Since reopening as part of the provincial goverrnment’s relaunch strategy, restaurants in Red Deer have been busy.
That’s the case for downtown Red Deer’s Tribe, The Granary Kitchen in the south end of the city, Bo’s Bar and Stage and Famoso Neapolitan Pizzeria.
“We are often at the (new) full capacity and our per cent of dine-in sales is steadily climbing,” said Ryan Curtis, co-owner of Famoso in Red Deer, adding the restaurant opened May 27.
Patrick Malkin, The Granary Kitchen’s co-owner, said he expected demand to be high when the restaurant opened May 14, and that’s been the case.
Brennen Wowk, owner at Bo’s, said the restaurant opened around May 20 and business has been brisk ever since.
“We notice a big uptick in some of our slower days (from pre-COVID-times) in terms of sales,” said Wowk.
Tribe manager Brandon Bouchard said the restaurant reopened June 3, and since then, the response has been overwhelming, both from loyal and new customers.
“People were reserving tables as soon as they heard we were able to reopen, and in some cases, people were making reservations a couple of weeks in advance,” said Bouchard.
Bouchard said he has spotted an increase in vehicle and foot traffic in the downtown area of the city in recent weeks.
“People are taking the time to enjoy the weather and visit the restaurants, and it’s been great to see. When we were shut down, it was very quiet – no cars, no people – and now, it’s coming back to life,” said Bouchard.
Even before the eateries reopened, they were fielding calls from customers who wanted to know when they could come in, the four restaurateurs said.
They chalked up the heavy demand to many variables, including people’s need to socialize and the need to connect, to be able to do something, and the desire to support local – a movement that’s gained momentum amid COVID-19.
Some customers at who were having lunch at Bo’s on Sunday agreed with that reasoning, but also added another reason to the mix.
“Partially (I wanted to come out), and I didn’t want to cook, and I do miss being out,” said James O’Dwyer, an Innisfail resident.
Red Deer resident Tyler Tiffin said he usually eats a meal at Bo’s on weekends. On Sunday, he wanted to take a break from cooking.
“It’s been pretty busy since they’ve reopened… it’s maybe a little bit busier now (compared to pre-COVID times) because it’s open and lots of places aren’t, or they have different hours,” said Tiffin.
Restaurants are following protocols, such as setting up tables six feet apart, frequently sanitizing and having masks available for employees.
The six-feet rule does hinder restaurants’ ability to accommodate the ongoing demand, said two of the Red Deer restaurateurs.
“It prevents restaurants from capitalizing on their full occupancy,” said Bo’s Wowk, adding the restaurant is aiming for about 40 per cent occupancy.
“With that, we do not see the peaks we typically get on a Friday or Saturday, or Wednesday, which is our busiest night of the week.”
Malkin said he doesn’t believe demand will die down in the coming months.
“With 50 per cent in effect, it’s difficult for local businesses to meet all their obligations, and so my hope is the government will recognize that… because the population isn’t at 50 per cent, the population is at 100 per cent,” Malkin said.
Lacombe’s Ugly’s Pub and Grill co-owner Taylor Demott said with the reduced hours at her restaurant, business has been busy and steady.
Demott took out two pool tables to make room for more socially distant tables, which has helped her deal with the six-feet rule.
“It would’ve been very challenging if they were still in there, because it would’ve cut my capacity back even more,” she said.
mamta.lulla@reddeeradvocate.com
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