Page 6 - Stakis A Case Study

continental fare. He held to the view that restaurants should
not be places, which deterred people, particularly young

people who might be unfamiliar with the idea of service. His

restaurants did not have `fancy waiters in tails'. Decor was

an important consideration: this should suit the mood of

the times, should provide a feeling of comfort and welcome

but, again, should not deter.

As markets changed, as expenditure on leisure - including

eating out and holidays - increased, as tastes

changed - influenced by television, cinema, foreign travel

and education - so did his concept of restaurants change.

He was not content to remain a restaurateur only but chose

to expand into hotels, receiving financial support from

Scottish and Newcastle Brewers in this venture. By 1967

there were 50 restaurants and several hotels. He had also

opened a casino in Glasgow in 1964. In this expansion

period site selection was important, with tourist centres an

early target, although the business customer was by no

means ignored.

Much effort went into developing the business over this
period and Sir Reo is quoted as saying that he devoted his

Sundays to his family, particularly Sunday dinner, but for

the rest of the time he worked.