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1954-55 Theatre Catalog, 12th Edition, Page 424 (386)

1954-55 Theatre Catalog, 12th Edition
1954-55 Theatre Catalog
1954-55 Theatre Catalog, 12th Edition, Page 424
Page 424

1954-55 Theatre Catalog, 12th Edition, Page 424

ANOTHER typical beverage department (above) at a modern theatre concession stand. Attractive dXSPlGY materials (below) help to direct attention to your beverage service and helps boost sales.

machine, (which dispenses Coca-Cola, a carbonated fruit drink and a still-water drink, for example) is the most popular unit for the average indoor house, and is likely to be found in secondary locations throughout the theatre as well as tied-in with the snack stand. At the larger stand, and in increasing numbers of drive-in operations, the self-contained unit which handles Coke and root beer and one or more fruit davors, is becoming the accepted norm. Some few of the larger plants feature complete soda fountains.

The size and type of business done by the drive-in concession stand . . . and the refreshment center in the mam> moth, first-run indoor house make it desirable to use the fastest and most effective equipment available in the dispensing of beverages.

Dispensers for Coca-Cola, as an example, deliver 115 drinks of uniform quality to the gallon of syrup, returning a gross profit spread of almost four dollars at five cents per 6-ounce drink. By using a dispenser, the concessionaire gains uniform quality in the drink he serves. He gets away from the necessity for drawing from more than one tap, and he avoids the danger of iiatness in the drink from over-stirring. He combines his service operation in one handsome, practical piece of equipment that even the newest employee can operate perfectly. He simplifies his dis

BEVERAGE syrups should be kept in cool, dry places (above). Where large lreezers (below) are available. beverage syrups should be pre-cooled.

1954-55 Theatre Catalog, 12th Edition, Page 424