The season may have begun late because of the pandemic, but it got off to a strong start for restaurateurs and brewers in the Haut-Saint-Laurent. Once the government eased restrictions and put in place conditions that supported the reopening of dining rooms and terraces this summer, customers were decidedly on board.
For Marc-Olivier Houle, the son of one of the owners of the Barabas Brewery in Sainte-Barbe who also works for the business, people were eager to get out and meet up with friends in a local and friendly environment, all while respecting the sanitary guidelines.
“We had a very busy season, and we weren’t expecting it,” explains Houle. Barabas, a new brewery, was scheduled to open its doors to customers in March but because of the coronavirus had to delay its launch for several weeks. When the brewery was finally able to open, while restricted to selling its beer in take-away formats, the demand was there. When they were able to completely open during the summer, the buzz remained strong and people flocked to the brewery by the dozens.
Houle remains optimistic in spite of the region’s recent passage into the red zone which has forced the owners to shut down all possibility of consumption on the premises. For now, the brewery is going to concentrate on the sale of its beers in can format, which are now available at the brewery and in local grocery stores. The business is also working to develop an online sales system with a pick-up service at the brewery, which will hopefully allow it to successfully ride out this second wave of COVID-19 and restrictions.
The experience was similar for Greg Campbell, the owner of the Café du Chateau in Huntingdon: during the first wave, the café had to close and he therefore lost all sources of income before finding a solution. “Because a lot of clients are the people who work in the building or who come to the CLSC, it was difficult. We still offered takeout breakfasts and lunches.” This time around, the situation is a little different as people are continuing to work in the building. Campbell will again be offering coffee, muffins, and breakfast sandwiches for takeout in the morning and then pizza and other lunch items. The tables and chairs will no longer be available.
For many restaurant owners, the second wave is less shocking than the first because they already made adjustments in the spring, and in record time. That being said, the closure is not sitting well, as Summer Eastwood, the owner of the Taverne de la Ferme in Ormstown explains: “Having to close again is heartbreaking. More losses, the majority of our staff being out of work for an indefinite period of time … It’s really hard to swallow after having invested so much this summer to be able to work in a healthy and safe way.”
The majority of owners of cafés, restaurants, bars and breweries spent significantly to outfit their establishments with Plexiglas, panels, floor markers, etc. And while many, such as Campbell and Eastwood, were able to react quickly and creatively, it is still hard to accept. All are hoping this second round of closures will be temporary and that everything will be able to reopen quickly and without too much disruption.