To the lovely people who would like to see us succeed.
I am the Chef of The Bayshore, I have been working at bayshore since day 1. I have seen every mistake to have happened with back of house, and most of the mistakes to have happened in the front of house. This is a new business, with owners, who come from different industries. (Greenhorn, with all due respect.) But for new restaurant owners, these two are actively trying to learn as much as they can every day, 7 days a week, 15 hours a day. Everything from how to circumvent past problems, to mistakes still being made, to practices that would foster mistakes in the future.
As for the kitchen, a few staff and one chef have come and gone who didn't work out, and who had a standard of food quality below that of my expectations, and by extension the owners expectations.
It was a real fight for pecking order, with everyone trying to be chiefs. Now we have weeded out all the trouble staff, and have been focusing on "tightening the screws". With help from the chef of the Modern Cafe, and me with my 9 years of fine dining experience, finally being installed as the chef. Quality standards went from 6 to 9.5.
The menu is small, but our hands are tied with the VIHA (Vancouver Island Health Authority) limiting the size of our menu. The items on the menu may be a little safe, but come spring I will be installing a new menu, and I personally hope it comes across as yet another improvement to the establishment. The front of house as far as food goes, we have been reminding, and re-reminding the girls that getting the orders right, and running the food is highest priority over seating new customers, getting drinks, or settling bills, or clearing tables. as for the kitchen, running out of menu items is simply not allowed. If it does happen it is only for a day, or because its a fresh item like mussels and clams, and they were sold out.
Also If you see the girls with small tablets in hand, that's how they order the food. Its the latest squirrel system. Its not a cell phone, and they are not texting. If they are found texting, they'll be written up. It's our time, not theirs.
With all this being said. I personally apologize if you received bad service, and simply ask for a second chance to show you that we have tightened a lot of screws recently, and are constantly on the virgule to tighten more screws until it is a well oiled, successful machine. To all those who defend us, I immensely appreciate you sticking up for us. It speaks louder than I could ever. Thank you.
Thank you for a candid reply. I look forward to some new items on the menu, and trying this restaurant again.
Sounds good Chef Dan, will be stopping by soon and checking the new place out!
Don't you just love the internet? everyone can air their dirty laundry and post their beefs in public. Nice........
I have no idea of what happened at the place you worked at. But as far as shooting oneself in the foot, well coming onto the web and complaining as what you just did wouldn't want to make many people give you a go in their restaurant the next time you need a job, I think anyway.
I'd delete my last post if possible too. Bayshore no longer has my support and has broken my dedication. With the decisions they make, It will be a miracle to see the same owners there in two years, or with any money left. Have a great day
Wow, Bayshore Restaurant drama on the internet! I don't know what the last post was but regardless I went and visited the Bayshore last week.
You can read my full review HERE
To sum it up, I thought the decor and atmosphere was very modern loungey and the place will be happening in the summer months with the patio and gorgeous view of the harbour. They didn't have any craft beer/wine/cider on the menu (local sells!).
On the plus side, the service was pretty good when we visited and food was decently priced and tasted fresh! Menu options are limited but perhaps some kinks are being worked out.
My one little complaint was the strange combination of country music playing in what feels like a contemporary modern lounge. I think the Bayshore needs to decide who their main target customers are and what will appeal to them. The vibe just didn't fit! But no big deal
Menu has no idea if it wants to be a lunch place, a tapas bar or what. Certainly does not have a dinner menu and the vibe is sterile. Very little hope of this lasting til summer
The owners are from Fort MacMurray, Alberta and this restaurant is their retirement project. Previous posts have outlined the deficiencies (food, lack of a good beer selection, tacky rooftop umbrellas) and I would agree with all of them. I did talk to the owners and they have added more beers, not realizing the market on Vancouver Island is so focused on better beers. The umbrellas were provided free of charge (along with glasses with logos) by Molsons, hence the limited beer supply in the first place.
The food, candidly, does not meet the decor, but it is reasonable. The view from the rooftop patio is terrific and they actually have an outdoor bar up there, but they had not staffed it during my two summer time visits. This is an interesting place and I think the owners are prepared to listen to valid criticism, and more importantly, to act on it. Let's hope so, because far too many places are closing in Nanaimo right now.
On my recent visit to Nanaimo, we went to the Bayshore 3 times - one lunch and two dinners. It happened to be about 2 minutes from where I was renting, which helped. I thought the decor was very nice and the views are wonderful. The 'greeter' was very friendly but the service was variable. We went fairly early for all 3 meals so not many people (by the time we left, quite a few of the tables were occupied), but service was very slow at times. The menu is small (but that's not a bad thing) so I got a chance to try different entrees each time. I thought the food was good and the prices not too bad. The seafood chowder was great - a full meal in itself and not scrimping on the ingredients. Our guests (Nanaimoites) had the burger and are still raving about it. I did have a sneaky try of the fries and they were delicious - real ones not frozen, pre-formed ones like you get in a lot of establishments. The second time we went, I noticed they had put a contact email address in their menu, asking for any suggestions or complaints, so obviously they are open to comment. I'd love to try the patio in the summer so hopefully they'll still be around when I return.