Restaurant Resurgence

Local Eateries Emerge from Lockdown Ready to Serve

By Jen Brignall-Strong Photography by David Hunter

Since the first COVID-19 lockdown in March 2020, no other industry has endured more shutdowns, restrictions, and shortages than the hospitality sector. Despite the turmoil, restaurateurs have managed to persevere; reimaging their business models to streamline operations and give customers a taste of normalcy with a safe, enjoyable dining experience.

Rosemary Woods

NO SIGNS OF SLOWING DOWN - THE F&B HOSPITALITY GROUP

Opening a brand new restaurant is a challenge even in the best of times. Opening three restaurants during a global pandemic? That might be the definition of insanity.

“Maybe we’re just crazy,” laughs Rosemary Woods, co-owner of The F&B Hospitality Group which includes The Grand Cantina, Slices Pizza, Taloola Café, and Funky Chow Kitchen.

“At the beginning of the pandemic, all these opportunities became available and were just too good to pass up,” she explains.

“It was probably the dumbest move but it worked,” laughs her business partner John Alvarez. “We just keep expanding and it’s been very positive for us.”

Over the past 18 months, the pair juggled the stresses of restrictions, staffing shortages and supply shortages while simultaneously re-launching Slices Pizza, renovating Taloola Café, and opening their latest venture, the Asian-fusion themed Funky Chow Kitchen.

Woods and Alvarez also managed to keep The Grand Cantina afloat with a busy takeout model, handling everything from answering phones to making tacos during the first lockdown.

Those were long days, admits Alvarez, noting they’re happy to have their team back as diners return to their four sites.

“We have a really good core group of people,” says Woods. “They’ve been our all-stars through all of this.”

“It’s really cool to see where we’re at now, and we’re still building,” adds Alvarez. “Going from just the two of us in the beginning to having over 40 employees. It’s a good feeling.”

Tanya Hendrik

FEELIN’ THE (LOCAL) LOVE - PARKS & REC GASTROPUB SPORTS BAR

A staple in the Forest Glade community for the past five years, Parks & Rec Gastropub Sports Bar was able to weather the rolling lockdowns with an outpouring of support from their loyal patrons.

“We’ve been so lucky,” says General Manager Tanya Hendrik. “We have a great group of regulars that join us on the patio when we’re open and ordered takeout when we’ve had to close.” Hendrik and her team haven’t taken that support for granted; working hard to ensure the best customer experience possible. Over the past 18 months, they’ve offered a variety of family meals, weekly features, and customizable catering options.

In early 2020, the restaurant also underwent a menu re-branding, refocusing their offerings with an emphasis on fresh, local ingredients.

“Our guests responded so positively to that,” she reflects.

As restrictions lifted, the Parks & Rec staff was happy to welcome customers back to dine in their safe, spacious environment.

“We’re fortunate we have such a large covered patio, as well as a large interior space,” says Hendrik. “We have the space to social distance and move tables around as needed.”

Their private event space, The Pavilion, has also allowed them to accommodate small groups of people looking to host intimate gatherings with friends and family.

“Restaurants have pivoted so much over the last year and half,” she says. “Now I feel like we have a good, solid plan to continue forward no matter what happens.”

Kevin LaFontaine

RECIPE FOR SUCCESS - THE SALTY DOG & PEPPER CAT

In the face of countless restrictions and shutdowns, The Salty Dog in downtown Amherstburg has continued to reinvent itself throughout the COVID-19 pandemic. After a winter of family meals and “takeout only” specials, the team bounced back with a renewed vigor when the province reopened in June.

Debbie Popkey and Melissa Skene

“It was a big sigh of relief to welcome everyone back, but it was also overwhelming,” explains owner Kevin Lafontaine. “The demand for an in-person dining experience was even greater than it was last year.”

“We’re very fortunate to have such a loyal following,” laughs Executive Chef Rob Nesbitt. “We’re barely keeping up.”

Amid all the craziness of reopening, Lafontaine was also offered the opportunity to purchase the building next door and jumped at the chance to expand.

“I had my eye on that building ever since I opened Salty Dog,” he explains. “I always thought it would make a cool little date night spot.”

And thus, Pepper Cat was born; a fine dining concept with a relaxed vibe and creative cocktail menu. The deal was inked in mid-April, and the restaurant opened June 11th after a quick interior update.

“It definitely had its challenges, but we were able to get everything done relatively quickly,” says Lafontaine. “We’ve been busy ever since we opened.”

“It’s been stressful but it’s been great,” says Nesbitt. “It’s honestly one of the best parts of my job; seeing the people that love what we’re doing and keep coming back.” REBUILDING AND REINVENTING - TWIGG’S BAR & GRILL

After a devastating fire ripped through her restaurant in September 2019, Twigg’s Bar & Grill owner Melissa Skene was determined to rebuild.

Not even a global pandemic could stop her.

The extensive restoration took longer than expected as COVID-19 restrictions were implemented, but Skene and her team were finally able to reopen the popular Emeryville restaurant in October 2020.

“Just in time to turn around and close,” she laughs.

Although business slowed during the winter lockdown, Twigg’s was able to draw in customers by featuring a variety of family-style dinners including fajitas, pulled pork mac and cheese, chicken parmesan, and wings.

“We had to get creative with takeout specials,” she explains. “Our family meals really took off and we continue to offer them.”

As restrictions eased in the spring, Skene was happy to welcome customers back both on the patio and indoors. “It’s been nice to see a lot of our regulars back sitting in their favourite spots,” remarks Skene.

Despite dealing with the industry-wide labour shortages and supply issues, Skene says the restaurant bounced back well over the summer months.

