Childs Restaurants

Childs Restaurants was one of the first national dining chains in the United States and Canada, having peaked in the 1920s and 1930s with about 125 locations in dozens of markets, serving over 50,000,000 meals a year, with over $37 million in assets at the time. Childs was a pioneer in a number of areas, including design, service, sanitation, and labor relations. It was a contemporary of food service companies such as Horn & Hardart, and a predecessor of companies such as McDonald's.

History

The first Childs Restaurant was launched in 1889 by brothers Samuel S. Childs and William Childs, on the ground level of the Merchants Hotel (current site of One Liberty Plaza, also previously the Singer Building), at 41 Cortlandt Street (between Broadway and Church Street), in New York City's Financial District.Austin, Kenneth L.
"Childs Company Ups and Downs"
''The New York Times'', August 29, 1943 The brothers' concept for the establishment was to provide economical meals to the working class, quickly, and with an unusually high emphasis – for the period – on cleanliness and hygiene. Their novel design format included white tiles, white uniforms, and waitresses instead of the then-common waiters. In addition to these signature characteristics, Childs locations also featured their pancake griddles in the front window. Within five years, Childs had grown to five profitable locations."Childs Restaurant Founder Is Dead: Samuel S. Childs"
''The New York Times'', March 18, 1925 They also are credited as inventors of the "tray line" self-service cafeteria format, which they introduced in 1898 at their 130 Broadway location.Zuber, Amy
"William & Samuel Childs"
''Nations Restaurant News'', February 1996

In 1898, the brothers, confident and ready for more aggressive expansion, combined with several investors to legally incorporate the Childs Unique Dairy Company, with capitalization of $1,000,000, and the stated intent to "establish and operate restaurants in New York City and elsewhere".
''The New York Times'', November 27, 1898 It was widely speculated, and finally confirmed in 1912, that several officers of the Standard Oil Company were investors in the restaurant chain, including Henry Morgan Tilford and Charles Sweeney."Standard Oil Money To Extend Childs"
''The New York Times'', June 6, 1912 At some point, "duPont interests" also gained a significant stock position, which would eventually cause problems for the family owners."Going Vegetable-wise"
''Time'', March 19, 1928"Childs' War"
''Time'', February 11, 1929

In 1899, F.O. Hendrick, a nephew of Samuel and William Childs, launched a casual luncheon restaurant at 142 Fulton Street, practically across the street from his uncles' first location on Cortlandt Street, which was by then 10 years old and highly successful.
''The New York Times'', August 1, 1899 After a short period of family competition, Hendrick ultimately brought his restaurant under the Childs umbrella, and remained an operating executive of Childs Restaurants until the family lost control.

In 1906, fifteen similar restaurants (called "green doors") which were independently owned and operated by Ellsworth Childs (brother of Samuel and William) were consolidated into the company. Thereafter, Ellsworth remained an executive of Childs until his death in 1929, and is cited as a driving force behind the physical expansion during that period.
''The New York Times'', Page 23, April 18, 1929
''The New York Times'', Page 12, July 3, 1929

Peak years

In September 1919, the company launched an employee stock ownership plan for its restaurant managers, and three years later, extended the plan to all employees. Within 10 years, employees would own almost 25% of the company's common stock."Owner-Employees Face Two Tests; Battles for Control of Childs and Standard Oil..."
''The New York Times'', March 3, 1929

In November 1920, an article in '' The Magazine of Wall Street'', entitled "Where Everybody Eats Now and Then," called Childs "a national institution. Millions of people eat there at least once in a while and some eat much more often. . . . Most of the people who go into Childs' go in for quick lunches but you can get anything there from a doughnut to a steak."

By 1925, the chain operated 107 locations in 29 cities, served 50,000,000 meals every year, and was reporting consistent annual profits of $2,000,000. The company also grew to include other real estate interests. In March 1925, company president Samuel S. Childs died, although he had not been personally involved in the business for some time, instead focusing on his political career and many other civic and business activities. Operation of the restaurants had long been delegated to his brother and co-founder William, as vice president and general manager, and other family members.

