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1953-54 Theatre Catalog, 11th Edition, Page 390 (352)

1953-54 Theatre Catalog, 11th Edition
1953-54 Theatre Catalog
1953-54 Theatre Catalog, 11th Edition, Page 390
Page 390

1953-54 Theatre Catalog, 11th Edition, Page 390

A small mount of money spent in the printing of special forms for checking in and out the supplies in the storage room will pay dividends in speedier and more accurate inventory.

As a factor in speedy service, items with rapid turnover should be placed where they are easiest to reach. Many candy cartons, and most cartons for beverage syrups, will bear the date of manufacture and shipment. Stock should be rotated so that merchandise with the oldest date gets used first. Best system is to put new stock, as it arrives, at the back of the bin or at the tag end of a line. With careful check kept that no merchandise is kept too long, and that oldest-dated cartons in storeroom are always used first in restocking the stand, the general freshness and quality level will be easier to maintain.


Choice of equipment in planning a modern concession counter is limited only by space and imagination. Almost any Eevice or piece of equipment desired can

e readily obtained.

Earlier in this article, we went into some detail about the arrangement and placement of candy counters because they are the core or hub around which a refreshment stand is built. There are many handsome, sturdy cabinet lines on sale through theatre equipment and restaurant supply companies. A check on these lines offers the easiest solution to the problem of proper cabinets. Where the local layout is unique, one can usually get carpenters and technicians to make cabinets to specific need.

Manufacturers of equipment to make popcorn, to warm nuts and or butter, to keep ice cream cold, and to dispense beverages are well known to theatre owners. The local situation will determine the. precise equipment setup most valuable for the planned concession stand. Representatives of reputable equipment houses and the service men

WHERE space for placement of a stand is a problem, additional service area is provided by curving counters. Notice the strip of tile around counter. protecting expensive carpeting.

for suppliers are authorities in their fields, and can give valuable help and advice in the selection of proper equipment.

In planning a stand, it is wise to make certain in advance that power, drainage, and water facilities are adequate. For example, a refreshment stand requires an electrical system able to take peak loads when all machinery is in operation at the same time. Often it will be necessary to have both 110 and 220 volt circuits that will handle loads up to 60 amps. It is a good move to have a separate switch panel for the snack bar equipment, to prevent, for example, the inadvertent turning-off of the refrigerator overnight.

It will pay the manager of a concession operation to acquaint himself with the general workings of his refreshment stand equipment. A modern instal' lation is likely to include drink dispensers, popcorn machines, ice cream box, coin-operated candy machines, coin changers, and carbonators, and refrig91'"LI()Y1 units, in addition to heating, water, wiring and drainage systems. A good laymanls knowledge of each part of the operation will save repair bills, to say nothing of profit. The "out of order" sign should go up only when serious trouble appears, and then for only a short period of time.

In the interest of protecting his equipment, the conscientious concession man will schedule regular periodic inspections of all operations, where possible, by manufacturers representatives. He will strictly enforce cleaning schedules, and teach his counter personnel as much of the basic equipment operation as they can absorb. Planned emergency procedures in case of unit failure should be worked out in advance, and posted in an easily-accessible spot.


Cleanliness is a vital part of the concession standls- operation. Every employee who works behind the counter must be made responsible for his share of the cleaning duty, and must be impressed with the general necessity of keeping counters and equipment spic and span at all times.

An occasional wipe-off with a damp rag will keep glass-topped counters shining throughout the day, and they should be thoroughly scrubbed after closing every night. Inside shelves should be stripped and washed at least once a week. A change of shelf paper, where used, should also be made weekly. The facing and trim of the refreshment booth itself should be cleaned regularly with a damp rag. High gloss or sheen surface is easiest to clean.

The kettle and pan of the popcorn machine should be wiped with clean paper napkins as often as the press of business will allow, and washed every night. Other sections get weekly cleaning, and still others receive attention at longer intervals. If a dispenser for Coca-Cola and other beverages is used, the cleaning job is a weekly operation. It includes cleaning the syrup tank, the ice compartment, lines, and drains.

Actually, each separate piece of equipment presents its own cleaning problem, and provides its own answer to that problem. As a general thing, one finds complete instructions for cleaning and maintaining a piece of equipment attached to it on delivery or in its box or crate. If such instructions are not inchided on delivery, they are always available from the manufacturer, and may be had upon request.

These cleaning schedules, once obtained, should be carefully posted where the personnel can have them available. They should be followed to the letter, and will add to the long life and effective service of the machines in question.

The area immediately surrounding the snack bar is as important to the stand as the stand itself, and should also be the responsibility of concession personnel. A two- to three-foot strip of special flooring around the outside of the counter and in the service area will keep cleaning work here to a minimum. Vinyl plastic, terrazzo, ceramic tile, and other materials have been successfully used for this purpose. A similar section of special flooring should be placed under and ims mediately around the drink-dispensing machine one has spotted away from the concession stand.

Although not, strictly speaking, a part of the concession business, the cleaning up of refreshment items has presented such a problem in past years that a few workable. suggestions along that line should prove profitable reading.

In removing chewing gum from hard surfaces, use a long-handled scraper if the deposit is a day or more old. If it is fresher, sprinkle some kind of dry powder, like whiting, on it. It can them be scraped off. In removing gum from a carpet, saturate the pile around deposit with solvent-like tetrae chloride. To remove gum from fabrics, either carpeting or upholstery, apply a piece of dry ice to gum deposit long

1953-54 Theatre Catalog, 11th Edition, Page 390