TWENTY-TWO NEW RESTAURANTS OPENED IN CAPE GIRARDEAU IN 1994

Restaurant growth in Cape Girardeau topped 30 percent in 1994 as 22 new eating establishments were licensed by the city during the 12-month period.

"1994 was really just the first year of Cape's restaurant boom," said Bob Hoppmann, supervisor of The Pasta House Company and chairman of the SEMO Chapter of the Missouri Restaurant Association. "That boom is going to continue in 1995.

"Paducah's boom started in 1992 as did the Carbondale-Marion area's," he said. "But both of these areas' growth cycles have begun to wind down, which is great for Cape."

"People say that it's amazing that Cape can handle as many restaurants as it does," said John Johnston, owner of HRH Dumplins and president of the SEMO Chapter of the Missouri Restaurant Association. "We're really a hub area for both Southeast Missouri and Southern Illinois."

Hoppmann said that just two years ago the Cape Girardeau area had a restaurant shortage. "People began asking me then why all of these restaurants were suddenly coming to town," said Hoppmann. "I told them that it was a natural result of demand exceeding supply."

According to a 1991 study by the National Restaurant Association, the typical person (8 years and older) consumes four meals a week away from home. Hoppmann feels that this statistic is certainly reflective of Cape's restaurant trade area.

"People are eating out more because it's convenient, the prices are reasonable and it's a form of entertainment," said Hoppmann. "Area restaurants are not only fulfilling a need but they are creating one as well."

Johnston said that more restaurants typically help business rather than hurt it. "When Red Lobster opened, we (HRH Dumplins) were packed," he said. "You'll always have your regular customers and that's what you build your business on. Some may leave and try other places, but they almost always come back."

Hoppmann said restaurant chains are branching out into smaller markets as they find growth potential there that no longer exists in some saturated metro markets. "The current philosophy is that if there are 50,000 people located within a 20-mile radius, then that's the place a national chain wants to be," he said.

Both national and regional chains are also using customer surveys and demographic data to help them decide where to put their next store. "The Pasta House Company in Cape did a survey of its customers a few months ago," said Hoppmann. "Our corporate offices are using that information to identify locations with similiar demographic and economic factors in order to find a fit for a new franchise restaurant in central Missouri or northern Illinois."

With all of the recent restaurant growth in Cape Girardeau, both Johnston and Hoppmann feel that the city now has a better balance between fast food options and the traditional family restaurants. "Cape was previously heavy on fast food," said Johnston. "But with the national trend toward family-type establishments, it's just normal that the two have begun to balance out here."

Hoppmann said both segments -- fast food and family restaurants -- are trying to be what the other one is in an effort to keep customers coming back. Fast food is trying to achieve a more upscale presentation with new decor and service. Family restaurants are trying to downplay formality and go with a more casual theme.

"Here in Cape, we have a nice mix of both which is good for our customers and our business."