The late 1920s witnessed a roller-coaster of events for the company. In November 1925, the Childs company became a major partner in the development of the landmark Savoy-Plaza Hotel, at Fifth Avenue and 59th Street."$10,500,000 Bonds for Savoy-Plaza"
''The New York Times'', November 29, 1925 Around 1927, William Childs began to impose his vegetarian dietary preferences on the chain's menu, which generated significant backlash from customers and his fellow managers and investors. The company's stock reached a low of $44 in 1928,"Childs Returns to the Restaurant Business; Buys the Archambault..."
''The New York Times'', December 9, 1929 and during a board meeting on December 12, 1928, William was pressed into resigning as president, but remained chairman of the board. At the following board meeting on January 30, 1929, William attempted to turn the tide by firing several executive officers and company directors, replacing them with family members.
''The New York Times'', January 31, 1929 A proxy battle ensued, but on March 7, 1929, William and his supporters lost the fight to retain control of the company he co-founded 40 years before, by then valued around $37,000,000.
''The New York Times'', Page 17, March 8, 1929 He did retain a modest non-controlling equity position, which he eventually sold and/or bequeathed.
''Time'', March 18, 1929
''The New York Times'', July 29, 1938

Decline and rebirth

In the 1930s, no longer under the direction of the Childs family, the chain returned meat to its menus, introduced alcohol at many locations (after the repeal of Prohibition),"Repeal Cuts Price of Drinks In Half"
''The New York Times'', December 5, 1933 and launched a new subsidiary division called "The Host", meant to be lower-priced than Childs. The company also obtained the hot dog vending license for the 1939 World's Fair in Flushing Meadows, which turned out to be a financial mistake.

In August 1943, under pressure of significant debt maturity, the company filed for bankruptcy reorganization. Childs emerged from bankruptcy in 1947,"Childs Plan Approved; Order of Confirmation Is Issued..."
''The New York Times'', Page 29, December 24, 1947 and continued to operate through the 1940s and 1950s.



By 1950, the company had shrunk to only 53 locations, and was losing money. Nonetheless, it managed to acquire the candy and ice cream maker Louis Sherry Inc., and announced several significant operational changes, including "returning to its old custom of flap-jack making in the windows" and the introduction of prepared meats, to eliminate the need for butchering on-site.

In 1955, a young hotelier named A.M. "Sonny" Sonnabend assumed the presidency of the Childs company, and pointed the enterprise in a new direction. In a series of coordinated transactions, the company's name was changed to Hotel Corporation of America, it acquired the Plaza Hotel in New York (across the street from the Savoy-Plaza Hotel, which Childs had developed), and entered into long-term leases for three other hotels in Boston, Cleveland, and Chicago."Childs Co Changes Name"
''The New York Times'', Page 42, February 23, 1956Sonesta Intl Hotels Corp Company History
retrieved April 25, 2009"Childs Vote Scheduled; Company Proposes Lease and Purchase of Hotels"
''The New York Times'', Page 53, September 28, 1955 The company was then structured into three divisions: restaurants, manufacturing and distribution of packaged foods (via subsidiaries Recipe Foods, Fred Fear, and Louis Sherry), and hotels."Childs Approves Plaza Purchase"
''The New York Times'', Page 37, November 18, 1955

In 1961, substantially all of the remaining Childs restaurant operations, now greatly diminished in number and considered part of the company's past, were sold to the Riese Organization (National Restaurants Management Inc.),Fowler, Glenn
"Irving Riese, 71, A Restaurateur Specializing In Fast Food Outlets"
''The New York Times'', December 11, 1990 which as of 2009 operates more than 100 restaurants throughout New York City, including franchised units of Dunkin' Donuts, KFC, Pizza Hut, T.G.I. Friday's and Houlihan's. A number of the Riese properties are former Childs Restaurants.

In 1970, Hotel Corporation of America (formerly Childs) was again renamed, to Sonesta International Hotels Corporation (). As of 2009, the company operates 25 hotels on 3 continents, and owns several cruise ships, and is still led by the Sonnabend family.

Architecture

Despite their market position, Childs Restaurants were distinguished for their architectural quality, and former locations continue to be appreciated by historic preservationists.Report of New York City Landmarks Preservation Commission, February 3, 2003, Designation List 344, LP-2106
, obtained April 24, 2009Gray, Christopher

''The New York Times'', November 6, 1988Dunlap, David W.
"A Long Farewell to a Restaurant's White-Tiled Past"
''The New York Times'', March 20, 2008 In his design and construction efforts, William Childs and his internal architect of 30 years, John Corley Westervelt,
''The New York Times'', April 9, 1934 consulted and engaged respected architects including William Van Alen (modernist designer of the Chrysler Building), Hirons & Dennison, Pruitt & Brown, and McKim, Mead, and White. One design critique from 1924 declared that Childs "stands as a milestone marking an enormous advance in the taste of what we are pleased to describe as the 'common people' of America". In more recent years, celebrated architect Robert A.M. Stern described the Childs design as "austerely-elegant", and recognized their savvy in tailoring design to environment, such as in midtown Manhattan, where Childs was the first to make "dramatic use of large sheets of curved glass for corner windows", now a common technique.Stern, Robert A. M., et al, ''New York 1930, Architecture and Urbanism Between the Two World Wars'' (New York: Rizzoli, 1987), pp. 275–6.

