RONAN FAGAN
Reopening within a wholly new business environment as COVID-19 public restrictions ease, Thyme proprietor, John Coffey, narrated his expectations for the times to come, as he welcomed customers to the ambience laden Michelin Bib Gourmand premises at Custume Place.
“We reopened for business on Wednesday last, July 1, but with a reduced capacity for our customers due to the impact of social distancing measures.
“However, despite initial concerns, the few days of trade to date have been extremely rewarding. Our dedicated staff worked diligently to achieve the goal of ensuring customers were placed at ease within the new restaurant environment.
“We were at capacity, albeit reduced, daily, but the feedback from our loyal customer base has been positive, particularly with reference to the health and safety measures we have introduced. We could not have wished for a better restart,” John enthused.
John noted that Wednesday of last week had a “new business opening” feel as he and staff colleagues returned to work in the atmospheric surrounds of the popular restaurant.
“Essentially, when we reopened last week, it was akin to starting the business for the inaugural occasion, but with a reduced capacity for custom. In normal circumstances and at maximum capacity, we can accommodate 56 persons, but the implementation of social distancing measures has reduced that number by 50 percent. This is the manner in which we have to conduct our business for the foreseeable future and we have adapted accordingly,” John continued.
Pertaining to matters social distancing, John has installed numerous partitions between tables which blend into the homely nature of the restaurant.
“We have the customer very much to the fore with regard to health and safety issues and that is of the utmost importance,” John asserted.
Tentatively assessing the restart business phase, Thyme will be open from 5pm-9pm from Wednesday to Saturday with trade on Sunday from 1pm-7pm.
“With a reduced capacity and eleven staff returning to work, we have made the decision to close the business on Monday and Tuesday of each week but this will be assessed as the weeks progress.
“We have also reduced our menu offering but therein lies a positive affording Thyme the opportunity to focus on meal creativity with a shortened number of options for customers,” John enthused.
John expressed his concern with business income levels post summer season and hopes that the initial custom trade which will grace the restaurant upon reopening sustains.
“We would be reliant upon corporate customer business during the week, but unfortunately, I cannot see this aspect of trade being realised for the moment and when the autumn season arrives, the concern is that there may not be as many tourists visiting our town,” John stated.
