Dining on in a post-pandemic world

This article first appeared in print in Revelstoke Mountaineer Magazine’s July 2021 issue. Read the entire e-edition here:

For well over the year, the restaurant industry has been in a volatile state. It has arguably been one of the hardest-hit industries in the pandemic, and the numbers are there to prove it.

Statistics Canada reports that in 2020, over 85 per cent of the restaurant industry reported a decrease in revenue in 2020, compared to 60 per cent of all businesses. In a town like Revelstoke, these losses came with a double whammy: major hits to the tourism industry, especially during the winter seasons.

Finding innovation during uncertainty

There is a light that shone through these trying times. When looking back on the past year and a half, Revelstoke restaurateur Mike Brown reflects on the lessons learned by the industry.

“I’ve seen a lot of ingenuity and a lot of staff and business owners finding ways to make things work in challenging environments, and that’s been pretty inspiring,” says Brown. “There’s been a lot of innovation. Going into COVID, I don’t know if there was anywhere you could order online in town. And now that’s pretty much everywhere.”

As restrictions tightened, businesses pivoted. Take-out accelerated, ordering moved online, and all these changes happened under major financial constraint. Now, the industry is in a state of rebuilding. The pool of international workers that usually waters the hospitality industry has dried up. This is posing a new set of challenges for restaurants to overcome, particularly as we head into the hectic summer months.

“It’s going to be a rocky summer for sure, because we’re all predicting tons of pent-up demand on the visitor side. But most of us have had reduced staff in the winter and even more so in the spring. We’re all scrambling to get ready,” explains Brown. Even though loosening restrictions mean a much-needed financial boost, the sudden influx of tourism could be a shock for some.

Showing appreciation for locals, and staff

For Brown, the pandemic has emphasized the importance of cherishing your staff. As a business owner, he realizes that people are his greatest asset. They can make or break any restaurant.

“There’s no doubt that your people are your greatest resource and you’ve got to really nurture that, and create the best possible work conditions that you can for them. You can have all the business in the world, but if you don’t have good staff to meet the demand then you’re not getting anywhere,” Brown says. “I’ve always known that, but I think this past year has really reinforced that.”

Beyond staff members, locals have also stepped up in supporting the small businesses that make Revelstoke so unique. Ordering take-out and delivery became a habit for many residents, and alongside government programs these actions provided a lifeline for restaurants. These places proved to be about more than food and drinks: they offer connection, and community. Restaurants are a common ground for many people. One report from Statistics Canada found that at least 22 per cent of Canadians worked in the restaurant industry for their first job.

For those who have never worked in the industry, it is difficult to imagine the stress of a busy and understaffed night. The heat, pressure, and unsavoury customers can make restaurant jobs sound like a nightmare. This is the reality for many hardworking Revelstokians. Ahead of a busy summer, Brown has a reminder for tourists and locals alike:

“Restaurants are really operating with severely reduced staff right now, probably more than the public is aware of,” he says. “It will ultimately affect the service quality that people receive this summer just because we’re stretched thin.”

While money flows back into town, restaurants still need our support. This time, in the form of patience and understanding. It will be a stressful time for servers, bartenders, cooks and managers. So, to put it bluntly: be nice to staff, and don’t forget to tip.