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ndezvous

The doors of the newly renovated Rendezvous

. Restaurant are opening today to the people of Prince

Edward Island and behind the brightness, glitter and magnificence of this restaurant lo: I story of ness and human endeavour that rank: high with the notable achievements that have taken place since the incorpora- tion of Charlottetown 100 years ago.

Co-owners of the ”new" Rendezvous restaurant are William Beer and Doug Hill. Specialists in design and construction work will tell you they are proprietors of I. restaurant that ranks among the best in Eastern Can- ada. Eight years ago they were two youngsters. fresh out of the services and out of College, hitch-hiking to

Montreal for a "few ideas".

From an 800 mile hitch-hikers trip to ownership of this dazzling test-aurant inside the short period of eight years is their inspiring story.

i T trip to Montreal proved to be e most profitable of their careers. When they returned they probably had more ideas than cents in their pockets. but over the years these ideas have given the Rendezvous a reputation that is an honor to Prince Edward Is- land

Today Bill Beer will state frank- ly that he knew nothing about resturant business before that trip to Montreal He had been a stu- dent at Prince of Wales College and when he became of age be en- listed in the R,C.A.F. After the. war he returncd to College. When he wasnt studying he was usuallyl playing hockey or golf.

Doug Hill, however. had a work- ing knowledge of reslurants. He served in the Navy during the war. Afterwards he worked in a local resturant. An ambitious y o u n g fellow Doug harbored the idea of one day operating his own busi- ness. .

His dreams became a reality in 1948 when he joined forces with Bill Beer. A few months after their trip to Montreal they threw open the doors of their establish- ment to the public. At the time the resturant was known as being

uite m o d I r n. It was stated

It the restaurant would add much to the business life of the City and that success seemed assured for the proprietors.

It was an accurate prophecy. The reputation of the Rendezvous for fine foods. courteous service and gay atmosphere grew rapidly. As the fine name of the restaurant increased so did the trade. Before long it became obvious that more

i aocomm J tions and even more modern facilities were re- quired to meet the demands of growing trade.

Those facilities. in the form of I brilliantly modern rcsturant are Ivailable to the public today. When the doors of the restaurant open this morning it will mean the beginning of the second chapter of the Rendezvous Story. it coincides with.the beginning of the second century of the Charlottetown story during this the Centennial Year of the founding of Charlottetown.

The City and the Resuurant have much in common. They were founded on Faith. They have ad- vnnced. on Service and Progress

. seat eight.

How big and how modern is this new restaurant? That is a question that cannot be answered 'I I few words. Suffice it to say at the beginning of our story that it includes everything from a total seating capacity of l56 to a gas controlled bakery for the baking of pies. rolls and roasting tur- keys.

Dining Room

We will lead off with a descrip- tion of the most interesting part of any restaurant. the dining room with its large seating capacity. tastefully decorated ceilings and walls which will be open from eightl in the morning until midnight.

In the old Rendc'I.vous It was possible to seat 52 people in the dining room at once. in the din-. ing room of the new restaurant it' will be possible to serve l24 pco-l pie at one sitting with everyone en-l joying the utmost comfort. l

This has been made possible through I doubling of the floor space. The dining room has been extended in length. The old side room greatly widened. The size of the floor Inn is 48 x 36.

Seating arrangements are as fol- lows. There is one large booth in the north west corner which will There is another booth to seat six and and ten booths to sent two each. There are twenty booths for in u r s om e s and five tables down at the back right hand corner. each to seat two.

The booths were constructed by the well-known firm of (lhandlcr Bros. Charlottetown. The seats were made from Canadian Birch with platinum stain finish. Sup- ported on slender chrome legs the seats are covered with Plastic of a Moorish (irocn color Roman Cordoba pattern.

The table tops of Formica are cigarette and stain proof. The tops are of I gray skylark pattern with back splashes: Like the seats the tables are supported by chrome legs. They have I Dato Platinum plain satin finish.

Entrance to the dining room is by I door on the right side at the front of the building. A person gets practically I full view of the dining room as he enters the door.

and they In forward hand in hand any!-rope and Courage.

