Anne started serving chicken dinners in a small way in 1934, in addition to offering her sandwiches. In the beginning she raised her own chickens and when her demand was greater than her supply, she would purchase the chickens from neighboring farms. She also raised peppers and pickled them. Her chicken dinners consisted of three pieces of breaded chicken, German potato salad, coleslaw with garlic dressing, strips of pickled peppers and sliced tomatoes and bread… all for .75¢.
All of the preparation of the food was done by hand—the chickens were slaughtered, dressed and breaded. While Anne took care of the purchasing, cooking, finances, etc, Charley did some of the preparation of the food. He was also the bartender and cashier. The potatoes were put in large containers and cooked until done and then were peeled and cut for salad. The coleslaw was also cut by hand. Bread was placed out on a barn roof top for drying and would then be put through a food grinder to make crumbs.