The delay gave everyone a little more time to make sure everything is just right.

Even the menu has changed a bit, but visitors should be reassured that many of the favorites -- like bacon and eggs any time of day -- will still be available.

"One thing we're changing is that we're offering all fresh meats, nothing frozen; the same for our seafood, always fresh," Hosler said. "We're going to be selling only choice-cut meats now."

The double-station kitchen will allow for quicker fulfillment of customer orders and streamlines the equipment for the cooks. A baking station where bread, rolls and pies are made fresh will eventually be expanded.

Two of the most welcome features are the walk-in freezer and cooler, he said.

"We used to have eight refrigerators upstairs, and every time we needed something, they had to go up and get it," Hosler said with a laugh, adding that another upgrade is central air conditioning throughout the building and kitchen where cooks suffered in 120-degree heat.

With so many large and small changes, Hosler is concerned customers might think the restaurant will not be the same place they remember so fondly.

"I'm so anxious," he said. "I'm on pins and needles. We're opening a week later than we wanted, but we wanted to do it right."

draymo@pressrepublican.com