Flyboys Deli owner Steve Crandall says he thinks the new Beavercreek location will open five years to the day when his Oakwood location opened on January 26.
Crandall shared that information with this news organization on Wednesday.
“That will be a weekend of celebration,” he said.
The new Beavercreek location will almost double the size of the Oakwood deli, and Crandall has built the extra space into three separate areas that can be utilized for parties, receptions or meetings.
Apart from the main dining area are a banquet hall, the Frequent Flyer Hall and a private meeting room that includes white boards and audio/visual equipment.
“We can host about 120 people in these three areas,” Crandall said.
Crandall, a retired U.S. Air Force Colonel and former government contractor, emphasized the need for the meeting room.
“Part of being a DoD contractor, I was always looking for ‘off-sites’ to be able to do audio/visuals, to work all day, have some food, to keep us going so we could come up with good, innovative ideas,” Crandall said.
Aviation is the theme at Flyboys, and two artists who contributed to the Oakwood location have returned to Beavercreek along with remote-controlled modeler to complete the interior decorating.
Jennifer M. Sayger is currently finishing one of three murals she created. Sayger is painting the entire ceiling of the Frequent Flyer Hall with a world map, life-like clouds and aircraft that have ties to Wright-Patterson Air Force Base.
Ron Kaplan has recreated nose art from the planes of local pilots and aircraft which now flank the Aces Club Bar inside Flyboys. A photo of a Northrop YC-125B Raider from Kaplan is printed behind the ordering counter and appears to be parked in the deli.
Military Toy Shop owner Isaiah Jones has hung remote-controlled scale models of several aircraft from the ceiling of the deli, including a World War II era P-47 Thunderbolt and current close air support jet A-10 Thunderbolt II.
“It’s going to be what some people have described as, ‘you take the Air Force Museum, and you put it in a restaurant,’ and that’s kind of what we’re becoming,” Crandall added.