Richmond Sentinel (RS) went on location and sat down with Richard Goodine, (RG) Vice President of Hospitality and Development, Skye Avenue Restaurant & Lounge to talk about the restaurant industry.

RS: We're reaching out to a colleague to do another Richmond Stories which will air on the Richmond Sentinel website and in print. Richard Goodine has appeared several times on Our City Tonight, but today, he's joining us here on Richmond Stories to talk about the restaurant industry.

Richard, it would be an understatement to say, the last four and a half years have been challenging for the restaurant industry due to COVID, then labor shortages, and then new expenses, including government adding more tax. For our readers and viewers that are wondering, if they have the money to be able to dine out, be it Richmond, Vancouver, Surrey or Burnaby, or wherever, will they have a memorable experience?

Richard, let's talk about the current status and what you are experiencing on the front line.

RG: One of the most common things that everybody talks about is, the government imposing new taxes and carbon taxes and interest rates. People are very conscious about how they spend their money but at the same time, we're all human and we all want to go out.

So, when people do make the decision to go out, they want to make sure that they're getting great value for their money, and they also want a great experience. No one wants to go home wishing they hadn't spent whatever they've spent. I think the restaurants that are going to be successful are the ones that stay absolutely committed to understanding that the customers are truly investing something to be here in their establishment. It's our job to make sure that we're doing everything in our power, to go way beyond their expectations.

RS: I agree, speaking for myself, I'm more of a happy hour guy and what restaurants are offering during happy hour vary a lot. Are you seeing more people at happy hour as opposed to four or five years ago?

RG: Happy hour is huge. Throughout the entire lower Mainland, everybody that has a happy hour realizes that it's a necessary addition to our industry because it brings customers in. It gives the customer a chance to come and sample and explore your restaurant. The problem is, when establishments offer a happy hour and they offer mediocre food, lighter fluid wines or cheap beer, they are not recognizing that this is a great opportunity to develop returning customers with a great happy-hour menu topped with great service.

When a customer comes in, and they have a great experience that also fits their budget, you know what? The next time the customer is looking for something special, they'll return to the restaurant that met their expectations. 

RS: Let's talk about, another industry in BC connected to the restaurant industry and that is the wine industry. I'm concerned about the affects climate change will have on that industry. Look at the Okanagan, which is really the jewel of our wine industry, not to take away from the wine country on Vancouver island or some of the other regions. Richard, what are your thoughts, will we have an Okanagan 20 to 25 years from now?

RG: I wish that I had the answer to that question. Wineries that we've seen develop and grow over the years like our friend the late Harry McWaters or individuals who came from other countries and brought with them a passion for making these great wines are evolving into now being owned by dog food companies or other major companies. 

I just heard this morning that White Claw Winery has entered into a partnership with soccer player Lionel Messi to develop a non-alcoholic beverage. That means they can buy more land to plant vines then the individual who's taken their life savings and bought two acres of land to invest in their life passion. I think the industry is in for big change, and I think that the biggest challenge will be—it no longer is the wine business and it will just become the business of wine.

RS: That's a good way to explain what's happening. I've seen that over the last 20 years in the movie industry, where there's less artistic and more focus on the bottom line. Richard, I know this is a loaded question but do you think the government could be doing more to help the wine industry?

RG: I think the government could do more to help the wine industry, the restaurant industry, and in fact, the industry in general. If you think about it the average large restaurant employs probably 150 people, and that's 150 people that are not on unemployment, that are not taking CERB or whatever funding that the government was offering. The government should recognize that by helping the wine industry people keep their jobs. After all agriculture is at the core of every country. In our particular case, the Okanagan produces some of the best wines in the world.

When this industry goes through the hardship of frost like they have the last two seasons, and smoke like they have the last five seasons, it’s just a matter of time before these owners find themselves in a position where they are going to fold. That means a lot of jobs will be lost. The government should be visionary enough to realize, it's better that we help out now. So, Jim to your question, yes government can always do more.

RS: One of the things I love about the Richmond Sentinel, of course, is it's partnership to Our City Tonight. Our interviews are offered in print, digital and on television. So, let's give our viewers a little taste of what they can expect here at the Skye Avenue Kitchen & Lounge where we're filming on location today.

RG: Let's go back to what we talked about earlier, providing the consumer with a great experience. Hospitality and amazing food are the driving force behind everything we do here at Skye. As a result, people can come here and have an exceptional meal, great service and ideal value for their money. 

RS: My experience with all the food we've sampled on your menu including your brunch menu—it's great. I only wish our readers could visually see the presentation that your chef has put out for us to sample.

Richard, thank you for taking the time to talk with us about the restaurant and wine industry, you have a wealth of knowledge to share. You can watch the video interview in full richmondsentinel.ca/videos