These 1952 updates were not just cosmetic, but included functional improvements to the kitchen as well. Vic Colias stated, “nothing was spared to make it the finest of its kind in the Southwest.” This included: “ceramic tile wainscoting that adds color and facilitates cleaning. The floor was rebuilt to permit daily steam hosing and scrubbing. The kitchen is arranged so that each bit of food travels in the orderly progression from the time it arrives at the back door to until it is served at the diner.”