Atmosphere and service key to pub success
WITH jokes about €9 packets of Tayto crisps lighting up phones everywhere these days, gastro-pub owner Sean Byrne accepts things will be different for diners, but the prices won’t be at his Strand Tavern, overlooking Duncannon beach.
Having moved premises from Templar’s Inn to the landmark pub in January, Sean and his wife Elaine were looking forward to a good first year when Covid-19 struck in midMarch. ‘We are three months in and three months closed but it allowed us to do all the work we needed to do, including extending the kitchen and the outside decoration with new lettering which is going up this week.’
Most of the staff returning to work this week at The Strand Tavern previously worked with Sean and Elaine at Templar’s Inn. Among the training they have been getting is all about ensuring there is an atmosphere and craic in the pub.
Sean said there was a lot of hidden expense in training staff and securing new PPE and hand sanitizer.
‘We’ve gotten masks and gloves for the staff and installed new cleaning stations for the back of house and new lockers; that has been fun but we are there now. I’m sitting here today in an empty bar looking out at Duncannon Beach; we just can’t wait!’
Sean said tourists visiting the pub will be surprised by what they see, especially those who last visited the tavern two years ago.
He is confident many people will staycation on the Hook Peninsula and come through his doors.
‘People are going to stay in Ireland this year and will come to places like Duncannon and Hook Head; it’s a no brainer.’
The prices are remaining the same and Sean acknowledges that numbers will be down.
‘We have lost three months’ trading. With restrictions we are losing four tables inside the pub and all the stools at the bar. We won’t have people standing waiting for tables; it’s a real shame.’
After diners leave, a 15-minute clean down and sanitising will take place; yet another change that impacts on business.
‘June, July, August you are turning over tables really quickly whereas now it will be much more measured approach but it’s all for the greater good of staff and customers. I would imagine we’ll be fully booked every evening but we will take walk-ins. We have space as we’ve opened up the place so everywhere is accessible from the main door,’ he said.
Describing the HSE and Fáilte Ireland regulations as ‘clear as mud’, Sean said: ‘We’ve had to interpret the rules to suit the premises. We’ll take groups of four friends and up to eight people from the same house, singles, couples etc.’
Sean said there is a pent up desire in people to go out and sit down and have a meal cooked for, and served up to them.
On the atmosphere people can expect in the Strand Tavern and how serving drinks will work, Sean said: ‘ There will still be an atmosphere because we will create an atmosphere with the staff. We are doing training on that. We are basically a pub serving food. They want to have a few drinks with their family and friends. By the time we get through that demand, the pubs will be opening and there will be new rules and regulations.
‘Until we see what happens and how things pan out, I think the government are doing as good a job as they can. We have had the Covid-19 payment while we were closed and that kept staff going and we have had help through the local authority payment. That is there to help us with all of these hidden costs. The grant is what your rate bill was last year so that has given us a boost to help with the training. What happens going forward depends on how people react.’