HOW TO START A CAFETERIA

BY AGNES ATHOL

"If John could only get a satisfactory lunch for a reasonable amount
of money!" sighs the wife of John in every sizable city in the
United States, where work and home are far apart.

"He hates sandwiches, anyway, and has no suitable place to eat them;
and somehow he doesn't feel that he does good work on a cold box
lunch. But those clattery quick-lunch places which are all he has
time for, or can afford, don't have appetizing cooking or
surroundings, and all my forethought and planning over our good home
meals may be counteracted by his miserable lunch. I believe half the
explanation of the 'tired business man' lies in the kind of lunches
he eats."

Twenty-five cents a day is probably the outside limit of what the
great majority of men spend on their luncheons. Some cannot spend
over fifteen. What a man needs and so seldom gets for that sum is
good, wholesome, appetizing food, quickly served. He wants to eat in
a place which is quiet and not too bare and ugly. He wants to buy
real food and not table decorations. He is willing to dispense with
elaborate service and its accompanying tip, if he can get more food
of better quality.

The cafeteria lunch-room provides a solution for the mid-day lunch
problem and, when wisely located and well run, the answer to many a
competent woman or girl who is asking: "What shall I do to earn a
living?"