Boxoffice-December.02.1950

I
Continued from preceding page'
To get the maximum bag yield from
popcorn the unpopped corn should be
placed so that it will remain at room
temperature at least 24 hours before
popping. If you are storing your corn
in a cool place, be sure to take out a
sufficient Quantity to remain at room
temperature for a 2i-hour period prior
to popping.
Popcorn pops best at a moisture content
of between 12 and 13 per cent, which is the
condition of the corn when it is processed.
If the moisture content is below 11 or
above 14 per cent, popping will be unsatisfactory.
There is a great difference in the
manner in which popcorn of high and low
moisture content pops.
HUMIDITY AN IMPORTANT FACTOR
Corn too dry pops feebly with a somewhat
muffled sound. The kernels often
only partly split open and the unpopped
area appears rather darkened and scorched.
On the other hand, corn with too much
moisture content pops with a rather loud
explosion although the kernels are small,
rough and jagged.
We do not have moisture measuring instruments
and do not need them. Corn
will sometimes pop better at low temperature
and sometimes better at a high temperature,
depending upon the moisture
content.
ADJUST THERMOSTAT FROM TESTS
By adjusting the thermostat on your
machine you can obtain the maximum results.
To do this, pop one kettle at a
temperature of 450 degrees, another at 475
degrees, another at 500 degrees and another
at 525 degrees. Compare the grains
and use the temperature settng at whch
the largest flaky grains are obtained. In
adjusting these temperature settings, first
pour the seasoning into the kettle and
wait a couple of minutes for the temperature
to rise or fall to the new setting before
popping the next test kettle of corn.
Close supervision should be maintained
to see that the popcorn girl is
not "stuffing" the boxes. This is done
by pili7ig the box beyond the open
flaps arid then crushing the corn into
the box as the flaps are closed.
In filling the lock-bottom boxes
enough corn should be placed into the
box so that when the top flaps are
closed the corn will force the lock bottom
even. The "stuffing" of popcorn
boxes can amount to a loss of from
$15 to $20 in a one hundred pound
bag of unpopped corn.
In some of our theatres we have as
many as two popcorn machines and in
these towns when a breakdown occurs one
machine can do the job until necessary
repairs are made. For towns where wc
only have one machine I have a spare motor
and housing and a thermostat in La-
Representative of the principles set forth in the recently prepared refreshment manual is
the attractive refreshment service counter of the Manos Theatre in Monessen, Pa., shown above.
trobe. Should a breakdown occur, they
call me by telephone and I can give them
immediate service.
Every theatre now has and should always
keep on hand one spare kettle heating
element. This is the most common
part of the machine to burn out and one
which can be easily and quickly replaced,
locally.
POPCORN BOX INVENTORY
Only by maintaining an accurate count
and inventory of your popcorn boxes can
you accurately record the correct amount
of money taken in through the sale of popcorn
and candy. Your popcorn boxes
should be kept under lock and key and inventoried
as accurately as your tickets.
A level should be established for your
theatre and this number of boxes, say
200, should be given to your candy girl at
the opening of business each day. Count
the boxes at the close of each day's business
and the difference between the number
on hand and the number of boxes you
started the day with is the correct number
of boxes sold during that day.
The following day the number of boxes
you sold the day before should be added
to the number on hand which would build
her number of boxes to start the next
day's business back to the level of. say 200.
Money for the amount of popcorn sold
should be taken out of your total popcorn
and candy receipts for that day.
The remainder of the money would be
the amount of candy sold during that day.
The only accurate check you have on candy
is by your weekly physical inventory. With
our popcorn boxes being our sole method
of control it is very clear why these boxes
should be under the personal control of the
manager.
SELECTION OF SALES ATTENDANTS
In the first place the candy girl is one
of the most important cogs in the whole
setup. Is she clean and neat looking? Does
she smile and have a pleasing personality?
She does not have to be a beauty contest
winner but she should certainly be nice
looking. Good looks and sweets go hand
in hand.
Single girls are preferred because the
candy jobs, like our usher jobs, are mostly
parttime work and consequently do not
affoi'd a large salary to a person having to
support a home.
Before a neio girl is put behind your
candy counter, be sure she is thoroughly
instructed in selling candies in theatres
and also thoroughly trained in
the operation of the candy stand including
the popping and boxing of popcorn.
She must be thoroughly indoctrinated
loith the fact that she is selling
food a7id must consequently keep
herself, as well as her candy stand,
spotlessly clean at all times.
UNIFORMS
New poplin, washable uniforms are being
ordered for all candy attendants. Each
candy girl will have two uniforms and
three sets of white changeable cuffs, collars
and white caps. It is the responsibility
of the manager to see that this candy
girl has a crisp, clean uniform on at all
times when behind the counter. This applies
to relief girls as well. These uniforms
button all the way down the front and
are therefore easily and quickly put on.
12 The MODERN THEATRE SECTION