The Morning Journal (Lorain, OH)
Restaurant owner talks of closure challenges
Business owners have had a lot to focus on with novel coronavirus limitations, such as closed dining areas.
Business owners have had a lot to focus on with the various novel coronavirus limitations.
For restaurants, their dining areas were shut down which led to many eateries closing down until the state allowed for reopenings.
Brandon Wheeler had to go through the same process, but with three times the difficulty as he owns Bootleggers Grille in Eaton Township, Depot at Union Station in LaGrange and Cole’s Public House in Amherst.
“We closed on March 18 and we reopened May 27, and that was at all three locations,” Wheeler said. “We did (carryout only) for a couple of days and it didn’t seem like it was going to work, so we bailed on it.”
Wheeler said he unfortunately had to lay off employees.
“Frankly, with the changes to the unemployment stuff it was ironically better to lay some of the staff off so they could take advantage of some of the benefits that were out there,” he said. “Sadly, it was the better way to do it.
“I’ve been doing this for 22 years, and I had never laid off a single person. So, it was a shot to my personal pride to have to do it. With the situation the way it was, there was really no choice, unfortunately.
“I was able to bring people back. We actually got the (Paycheck Protection Program) funding, so we were able to bring people back actually about three weeks ago as we were preparing to reopen.”
The uncertainty
Wheeler said the uncertainty was the biggest worry when the state announced the closures.
“The biggest thing I can say is that it was scary,” he said. “As a business owner, I’m sure a lot of business owners would tell you, you plan for things and planning requires specific end dates and beginning dates of things.
“With no guidance on any of that, it’s pretty terrifying.”
Wheeler said there also is the issue of getting all of the items required by Lorain County Public Health.
“It took a long time,” he said, when talking about ordering N95 masks.
Wheeler said he ordered the masks at the beginning of April and it took well over a month to receive them.
“Gloves were not as bad as we thought, but hand sanitizer was a tough one,” he said. “My friend works for a company that sells that stuff, and luckily he was able to get a couple big gallon cases of it.”
Eager patrons
Wheeler said patrons also were eager for his restaurants to reopen.
“We opened on Wednesday, and we were quite busy,” he said. “It was great to see everybody again.
“It is an odd scenario because all of the waiters wearing masks; it kind of takes the personality out of us a little bit. That’s tough because the guest experience is big for us.”
Wheeler said he did have to remove some seating to accommodate social distancing.
“Our booths are tall enough that they create a good enough divide,” he said. “But, we’ve eliminated about 35 percent of our seating, and we eliminated our bar.
“The list (guidelines to follow for COVID-19) is challenging because it’s not normal operation for us. The challenging part with our customers is that some have not grasped the no standing yet. I don’t blame them; they are not reading the guidelines like we are.”
Wheeler said all three places are known as burger joints.
“That has been another issue because beef prices have been all over the board,” he said. “But, burgers and pizza are what people come here for.
“For Bootleggers specifically, folks like to come out and sit on the outdoor patio that is by the ninth green (of Mallard Creek Golf Club).”
Despite all the changes and everything that has gone on, Wheeler said it is great to get back.
“All-in-all, it’s great to have folks coming through the door,” he said. “We don’t know how long we will have to operate like this.
“But, I’m glad I could reopen for the customers and my employees.”
“All-in-all, it’s great to have folks coming through the door.” — Brandon Wheeler, owner of three restaurants