Notable locations

The table that follows is an incomplete list of locations that were built for Childs and reflect the company's style. Note that references often have pictures and more detailed histories, and links in the Address column, where provided, link to individual Wikipedia articles about the buildings listed:

Closing dates, where known, are indicated in the above table. None of the nautical themed restaurants built in the early 1930s appear in 1940 telephone directories, indicating that Childs' had vacated those structures by that date. The earlier locations in Manhattan and Brooklyn do appear in those directories, except for the very early location at 815 Broadway and the South 4th Street location, which is not known to have been a restaurant.

The following locations were not necessarily built by the Childs Company, but are notable for other reasons:
* New York
** 41 Cortlandt Street, New York, NY (first location)
** 42 East 14th Street, New York, NY (longtime corporate headquarters, also housed a restaurant)
** 200 Fifth Avenue, New York, NY (corporate headquarters in later years)
** 3 Beaver Street, New York, NY (Demolished in 1928 to build part of 26 Broadway, also known as the Standard Oil Building)"NYC Landmarks Preservation Commission Report on Standard Oil Building"
, See Note 4, obtained March 5, 2010
** 1501 Broadway (at 43rd Street), New York, NY (below the Paramount Theater)Thurber, James
"The Talk of the Town, Childs in Paramount"
''The New Yorker'', June 9, 1928, p. 9
''The New York Times'', August 18, 1936
** 1551–1553 Broadway (at 46th St NW corner), New York, NY
''The New York Times'', Page 31, June 23, 1920
** 1546 Broadway (between 45th & 46th Streets), New York, NY
** 2276 Broadway (at 82nd Street), New York, NY
** 300–304 W 59th St (SW Corner Columbus Circle), New York, NY
''The New York Times'', Page 17, December 23, 1910
** 1939 New York World's Fair: this temporary location, in the Fair's Railroad Building, seated 1000 patrons, and featured elaborate murals.
* Washington, D.C.
** 1423 Pennsylvania Avenue N.W., Washington, DC
* New Jersey
** Tennessee Avenue, Atlantic City, NJ, replaced in 1927 by a company-built location one block away at South Carolina Avenue"Beach Skyscraper Open..."
''The New York Times'', Page 12, March 4, 1906
* Missouri
** 218-220 North Seventh St & 614-616 Olive St, St. Louis. The North Seventh location was leased in 1903 in expectation of the crowds at the Louisiana Purchase Exposition in 1904. In 1912 Child's leased 614–616 Olive St, which backsided their N. Seventh St location, allowing for entrance to the expanded restaurant from both streets. Childs added a second story to the building in 1915 by which point they were the stated owners of the property. Both locations would become referenced in advertising from 1915 until 1935, when the location closed.
** 804 Washington St, St. Louis.
** 1121 Walnut St, Kansas City.
*Maryland
** 18 North Charles St, Baltimore. 1906-1953
* Rhode Island
** 142 Westminster St., Providence. 1910-1974
* Georgia
** 10 Marietta St., Atlanta.

Related businesses

Although legally separate from the core Childs Restaurants chain, the founders and various family members operated a number of other businesses throughout the 20th century. Below are brief summaries of those operations.

In 1929, William Childs purchased a historic property near his home in Franklin Corners, New Jersey and converted it – without making any structural modifications – to an inn and restaurant
The Olde Mill Inn
and The Grain House Restaurant. This upscale operation was distinctly different from the traditional Childs Restaurants, yet it also met with great success. The family continued to operate it for some time,
''The New York Times'', Page 30, February 20, 1952 bu
The Olde Mill Inn and Grain House Restaurant
was eventually acquired by The Bocina Group, which continues to operate it as of 2009.

In December 1929, after being ousted from the core company, William Childs announced that the family had taken over the Archambault Restaurant at 2678 Broadway, and would relaunch it as "Old Algiers" – the first in a series of "old-world" themed restaurants. In this business, he partnered primarily with three nephews, Ellsworth E. Childs, William S. Childs, and Wallace A. Childs.
''The New York Times'', April 30, 1930 The new company was soon organized under the corporate name Old London Inc., which was also the theme of their second 1,000-seat location, launched in 1931 at 130 West 42nd Street. This enterprise did not expand much further, likely due to William's advancing age. He died in 1938, and is buried behind th
Basking Ridge Presbyterian Church
near his New Jersey estate, with a large number of other Childs family members."William Childs Dead; Restaurant Man"
''The New York Times'', May 23, 1938

As of 2009, the original F.O. Hendrick location is still an operating diner, now called the Anytime Cafe.

