3- A serious problem is the location of the rest rooms for curb service patrons. Shoost- er’s decided to forego drive-in customer convenience of having rest rooms accessible from the outside which ultimately leads to run down and shabby rooms, in favor of rest rooms which can only be reached through the coffee shop, thus providing better con- trol of their use.
venience of curb patrons, and addition- al speakers in the coffee shop, kitchen and offices to carry the music. Good for customer pleasure and employee enjoyment. 9 - An efficient parking plan is a must for the busy drive-in. The architect, Mr.
4 - Terrazzo floors are used in the coffee shop.
5 - Three large 6000 cfm fans are employed in the kitchen area in conjunction with expensive hoods and filters to keep the air clean and elim - inate all smoke. 6 - A 10-ton Frigidaire air conditioner cools coffee shop and office. 7- A Bryant gas heater which utilizes seven separate heat zones in conjunction with seven heat pumps gives heat to any section of the building that calls for it. 8 - The building is completely wired for Mu- zak, with six speakers on the outside for con-
Each section should be served from the same kitchen to keep operational costs in bounds. Here at Shooster’s the problem was met by us- ing a long narrow type kitchen - which serves car hops on one side and waitresses on the other. 2 - Cash control at Shooster’s is designed so that the cashier is able to take care of dining room patrons and car hops from one central location. Control Rest Rooms PREPARATION AND SERVING of milk shakes is a streamlined job, with all unnecessary steps eliminated.
CHECKING PLANS here Herman and Harry Shooster (seated, left to right) and Architect Jack Swerman standing. Background is photo of drive-in found- er, the late Frank Shooster
An EYE-CATHING MENU offers a wide variety of food with special emphasis on dishes
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American Restaurant Magazine, November, 1952
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