Company growth and relationship with AT&SF
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.[5] At its worst, fare could be as poor as sometimes rancid meat, cold beans, and sometimes week-old coffee.[2] If passengers lacked time for meals, they could purchase overpriced sandwiches and fruit on the train platform or the cars.[5] Such poor conditions contributed to making westward travel generally unpleasant at the time.
The subsequent growth and development of the Fred Harvey Company was closely related to that of AT&SF. 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. Before opening the Topeka restaurant, Harvey ordered entirely new silverware, stemware, and dishes.[5] As a result, AT&SF entered into subsequent contracts with Harvey wherein he was given unlimited funds to set up a series of what were dubbed "eating houses" along most of the route.[9] At more prominent locations, these eating houses evolved into hotels, many of which survive today, such as La Posada in Winslow, Arizona. By the late 1880s, there was a Fred Harvey dining facility located every 100 miles along the AT&SF, the interval in which its trains needed to refuel and load water.[9]
AT&SF 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, bringing in food from every corner of the U.S. There were often break-ins at the Houses or parked refrigerator cars for the food and ingredients, as they were fresher than other restaurants.[5] The company maintained two dairy facilities (the larger of which 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, AT&SF contracted with the Fred Harvey Company to operate the food service on the diners, and all AT&SF 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.[5] The Harvey Company and AT&SF 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. For example, the 'cup code' allowed the waitresses to easily see what drink had been ordered by way of how the cup was placed on the saucer.[5] 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.[5] Male customers were required to wear a coat and tie in many of Harvey's dining rooms.[9] The Harvey Houses went on to serve meals to GIs traveling on troop trains during World War II.[2]
This mutually beneficial relationship, characterized as one of the most successful and influential business partnerships in the early American West, endured until 1968, when the Fred Harvey Company was sold to Amfac Inc., now Xanterra Resorts and Parks.[5]
Facilities and Grand Canyon tourism
For the Southwest, Harvey hired architects Charles Whittlesey and Louis Curtiss for influential landmark hotels in Santa Fe and Gallup, New Mexico. The Grand Canyon was the Santa Fe railroad's main tourist destination and a major activity of the Harvey Company, especially after it became a national park in 1919.[14] The rugged, landscape-integrated, and culturally appropriate design principles there influenced a generation of subsequent Western U.S. architecture through the National Park Service and Civilian Conservation Corps structures built during the Great Depression and after. Mary Colter, architect for the company from 1904 to 1949, in particular sought to incorporate her designs into the natural splendor of the Canyon, drawing on its beauty. Colter focused on authenticity.[15] Hopi House and Bright Angel Lodge, both on the south rim of the Grand Canyon, are prime examples of her work, which influenced popular interpretations of “the desert” and indigenous America.[14] Bright Angel Lodge was completed in 1935, during the Great Depression.[16]
Harvey Girls
In 1883, Harvey implemented a policy of employing a female serving staff. He sought single, well-mannered, and educated American ladies, and placed ads in newspapers throughout the East Coast and Midwest for "white, young women, 18–30 years of age, of good character, attractive and intelligent".[18] The girls were paid $18.50 a month, plus room and board, a generous income by the standards of the time.[19]
The women were subjected to a strict 10 p.m. curfew, administered by a senior Harvey Girl who assumed the role and responsibilities of house mother.[9] The official starched black and white uniform (which was designed to diminish the female physique) consisted of a skirt that hung no more than eight inches off the floor, "Elsie" collars, opaque black stockings, and black shoes. The hair was restrained in a net and tied with a regulation white ribbon. Makeup of any sort was absolutely prohibited, as was chewing gum while on duty. Harvey Girls (as they soon came to be known) were required to enter into a six-month employment contract, and forfeited half their base pay should they fail to complete the term of service. Marriage was the most common reason for a girl to terminate her employment.[9]
Dining car service
Harvey initially balked at the suggestion that in-transit dining facilities be added to all AT&SF trains operating west of Kansas City. Eventually, Harvey agreed to support the railroad in this endeavor, and the California Limited became the first AT&SF's name trains to feature Harvey Company meal service en route. Later trains, such as the Super Chief, included dining cars (staffed by Fred Harvey Company personnel) as part of the standard passenger car complement right from the outset. Mary Colter specially designed a china pattern, Mimbreno, for the Super Chief's dining cars.[5]
Separation from AT&SF
Beginning in the 1930s, the Fred Harvey Company began expanding into other locations beyond the reach of AT&SF, and often away from rail passenger routes. Restaurants were opened in such locations as the Chicago Union Station (the largest facility operated by Harvey), San Diego Union Station, the San Francisco Bus Terminal, and the Albuquerque International Airport. The last of these was established at the Los Angeles Union Passenger Terminal in 1939, and could accommodate nearly 300 diners.[5]
From 1959 until 1975, the Fred Harvey organization operated a series of restaurants in the Illinois Tollway oasis, a set of highway rest stops built on bridges over the tollway. In 1954, the Harvey family purchased the Grand Canyon hotels from the AT&SF, thus ensuring that the Fred Harvey Company would continue to operate.[5] In 1966, Fred Harvey purchased the Furnace Creek Inn, near Death Valley National Park, from U.S. Borax in 1966 after operating it for a decade.[22] The original Fred Harvey Company, as well as the company's close affiliation with AT&SF, lasted until 1968 when it was purchased by the Amfac Corporation of Hawaii. Amfac was renamed Xanterra Parks & Resorts
Under Amfac
In 1968, Amfac bought Fred Harvey Co.[26] As of the 1970s, Fred Harvey as a division of Amfac ran:[27]
- The Airport Marina Hotel at Manchester and Lincoln in Westchester, Los Angeles, near Los Angeles International Airport
- The Furnace Creek Inn and Ranch in Death Valley (now the Inn at Death Valley)
- Food and beverage and in-flight dining services at Ontario Airport
