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Ration Woes Hit Restaurateurs As Menus Shrink
Hard hit since rationing began on January 1, U S restaurants face 80 percent meat and fat allotments and 90 percent sugar quotas. Pork, poultry, fish, and eggs rise as meat substitutes while menus shed beef choices and calories tighten.
MENTIONED IN THIS ARTICLE
Frank Nye
Office of Price Administration
Paul Costas
Harmony Cafeteria
Russell Lewis
Montrose
Tony
Harold Ross
The
Hut Steak House