The Washington herald., 1916-11-05
WOMAN Wins SUCCESS
AS MANAGER Of CAFE
Mrs. A. L. Evans Describes Methods at
the Savarin. on Broadway.
Special to m. Washington Herald.

Special to The Washington Herald
New York, Nov. 5.-Mrs. A. l. Evans.
business manager Of the Cafe Savarfn.
at 80 Broadway, has related the secret
of her success in running one Of New
York's largest cafes. The keynote &C
eording to her own words, Is:
TT Is Just as easy to run a restaurant
catering to q thousand people or so as 10
run your own apartment.
The Cafe Savarin is in the basement
of the Equitable Building and runs across
the entire front Of the building ana ABOUT
half way through the depth Of the block
The restaurant caters to about 500 crit
teal New Workers every day Of the year.
Mrs. Evans method of managing Is
one Of system and simplicity. She re-
marked, looking down a long rectangular
division Of her restaurant, where line
Of nickeI-plated coffee tanks extended
in faultlessly polished array:
system Key to Success.
These tanks hold ten gallons Of coffee
each and ar realled every ten minutes.
II Il takes unc-hah pint Of coffee TO the
cup how many cups does one tank pro-
vide every ten minutes?'' She continued: !:
'aThe great thing in running a home
or a restaurant or a hotel. Is system l
would not even call il secret. II Is SO
obvious. All things are proporoonate
and you rTn your house or your hotel
successfully IN proportion to the excel
lenre ~ YOUR system. And system, Of
course, deals with the art Of reducing
all effort to a minimum to obtain the
maximum Of satisfactory result.
There Is a great field for women in the
hotel business. II Is a mistake TO oeheEe
that Il is essentially a mans job. 1t Is
really essentially womans )op. Ihere
is no difference between her brain and
a male brain"
The trouble usually lies in the fact that
she hasn't capital enough. and she does
not always know how to get it. A man
II he hasn't il can acquire it more easily.
Waste Is Eliminated.
Nothing is wasted here. We have no
speeial menus for the servants. no special
dinIng-room for them. Whatever Is LEFT
after the days work is done goes to the
walters and other employees. And wnen
the dininE-rooms are deserted they come
I'D here and eat at the regular tables. In
this way there is no waste of food, no
expense financial mental. in the COM
pitcation of buying special food for them
and eternally struggling to keep the two
lots separate, no expense in special dln-
ing furniture or extra room required 10
put 1t in. Moreover they are well fed
and content which Is a major advantage.
They are trusted. they do not abuse this
DT1Vllege-h II Is n hANS
tainly work hard enough when their
working hours are in foTce-and this at
titude toward them has worked most sue
cessfuIly I have never had any trouole
getting or keeping servants. she con-
Guided. And do not offer them hnan-
ciaI premiums to work for me either
scientifically Perfect Cafe.
The Cafe savarin is model in every re-
spect In the rear of the large dining
rooms are carefully arranged and kept
departments. including a so-called grocery
store to a butcher shop. An experienced
grocer is in charge OF one and an expert
butcher is the head of the other depart
ment. There are scientifically arranged
kitchens, and. in brief. every detail Is ar
ranged on a scientific basis.
Mrs Evans said she was forced INTO
business by circumstances. She had no
special ambition and did not know what
TO do. so she availed herself of the hrst
opportunity that presented itself
This opportunity was as a cashier IN
the restaurant OF the Hotel Grenoble.
From there she went to the Waldorf-As-
to-'a. Then she went to the controlling
6epartment of the AstOr. and from there
TO the KnickerbOcker. and on to the
Plaza. Her next step was to the Cafe
savarin, where she has made a wonder
full success of her work through her busi-
ncss-like methods.