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Howard Johnson entered the food-service business in 1924 in Wollaston, Massachusetts, when he bought a debt-ridden soda fountain that also sold newspapers, cigars, and candy. He decided to focus on ice cream and invested $300 in the recipe of an elderly German immigrant whose ice cream had a reputation for high quality. The essence of the recipe was its near-doubling of the butterfat content commonly found in commercial ice cream and its use of natural rather than artificial flavors. By 1928 the gross income from the ice cream sold at the store and on nearby beaches amounted to $240,000.
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This section contains 99 words (approx. 1 page at 300 words per page) |
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