Zep (and hoagie!)

[Bapopik at AOL.COM]

   I'll try again.  Boy, do these Philly computers suck.
   From TAP & TAVERN, 25 January 1960, pg. 8, col. 4:

_Zep Sandwich Champ_
   HERE'S ANOTHER of the 20 Best Sandwiches of 1959, elected by the School of
Hotel Administration, Cornell University, in a contest sponsored in the food
service industry by Wheat Flour Institute and the National Restaurant
Association.
   ZEP SANDWICH ON BUN
   (makes 4 sandwiches)
4 Italian-style hearth baked buns*
4 thin slices Provolone cheese
8 thin slices salami
4 large tomato slices
Salad Oil
Crushed oregano
Dash salt
Crushed cherry peppers (optional)
   Split buns.  Place cheese on bottom half.  Add 2 slices salami, then onion
slice and tomato slice.  Sprinkle with (Col. 5--ed.) salad oil, oregano and
salt.  Add a teaspoon of crushed hot peppers, if desired.  Cover with bun
tops.
*Enriched hamburger buns may be substituted.

   From TAP & TAVERN, 29 August 1960, pg. 8, col. 1:

_Big Zep Sandwich_
_Brings Customers_
   ONE WAY TO STIMULATE business is to offer potential customers something
they find it hard to duplicate--either at home or any other place.  A case in
point is the license who introduced Zeps (or hoagies)--already popular in
many areas--in his neighborhood.
   He did it with a bang--featuring ten-inch Italian rolls, two kinds of
salami (three slices of cooked and three of hard salami), two slices of
Italian cheese, three slices of tomato (all generous portions), a large scoop
of shredded onions, and imported olive oil for a dressing.  Hot pepper is
optional.  The sandwich weighs more than ten ounces.
   A variation on the theme is a Zep featuring baked ham, or pork, selling
for slightly more.
   Not long after he started, the proprietor (WHO?--ed) was averaging more
than 100 Zeps a day, decidedly above average for the small community in which
he operates, and they have contributed greatly to his bar volume and profits.
   About 60 percent of his Zeps are for take-out, and this has increased his
sales of carry-home beer.  He frequently delivers the sandwiches to workers
in nearby plants and, as a result, builds up additional potential volume in
bar sales.
   Whether it's the Zep or something entirely different, introducing
something new in your area of operations is a sure key to profits.

(Check "hoagie" in DARE.  What does DARE have on Zep?  Isn't their motto "On
to Z"?--ed.)