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1952 Theatre Catalog, 10th Edition, Page 384 (346)

1952 Theatre Catalog, 10th Edition
1952 Theatre Catalog
1952 Theatre Catalog, 10th Edition, Page 384
Page 384

1952 Theatre Catalog, 10th Edition, Page 384

Although few ice cream cabinets are actually owned by the theatre we should not lose sight of the necessity of taking care of the equipment supplied by the ice cream manufacturer. Not only should theatre managers notify the manufacturer of any ice cream breakdown, but he should endeavor to see that the cabinet is kept in a clean cone dition both inside and out for his own protection and satisfaction.

If by chance, the ice cream within the cabinet becomes spoiled, the cabinet box should be cleaned thoroughly, before new stock has been received. This should be done as soon as possible as any melted ice cream has a tendency to become sour and can contaminate any new stock with an unfavorable aroma in a Very short time.

Every precaution should be made to prevent the possibility of anyone within the theatre from removing the master plug of the ice cream cabinet from the wall socket. If such an incident should take place and the stock becomes damaged, it becomes the loss of the theatre. In many situations theatre managers have insisted that a locking plug be put on the lead wire to prevent such occurrence.

It should be the policy of the theatre manager to have the attendant check the actual count of every shipment of ice cream bars arriving at the theatre. Many errors, and oversights have been uncovered in the delivery of ice cream, and if close scrutiny is not observed it can cause embarrassing shortages to the management. If during the process of selling the merchandise ice cream bars are found which are badly dam FOUNTA-IN BEVERAGE DISPENSERS are replacing bottle sales in the maiority of locations. The revenue is greater while the nuisance is eliminated.

aged or out of shape it is recommended that these be put to one side until your next delivery is made. At this time the drivers should leave either replacements, or a credit slip, covering the number of bars damaged.


Soft drink sales have been a great contributor toward advancing confectionery sales in theatres during recent years. Although there are many types sold, there are but three distinct divisions of merchandising drink sales. These are classified as coin-operated vending units, bottle sales, or the more popular fountain dispenser.

Coin operated units, owing to servicing problems, are confined to larger cities. They have been found to be an excellent medium as coin catchers in large theatres possessing lounging mezzanines where a considerable amount of traffic escapes the established confectionery counter. They have also been well utilized in theatres lacking space for a dispensing unit within the present candy bar.

Bottle sales, although giving customer satisfaction with their contents, are beginning to disappear in preference to fountain dispensers. This has been wholly due to the continual nuisance in the handling of bottles and their cases, together with the valuable space taken up by the necessary cooling unit.

Fountain dispensers on the other hand have proven to be the best suited to small counter installations together with demands for quantity turnover. Throughout this country, the units installed dis

pense Pepsi Cola, Orange Crush, and Coca Cola primarily.

The fountain dispenser, has often justified its installation by proving its greater revenue values, and continuance to give the public satisfaction. It is important that constant vigil over these units must be maintained to guarantee the desired quality drink demanded, and as a profitable operation.

Together with these objectives it is also required that certain syrup returns be obtained in the dispensing of these drinks. Various types of syrups are used, each distributed through a recommended dispenser, giving a certain desired return for a profitable investment. However, often through faulty mechanism, free drinks, or an improper throw, these returns are not obtained.

It is necessary, therefore, to supervise the consumption of this commodity at all times. Both manager and attendant should be aware of the syrup returns required. These requirements are based on the number of drinks sold per gallon of syrup, with Orange Crush being 160 drinks per gallon, Pepsi Cola 160 and Coca Cola 128.

In our eiTort to obtain such returns it is also essential that each type of drink is served within a Dixie cup labelled for the specific drink. These cups are available, and should be requisitioned if they are not presently in use.

The proper maintenance and cleaning, procedures for drink equipment, are undoubtedly the most important factors in maintaining a quality beverage for the customer. Regardless of the actual

CUPS LABELED WITH THE SPECIFIC BEVERAGE served are available and it is essential that they be used in obtain the best patron reaction.

1952 Theatre Catalog, 10th Edition, Page 384