What Was A Blue Plate Special

Blue Plate Special

The Blue Plate Special offers a low-priced, hearty meal, often served during lunch or dinner. Diners and casual restaurants traditionally use it to attract budget-conscious customers. It typically includes a main course — usually a meat dish — paired with sides like vegetables, potatoes, or rice. Restaurants often advertise it as a bargain to entice those seeking a filling meal at an affordable price.

The term "Blue Plate Special" comes from the distinct blue plate that set it apart from regular menu items. Although its exact origins remain unclear, many believe it started in the early 20th century when diners and casual eateries gained popularity across the United States. Restaurants aimed to serve quick, affordable meals to working people and travelers who needed something fast and satisfying.

Restaurants often updated their Blue Plate Specials daily or weekly to keep customers coming back. Many posted the day's special on signs outside, drawing in passersby with promises of good food at a great price.

While the Blue Plate Special isn't as widespread today, some diners and casual spots still feature it. For those seeking comfort food at a fair price, it remains a nostalgic and practical choice.

Where Did the Blue Plate Special Originally Start?

The origins of the Blue Plate Special are somewhat murky, and it is difficult to pinpoint exactly where and when it first started. However, it is thought to have originated in the United States in the early 20th century, around the same time as the rise of diners and casual restaurants in the country.

Diners and casual restaurants were a new and popular type of eating establishment that emerged in the United States in the early 20th century, and they were designed to cater to a wide range of customers, including working people, travelers, and families. These restaurants typically offered their customers a quick, cheap, and filling meal, and the Blue Plate Special was a way for them to attract diners and offer a "deal" or a "bargain" to budget-conscious customers.

The Blue Plate Special was typically offered as a daily or weekly special, and the menu changed regularly to keep diners coming back for more. Some restaurants even posted the day's Blue Plate Special on a sign outside the restaurant, to attract customers and entice them to come in and try it.

Although it is not certain where the Blue Plate Special originated, it is likely that it emerged in a number of different places around the United States at around the same time, as diners and casual restaurants became more widespread. It is also possible that the Blue Plate Special was influenced by similar concepts that were popular in other countries, such as the "table d'hôte" in France or the "menu del día" in Spain.

Why Did They Call It a "Blue Plate" Special?

It got its name from the blue plates it typically served on. These blue plates were used to distinguish the Blue Plate Special from other menu items, and they were often used to advertise the special to customers.

The use of blue plates for the Blue Plate Special was likely a marketing technique to make the special stand out and attract diners. Blue is often associated with feelings of calmness and reliability, which may have made it seem more appealing and trustworthy to customers.

It is also possible that the use of blue plates for the Blue Plate Special was simply a way for restaurants to differentiate the special from other menu items, and to make it easy for customers to identify. Regardless of the reason, the use of blue plates became closely associated with the Blue Plate Special, and it is now an integral part of the concept.

Items You May Have Found On Menu

The items typically included on a Blue Plate Special menu varied depending on the restaurant and the time of year, but they usually included a main course and one or more side dishes. Some common items that might be included on a Blue Plate Special menu are:

• Meat dishes: roast beef, fried chicken, pork chops, meatloaf, etc.
• Vegetables: mashed potatoes, gravy, green beans, corn, carrots, etc.
• Starches: rice, pasta, potatoes (baked, mashed, or fried)
• Soups: chicken noodle, beef stew, split pea, etc.
• Salads: tossed salad, coleslaw, potato salad, etc.
• Desserts: pie, cake, pudding, ice cream, etc.

It is also common for Blue Plate Specials to include a drink, such as coffee, tea, or soda, as well as bread and butter or a roll. Some restaurants may also offer a choice of soup or salad as an appetizer.

Blue Plate Specials were typically priced lower than other menu items and were often advertised as a "deal" or a "bargain" to attract diners. They were usually available for a limited time, typically during lunch or dinner, and the menu changed regularly to keep diners coming back for more.