinner at the restaurant and all was forgiven. That was such a nice place. I

  110. Hi Everyone!I was the “lead” production cook at Pier W in Lakewood, Ohio when I was in my early 20’s-(1984-88) I moved on, and am currently an EC with Bon Appetit, before that, VP of Culinary with Restaurant Associates. I owe so much to Stouffers and the culture of the management that trained me. Its so great to read this blog and think about all of the great years I spent with Stouffers. If anyone needs a recipe, I remember mopst of them!!

    Paul Taylor

    • Do you know the recipe for the creamed chicken? We used to buy the frozen product at the outlet store in Solon. Thanks much!

  111. how bout a recipe for the mustard marinate was use for peppercorn steak

  112. Cognac Sauce for Steak au Poivre
    2 TB butter
    1 TB freeze-dried chives
    1/4 c. cognac
    1/2 c. of the Mustard sauce (below)
    1/4 c. coffee cream
    Place butter & chives in stainless steel saucepan; cook for 2-3 minutes, stirring frequently until hot. Add the cognac & boil rapidly 1-2 min. to evaporate the alcohol. Remove from heat. Add the mustard sauce (below) & stir to combine; then add the cream & stir again. Place over low heat until mixture starts to bubble. Remove from heat and serve immediately.

    Mustard Sauce (makes 1 cup):
    1/2 c. granulated sugar
    1 TB dry mustard
    1-1/4 tsp. cornstarch
    1 egg yolk1/2 c. hot coffee cream
    2-1/4 tsp. cider vinegar
    Mix sugar, dry mustard, cornstarch, and salt in a heavy saucepan. Beat yolk slightly; add to dry ingredients & mix until thoroughly combined. Gradually add hot cream to egg mixture, beating until smooth. Place over medium heat & cook, stirring frequently until sauce thickens & starch taste is gone. Slowly add vinegar, beating constantly. Remove from heat & cool at room temperature, stirring frequently to prevent a skin from forming.

  113. your the best debbie i loved that sause back in 74 at top; or the riverfront in stlouis

    • I enjoyed cashew chicken stuffed with Boursin like cheese. Any chance of getting that recipe? I also have many recipes available if someone interested. Rick. Top of the Flame and Top of the Mart.

      Sent from my iPhone

  114. Does anyone out there have memories of the Tack Room in Shaker Square? Any pictures? Does anyone remember the wooden carousal horse that was on the railing between the bar and the restaurant?

  115. Our family lived in Maple Hts. In the 50’s. I was just old enough to remember this. After dining, on the way out, there was always a treasure chest full of little ‘cracker jack’ style items. We always stopped to select something fun.

  116. so that was the Tack Room? Wasn’t there two Stouffer Restaurants in that building. I think a fancier one in the front and The Tack Room in the back. Does anyone know what the name of the other restaurant was?

  117. I was too young to know which room it was. Think it was probably the main dining room.

  118. anyone here ever work at top of the riverfront is st louis

  119. Anybody remember Herman Lucas or Dorothy Lucas (nee Borrows)..worked at 42nd Street, Fifth Ave., Top of the 666’s, and the Santa Ana, CA location?
    How about any former employees of Pub Theatrical or Act I?

    • Hello Priscilla,

      Believe you said your mother worked with Mary Davis? Mary Davis was my mother and I wrote sometime back to see if anyone remembered her. I haven’t been sure which NYC store. She told me she was a hostess and roomed with some Stouffer waitresses. Mom left NYC and worked Stouffers in Chicago. Mom passed in mid 90’s. Believe she roomed and worked with a Ginny O’Connor. Her manager was Hugh something.

  120. Yes, I believe she worked with your mom at the 42nd St location…My mom still with us, but very foggy on the details of her days as a Stouffer’s girl. The manager was named Hugh, but for the life of me often as I heard the name, I can’t remember it! lol..My dad worked at that store, too…starting as a bartender. In fact, that’s where he met my mom.

  121. Muriel Mosher worked for our family in Florida from 1985 to 2005 when she passed away at 88. She worked at The Top of the 6’s from 1964 to 1978 and we heard great stories and wonderful pictures including one of her with Cary Grant. I think she became the first woman manager and in those days, told them she was much younger to get the job in the first place.

    Anyone remember Muriel? She had a sister Edna who also lived in NYC (Queens).

    She was so happy to have been a part of Stouffers. We need more companies like that today.

  122. I worked for Ms. Mosher, as the bookkeeper at the Pub Theatrical below street level, at 50th & Broadway. That is where she worked during those years. We hosted a number of Broadway play opening night parties, and Ms. Mosher was photographer and became friendly with a number of celebrities including George C. Scott and Burgess Meredith, and many others. She was the first female manager of her time in the corporation. She was quite a character, a warm and kind woman, who did it her way…quite successfully. I always remember her fondly.

