The Soda Fountain: Behind the Counter

The Soda Fountain: Behind the Counter

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Victorian-era Soda Fountain owners needed a lot of know-how! Business sense, sure. That meant advertising! Once through the door, savvy businessmen worked to make regulars of those customers. From where the patrons sat, all must be clean and attractive, including the attendants. Those soda men put on a show for patrons, smartly dressed in white buttoned-up coats.

Behind the Soda Fountain Counter, so much more had to happen! Someone had to keep the expensive apparatus operating efficiently. That meant proper cleaning. And “recharging” the fountain. Beyond the mechanics, recipes mattered. Ice and cream, key components of soda fountain operation, were perishable. Fountain owners refrigerated supplies and took receipt of regular shipments.

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Victorian Soda Fountain: DRUGGIST or BAKERY

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From the numerous advertisements I located in vintage newspapers, it seems American soda fountains were an important part of the bakery’s and/or the druggist (pharmacy)’s business. Vintage publications indicate soda fountain generated tremendous profit margins during summer months. To ensure quality ingredients, abundant ice (though expensive), and superb customer service would ensure the owner’s livelihood.

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Evidently Doc. Talbott, of Lawrence, Kansas, understood the importance of advertising.

I’ve shown Soda Fountains (and their advertisements) in well-established cities like Nashville, Hartford, and New York. But did the American West have the luxury of soda fountains? Absolutely! The following series of advertisements (a common format, with one short ad after another, all for the same business) comes from The Daily Kansas Tribune of Lawrence, Kansas, on July 20, 1869.

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By the 1890s, the soda business was thriving!

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GET ‘EM THROUGH THE DOOR, THEN KEEP THEIR BUSINESS

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FIRST IMPRESSIONS

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First impressions are everything! Keep your Soda Fountain–with lots of marble and glass–sparkling clean. Set up shop the best way to facilitate comfort and ease… and by all means, ensure your Soda Men (notice the instruction is always for men–not boys, and not women of any age) present themselves with excellent hygiene and a clean, white linen jacket.

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DON’TS FOR DISPENSERS.

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Don’t have an excuse for being out of anything.

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Don’t let syrups stand for more than a week without cleaning cans, and some flavors even oftener.

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Don’t put shaved ice in a cream soda.

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Don’t shake soda in shaker: stir it when mixing.

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Don’t let your feet get wet.

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Don’t serve the last drop of syrup in the can.

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Don’t try to wait on every customer at once.

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Don’t hesitate about changing a drink that does not suit.

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Don’t leave your white coats unbuttoned unless wearing a white vest.

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Don’t lean on the counter.

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Don’t refuse to make a drink in any way a customer may desire you to. You get his trade and your price for the drink even if you don’t like his way. He drinks it, not you.

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Don’t converse with customers or friends while others are waiting to be served.

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Don’t let the first impression you make be any but a good one.

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~ The Spatula Soda Water Guide, 1901, p. 31.

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QUALITY SODAS!

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Top ways to ensure a quality Victorian Soda: Use ALL the ice, and almost always serve with cream.

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Ultimately, the message is about quality. Use excellent quality crushed fruits and real fruit juice whenever possible.

Smart businessmen knew to charge the right amount. People have always been willing, it seems, to pay for quality.

Next advice tidbit? Provide customers with an easy-t0-read menu.

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LIST OF DRINKS.

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A good plan to avoid answering innumerable questions as to what drinks you serve, and the price of same, is to make out a complete list giving price of each drink, and have it printed in large type on a neat price of heavy card board, which should be suspended directly over the dispensing counter in such a position that the customer can not help seeing and reading it.

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~ Saxe’s New Guide or Hints to Soda Water Dispensers, Third Edition, 1894, pp 31-32.

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Promote and build your business by educating your trade (clientele) to drink something besides ice cream sodas…

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Draw Ice Cream Soda Correctly

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Who knew? Apparently how one draws a soda water is as important what goes in the soda.

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SERVING ICE CREAM SODA.

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My experience leads me to believe that no one comes to your counter who knows so well when he has been properly served, as does the lover of an ice cream soda.

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When we find as we do, in some places out of town, that the syrup is to be found largely at the bottom of the glass, and generally far too much of it, making the first taste of the drink very much like plain soda, and the last so sweet and sickish that one can hardly drink it; is it any wonder that the customer is dissatisfied?

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Never let this be said of a drink you serve.

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Use good materials, and then by following these directions you will in a short time with a reasonable amount of practice become proficient.

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The finest glass that can be used is a 14 1-2 oz. thin soda glass. We now draw one ounce of syrup, or if it be a fruit flavor one-half the amount will be sufficient, into the glass. Then with the coarse stream we draw the glass about one-fourth full of soda, and with the fine stream mix the soda thoroughly. Your glass is then about one-half full. Now add your ice cream, and where fruits are used add them at the same time, then fill the glass nearly full with soda and syrup as well as possible, taking care not to cut the ice cream any more than is necessary.

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It is impossible to lay down any set rule as to the amount of syrup to be used, one must study the wants of a customer; but as a general thing, the quantity given above will be found correct. Ladies generally like things sweeter than the gentlemen. Try and find out what each of your customers like, and then always see that they have it.

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Ice cream may be served with any flavor desired, though some are more preferable than others.

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~ The Spatula Soda Water Guide, 1901, p. 54.

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Despite the heat (and lack of electricity), patrons expected COLD sodas. How did soda fountain proprietors manage that? (see patent images in my most recent blog article: Victorian-era Soda Fountains)

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FORMULAS, RECIPES, AND METHODS

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RECHARGING THE FOUNTAIN

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Soda Fountain Drinks: With Alcohol

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RECEIPTS (RECIPES), FORMULAE, METHODS

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Related Articles

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Updated March 2022
Copyright © 2017 Kristin Holt LC
The Soda Fountain: Behind the Counter The Soda Fountain: Behind the Counter The Soda Fountain: Behind the Counter