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  • Brian
    Brian

    My Restaurant - the future?

    With so much discussion about the future of chefs and what may happen if and when we return to work, many of us have forgotten the other side to the story.Its easy to think only of ourselves but what about the employers and in particular pub and Restaurant owners who have sunk their money and much of their lives into their dream.What is to become of their livelihood and what kind of a future do they see?

    We talk to Catherine Spence, the owner of a hugely popular and successful Restaurant in North Yorkshire to see how she feels about the future of her dream?


    Q. Hi Catherine,good to talk to you.What changes do you think would be good in the future after re-opening?

    A. What I think would be a good idea for you to advocate Brian, would be making the general public realise they need to pay more for meals and stop looking for offers , discounts and money off,then independents could pay higher wages

    Q. I agree totally, we have been opposed to 2-4-1 offers for many years and have said that there is simply too many bad Restaurants and too many Branded Chains?

    A. Exactly, the chains have ruined the industry, with ready made , vacuum packed food and offers.I’m up against this all the time , we have 2 chains near us and customers always complain that we are too slow, they just don’t get we are actually cooking the food and not putting it in a microwave

    Q. I believe that we are about to see a transition to the way we used to be where staff and clients were more highly thought of and that service was a skill and a pleasure.Can you see a future for quality establishments?

    A.Yes I can and my plan is to up our game , as there will be fewer diners , go for quality rather than quantity will be the way forward for us now.

    Q. With so many restrictions to running a Restaurant,do you see the future as a challenge?

    A.The system is against us , to be honest,VAT,business rates ( we pay £9000 a month ) Regulations,Health and Safety etc etc

    Q. Are you actively planning re-opening or are you waiting to see what instructions the government have in store ?

    A. I’m definitely reopening, we own the property, so need to open,but waiting to see the government guidelines  then decide how to move forward

    Q. Do you think it is possible to obey the restrictions and still keep your staff and customers safe and maintain the unique and special atmosphere that your famous for?

    A. We could maintain the social distancing , but the atmosphere will not be the same , Italian restaurant are usually buzzing, busy and noisy , that will not be the case. It will probably now be a restaurant where people visit as a couple or family. But not in groups or parties for a long time.

    Q. Finally Catherine,do you envisage having difficulty recruiting for chefs when you re-open and in the future?

    A. No , I think now chefs will not leave their jobs and stay put.
     

    Thank you Catherine

    Edited by Brian



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