Less than three months after the old building was demolished, a new McDonald’s restaurant, more refined in appearance and reportedly more efficient in operations, is set to open for business June 9.

The new McDonald’s on Belmont Avenue occupies nearly the exact footprint of the original 1973 building, but sports an updated appearance, new items on the menu and a radically different interior.

Owner operator Douglas Quagliaroli of D&L Management said the old building had seen three interior renovations over the years. But the most recent overhaul may be the most dramatic, owing in part to its transformation from a McDonald’s restaurant to a McCafé, a designation that adds espressos, cappuccinos and frappes to the menu and signals a change of decor.

The dining area, designed by Quagliaroli’s wife and business partner Linda Quagliaroli, bears almost no resemblance to the former restaurant, forgoing the thematic orange and yellow seating for espresso brown and olive green. Pendant lamps with tubular glass shades suggest a Starbucks coffee shop more than a fast-food restaurant, while floor-to-ceiling dividers, inset with translucent panels decorated with reeds and grasses, lend an Asian sensibility to the dining room.

Some of the walls are papered with mural-scale black and white photographs, taken by Quagliaroli’s son, of downtown Belfast: the footbridge, the harbor and — looking like a stock photo of quaint rustic decay — Mike Hurley’s rusted bike with beans ECo-Motion entry.

On Friday, workers were busy preparing the restaurant for its grand reopening. The menu bank behind the counter had yet to be filled in. A television monitor in its box sat on one of the tables in the dining room. Next to one of the front doors, a hole in a wall bearing a photomural of Belfast Harbor had been patched behind the electricians working in the restaurant earlier that day.

“We’re almost there,” Quagliaroli said. “Last week I was scratching my head saying, ‘Oh, my God.'”

Quagliaroli said the revamped restaurant includes a number of new energy and laborsaving upgrades. On a side wall of the manager’s office near the back of the store, a touch-screen mounted in a steel cabinet is the only evidence of the new Honeywell energy management system that promises to improve energy efficiency and reduce emissions.

The deep fryers are of a special low-oil variety that self-filter after every seven orders. New griddles incorporate a press to cook both sides of the hamburger at once (think George Forman grill), as opposed to the old models where the burgers needed to be flipped. The griddle also measures the temperature of the meat so that the burger is not under or overcooked.

“It takes the human element out of it,” Quagliaroli said.

In the kitchen, wall-mounted soap containers dispensed precisely measured portions for dishwashing. Pumps under two giant sinks, at the push of a button, circulated the water in the basin like a Jacuzzi. In one corner sat a person-sized tank of compressed air for carbonation (labeled “McBulk” air, really), that Quagliaroli said will replace the smaller tanks previously used.

Cameras mounted above the restaurant’s two drive-thru lanes will capture an image of each car to ensure that orders aren’t mixed up.

Waterless urinals in the men’s bathroom will, according to Quagliaroli, save 80,000 gallons of water a year. New hand driers (the kind that sound like jet engines) use 80-percent less electricity than their predecessors, he said.

Outside, the playground is gone, replaced with a small patio that Quagliaroli said will have cafe-style seating. The grounds are noticeably landscaped — according to site plans, there is more green space now than there was previously — and the wooden bear statue on Belmont Avenue has been refurbished. Quagliaroli said flower plantings for the first year would be exclusively annuals with perennials to come in subsequent years.

“The biggest thing is we’ll have a good driveway,” he said. “You just couldn’t keep up with it before. When it goes in the winter, all you can do is a quick patch and that only lasts a couple of days.”

McDonald’s reopens for business on Wednesday, June 9.

And where, one might wonder, were people getting their hamburgers while McDonald’s was closed?

A cook at Wasses Hot Dogs said Saturday that she thought business had increased some, but not significantly. “You either like hot dogs or you go to Wendy’s,” she said.

Wendy’s general manager Jeremy Dorr said he’d seen some increase in business.

How much, exactly?

“I can’t really talk about that,” he said.