1917: When egg brokers try to demand a price of 65 cents a dozen, lead to the founding of the national restaurant association.
THE HISTORY OF THE NATIONAL RESTAURANT ASSOCIATION
As Globe War I came to an end, the world was changing at an astounding rate, and America's developing restaurant business was determined to keep up. The strength provided by their expanding numbers was one of the new truths that the participants in the quickly expanding field came to understand. Operations were largely small in the pre-franchising era, although chains like Great Childs and Baltimore Lunchrooms were already dominant. Many people were active in their local Rotary Clubs and were aware of the advantages of working together to solve problems and unite against threats that affect everyone.
Restaurant owners started to associate with one another during Rotary meetings above the local level due to their shared interests. They also gained knowledge of how to manage a society effectively.
In 1916, a group of restaurant owners gathered in Kansas City, Missouri, under the leadership of a small group of Rotarians to create the Kansas City Restaurant Association, an organization dedicated only to serving their needs. New York became the home of a comparable society.
The combined power of the Kansas gang would soon be put to the test. After the war, farmers united to raise the price of eggs to 65 cents a dozen, dealing a severe blow to a sector of microbusinesses. The Kansas City Restaurant Association's members collectively refused to pay the higher pricing, driving the price down to 32 cents per dozen as a result of their boycott.
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