  123. I’ve remembered the NYC store manager’s last name–It is Hugh Gage. I have a picture of my mom, Mary Davis, in uniform with a couple of other gals. If I come across it and find a way to post it, I’ll do so.

  124. Does any one rememberour Pittsburgh store manager? His name was Bob Shepler. He is a really decent individual with a strong work ethic and a wonderful disposition…slow to anger and slow to speak. Smart and efective. Generally, a really good guy.

  125. I have located a hard copy of The Stouffer Philadelphia Story, written for Stouffer’s 50th anniversary on 5/24/74. I’m not certain I can upload it on this blog. The author’s son had requested a copy of this article. I will be glad to mail it. You may send your physical address to me via email: dhunt@mc3.edu

  126. Hey Debbie.

    I worked at Stouffer’s in Wynnewood all of high school, college & grad school. Did you ever work there or have contacts with people who did? Love to hear from you.

    Bud

  127. Yes, I was there as ADFM under Marie Kraus in 1973 (hired by Chuck Lindelow). I helped open the Saturday night Supper Club

    • I was a busboy under Miss Hassell, Furgus

  128. Boy, Miss Hassell and Chuck Lindelow! Blasts from the past!

  129. I remember Deb very well. I was the front of the house manager who’s responsibility it was to book and set up the Crystal Room at the Benson. There was a great band for dancing on a big dance floor. John Garvy, Tom Tronzo etc were all there with Mrs. Quinn. Eddie Coffie was the engineer before he moved to Stouffers Valley Forge.

    From there I moved to the Wynnewood store and opened the Proud Filly. Kind of a tack room theme. Great piano bar! I remember Mrs. Aspen, Ms. Sesso and many more.
    They were great times.

    • Wow, I remember those days as well. I worked at Chestnut St. from 70-74, as a busboy. I think the manager was James Knipe, not sure the name or spelling but I remember he wore glasses and slicked back hair. I also believe he later transferred to Penn Center to take Chuck Lindelow’s place. Was the dining room manager Miss Dean? All those Irish waitresses (or should I say Stouffer Girls!) I also remember Tom Tronzo. John Garvey I believe opened Top of Center Square. I had my management training at Jenkintown, Thomas Keppel was the manager early 1975.

  130. I remember all of those managers as well. I worked as a busboy & later bartender in Wynnewood. I was trained by a old southern gentleman named Darryl who was a strict teacher, Would smack my hand with the spoon if I went above the line on the jigger. I still bartend at Busch’s in Sea Isle and many time have to rely on my training at Stouffer’s to make some of the “old time” drinks that are many a come back. Use to hang out at the Grog Shop in Philly which was a new venture for Stouffers back then. One of all time best grill man was a gentleman name Harold. Used to work the Urban Club too. Wonder what happened to many of the people who worked there for so many years?

  131. Wonderful company. was a bus buy from 66 to 69, at Chestnut St. in Philly.
    Well treated, meals provided free, etc…. Am 65 now and have never worked for a company that could come close to Stouffer’s. Summer’s we had girls from Immaculata and Chestnut Hill colleges.

    • Dan, did you know Inga Risner? She was kitchen staff.

    • Dan, I agree, started at chestnut st. late ’69 as a busboy, my first job. I am 61 now and my years at Stouffer’s were the best. Every so often I remember someone from those days. Does anyone remember the butcher from those days? Quite a character I think his name was Oakie? Do you remember the starched shirts we used to wear? I think our bus jackets were red, but if you worked in the lamplight room they were gold.

  132. any one work at top of the riverfront in st louis in the early 70’s

  133. Hey I know this is off topic but I was wondering if you knew of any widgets I could add
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  134. I posted the Mulligatawney Soup recipe over a year ago. If you scroll back you will find it. I worked at Penn Center & Jenkintown and have a copy of the Stouffer cookbook. By the way, do we think that’s really Kim Kardashian on this post?

  135. My mother and her sister worked as Stouffer Girls at the St Louis Hotel and Top of the Riverfront, beginning at its opening in 1969. What was the Stouffer Hotel in St Louis and has changed names many times, will close down on a January 22, 2014. This is so sad. 44 years my mother started working there. She told me yesterday that when she and my aunt went through “Stouffer Girl” training in 1969, they were informed that once you’ve gone through Stouffer Girl Training, you can work anywhere. You’ll be trained to do it all and do it perfectly. And 44 years later, my mother, Barbara and my aunt, Judy, have worked in hospitality all this time and still do. I remember how cool I always thought that big round high rise tower was just across the street from the Arch and from Busch Stadium. And the connecting walkway underground from Busch Stadium parking to the Hotel.

