Jonathan Spanos laughed as he looked over an old menu.

Much has changed in the restaurant business, he said, since the 1950s when a deluxe cheeseburger platter, with coleslaw and fries, cost $1.95.

These days, it's $3.25 just for the burger, he said.

And how that burger is ordered has also changed.

Customers can order their food and pay the bill from their smartphones - an amenity that will be offered when The Paddock on Market opens after Labor Day.

Known for its onion rings and horseshoe logo, the Paddock has served guests from its 3406 E. Market St. address since 1947.

But owners James and Angie Spanos are ready to retire and have passed the business to the next generation.

"I'm taking it to the next level," said new owner Jonathan Spanos, the son of James and Angie.

Changes: When the restaurant reopens in a couple of months, it will have a new name, new look, new menu and new logo, the owner said.

It closed on Monday for renovations, which include a new patio to accommodate outdoor seating for about 20 tables, a granite hearth fireplace inside, a revamped façade and a modernized menu.

All the food that made the Paddock great - steak, seafood, pastas and onion rings - will still be on the menu, Jonathan Spanos said. But it will also be friendlier to people with special dietary needs, such as diabetics, vegetarians and vegans, he said.

The beer offerings are also expanding from having eight on tap to 16. And those beers will be local, craft beers, said Spanos, who plans to partner with Mudhook and Liquid Hero brewing companies for a custom ale.

"Going local is a huge focus for us," he said.

Maintaining good customer service is also a focus, the new owner said.

In addition to customers ordering food and paying their checks from smartphones, they will also be able to offer immediate feedback on service quality at the restaurant.

Hiring: To support customer needs, in mid-August the restaurant will begin hiring about 45 employees. Former employees are invited to reapply, and ads will be posted for the wanted help.

His government job requires frequent travel, resulting in many visits to restaurants, and that has helped him appreciate the value of good service, Jonathan Spanos said.

Additionally, he held a variety of positions at the restaurant while his parents were owners - everything from a dishwasher to a bartender.

"My father always said make sure you know what it's like to work for someone else before you work for yourself," Jonathan Spanos said.

Working for his parents was a great experience, he said, and he learned so much about what it's like to run a good, successful family business in York.

"I'm humbled that they've even handed over the keys," he said.

- Candy Woodall can also be reached at cwoodall@yorkdispatch.com.