Childs Restaurants established

The first Childs Restaurant was founded by Samuel and William Childs in New York City’s Financial District. They revolutionized dining by emphasizing cleanliness, efficiency, and affordability for the working class. Childs introduced innovations like white-tile interiors, waitresses, and the tray line cafeteria format. The chain quickly expanded, reaching 107 locations by 1925. The company's growth led to significant real estate investments, such as the Savoy-Plaza Hotel partnership. However, conflicts over William Childs' push for vegetarianism led to his ouster in 1929, marking a turning point for the company.

In the 1930s, after the Childs family was no longer in charge, Childs Restaurants reintroduced meat to its menus, began serving alcohol (post-Prohibition), and launched a budget-friendly subsidiary called "The Host." Despite efforts to diversify, including obtaining the hot dog vending license for the 1939 World's Fair, the company faced financial struggles. In August 1943, burdened by significant debt, Childs filed for bankruptcy reorganization.

Childs Restaurants emerged from bankruptcy in 1947 but struggled through the 1950s. By 1950, the company had shrunk to 53 locations and was unprofitable. A.M. "Sonny" Sonnabend became president in 1955, shifting the company's focus to hotels. The company was renamed Hotel Corporation of America and diversified into restaurant, packaged food, and hotel operations. In 1961, most Childs restaurant locations were sold to the Riese Organization. By 1970, the company was rebranded as Sonesta International Hotels Corporation, expanding globally under the Sonnabend family's leadership.