Peter Wood is still trying to figure out if preparing to open a new restaurant in the midst of a global pandemic is crazy or a stroke of genius.
The transplanted Australian has been working behind papered glass since December to build out Bear & Joey, a new restaurant in Abstract鈥檚 Black and White building at Cook and Meares streets.
With an opening date just weeks away, it might prove to be a bit of both. 鈥淚鈥檓 still trying to figure that out,鈥� Wood said, noting that at first, it was all about positive thinking, which evolved into thinking 鈥渋t may not be a disaster.鈥�
Wood, a restaurateur who came to Victoria from Sydney two and a half years ago with his wife, Stephanie, an Island native, concedes the timing is not ideal.
But he said they have built some buzz about their venture online, all the while desperately changing the business model to suit the circumstances. 鈥淲e had always planned a take-away trade, but this wasn鈥檛 what we forecasted, for sure,鈥� he said. 鈥淚t definitely changes the model.鈥�
When Bear & Joey does open, it will be a takeout-only restaurant at first, despite its 2,500-square-foot space.
The 70-seat dining room and southern-facing patio space, which is awash in sun much of the day, will be closed until pandemic-related restrictions are relaxed.
鈥淭here are hurdles to opening a restaurant or any business from scratch,鈥� said Wood, with acknowledged understatement.
鈥淭o get to the point of being ready to rock and roll and then a global pandemic hits 鈥� well, at the end of the day, that鈥檚 life 鈥� something is always going to come along.鈥�
Wood hopes the restaurant, which focuses on coffee and vibrant, healthy food that travels well, will become a meeting spot in the neighbourhood, while attracting customers from around the city.
While the pandemic continues, they intend to offer a one-way takeout service 鈥� customers will come in one door, pick up their food and head out the back door, so they don鈥檛 have to cross paths with others.
Wood said they did consider not opening, but the pressure of overhead costs and financial commitments convinced them it was a necessity.
鈥淲e decided we鈥檇 only open if we could guarantee the safety of our staff and customers,鈥� he said. That means there will be a small staff on hand, plexiglass around all service areas and hand-sanitizer stations dotted around the space. 鈥淵ou either adapt, or you don鈥檛 and pull the pin,鈥� he said.
That鈥檚 the kind of thinking that led to Big Wheel Burger opening its fourth location during the COVID-19 outbreak.
Founder Calen McNeil said the decision to open the doors at its Nanaimo location two weeks ago is all about entrepreneurial spirit. 鈥淚t鈥檚 about adapting, conquering and problem-solving,鈥� he said. 鈥淎nd it鈥檚 about: How do we figure this out and how quickly can we do it?鈥�
The company had planned the expansion for months and was near the end of renovations for the space when the pandemic hit and the rules changed.
Instead of shuttering the store and waiting it out, Big Wheel opened and built on what it had been doing at its Victoria locations.
McNeil said he鈥檚 gone from 鈥渂eing completely terrified鈥� to saying: 鈥淲ow, this is working, it鈥檚 good.鈥�
The decision was to go with a takeout model and use the company鈥檚 existing infrastructure, including an app to allow ordering and paying and delivery in some areas.
鈥淥pening Nanaimo was scary, but I think the response we鈥檝e seen so far and being able to do it safely has been great 鈥� the numbers have been through the roof,鈥� he said. 鈥淎nd we鈥檙e doing it one customer at a time and six feet apart.鈥�
McNeil said he never would have predicted that a takeout-only model would be viable. 鈥淏ut I think we are prepared to stay like this indefinitely and still provide good-paying jobs and food support for the community.鈥�
