Much like Schrafft’s and Horn and Hardart’s Automat, Child’s Restaurant was a staple eatery with many locations across New York. The flagship location was launched in 1889 by brothers Samuel S. Childs and William Childs in the Financial District. Their concept? Quick and affordable meals out of a clean kitchen. Really though, Child’s emphasis on hygiene is noted as being unusually dedicated. To this end, locations had white tile walls and floors, marble counter tops, mirrors, wooden furniture and servers wearing starched white uniforms, like nurses. Additionally, a lot of locations featured cooks flipping pancakes in a window to attract customers. Within five years, Child’s had grown to five profitable locations and eventually expanded to over 120 locations in 33 cities, including a Coney Island boardwalk location in 1923 (this is now the location of Dreamland Roller Disco). Customers could order classics like corned beef hash, creamed oysters on toast, bean soup, or a glass of chilled buttermilk for mere cents. At its peak, the chain served nearly a million customers a day but changing tastes and a series of business decisions ultimately led to the company’s demise. One of these bad business decisions? William attempted to turn the restaurants vegetarian, something New Yorkers weren’t quite as up for back then. By the late 1950s, the last Childs’ location, in Times Square, finally closed.
93.1.1.17844
Byron Company (New York, N.Y.)
Child's Restaurant.
DATE:1900