By 1981 the food tent had been rearranged to accommodate two complete food lines to help the lines move faster.
Despite the efforts to expand and offer more for the visitor, good advertising and word-of-mouth endorsements brought even bigger crowds with lines that went around the block
Over 200 pans of Pastitsio are prepared each year. George Stagakes poses with some that he helped to prepare
The kitchen crews work continuously. A few of the kitchen regulars are,L. to R.: Sam Harachis, Takis Strangas, George Sicaras, George Psyhogios, John Gegas, James Barouxis, and Andrew Kontomerkos
John Volosin fries strips of eggplant to be made into moussaka
