It is summertime, and your favorite restaurateur may be looking forward to a well-deserved vacation. This usually happens every July. Restaurants close for two weeks or longer. They post on their websites or social media that says they’re taking a few weeks off and look forward to reopening. Proprietors may reconnect with family in other parts of the country or the world, or they can recharge by discovering new flavors or legacy recipes. After the two weeks, the restaurant reopens with a refreshed staff and, in some cases, a refreshed space. Repairs or a point job might have been complete during the downtime.
A restaurant’s summer break was not breaking news before the pandemic. It was called a vacation, not a “pause.” The news trucks were not circling the block with live-shot reporters weaving a tale of drama and an industry on the ropes, just hanging on by its fingernails awaiting the next government solution.
Here in Rhode Island, there continue to be examples of owner-operated restaurants innovatively coming up with their own solutions to what will prove to be a temporary situation. At the Farm Fresh Rhode Island in the Valley neighborhood of Providence, numerous food-service providers, many of whom have restaurant backgrounds, have collaborated on a unique space to provide food, beverages and shared service. Visionaries include New Harvest Coffee Roasters Inc., which has moved its coffee and spirits bar to the Farm Fresh Food Hub on Sims Avenue. It is interesting to note that New Harvest, which is making strides like a startup company, is celebrating its 20th anniversary.
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A NEW HOME: New Harvest Coffee Roasters Inc. has moved its coffee and spirits bar to the Farm Fresh Food Hub on Sims Avenue in Providence. / COURTESY NEW HARVEST COFFEE ROASTERS INC.[/caption]
Innovation does not always come with a shiny new building. The recent Providence Restaurant Weeks turned into a reentry celebration as the dozens of eateries statewide came together to welcome back guests. It required all hands on deck. At least one mainstay restaurant group – Chow Fun Inc., which presented its 10 Prime Steak and Sushi concept for Restaurant Weeks – had the marketing team on shifts as servers. The offerings were in keeping with the restaurant’s image, but with an eye toward the consumer who may need a little nudge to jump back into fine dining. One of the promotions was a buy-one-get-one filet mignon.
Many Rhode Island restaurant owner-operators continue to exceed customer expectations with a fraction of the staff they employed before March 2020. Their passion, single-mindedness and gratitude for the ability to create and serve foods outweigh any trepidation about what is going on currently. That passion carries them past a mere bottom line. Passion is why they got into business in the first place – and why business-minded partners are essential. The combination is appealing, delicious and satisfying on many levels. If you are making a return to your favorite restaurant, bring kindness and a hug – and a generous tip. For the wait staff and chefs, think about how a dinner at a restaurant is a gift for many diners, be it a birthday or an anniversary. Of course, it may only be lunch, breakfast or dinner. But the show goes on.
Bruce Newbury’s radio show and podcast, “Dining Out with Bruce Newbury,” is broadcast on WADK 1540 AM and several radio stations throughout New England. Email him at Bruce@BruceNewbury.com.