He will be equally as impressed with the walls, ceilings Ind light-

TODAY, WEDNESDAY, MARCH 2...! lieiiov

wall has been removed and the.

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ing effects as by the seating ar- rangements.

The walls have been painted in light pastels. Wall paper has been used on the back xiall with a dis- tinctive rlvcr design. White Sculp- tural sea gull designs. are laste- fully displayed on the Paloma col-. tired side wall. l

Spred Satin finish. supplied by. The Rogers Hardware Company Limited. has been used on the walls. Amour other items sup- plied by this firm are the clock. a s e r v i c e mat. fire extinguish- ers and sundry cooking utensils.

There are two beams on the cciling al the front of the dining ruoni behind which an effective, indirect lighting system is used. Wfhis indirect lightiiigwas installed lby Cimppcll Electric who held the

trical fixtures in the building.

The beams on the ceiling are covered with Dilon Walnut while the ceiling is covered with I char- treuse Random Pattern acoustic tile which adds quietness to the l'iIOI'n.

The ceiling at the rear pai't of the dining room is pleasingly un- iusual. Here free shapes have been worked into a lowered ceil- ing presenting a very attractive sweeping effect. The direct light- ing is arranged to avoid glare. The free shape area has Brown Vanatex

sub-contract for all wiring and elec-r

s greater stands at the back of the dining the room. unnecessary Kem-Tone paint supplied by Sher- trips to the kitchen and fountain'win Williams and English wall pa- s. Thcse stands pcr cover the walls. Cream Gypex t-iitlcigv. Ltlasscs. lcxlurc nskcts for ll'5.lyS.lll1C ceiling. Accommodations are eight

roo in will

by the waitrcs contain water tap sauce dishcs and They were constructed. by Chaiidlcrlavailahle for 32 people at of the tables making it an ideal spot for wedding break-

Bros. floor is in order.

floor-covering was Building Products Liiiiilctl and llllsl installed by M. F.

combines

efficiency.

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room lipslalrs. pleteiy renovated

easily accessible g . entrance as I wide stairway leadslsyslem In the dim!!! l'U0m- 39'

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in one product all the most desired features of to-i day”s finest floor appcarilncc. laSIillLZ hcziiil). saver rcsilicnce and easy iii:-iiiilcn-i l Largo plate glass windows cov- Lastly we come to tho l)Zliil1llCl.er must of the (mm, It has hm-ii t-iiiii-ig..l,;,,-;,u.d by sloping and is

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private parties. lasts and banquets.

The first thing that people will . , 4 p : tlii. rning on a ria-hing Ltd. The rovcriiig isoi Vniyl ltlf)l'-.l::.::, hfmlrrilg win be .338) .(.New me and was svleclml h"("ql”" 'lll.ook" on the front. The main floor has been lowered to street lcvcl and gone are the steps that front

fornici-ly led up to

door.

the

the front door to Camillia Pink Super

has been used on

low the windows is I planting box built of buff colored Roman brick.

all across the front of the build- ing which is made possible by a cove recessed lighting plan. The main entrance is somewhat re- cessed and covered by I can- opy.

The lettering above the glass windows extends full length across the front designating the name Rendezvous Restaurant.

THE KITCHEN

And now to the kitchen. This is a kitchen with 95 per cent new .(3(iulpniQlll. and to get a true ap-

The-V areipreciatiun of the equipment and fins lmd setup it would be necessary to they allow the natural light of take a tour through this part of d8.V 10 blend Will! the lilzhlinfi the building alone. Here it. ll

necessary to be content with the best word description we cIn

ling contrast of color. Therc are olhcr things in a din- "ing room bcsidcs booths. floors. yualls and ceilings. An attractive soda fountain, extra decorations and service stands all play an equally im port a nt part in the functioning of the smooth wprking restaurant.

The soda fountain at the

additional fountain unit has been installed. Six plant boxes con-

taining Ruskus Hedge are placed at various places in the d i n i n g room and they contribute much to the appearance of the room.