Key executives

Family-controlled period

* Samuel S. Childs, co-founder and president (1889–1925)
* William Childs, co-founder, vice president and general manager (1889–1925), chairman and president (1925–1929/30)
* Luther Childs, director (? – 1929)
* Ellsworth Childs, director (1906–1929), treasurer (1929)
* William S. Childs, director (? – 1929)
* F.O. Hendrick, general manager (? – 1929)
* William A. Barber, general counsel
''The New York Times'', Page 28, February 9, 1950

Later period

* S. Willard Smith, president (1929–1931)"S. Willard Smith, 77, Once Headed Childs"
''The New York Times'', Page 13, July 9, 1949
* William P. Allen, president (c. 1932)
''The New York Times'', Page 29, March 31, 1933
* George D. Strohmeyer, president (1933–1941)"George D. Strohmeyer Is Dead, Lead Chain of Childs Restaurants
''The New York Times'', Page 39, February 11, 1965
* Edward C. Field, president (1941–1948)"Heads Childs Company, E.C. Field Elected President of Restaurant Chain"
''The New York Times'', Page 25, June 27, 1941
* John F.X. Finn, court-appointed trustee (1943–1947)
* John L. Hennessey, president (1948–1949) (former president of Statler Co., Inc.)
''Time'', December 13, 1948
''The New York Times'', Page 41, November 30, 1948
''The New York Times'', Page 19, August 27, 1949
* John J. Bergen, chairman (c. 1950)Smith, Gene
"Personality: Navy, Baseball and Business; Graham-Paige Chief..."
''The New York Times'', Page F3, July 27, 1958
* N. Clarkson Earl Jr., president (1950–1951) (former executive at Howard Johnson's Restaurants)"N. Clarkson Earl Dies at 68; Led Childs Restaurant Chain"
''The New York Times'', Page 47, February 19, 1969
* Charles Crouch, executive vice president (c. 1950)
* Abraham M. Sonnabend, president (1954–1963) (Converted Childs into Hotel Corporation of America, later Sonesta International Hotels Corporation)"A.M. Sonnabend Is Dead At 67"
''The New York Times'', February 12, 1964

Popular culture

In music

The song "Manhattan", written by Rodgers and Hart in 1925 for the musical '' Garrick Gaities'',
and famously recorded by Tony Bennett, Ella Fitzgerald and others, includes the lines:

We'll go to Yonkers – where true love conquers – in the wilds,
And starve together dear – in Childs

In print

The poem "Spain in Fifty-Ninth Street", written by E.B. White, tells the story of a brief but emotional interaction between a Childs hostess and a random customer (described as a "man of affairs") at the "Spanish Childs" location, presumably on 59th Street.White, E. B.
Poetry: "Spain In Fifty-Ninth Street"
''The New Yorker'', June 15, 1935, p. 14 White wrote a number of other short stories and poems that referenced or featured Childs, likely due to the daily presence of the establishments in his life during the late 1920s and 1930s in New York City.

In film

The opening montage sequence of Neil Simon and Gene Saks' 1968 film '' The Odd Couple'' includes a shot of a neon-signed Childs restaurant in New York City, one of several locations Felix Ungar (Jack Lemmon) visits before checking into a fleabag hotel to try to commit suicide.

In television

Jimmy Darmody suggests to Richard Harrow, "Let's go get a steak" t Childsin the season 2 finale of ''Boardwalk Empire'', " To the Lost".

Onstage

Playwright David Belasco incorporated a complete reproduction of a Childs Restaurant in his 1912 production of Alice Bradley's '' The Governor's Lady''.

Composer George Antheil, who spent part of the 1920s in New York City, selected a Childs Restaurant as one of several iconic American locations (along with the Bowery and the Brooklyn Bridge) for the setting of his 1930 opera ''Transatlantic''."New Opera To Be Laid In Childs Restaurant..."
''The New York Times'', February 16, 1930, Page 28

In the 1953 musical ''Wonderful Town'', which depicted life in New York City during the 1930s, the song "What A Waste" (music by Leonard Bernstein; lyrics by Betty Comden and Adolph Green) in Act I includes the lyrics:

Girl from Mobile,
Versatile actress,
Tragic or comic,
Any old play,

Suffered and starved,
Met Stanislavsky.
He said the world would
Cheer her some day.
Came to New York,
Repertoire ready,
Chekhov's and Shakespeare's and Wilde's.
Now, they watch her flipping flapjacks at Childs.

What a waste,
What a waste,
What a waste of money and time!Lyrics from "What A Waste", ''Wonderful Town'', 1953, based on life in New York City.

References

External links

* {{commons category-inline, Childs Restaurants

Defunct restaurants in New York City
Defunct restaurant chains in the United States
Restaurants established in 1889
1889 establishments in New York (state)