At first, Horn & Hardart was known for its coffee. Frank Hardart had discovered the French drip method in New Orleans, and he and Joe Horn served up a brew that made their 15-seater Philadelphia restaurant standing room only at lunchtime.

Then, at the turn of the 20th century, a salesman pitched them on a new European machine, a “waiterless restaurant,” or “automatic,” which served food such as sandwiches, chocolate bars and wine automatically, according to “The Automat: The History, Recipes, and Allure of Horn & Hardart’s Masterpiece,” a 2002 book by historian Lorraine B. Diehl and Marianne Hardart, a great-granddaughter of Frank Hardart. In 1902, Horn and Hardart imported this equipment and launched the first Horn & Hardart Automat, at 818 Chestnut St. in Philadelphia. READ MORE