The restaurant had evolved over the last 14 years, Bob said. Some dishes, notably the kumara and mussel chowder, had never left the menu but the food had otherwise changed significantly over that time (perhaps thanks in large part to the plethora of cooking shows on television, Tyler said).
Diners' expectations had changed too.
"The service and food have to be very good these days. Everything has to work together now," Bob said.
He and Jill had eased off a little since Tyler arrived, he added, before which both had been putting in 70-hour weeks, and neither would miss the lightening of the load. One thing they would not be letting go, though, was the hot roast sandwiches they have been serving at Kaitaia's A&P show over recent years.
"I might try some of the other shows too. I might take my spit on the road," Bob said.
Meanwhile Tyler wasn't planning any drastic changes, although he did intend to move towards a gastro bar, so people could call in at the end of the working day for a refreshment or two, but the restaurant would continue - "More of the same and more of it."
And while he couldn't boast Bob and Jill's longevity in the business, he had well and truly done his apprenticeship in bars and restaurants, most recently in Auckland but prior to that in Whangarei, Palmerston North, Canada and the US, for the last eight years. And he wouldn't be surprised if Bob crossed his threshold from time to time, in search of a beer after a marathon round of golf.
"A lettuce for a beer. That sounds fair," Bob said.