Opening a new restaurant is a big deal but opening one during a global pandemic is bold and brave, to say the least. Restaurants around the world are sadly closing but with every ending comes a new beginning, right? Toronto is one of Canada’s, and arguably, the world’s major foodie destinations so while we are sadly losing a few of our faves, new spots are happily opening, giving us something to thankfully look forward to. If you, like us, are curious about not only what it’s like opening a restaurant but also during the current COVID-19 pandemic, then wonder no more because we’ve caught up with a few restauranteurs who are sharing their experience.
Howard Dubrovsky, Chef/Owner, Bar Sybanne, The Cocktail Shop & anticipated Pasta Bar by Bar Sybanne
“Under normal circumstances having a thriving and, ultimately, profitable restaurant would be the primary goal for a restaurateur. These days, however, basic survival and simply keeping the lights on is the only objective. Pivot and hustle has become the new restaurant mantra. Opening a secondary ghost kitchen concept, to me at least, seemed the most attainable strategy to keep things going. With minimal new capital and resources, we give ourselves the opportunity to generate revenue and remain relevant. Moreover, the restaurants fighting through this are operating with a skeleton crew, abbreviated menus, and limited stock. Work can get very repetitive very fast, and burnout is a real thing. Creating a new supplementary concept adds some much-needed interest and spark in creativity to the daily grind.”
Bo Seo, CEO & Founder, Kibo Sushi House
“Opening a restaurant (Kibo Secret Garden) during COVID-19 was definitely difficult—it made the usual stress of opening a restaurant much harder. We responded quickly by adjusting our pricing so that while we were open we were selling high-quality food at a price point that was accessible. Our goal was to ensure that for the small window we could be open for indoor dining (about two months), we could host as many people as possible, so they could experience the unique menu and elevated atmosphere we offer at Kibo Secret Garden. The team also had to provide a traditionally in-person dining experience into something that customers could have from home through takeout. All in all, I’m really proud of my team. I think the entire opening boils down to having good food, the right price and strong marketing– which I am thankful to say my team nailed all three. My biggest takeaway from this entire experience is that if the product is good you still have the chance to grow a business!“
Justin Leon, Owner, Lambo’s Deli
“Opening and operating Lambo’s Deli & Grocery during the global pandemic has been a rollercoaster. We signed the lease just before the first national lockdown. Luckily, our wonderful landlord allowed us to push back our lease date a few months. That kindness gave us time to regroup and formulate a gameplan about how to bring Lambo’s to life in the new normal. We spent the summer converting an old convenience store near Trinity Bellwoods park into a pandemic-ready sandwich shop and grocery. When we finally opened our doors in early October, we were as ready as we’d ever be. We didn’t anticipate the outpouring of support from our customers and community and feel super fortunate to have had the opportunity to build Lambo’s to suit the Covid-19 climate, especially with so many amazing, inspirational businesses struggling to reconfigure operations. With the second lockdown, we’re trying to think out of the box, work hard and stay hopeful that we’ll come through this crazy experience having served up some simple, comforting sandwiches to our fellow Torontonians.”
Hemant Bhagwani, Owner, Bom-Bay Snack Bar
“Regarding opening during a pandemic, Hemant says: “It has been a challenge opening up a restaurant in a pandemic, relying mainly on takeout and delivery, but our main priority is to keep everyone safe and healthy and comply with government regulations. We are so grateful for the support we have received from our customers and the community and appreciate everyone who has made orders. We can’t wait to have you all come inside the restaurant once regulations allow!”
