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1950-51 Theatre Catalog, 9th Edition, Page 247 (227)

1950-51 Theatre Catalog, 9th Edition
1950-51 Theatre Catalog
1950-51 Theatre Catalog, 9th Edition, Page 247
Page 247

1950-51 Theatre Catalog, 9th Edition, Page 247

the food preparers and cashiers, appreciable savings in labor costs may be effected with a cafeteria system.

Better Cash Control

Under the station system, all of the personnel handle money and must be watched carefully for any attempts at pilferage, whereas in a cafeteria system only a few cashiers handle money. Since they are generally persons who are used to handling money and the responsibilities that go with it, supervision and checking are simple matters. Thus, absolute control over the money taken in is virtually assured.

Furthermore, a cafeteria system will stop a common source of leakage known as the "give-away." Since it is usually customary to hire local inhabitants for jobs in drive-in refreshment stands, the attendants behind the counter often know a large percentage of the customers. Under a station system, it is relatively easy for a money-taking attendant to undercharge a friend for a purchase, but under a cafeteria system, where the money is collected by a cashier at the end of the line, this practice is eliminated.

Preparation and Service Apart

A cafeteria system will work better and look better because it is possible to separate food preparation from service. Cleanliness can be enforced in areas where food preparation is done, and any untidiness can be hidden through layout, while the area where the customer is actually served and which he principally sees is always full of food that is tempting and appetizing. Any glance toward the rear of the area or elsewhere in the immediate vicinity will convey an impression of orderly cleanliness.

This distinct separation of food preparation and service aids operating efficiency also by enabling the customer to pick up exactly what he wants, travel down a steadily moving line, pay for his merchandise, and leave promptly. Obviously, people can serve themselves faster than they can be served, so the only limit to the operating speed of a cafeteria system lies in the equipment used and the rapidity with which the cashiers handle the money.

Customer Goodwill

There is nothing that enrages a customer more than being shoved around or having somebody else served out of turn and ahead of him at a counter. A cafeteria system eliminates such injustices because each customer is served quickly and efficiently at his place in line.

Savings on Spillage and Waste

It is a general policy at all wellOperated refreshment stands that if a customers food is accidentally spilled by a jostling neighbor immediately after its purchase, the management replaces it for him without additional charge. In a cafeteria system, there is little jostling or dropping of food, particularly if the proper type of tray is provided for carrying purchases.

Savings in food waste and overpreparation are also effected in a cafeteria System because the food preparation goes on at one point or at a limited


THE QUINTREE DRIVE-IN of 850 cars serves a metropolitan area around Bra-intros. Massachusetts. Foods and confections are served through a U-shaped Llano cateterio. with each lane containing the hot foods. ice cream and drinks in that order. Direction signs are usad liberally to encourage the patrons to "Help Yourself" and find the proper entrances and exits. This is one at the most successtul confection stands on record, with both a large daily gross and a high per-person sales average. For example. tried clams which are popular in this area, sell tor 50 cents per box and are a sales leader.

number of points, as opposed to the several different points of preparation and service in a station system.

Equipment Failures Less Fatal

If a piece of equipment breaks down in a complete or split-station system, that station must be closed and customers redirected to others, thus causing a great deal of confusion, annoyance, and loss of business. Under a cafeteria system, since food preparation is centralized, stocks of previously prepared food can be diverted from one selling area to another without interrupting the flow of traffic.

Even if the supply of an item where there has been an absolute failure of equipment runs out, a contingency which can also occur under a station system, its mere absence from the cafeteria counter will serve notice that it is no longer for sale, and there will be little need for embarrassing explanations of the situation.


Although a cafeteria system will not necessarily cost less to equip, the two

PLOT PLAN No. 1 indicates a typical Z-lane cafeteria plan. Note that all cooking and food processing takes place at the back bar, with only warmer and deep-freeze receptacles at the patron sell-service bar. The office and dressing room are always helpful and seldom thought of. Supermarket style checkout counters permit candy displays at an advantageous point. Adaptable to smaller and medium sized theatres, the counter length of such stands would vary from 30 to 50 feet. but the arrangement at items on the counter would be tairly regular. Impulse purchasing is one of its prime advantages.
1950-51 Theatre Catalog, 9th Edition, Page 247