Page 6 - The Michigan Daily - Tuesday, July 19, 1983 Restaurants ready to serve hungry art fans 4 E 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 year. 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 problem. "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, Castor added. 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 More. 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 says. VlhikH GE eORIIR HiH HRBOR'S WOR ED [iIss winc SiBoP . orest at S. Univ. ki 995-1818 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 outdoor tables. " 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 restaurant. " 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 drinks. " 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 throughout town. 4 WOLVERINE DEN Now We Serve PIZZERIA YROS 1201 S. University on Church Ann Arbor 769-8364 We Serve Breakfast, Lunch, and Dinner. We Specialize in PIZZA, Regular and Sicilian. 4 im60rt ej and keg beer 600 iris 4.000 W ine s 4