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ADOLPHS MEAT TENDERIZER
Observation is more than seeing; it is knowing what you see and comprehending its significance.
Charles Gow
Like Ray Kroc with McDonalds and Col. Harland Sanders with his family chicken recipe, there are many good ideas waiting in the wings for the right person to sell the concept in a big way. The next major business success story may well be about that person who keeps his or her eyes (and taste buds) open to the right idea. Adolph Rempp owned steak houses in Los Angeles and Santa Barbara, California, during and after World War II. They were popular restaurants not only for their delicious steak but also for their low prices. Rempp had discovered a way to use an extract of papaya as a meat tenderizer. Using the concoction, he could transform inexpensive cuts of meat into tender steaks that could pass for much higher-priced selections. One evening after the war, two hungry veterans named Larry Deusch and Lloyd Rigler visited one of Rempps steak houses.
Deusch and Rigler liked the steaks but were curious how such an inexpensive cut of meat could be made to taste so good. They did a little research and found out about the tenderization process used by Rempp. After some persuasion, Deusch and Rigler contracted with Rempp to market the extract to local grocery outlets. The product, named Adolphs Meat Tenderizer and introduced in 1949, proved to be a success in the Los Angeles market and was soon introduced throughout the United States.
CONSIDER THIS: If you find something you like, other people will probably like it as well.
Submitted by Richard
Observation is more than seeing; it is knowing what you see and comprehending its significance.
Charles Gow
Like Ray Kroc with McDonalds and Col. Harland Sanders with his family chicken recipe, there are many good ideas waiting in the wings for the right person to sell the concept in a big way. The next major business success story may well be about that person who keeps his or her eyes (and taste buds) open to the right idea. Adolph Rempp owned steak houses in Los Angeles and Santa Barbara, California, during and after World War II. They were popular restaurants not only for their delicious steak but also for their low prices. Rempp had discovered a way to use an extract of papaya as a meat tenderizer. Using the concoction, he could transform inexpensive cuts of meat into tender steaks that could pass for much higher-priced selections. One evening after the war, two hungry veterans named Larry Deusch and Lloyd Rigler visited one of Rempps steak houses.
Deusch and Rigler liked the steaks but were curious how such an inexpensive cut of meat could be made to taste so good. They did a little research and found out about the tenderization process used by Rempp. After some persuasion, Deusch and Rigler contracted with Rempp to market the extract to local grocery outlets. The product, named Adolphs Meat Tenderizer and introduced in 1949, proved to be a success in the Los Angeles market and was soon introduced throughout the United States.
CONSIDER THIS: If you find something you like, other people will probably like it as well.
Submitted by Richard
