Gastropub serves over 27,000 in first 124 days

BY KIRK STARRATT

kstarratt@kentvilleadvertiser.ca

NovaNewsNow.com

One of the founders of The Port gastropub in Port Williams says they’re amazed at the overwhelming response to the establishment.

Director Allen Sheito said they welcomed 27,409 clients in their first 124 days of operation, which far exceeded expectations.

The venture, for which capital was raised through a Community Economic Development Investment Fund (CEDIF), was in the works for four years and Sheito said it really seems to be paying off. People are excited about it.

“We had no idea it would be this successful,” he said April 2, recalling that exactly one year ago the plot of land was being prepared for the building.

Sheito said they’ve been experiencing a lot of repeat business and this is indicative that people enjoy the experience.

“The proof is they come back,” he said. What’s astounding to him is he knows a lot of people in the area, but when the establishment is full, he doesn’t know anyone there. There are a lot of people from outside the area coming to experience the gastropub.

Owners took out an ad in the Doers and Dreamers tourism guide, but it’s the only advertising they’ve done to-date.

Novel facility, says manager

Sheito said they undertook the project with the people of Port Williams in mind and those in the vicinity seem very happy with the establishment. They had to start from scratch and train their staff of 34, but everything is gelling and the staff is very good.

Manager Alan Baldwin said he thinks the gastropub is a novel sort of facility for the area. The population of Port Williams is growing and there are few establishments comparable to The Port, especially on the north side of the Cornwallis River. Based on the overwhelming reaction to the establishment so far, he said it’s scary to him when he considers the number of people who still don’t know about it.

“Overwhelming is an understatement,” Baldwin said, pointing out that success has come as a result of a massive team effort. “Lots of us haven’t had a chance to digest the sort of facility we’re part of. I’ve never been part of anything like this before.”

First-come, first-served

He said The Port is so busy it can be difficult sometimes to get in and this can be frustrating to customers. However, that complaint has subsided somewhat.

Sheito said their policy is first-come, first-served, but they do take reservations for groups of 10 or more. They’re apologetic to those who have been turned away.

On a pro-rated annual basis, they have more than doubled their projected sales and they’re continually streamlining the operation, focusing on customer satisfaction and maximizing revenues.

Attractions include affordable prices, new art exhibits every month and, with summer around the corner, the menu is changing to promote local produce and meat. They’re placing an emphasis on the patio with its superb view of the Cornwallis River. The patio furniture is currently being constructed from local cedar. They will have six tables to seat 24 people and they anticipate a very busy summer season.

Nature lovers and bird enthusiasts visit to observe the many species of ducks and geese that frequent the river. A small garden is in the works to ensure a fresh supply of herbs and The Port is now catering to small weddings.