Owner sites unknown product availability and limited staff as pressing issues
Video by Joseph Casciaro
Gavin Axelrod
The San Antonio Seafood Market & Oyster Bar in Woodbridge, Ont., has found ways to stay afloat during a period of global uncertainty.
Owner Paul Lionetti has assumed most of the responsibility around the dual restaurant and market due to a reduction of staff. He does things such as deliveries and ordering a surplus of seafood on a daily basis.
Lionetti started to offer personal delivery of goods during the pandemic after he realized some customers are outside the radius for app-based delivery services.
“If I can offer delivery to a customer, I will do that to give them that availability and that option,” said Lionetti. “I need to survive and I want to make that happen.”
In addition, he’s added a tent for outdoor dining. Restrictions have also caused Lionetti’s maximum indoor capacity to drop by nearly 45 per cent.
In addition, he’s added a tent for outdoor dining. Restrictions have also caused Lionetti’s maximum indoor capacity to drop by nearly 45 per cent.
“My [indoor] capacity before [the pandemic] was up to 70 people, but now I’m down to 30 people,” said Lionetti.
It’s rough seas for seafood suppliers too.
“The fishermen are not going fishing that regularly,” said Frankie Leung, a seafood buyer for Ocean Miracle. “I would say the market [for seafood] is [low].”
Food blogger Sara Kralidis feels it’s important to be patient as restaurants try to find their way.
“You have to be more mindful of all the different regulations that the government’s enforcing on restaurants,” said Kralidis. “I [think] most restaurants are trying to do their best given the circumstances.”
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