The service Itands II I ke for

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Rcn-p dezvous has been lengthened. An'

Acoustic file which gives a pleas- .

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BILL BEER

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DOUG HILL

give.

First point to be mentioned is that everything in the kitchen is made of stainless steel. With re- gard to the appearance. the floors are covered with quarry tile and the walls and ceiling are cover- cd with Asbestos wallboard. Fluiircscent lighting makes the kitchen as bright as day. There are two doors entering into the kitchen from the dining room and there are slairways from the kitchen to the storage room in the basement and to the banquet room on the second floor.

As for the equipment itself there are an automatic dishwash- er. hot and cold food units. Wal- lace Reach-in refrigerator. Uni- versal milk dlspenser. gas stove, frialator. stove hood. coffee mak- er. Garland grill and Budget hoist g all neatly arranged in I minimum

space to give maximum conveni- ence and service.

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Then is I soft shadow effect-

The ldisol hot. food unit NI!- piled by Liquid Carbonic Corpora- tion otMontreIllImIdIofntin tiIiIlud Itainlou Itul Iodlheepe foodplpiuhotlthbeutodby electricity and mIkeI pouible menu of greater variety. -

The Liquid Carbonic cold food unit is also made of sntln finish- ed stainless steel. The complete unit is refrigerated Ind it keeps the food chilled. fresh and tasty while insuring sanitation.

Next in line is the Wallace Reach-ing Refrigerator made by the WIllIce Manufacturing Co. in Sussex. N. B. It is mIde of satin finished stainless steel with an interior enamelled finish. It has six separate CODIPIHIHEHII.

The xm Automatic Hobert Dishwasher. supplied by the Ho- bart Manufacturing Co. Ltd. of Owen Sound. 0nt.. will assure patrons of the cleanest possible dishes. it is interesting to note that dishes are washed in 140 de- gree water which is pumped over. under and around dishes at the rate of 215 gallons of water I minute followed by an automatic rinse of ii!) degrees water to as- sure complete sanitation. With this very hot rinse no towelling of tableware is necessary.

The budget hoist has been sup-l plied by Hall and Stavert Ltd. of Charlottetown. it has I 250 pound lift capacity at the rate of 34 feet per minute. It operates be- tween the vegetable preparation room in the basement and the kitchen. Its operation is controlled by two cord switches and it will save steps. heavy lifting and car- rying.

The Universal milk dispenser has I capacity of 12 gallons and was supplied by the Pure Milk Co. The Frialator, which will handle 30 lbs. of potatoes. in de- signed to serve better fried foods- faster-to morb people. It is used for heIvy duty. short order fry- ing of seafood, chicken, pote- toes. meats and many other foods. it has I 75 pounds fat capacity and gives 13) servings per hour. It was installed by the island Propane Gas Limited.

The stove hood which is direct- ly above the stove and fryer will remove all gases from the kitchen by means of I 26 inch fan sup- plied by Palmer Electric. The baking and roasting oven has one roasting and two baking compartments. capable of supply- ing pastries. bread and meat for over 1.000 people. It was supplied by the island Propane Gas Limit- ed who also supplied the Red D Propane Gas water heater for the automatic dishwasher.

The Cory Automatic coffee maker. supplied by Cody's Limit- ed continuously supplies I! cum every three miputes. The coffee is of I very high quality and every

vsounu nnrsnsrioii noon

the basement of the building -is the ' y. Ition room. It is here that Ill .egetIbleI are prepared for use Ind cooked.

A separItI compartment inone corner is known II the. veget- Ible storage room where veget- ables will be unloaded It the rear of the building Ind conveyed by chute. From the cold storage room the vegetables can be taken into the preparation room when the vegetable peeler is loc ed in I prominent spot to prepare food for consumption.

This Hobart peeler is designed to peel over 30 pounds of pota- toes in from one to three min- utes without changing the shape of the original potato. The abras- ive disk so necessary to peeling of vegetables is made of Silicon Carbide. fused into cast iron and being next in hardness to dia- monds assures unequalled long service and satisfaction. in addi- tion to potatoes it can handle other root vegetables quickly. ef- ficiently and without bruising.

