Stuart Tracy has closely followed customer volume – butts in seats, he calls it – since the Pirogue Grille opened in 2005. This is vital information used for staffing and order consistency.
By St. Patrick’s Day 2020, as discussions about the coronavirus spread, it was obvious people were getting more cautious. When the shutdown was ordered, he and his wife Cheryl were able to keep some servers employed to handle the weekend postponement orders.
All of the restaurant’s kitchen staff worked during this period. Other members of her staff who worked day jobs were flexible and told her to donate their hours to those whose restaurant jobs were their main source of income.
“I am grateful and humble for the choices made by our staff,” he said. “Without them doing what they are doing, we really don’t have much.”
Like other companies, the canoe grid has adapted. Tracy developed disposable menus and a QR code at the tables to make the menu available to customers on their cell phones. Take-out and curbside services will continue.
“It’s not a huge source of income, but it’s a way for people to get the food we produce,” Tracy said.
The hospitality industry has been unfairly viewed as a major source of infections, says Tracy. It’s curious how spending habits might change as people moved away from lunch and dinner outings and, as a result, may have noticed extra money in their bank accounts.