CITY AIRPORT ADVISORY BOARD STILL UNDECIDED ON AIRPORT RESTAURANT

Cape Girardeau's Airport Advisory Board continued discussions Tuesday on the best way to start up a restaurant.

But chairman J. Fred Waltz told board members that next month they will have to sit down and "hash out" a series of recommendations to the city on reopening the restaurant at Cape Girardeau Regional Airport.

The board has been discussing what type of restaurant to open and what type of management structure it should have. It is time for a decision, Waltz said.

At Tuesday's meeting, board members further discussed the advantages of operating the restaurant with a city-employed management team versus contracting the restaurant management.

Both options have advantages, board members indicated. Contracting the management would give the city the advantage of having more experienced management and possibly fewer expenses. But if the manager works directly for the city, the city would have more control over restaurant operation, and the manager would be more focused on making the restaurant a success.

Waltz suggested letting the city decide which option to take, pointing out that in either case city staff will have to "take the initiative to go out and hire somebody."

Not all of the board members are convinced the restaurant will be a great success.

Dan Overbey said he thinks business will be "marginal at best, if we're lucky." Steve Robertson agreed.

But a restaurant would provide a needed service to pilots and passengers, Waltz said.

John Ferguson said a well-run restaurant will help draw traffic into the airport, which will increase operations.

Board members met with architect Thomas Holshouser, who designed the facility, to discuss possible renovations to the restaurant.

Holshouser said that, depending on the type of food that is offered, extensive renovations to the restaurant might not be needed. A small grill and cooking area could be set up in the existing bar area for basic sandwiches and hamburgers, Holshouser said.

As it is now designed, the kitchen area is separate from the dining area.

When the restaurant was first opened, Holshouser said, the idea was to provide a full-service restaurant.

He also suggested that airport staff survey patrons -- pilots, passengers and businesses in the area -- about what kind of restaurant they would like to see open. Once the board knows what kind of restaurant it wants, it will be easier to make changes to the existing design, Holshouser said.

But Waltz said he doesn't think the board has time to conduct an in-depth survey.

The city is considering reopening the airport restaurant. Three private operations opened under leases were unsuccessful, and previous attempts by the city to keep the restaurant open didn't work out either.

But Waltz said the fact that the City Council is willing to discuss making an investment in the restaurant is an encouraging sign.