History
Before the inclusion of dining cars in passenger trains became common practice, a rail passenger's only option for meal service in transit was to patronize one of the roadhouses often located near the railroad's water stops. Fare typically consisted of nothing more than rancid meat, cold beans, and week-old coffee. Such poor conditions understandably discouraged many Americans from making the journey westward.
The subsequent growth and development of the Fred Harvey Company was closely related to that of the Santa Fe Railway. Under the terms of an oral agreement, Harvey opened his first depot restaurant in Topeka, Kansas in January 1876. Railroad officials and passengers alike were impressed with Fred Harvey's strict standards for high quality food and first class service. As a result, the Santa Fe entered into subsequent contracts with Harvey wherein he was given a "blank check" to set up a series of "eating houses" along almost the entire route. At more prominent locations, these eating houses evolved into hotels, many of which survive today. By the late 1880s, there was a Fred Harvey dining facility located every 100 miles along the Santa Fe line.
The Santa Fe agreed to convey fresh meat and produce free-of-charge to any Harvey House via its own private line of refrigerator cars, the Santa Fe Refrigerator Despatch, and in them food was shipped from every corner of the United States. The company maintained two dairy facilities (the larger of the two was situated in Las Vegas, New Mexico) to ensure a consistent and adequate supply of fresh milk. When dining cars began to appear on trains, Santa Fe contracted with the Fred Harvey Company to operate the food service on the diners, and all Santa Fe advertising proclaimed "Fred Harvey Meals all the Way".
Harvey's meals were served in sumptuous portions that provided a good value for the traveling public; for instance, pies were cut into fourths, rather than sixths, which was the industry standard at the time. The Harvey Company and the railroad established a series of signals that allowed the dining room staff to make the necessary preparations to feed an entire train in just thirty minutes. Harvey Houses served their meals on fine China and Irish linens. Fred Harvey, a fastidious innkeeper, set high standards for efficiency and cleanliness in his establishments, personally inspecting them as often as possible. It was said that nothing escaped his notice, and he was even known to completely overturn a poorly-set table. Male customers were even required to wear a coat and tie in many of Harvey's dining rooms. Fulfilling their patriotic duty, the Harvey Houses served many a meal to GIs traveling on troop trains during World War II.
This mutually-beneficial relationship, characterized as one of the most successful and influential business partnerships in the early American West, endured until 1963.
Read more about this topic: Fred Harvey Company
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