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1947-48 Theatre Catalog, 6th Edition, Page 552 (536)

1947-48 Theatre Catalog, 6th Edition
1947-48 Theatre Catalog
1947-48 Theatre Catalog, 6th Edition, Page 552
Page 552

1947-48 Theatre Catalog, 6th Edition, Page 552

A STANDARD FLOOR MODEL of popcorn machine is adaptable to many positions and can easily be arranged so that it tits -in properly with other extra--protits ventures of the particular theatre.

A LARGE CAPACITY POPPING UNIT may also be used in a variety of situations in theatres where the potential demand is considerably more than that which is provided by the standard model.

must be given to fire department regulations. Ingress and egress laws must not be violated. Have plenty of room for your customers, so that traffic is not blocked during your rush hours. The machine or stand should not in any way block any exits.


This subject is of extreme importance in the operation of your business. It is not so much a question of ttwhat make shall I buy?" for there are several reliable manufacturers of quality equipment in the field, but rather of uwhat type, size, or capacity equipment do I need for this particular operation?

Most of you are familiar with the fact that there are two general methods of popping corn, the ttwet popt method and the "dry pop" method. In a wet popper, corn, seasoning, and salt are put into the kettle simultaneously so that as the corn pops out it is ready to serve No extra seasoning or no extra steps are necessary in the preparation of the corn. In the dry popper, corn comes out unseasoned and must have seasoning and salt sprinkled or sprayed over the kernels before serving.

It is more or less a foregone conclusion that operators specializing in seasoned popcorn use the nwet popl, method. Experience has taught them that this is the speediest, most eiiicient, and most economical way to handle this type of corn. With a wet popper you can secure the even, consistent seasoning of all kernels without having extra and entirely special equipment.

The Hdry pop"y method becomes more practical in extremely large installations, primarily for the purpose of packaging corn where the large additional investment for special seasoning equipment is worthwhile.

At the present time there are three distinct ways in which operators are handling their retail corn sales. This again refers particularly to theatre operation but can be applied to nearly all retail locations.

The most popular methods is to install a complete corn popper at the point of sales, so that the customer can ace tually see and smell the corn as it is popped. This is an extremely important sales stimulant. It should not be overlooked. Remember, people are curious and they like to see the product they are going to eat actually produced. Then, too, many are fascinated by the sight and the sound of the corn popping. And, there are very few whose appetites are not stimulated by the delicious aroma of freshly popped corn. Keep these thoughts in mind in making your installation.

The second method is to pop the corn away from the point of sales and merchandise it in a ttwarmery Usually a large capacity popper is installed back stage or in a basement, or the corn is purchased from a wholesaler, placed in a warmer and sold from there. The big problem here is to be able to furnish your customers with fresh, hot popcorn and being able to create some artificial dactivityl' to draw additional attention.

The third method is coin-operated vending machines. This is similar to the method explained in the paragraph above. The corn is popped in some central lo:ation and distributed to the vein

1947-48 Theatre Catalog, 6th Edition, Page 552