St. Charles youth group given a hairy challenge

Readers will remember the name Dan Starr in my column and in other features in the Herald in the past. He's the fellow from Baker United Methodist Church in St. Charles who wears kilts and plays bagpipes in local parades; he's penned a science fiction novel; and he's a substitute teacher at St. Charles East and conducts Bible Study classes at his church.

Now he's trying to motivate the youth group at the church to raise $5,000 or more for today's Crop Walk. He's doing it by saying he would allow someone to shave off his beard - which he claims he has sported since 1975.

"I don't even know what I look like under this thing," he said of his impressive chin hair.

There also is word from people who know him well that even his wife has never seen him without the beard.

When we spoke last week, Starr had no idea if the youth group had reached the goal that would cause the beard to succumb to the barber's blade.

"If they do, I'll let you know," Starr said.

Stay tuned.

Making a splash: It is not surprising that some Batavians are rallying around the cause of keeping the Quarry Beach the way it is, and telling park district officials it is not a good time for a referendum for a new recreation center and upgrade to the beach at that site.

Some residents also tried to save the old school on Wilson Street from the wrecking ball years ago, asking that a new library not be built in the downtown area. So there is a certain level of nostalgia in Batavia, just as it would be in any town.

It seems that many folks I talk to who enjoyed the "quarry pool" as kids haven't been near the place since. But that's not a slam against those who want to "save it" as it is.

I would like to see Batavians embrace the concept that their city deserves an excellent recreation facility and the land around Quarry Beach makes for a good site. However, the argument certainly could be made that this economy is not one conducive to passing referendum questions. The one thing that won't change - without approving change - is that Quarry Beach costs a lot of money to operate because of its age and disrepair.

Restaurant tribulations: Paul Ruby, manager of the Herrington Inn in Geneva, responding to my question about how restaurants are faring in a bad economy: "Ride out the storm or cut corners?" Ruby asks. "Of course it depends on the individual restaurant but compromises in service or food quality is never the answer if a business wants to survive in the long run.

"Raw food costs are rising faster than you can reprint menus and most market segments in the restaurant business are competing for a shrinking number of diners. While some restaurants may be changing their specifications (reducing the grade of the products they are buying), making portion sizes smaller, changing their menus altogether or eliminating positions such as hostesses or bus persons to save money, my philosophy is to focus on building loyalty," Ruby reasons.

"Keeping a close eye on the direct costs of food and labor is critical in good times and bad, but retention of a loyal client base and employees is equally important. It is tough for restaurants to survive let alone thrive if any component of the operation is not consistent.

"Restaurants that focus on keeping good employees happy in order to maintain consistent quality have a better chance of surviving in a weak economy than those who focus solely on reducing expenses."

dheun@sbcglobal.net