kitchens of the Statler were special facilities.
E.M. Statler was one of the first to realize the
importance of kitchen placement. The usual practice
was the place kitchens down in the basement where
space was less valuable. However, Statler placed
his kitchens next to the facilities they served.
In Detroit the kitchens were in the middle of
the floor with the restaurants and dining rooms
and room service elevators placed around them.
were three large kitchens in the hotel. The largest
of these was on the ground floor. Directly above
this was a smaller kitchen which served the executive
and employee dining rooms on the mezzanine. Again,
directly above this was another large banquet
kitchen. Placing the kitchens in such a fashion
allowed for the easy transport of goods between
kitchen featured the latest equipment. Statler
officials were constantly looking for ways to
save employee labor and maximize efficiency For
example, automatic conveyers carried dirty dishes
from the dining rooms to the dishrooms. In addition
the kitchens were constantly reorganized to serve
changing needs. When this happened the kitchen
staff were asked for input on improving design.
The end result were magnificent plants which produced
the finest food in Detroit with remarkable speed.
of the kitchen equipment was sold in 1976.