    • i worked at the top riverfront in 72 and 73 loved it i thought they were just remodeling mmm happy thanksgiving to all

  136. Lots of memories. I worked for Stouffers around 1973-74. I started as a Mgr trainee at the Wynnewood,Pa restaurant and then moved on to Chestnut St as Asst Mgr. I worked with 2 other Mgrs Terry and John. I was the night closing manager and I remember how I hated working nights and having to catch the last train out of Philly back to the Mainline where I lived. So I guess the writing was on the wall that I would not last. Sometimes I wonder how my life would had been different if I stuck it out. I actually did enjoy working with the staff and Stouffer Girls, great people!
    Jim Saracino

  137. Worked as asst. mgr. & exec at Stouffers in Puttsburgh. Smithfield and Penn Ave. wonderful experience. Failed to mention; Menues used once and then tossed. They were bused in from Cleveland on a weekly basis..everything from scratch. Recall a record lunch count at Penn Ave…it was over 3,000. Hard to imagine,

    • Vince, what years did you work Smithfield ? ( Always wanted to remember to count the spoons just right. )

      • Ted,
        By any chance, are you familiar with a Stouffer’s owned restaurant south of town called Pete & Charley’s. It was near Greentree, I think, maybe on Banksville Road.
        My husband and I ate there all the time before we got married because he lived in that end of town. I was a Fox chapel girl myself :) We even had our rehearsal dinner there on Sept. 25, 1971. If you have an recollection of it, would you let me know.
        Thanks

    • Vince,
      By any chance, are you familiar with a Stouffer’s owned restaurant south of town called Pete & Charley’s. It was near Greentree, I think, maybe on Banksville Road.
      My husband and I ate there all the time before we got married because he lived in that end of town. I was a Fox chapel girl myself :) We even had our rehearsal dinner there on Sept. 25, 1971. If you have any recollection of it, would you let me know.
      Thanks

      • Patty,
        Pete & Charlie’s was located in Manor Oak Shops at the intersection of Greentree & Cochran Rds. My home store was South hills Village Stouffers/Grogshop. We had our christmas parties at P&C’s every year. It is and has been for years a Max & Erma’s restaurant.
        Ken

  138. I worked in Top of Center Square in Center City Philly from 1980-82. After this I worked a full year at The Cheese Cellar on Lombard St in Philly’s Old City. Both restaurants had fantastic food (Top of Center Square had a menu-concept change which sadly eliminated the welsh rarebit and tableside dishes). Back in the early 80s it was possible to make $100 per night on tips (considered good money at the time).
    David Mitnick

  139. anyone out there that worked at top of the riverfront in st louis about 1972-74

  140. Ken Berliner~
    Thank you so much for remembering P & C’s. We moved to Louisville, KY in 1982 but talk often about the fantastic dinners there, always finished off with the Brandy Alexander dessert. I think the dessert might have been complimentary. We got to know the staff very well and it always felt like family when we were there — had excellent service & attention! You made my day! I love reading the entries about all the Pittsburgh Stouffers – nostalgic for “home.”
    Patty

  141. Patty, no I’m not. I left Pittsbugh in January ’66 and moved to Chicago then left Stouffers shortly there after. I was with them for seven years.

    I was very surprised, after stumbling into this website, at the number of Stouffers that were born after I left since I didn’t keep up with any news after departing. I was initially trying to contact Vince since he worked Smithfield. I did enjoy working there.

    Thank you for the message.

  142. I worked at Stouffers in Louisville also Top of the Tower in Louisville. Would love to touch base with any co-workers!
    Judy Dixon

  143. Hey folks I was just wondering what happened after Stouffers ceased operations. I left Stouffers as a Manager at Pier W in 1980. I see that Pier W is still in operation. Was there a succesor company? I have been involved in Food sales to distributors and Stouffers frozen food is alive and well. Thanks

  144. I wish they still had the cupcakes. To this day, even with all the chic cupcake places, none even come close to Stouffers. I believe it was actually a bakery out of Philadelphia called Hanscoms that made their cupcakes.

  145. My wife and I met while we both worked at Northland. Barbara
    “SPARKY” Sparks was assistant directress and I assistant manager. We booked our rehearsal dinner at Stouffer’s “Top of the Flame” in Detroit. When I asked for the check – I was surprised with ‘Paid in Full’ compliments of the manger Reed Cook. Loyld O’donnell, who was the salesman for the local adult beverage supplier gave us a wedding gift by suppling same for our wedding celebration dinner that had over 250 guests. We made reservations at Florida’s Fort Lauderdale Anacapri Inn for our honeymoon. When we asked for the bill after our two week stay again we were surprise with ‘Paid in Full’ for room, dining room, and roomservice compliments of the manager (sorry but I can’t remember his name). WHAT A GREAT COMPANY TO WORK FOR
    If anyone knows the whereabouts of Marie Kavanaugh who also worked at Northland during the 70’s please let me know.

  146. Anyone know the recipe to The “Top of the Sixes” water crest soup? It was, as I remember, a cold water crest/potato soup. Yum


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