Evening star., 1922-10-10
ART AND EATING,
RESTAURANT TOPIC
Mr.. ChiIds and Others in Con-
venti0n Here Discuss In
terror Decoration.
BEAUTY HELD ESSENTIAL
Sanitation and Inviting Atmos.
phere Among Other Factors of
Construction Stressed.
BEAUTY HELD ESSENTIAL

Waylaying of vagrant appetites By
scientific methods in ornamentation,
sanitation and food preparation in
restaurants was the basic topic Of
consideration at today's session OF
the fourth annual convention of the
National Restaurant Association at
Convention Hall.
First entered William Childs of the
well known restaurant chain. who ad-
dressed the convention on the topic
of Value of Artistic Treatment in
Restaurant Construction" He pref:
aced his remarks. however, by the
statement that genealogists had at
tempted to portray his forbears sew
eral generations back in the role OF
pirates. Appreciative laughter fol-
lowed. He also claimed descent from
a cough drop manufacturer. When he
launched into his address, the theme
devoted considerable attention to
sanitary surroundings in a restau-
rant.
Admits Limitations Reached.
These principles however" he con-
tinued. referring to white and glossy
sanitary decorative and utilitarian
adjuncts to the cafeteria" have their
limitations and we are beginning to
realize this. We are now concluding
that real sanitary materials are OF
paramount value where necessity de-
mands them. especially in the kitchen.
But in climates where an atmosphere
of warmth is desired in winter we
find that warmer colors may be
utilized to the best advantage. OF
course, in the warmer climates, tile
has an ll-the-year-round use. as was
do ctro cd for finnS nv the
Spaniards, who are very partial to
this type of equipment"
His address was short, but it
started comment in the hall regarding
the possibility of a change of decora-
tive effect in the Childs restaurants
in the winter climates.
Art Decorator Speaks.
Leon V. Solon. art director of the
Associated Tile Manufacturers of
America, followed Mr.. Childs with an
address on Artistic Tile Treatment"
His talk summarized the develop
ment of the restaurant industry since
the days when saloons and liquor
dealing cafes have crossed the border
of legitimacy.
There have been two stages of
development completed thus far" he
old of the third. The first stage
contained two types of restaurants.
One was that type in which good food
was served. The best advertisement
of this type was to let the savory
scents from the kitchen float out to
the thoroughfare. People demanded
good food. The second type was the
kind that served Indifferent or bad
food.
stage Of Sanitation.
when the commercial value Of
fnod rncn0ri2pd Nv
the public, the first stage was COM
pleted. The second stage was the
stage Of sanitation. The Childs
brothers stepped into the field. and
when the public recognized the COM
mercial value of good food. combined
tary service, making this type an
ideal one, the second stage had
passed.
I'VE are about to enter the third
stage. 1t is the one in which leader
ship in your business is going to be
terror decoration" He advised res
taurateurs 20 ambush those persons
who when least hungry take time to
concentrate on the restaurant supply
ing the NEST, most Sanitartan food in
the most agreeable surroundings. He
lie, saying: 1.-The public Is always
afraid Of missing something better,
that costs no more.
Ventilation Factor.
Ventilation in restaurants formed
the subject of an address by P. D.
Briggs. ventilation engineer of New
York. He outlined the most modern
methods in ventilating restaurants,
pointing out the prime necessity of
making the eating rendezvous one of
comfortable airineSS.
Harry H Miller, cafeterial expert
of Pittsburgh. mounted the rostrum
at noon to make an address on 'Va1ue e
of the Attractive Entrance" after
which there was q luncheon and
dancing on the balcony.
Meat-Cutting Demonstration.
The convention reconvened this at
ternoon at 2 o'clock. Sectional meet
ines were called for this hour, at
which discussions and addresses in
conjunction with the morning session
were features. A meat-cutting dem
onstration was scheduled in the main
convention room by the New York
Society of Restaurateurs at 4 o'clock.
followed by special features in dem
onstrating the working OF machines
in the exposition at o'clock.
An informal dinner and dance will
be given tonight at the home Of Mr..
and Mrs. Bert s. Olmsted, 3404 Ma
comb street, to officers and directors
and their wives. offending the con-
A special reception to members of
the diplomatic corps here was de-
cided upon today. It will be held at
Convention Hall tomorrow from to 6.