Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 32 · column 1 of 4 · from the scan, no model involved
Continued from Page E-4 spending more with us when they eat with us.”
In January, the Red Fox “went through major expansion” building a new kitchen. The restaurant now offers a wider range of soups and appetizers, as well as freshly baked bread and desserts from its new bakery.
Reuter said the expanded menu allows the restaurant to build “the check average from either end” of the entree so people are spending more and staying longer.
Restaurants, Reuter believes, “are like fashion. You have to stay tuned to what is fashionable at the time.”
Although good food and service and a pleasant atmosphere never go out of style, a lot of restaurateurs like Reuter have found “you have to change, to get people to return.”
“All restaurants do well when they first open if they have the right ingredients. The trick is staying open over the years,” he said. “If the Red Fox didn’t change its menu twice a year...people would get bored with it. And if you don’t have the return customer, you’re hurt. You need that repeater.”
83.9%