From the Rolls-Royce experimental archive: a quarter of a million communications from Rolls-Royce, 1906 to 1960's. Documents from the Sir Henry Royce Memorial Foundation (SHRMF).
Outlining the setup, equipment, and suppliers for a works canteen.
| Identifier | ExFiles\Box 176\2\ img061 | |
| Date | 19th March 1940 | |
| - 2 - Rm{William Robotham - Chief Engineer}/FD.{Frank Dodd - Bodies}1/SW.19.3.40. It is invariably the custom that the firm makes all arrangements for the building and equipment, otherwise the price of meals would be beyond the reach of the workman, also the position of the factory, and the temporary nature of war time evacuation would be too big an obstacle for any catering firm to take up. To cut expenses to a minimum we would suggest the following are obtained:- 2 Army huts placed end to end with the kitchen quarters boarded off in the centre, the staff one side and the works the other, the number of staff and workmen likely to stay meals should be ascertained so that the space either side of the kitchen be allocated in proportion. Army huts are approx. £70 each of the size required. Kitchen equipment for dealing with 100 men should be as follows:- Hot Water Boiler (Stott) 2 Ovens (1 large 1 small)(Davis) 1 Large Grill 18 Gas rings on hot plate. 1 Davis Steamer. 2 Large Kitchen Tables. A list of Pots & Pans to follow. -------------------- All the equipment was bought outright for Hucknall, but in our case we could cut expenses by hiring it at a very nominal rate from the Gas Company. ( An example of costs being - 1 Oven & 4 Gas rings - 2/- per quarter) Notts. rates. For the small equipment, we are recommended to go to Pearson Brothers, Nottingham, who supplied Hucknall, and who give prompt service. Having the Canteen and equipment fixed, we should try for an outside catering firm to do the catering and we are recommended to get in touch with Patterson & Hughes, 9, Bordesley Street, Birmingham. (continued) | ||