C&P Business Media - The Pandemic: Lesson Learned, Moving Forward
THE WEST END, Hyannis
Jen Villa and Blane Toedt, Owners
How did your restaurant adapt to the pandemic?
We created a new takeout menu, invested in takeout packaging and launched a new online ordering system. As a restaurant with no existing outdoor dining, we acted quickly and rented a large tent and set up tables in the parking lot while we simultaneously began to plan and design a permanent outdoor patio. By early July we opened our “Garden Terrace” adding nearly 100 seats outside with new outdoor furniture, propane heaters, patio landscaping and a tent. We invested tens of thousands of dollars to create new systems and new spaces just to make our business viable. If we hadn’t adapted in these ways we wouldn’t have been able to generate any revenue.
Did your business lay off personnel or cut services?
We initially had to lay off our entire staff when the pandemic first hit, when we reopened the restaurant to the public we re-hired a much smaller staff than past seasons.
What is the status of the business as of now?
We are currently open for indoor dining and offering takeout with a limited schedule Thursday-Saturday 5 to 9 p.m. and Sunday Brunch 11 a.m. to 2 p.m.
Did anything positive come out of this dire time?
Yes! We are located next to the Cape Cod Melody Tent which brings in hundreds of guests nearly every night in the summer, which is great for business but creates a very busy environment at the restaurant. This summer we had no shows, which was bad for revenue but good for our local customers who were able to enjoy a more relaxed dining experience. These locals turned into regulars and we were able to build an incredible rapport with them. We now have a beautiful outdoor patio! As a restaurant with over 200 seats inside, this is something we probably would have never invested in. We were able to focus on our staff, steps of service and our guests in a way the normal busy summer season doesn’t necessarily allow.
Lessons learned; how you are moving forward.
We are truly taking it day by day. It has been extremely difficult to predict customer behavior and manage spending with so many unknowns. We have been trying to think creatively and strategically to keep our business relevant, all while prioritizing the safety of our staff and community.
The pandemic has been a financial nightmare for most small businesses, especially for a restaurant like The West End. But we have worked so incredible hard as a team and face every day with an open mind and a willingness to adapt. We are so looking forward to getting on the other side and feel like if (when) we make it through this, we will be stronger and more successful than ever!