Pineville, Arizona is a college town with a population of $160,000$ residents. The average number of students on the university campus is about $23,000.$ The city receives many tourists during the summer months, mostly on their way to and from Grand Canyon National Park.

The major restaurant and lodging areas in Pineville are located along Broadway and off Interstate $40$ that crosses the city east to west. There are many franchised and independent restaurants and bars, including quick service, family, vegetarian, and ethnic eateries and sport, student, juice and traditional bars and pubs. Many residents eat out regularly. University students have the choice of using on$-$campus eateries or the large variety of restaurants and bars that the town offers. Although competition is fierce, the abundance of local customers, students, and tourists seems to provide sufficient business for most establishments to do well. On weekends, there are usually lines waiting for tables at most restaurants and student bars.

Ponderosa Inc.

Ponderosa Inc. Company consists of three restaurants owned by a local family who started the business soon after the end of WWII. The founder of the company owned a lumber mill that went out of business after logging operations all but stopped in the region. Rather than moving out of town, Paul James converted an old barn into a restaurant. Several years thereafter, he purchased two new restaurants to be run by his two children, John and Laurie James. Today, Mr$.$ James is president of the corporation and Jon and Laurie are board members.

The James$$ Restaurant

The first establishment opened by Paul James in a converted lumber barn was the first full$-$service restaurant in town. Over the years, it became a local landmark, renowned for its first$-$class food and courteous, friendly service. Today, its clientele consists mostly of repeat older people, families and some businessmen wanting to treat people from out of town to a full, leisurely meal in a nostalgic setting. The establishment also does substantial business with seasonal bus tours, and banquets and functions from local profit and nonprofit organizations.

Because of the traditional nature of the restaurant, the company did not pursue the $$college student market$$ because old Mr$.$ James believes that college students do not fit in with the other clientele. As manager, he views the restaurant as a place to visit for a special evening dinner. Mr$.$ James attributes the steady drop of business over the last five years to the intense competition created by new restaurants in town. He insists to continue to provide a fine dining menu and service as he has done for the last forty years.

The James$$ restaurant consists of three connecting dining rooms with a seating capacity of $180$ customers. Each of the three dining areas can be closed to cater to private banquets and functions. The setting is considered to be beautiful, with walls are finished in knotty pine with oak beam ceilings and wooden floors. The cocktail lounge has a capacity of $60$ people and can be accessed without entering the restaurant. The dimly lit room had a large woodstove in one corner and solid darkly stained furniture is placed around a small dance floor. Servers and bartenders wear distinct western$-$style attire. On weekends, electronic keyboard music is played in the evening catering to a younger clientele. Businesses at the lounge, booming in the at one time, is slow now with most of the revenue coming from dining room sales.

The James$$s house prepares all menu items from scratch. The menu offers traditional American dishes with complete dinner specials and several a la carte items, such as roast duck, stuffed jumbo shrimp, prime rib and chicken pie. Some dishes favored by older customers are surf and turf, roast leg of lamb, grilled sole, sirloin steak, lamb chops, and liver and onions. Old Mr$.$ James makes a point to set the highest standards for ingredients. Most dishes are prepared with real butter and heavy cream. Pecan rolls and corn fritters are the specialty of the house.

The Lumberjack Restaurant

The second restaurant opened by the James family is located in downtown Pineville. Built on the ground floor of a historic building, it was established as a more upscale alternative to the quick$-$service restaurants. John James made sure that the target market included almost everyone. He sought lunch and dinner business as well as young lovers of live music, particularly blues and jazz.

The layout of the restaurant consists of a main room with a bar at one and a stage at the other. Here are tables on the floor with about $60$ seats. The back connecting room offers a large video screen for sports broadcasts, a pool table and an electronic dartboard. The walls are finished in a bare brick and decorated with large jazz and rock artwork prints. The menu at the Lumberjack is aimed at attracting a variety of customers. A good selection of soups, salads, burgers and Mexican dishes are f