Efficiency is the primary factor in this floor plan
of the new drive-in. Cash control of car
hops and waitresses is centralized in the single cashier. Drive-in and dining room guests are served by one kitchen.
Nine months later the job was done. The project had been an unusual one. The new building was built around the old drive- in. A former service station building was blended into the structure. Half the interior was finished first, at which time operations were shifted to the completed section while the balance of the old drive-in building was torn out and rebuilt. Not a Day Lost Not a single day’s business was lost during the entire job. A great deal of thinking went into the construction of this unusual building. The Shooster brothers had a good many ideas based on their operational ex- periences. The architect Jack Swerman, was principally responsible for the gener- al design. The kitchen was laid out by the Equipment Sales Company in accordance with management ideas. A drive-in restaurant, it was held, has many operational problems not common to a regular type restaurant. 1. - A drive-in should keep the dinning room or coffee shop separate from the curb service facilities.
343
American Restaurant Magazine for November 1952
Made with FlippingBook. PDF to flipbook with ease