THOUGHT YOU MIGHT LIKE TO HEAR ABOUT A NEW IDEA FOR A CHAIN OF RESTAURANTS I HEAR IS FLOURISHING, ESPECIALLY IN UTAH.

THE NAME OF THE RESTAURANT CHAIN IS "THE STEAK CENTER"
"WHERE THERE IS NEVER A DRY, BORING MEAT-ING."

EACH STEAK-CENTER HAS AN ENORMOUS DINING ROOM AREA
WITH BASKETBALL HOOPS AT EITHER END AND FOLDING METAL
CHAIRS AND LONG -TABLES COVERED IN PLASTIC TABLE CLOTHS.

THE MAIN MENU IS THE PORTER-ROCKWELL HOUSE STEAK AND
THE PRIM-ARY RIB, AND THE POOR WAYFARING PAN OF BEEF,
GARNISHED WITH PARSLEY P. PRATT.

THEY ALSO SERVE, WHEN IT'S IN SEASON, THE ELIZA R. SNOW-CRAB WHICH INCLUDES A HELPING OF MORONI AND CHEESE,
WITH A LITTLE GREEN JELLO MIXED WITH DAVID W. MARSH-MALLOWS.

THERE'S AN ALTERNATE SIDE OF "AND IT CAME TO PASTA..."

ON THE BREAKFAST MENU, THERE ARE ADAM-ONDI-OMLETTES,
THERE ARE BOWLS OF PEARL OF GREAT RICE, OR FROSTED MINI-VANS.

AFTER DINNER INDULGE "IN OUR LOVELY DESSERTS" INCLUDING
THE POPULAR FAST-SUNDAES, THE GADIANTON COBBLERS AND
THE SINFUL LAMAN-MERINGUE PIE.

THE WAITERS ARE 12 AND 13 YEAR OLD BOYS WEARING WHITE
SHIRTS AND THEIR FATHER'S TIES.

AND AT THE END OF THE EVENING, CUSTOMERS ARE ASKED
TO HELP FOLD UP THE CHAIRS AND TABLES AND VACUUM THE FLOORS.

FRANCHISES ARE GOING FAST. INVESTORS ARE WILLING TO PAY 10% OF THEIR INCOMES FOR THE GROUND FLOOR OPPORTUNITY.