From the peeler the vegetables are placed in one of the adjoin- ing double sinks where they are washed and then placed in the refrigerator or cooker.

A few feet away from the peel- er is the walk in refrigerator which was built by M. F. Schur- mans with the refrigeration being supplied by Central Creameries. it is used for storing meat and perishable vegetables. The tem- perature is kept at 33 degrees.

REMRINDER OF BASEMENT

Work on the basement has been underway for nearly I year. It has been greatly enlarged and excavated to I depth of nine feet. An entirely new basement floor of concreu wII leid during the year.

On the opposite side of the base- ment from the vegetable pre- paration room are the manager's and the managerette'I offices with the lItter office being adjacent to thIt of the manager.

A large area in the centre of the basement is being used as I dry storage room where Ill kinds of canned goods and foods will be kept.

Also in the bi.-iscment and near the refrigerator is the new bakery with its three ovens to bake pies. cook meats and rolls.

0n the same side of the base- ment II the bakery is I shower room for the member: of the staff. A room next the manager's room has been built. for the staff II I lounge room.

CONSTRUCTION

The work of completely renovIt- ing this building has been done

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Directly belowhekitcheoinmd

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creto-with Itoei joints .hII ii... lIid. The dining Ina wu com. Plaid! riPPOd out Ind enlarged new steel bums wu-. 5, stalled to support the second am, The painting and heetint llso i...' been done by the M. I. sch", man Company. 1 The Superintendent of the 555 was Norman MIcLood and the foreman on the job Fred Stick- ings. Architect Keith Pickard or Schurman'I drew up the pig," The man in charge of the hem: ing was Nelson Good and in charge of painting was Jack Rawek. Stuart Chandler of Chand. ler Bros. was 'head man on in. job of building the booths and service stands.

DESIGN

The work of designing me restaurant was done by' the Frank Sherwood Designs of Toronto. on, of the top designing firms in the D0mll1i0n- They are Specialists m the organization and planning ht all types of shops. stores and restaurants. Their field of vuirk covers Canada and extends into the United States.

This designer has endeavoured to attain individual privacy '. rpstful atmosphere and a (lP('lIr that is interesting and cliecrlul

There is another point uhirh merits I brief consideration be fore we complete our description of the restaurant. it concerns the china. pottery and glassware uliu-h was supplied by the firm of ll.-ii. ward and Warwick Limilerl of Saint John. N. B.

THE STAFF

And now we come in the most important part in the mainten. ance and success of any business The staff. The managerelte. Mrs. Helen Maclnnis. will be m charge of the dining room.

The chef in Ralph Jeffrey from Alberton who IIII been cooking meals It the Rendezvous since the restaurant was first opened in 1948. During the years he has worked It the Rendezvous Ra'ph has built up I fine reputation as the provider of the utmost in cooked meals or lunches.

The head hostesses are Mn. Edith Lee and Min Mabel White. In all there are ill members on the staff. an increase from It on the Old Rendezvous.

This has been the story of the Rendezvous. the building and the past. Nine years ago I luv 2 owned by Willis Nicholson was situated on this property. 'l'odIy it has been transformed into II ultra-modern restaurant.

It II the kind of restaurant that every patron dreams about. For cleanliness and sepltation it rank among the beet. rthaubeensbngweyfron the liltcli-lilkex-'I ride h owner- ship of this restaurant to Doug Hill and Bill Beer. A long my in I short time by progressive

cup tastes the nine II the coffee

We shall start It the food units.

OF THE NEW

I89 KENT STREET

: llolloving Suppliers Join in Best Wishes for Success 2- .

CANADA PACKERS I

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THE l'iliiE uitii (to. .,,,,,,, .

mekor h Iutomaizio.

C O

ated From Baseiiient to Banquet Room You Will Find The Rendezvous an Inviting Place i To Dine -

by M. F. Schurmen Co. Ltd. An entirely new nut door of con-

RENDEZVOUS RESTAURANT

young men in I pi-on-oulve cm.