“We’ve been very busy,” says Skene. “We’ve been fortunate; we made it through and other places did not.”

Should restrictions by imposed again in the fall, Skene says they’ll be ready to pivot again.

“We’re pandemic professionals at this point,” she laughs. “We’ve learned to be quick on our feet.”

LESS IS MORE - THE TWISTED APRON

The Twisted Apron has been one of Windsor’s most popular breakfast spots for over a decade; closed only for Christmas and packed the other 364 days of the year.

But when COVID-19 hit, owner Katie Robinson did what she thought was best: she shuttered her doors, opting not to remain open for takeout so her staff could stay home and care for their families.

“The first time we shut down, I’ve never been so stressed out about losing my business. There were so many unknowns,” she says.

While Robinson has been relieved to be able to reopen when she can, she has continued to close completely when restrictions are enacted.

“We would rather be open, but it’s not worth it for a breakfast place. Each lockdown gets less stressful though because we know we’re eventually going to reopen.”

Robinson has used the past 18 months to spend time with her daughter and reflect on what’s truly important.

“What I’ve learned through all of this is that life is short,” she reflects. “I don’t want to work myself to death. For me now, less is more.”

Since reopening this past spring, Robinson says it’s been great to welcome customers back.

“This is the busiest we’ve ever been,” says Robinson. “I don’t know how long this will last but it is exactly what the restaurants need right now.”

Despite the ups and downs, Robinson remains hopeful.

“Some positives did come out of all this for sure,” she says. “We have some really great things in store for the future.”

While reopening efforts continue, it’s important to remain supportive of your favourite local establishments. By dining at small, independently-owned restaurants, you’re not only contributing to the local economy; you’re also supporting your friends and neighbours. D

Katie Robinson

MANOR REALTY

Celebrates 35 Years of Guiding You Home

By Jen Brignall-Strong Photography by David Hunter

In 1986, Steve Mustac, Bill Girard, and Jack Genaro had an idea to create a real estate agency that put people first. Manor Windsor Realty Ltd. was founded as a firm that was agent-centric; a novel concept at the time.

“They were top agents themselves and wanted to open an agency focused on giving their realtors the tools required to thrive in a fast-paced, competitive industry,” explains broker/manager Rob Agnew.

Now, as the independently owned and operated firm celebrates its 35th anniversary, those same core principles continue to guide their next generation of agents.

“They gave agents the training they needed to succeed and be happy in their career,” Agnew continues. “Those are the things we carry on today. We’re a group of people who love this city, love our work, and believe in our industry.”

Agnew attributes the firm’s longevity to their “Four Pillars of Success”: quality training, quality sales, mentoring, and community. By providing their agents with access to the latest technology and industry tools, Manor has created a supportive environment; resulting in a low turnover rate of agents and a high return rate for repeat clients.

“We’re always rooting for each other and mentoring each other. The success of our business really has to do with our terrific agents.”

Although Manor has earned its share of accolades, including number one per capita agent sales among all top independent agencies, they prefer to focus on their clients’ needs rather than numbers.

“It is a family feel, and I think that has a lot to do with our size. We’re definitely not a small firm, but more of a boutique agency.”

Agnew, who began his career with Manor in 1989, says the firm has seen the ebb and flow of the housing market over the years and has always given their clients sound, expert advice without bias.

“We really respect the fact that this will be one of the most important things they’ll ever have to do is buy or sell a home,” says Agnew, noting that Manor agents are counselled not to give just their opinions, but instead gently guide their clients with advice based on market statistics and their own unique circumstances.

While the current market boom coupled with the COVID-19 pandemic has certainly presented the industry with many challenges, Manor has been able to navigate these uncharted waters through the use of modern technology (www.manorrealty.ca) and tried and true customer service.

“The clients and the agents have so many virtual resources now; it really makes everything much more efficient,” he says. “But there is still a need for the human touch; having a realtor there to guide the client and negotiate the best deal for them.”

That human touch is also evident in Manor’s own in-house charity, Keys of Hope (www.keysofhope.ca); a yearly fund that gives back to local charities in need, with all money staying in the Windsor-Essex area.

“We’re trying to be a great community partner and we want to be that for another 35 years,” says Agnew. “We’re here for the long run.” D

Rolling Ahead

KONA Sushi Thrives Despite Pandemic Challenges

By Jen Brignall-Strong Photography Syx Langemann

From their humble beginnings in Walkerville to opening three new locations amid a global pandemic, KONA Sushi has always had their eye on the future.

“It’s definitely had its challenges, but it’s paid off,” says co-owner Jordan Nicholls. “We’re already planning our fifth and sixth locations.”

In just four short years, Nicholls and his business partners have achieved tremendous growth. While much of the success can be attributed to their fresh, delicious cuisine, it’s the group’s foresight, hard work, and innovative marketing strategies that have carried them through; especially over the past 18 months.

Despite the initial COVID-19 lockdown in early 2020, KONA managed to open a second location in the town of Lasalle. Now, just over a year later, the restaurant chain has opened another site in Lakeshore, featuring a spacious patio, large in-house dining area and bar, and a mezzanine perfectly suited for private events.

Their fourth location, set in the heart of Tecumseh, is scheduled to open later this fall and boasts an intimate indoor atmosphere, beautiful murals by local artist David Derkatz, and a rooftop patio.

Nicholls credits a strong group of employees and owner/operators for keeping the business running smoothly through the expansions. Long-time associate Carlin Goodison is now at the helm of the Lakeshore location, and Nathanael Nicholls will be the owner/operator of the Tecumseh site.

“We’re very selective about who we bring on board. Every time we open a new location,

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