Page 6 - The Michigan Daily - Tuesday, July 19, 1983
ready to serve
hungry art fans
By Dan Grantham
For patrons of the arts, Ann Arbor's
annual art fair means pottery, pain-
tings and silkscreens. But for area
restaurants. the fair means an increase
in business, profits and hard work to
feed the masses of hungry customers.
According to Karla Olson, manager
of Cottage Inn, 512 E. Williams,
fair represents "our busiest four days
of the year." Business doubles she says,
when approximately 500,000 tourists
flock into town for the four-day ex-
travaganza. "We virtually have a line
out the door from 11:30 a.m. to mid-
night," Olson says..
WITH SUCH dramatic increases in
business, restaurants must stock up on
supplies. Steve Gavas of the Parthenon
Restaurant at 226 S. Main, says he or-
ders three times more food for the art
fair than he does for one week during
The Conservatory at 516 E. Liberty
stocks up on lettuce and ground beef
because salads and burgers are the
fastest selling items during the fair,
says Manager Nancy Hally.
July's hot summer sun makes ice
cold drinks essential. But according to
Clint Castor, owner of Pretzel Bell at
120 E. Liberty, this can sometimes be a
"IT SEEMS like every time it (is) 90
degrees, you have problems with the
ice machine," he says. To prevent any
last-minute problems, the Pretzel Bell
will store plenty of ice before the fair,
RESTAURANTS ARE also stocking
up on drinks. Ashley's at 338 S. State
ordered about 60 kegs of beer to quench
fair goers' thirst, says Manager Jim
In addition to the extra supplies,
restaurant managers say they are also
hired more help for the fair.
COTTAGE INN usually hires several
additional waiters and waitresses and
two bartenders, Olson says. And Pretzel
Bell usually hires 10 to 12 temporary
workers, Castor added.
BUT EVEN WITH extra help, the
summer heat, large crowds, and hectic
pace of the fair adds up to four long
days of hard work. "Everyone just kills
themselves for those four days because
they want to make money," says Bob
Halper, manager of Bicycle Jim's at
1301 S. University.
ALTHOUGH the pace "really wears
people down," the profits are worth the
hassle, added Castor. "I'd rather have
three weeks of it than four days," he
VlhikH GE eORIIR
HiH HRBOR'S WOR ED
[iIss winc SiBoP
. orest at S. Univ.
A young art fair fan smiles in delight as he enjoys a slice of pizza on sale at
the four-day extravaganza.
Street booths offer a
wide variety offoods
By Dan Grantham
Ann Arbor restaurants are hitting the
streets for the art fair. Keeping with
the street fair spirit, many eateries are
operating special food booths in front of
their stores. The following restaurants
have outdoor stands:
" Brown Jug, 1204 S. University, has
a pizza and hot dog stand.
" The Conservatory, 516 E. Liberty, is
serving sandwiches and hamburgers at
" Chez Crepe at 328 S. Main, offers
outdoor dining and entertainment,
featuring the Ann Arbor Brass Quintet.
" Ashley's, 338 S. State, serves beer
and cold drinks in front of their
" Bicycle Jim's, 1301 S. University, is
serving delicious selections from their
diverse dessert menu.
e The Michigan Union on State Street
offers a variety of foods including
Polish sausage and gyros.
" Raja Rani, 400 S. Division, serves
Indian food such as chicken curry and
vegetable combinations, as well as soft
" Sun Baker.y, 301 E. Liberty, offers,
sweet rolls and muffins in addition to
other baked treats and apple cider.
" Thanos' Lamplighter, 421 E. Liber-
ty, offers pizza by the slice and a
variety of Greek foods.
Several local organizations will also
be serving popcorn, hot dogs and other
fair foods at booths scattered
WOLVERINE DEN Now
1201 S. University on Church
Ann Arbor 769-8364
We Serve Breakfast, Lunch, and Dinner.
We Specialize in PIZZA, Regular and Sicilian.
im60rt ej and keg beer
4.000 W ine s