Last in a series

Tourism is important to the success of restaurants and hotels. But despite a lack of visitors due to COVID-19 restrictions, Bainbridge Island businesses have made changes to stay alive.

None more so than Brendan McGill, owner of Hitchcock, Bruciato and other downtown establishments. “I don’t know anybody who’s gone as far as we have,” he said.

To keep his customers and workers safe, he has closed inside seating, even though it has been allowed at 50% capacity much of the summer.

“We closed down our dining room in March, and will keep it closed until all signs point toward it being responsible for our neighbors to gather again. In the meantime, we are offering a few ways to bring our hospitality, food and wines to you – safely,” the restaurant’s website says.

McGill started Pop-ups on the Patio, with limited outdoor seating and chefs using a grill to cook various meals.

They also started making hamburgers. “But this is a pop-up, so don’t sleep on it, as you never know how long it will last. If you think this should be a permanent fixture on Winslow Way, be sure to let us know,” the website says.

The deli and bar next door have combined to become Hitchcock Deli and Market, serving sandwiches, salads and more in a grab-and-go format.

McGill also started a Pandemic Wine Club to serve another niche of customers. It’s become so popular the name was changed to the Essential Wine Club, because, “It might outlive the pandemic,” he said, adding the club came about when his bar was restricted due to COVID.

Finally, McGill, who opened Hitchcock in 2010, also is offering subscriptions to community-supported agriculture from farmers, ranchers, fishing boats and their own prepared foods. They are offering an eight-week subscription, either weekly or every other week.

“During tough times, we all need somebody to lean on. That’s why we’ve added a pay-it-forward layer into our CSA program. For every box you buy for someone in need, we’ll match it with a second and make sure it gets delivered to their doorstep,” the website says.

Some of his ideas are working so well, he said he sometimes wonders, “Why haven’t we always done this?”

McGill also owns nearby Bruciato, a pizzaria that started out as a Hitchcock Pop-Up but was so popular it earned its own spot.

He said he tried sit-down dining there when it was allowed, but quickly found it didn’t work, so they are back to takeout and delivery. They were allowed 50% capacity, but were only filled to 25%. Also, the mask situation between workers and customers was awkward, as was figuring out if people were being truthful about everyone in their group being a family member.

“Oh, yea, sure,” they would say. McGill felt uncomfortable about safety, so that dining experience ended.

One idea he didn’t get to kick off is a summer series of dinners at various farms, which would include a tour. But since he had that infrastructure in place, he was able to easily convert to the patio concept.

“It was a pivot on a pivot,” he said, adding he feels like he’s “crushing it because we’re still playing the game.”

Despite the success, he emphasized he’s still operating at less than 50% and losing money. He said he’s thankful for government programs that are helping “buffer this a little bit.”

He said it’s a good thing he’s not afraid of change. COVID “pushed us right off the cliff. We can do what we want now.”

For example, instead of fine dining, Hitchcock could change to something else. “People love the barbecue,” he said. “People could vote with their dollars what kind of food service they want in the community.”

McGill said chefs will make any excuse to do creative things, and “give people a reason to leave the house.” That wasn’t happening when the coronavirus first hit.

“People were really scared” to go out, he said, adding that’s why the burgers and pizza were popular. “People understand those formats. But how many nights do people want to spend one-hundred dollars for a family meal with luke-warm half a chicken. That did not work as well.”

Folks are more adventureous now. “Outside is where it’s at,” McGill said, adding the city, health department and even the state liquor board have made it “possible for us to do things.”

Meanwhile, Doc’s Marina Grill, which opened in 2003, has a large outdoor area and deck for customers. “We’re blessed” to have such a large outdoor space, owner Tom Aydelotte said

Outdoors, restaurants can serve groups up to five who don’t “live in the same domicile,” he said. Indoors, they do.

Doc’s shut down in early March. Taking advantage of the down time, he did a bunch of renovations. “I did a lot of repairs,” he said, admitting it’s not his forte so some things had to be done more than once.

He reopened in mid-April, offering takeout. “They were glad to have the big Doc Burger back and other products they love,” he said, adding people are still ordering a lot to go. “A segment of society still doesn’t want to go into public.”

The restaurant opened its doors again in June. “People started to come back excited about going out again,” he said.

Staffing has been an issue. Because daycares were closed some moms couldn’t come back to work.

“We worked our tails off training the young kids,” he said. “They don’t have the grace and style of mature adults.”

Aydelotte said they’ve done a great job. “We try to deliver a quality environment,” he said. “You can’t lose sleep over the high-end details.”

He said some customers have been grumpier of late, buthe thinks that’s a sign of the times, and workers are trying not to take it personally.

“With the (COVID-19) containment and terrible political environment there’s a lot of discomfort,” he said.

Aydelotte is concerned about the winter. Business is already down 50 percent, and when it gets cold he can still use the deck by not the outdoor seating. He’s hoping COVID restrictions will ease so people can sit at the bar, eat a sandwich and talk to the bartender. “There’s a lot of solo guys sitting out in the middle of nowhere,” he said.

He said summer are always better than winters for his business. “This is like three winters in a row,” he said of the result of COVID restrictions.

Speaking of the coronavirus, Aydelotte said Doc’s is very careful to keep customers and employees safe. They have some tough protocols regarding sanitation, and they take a lot of steps to make sure no one touches something that was on the table before.

As for staff, he said some are more hyper vigilant than others. “But we all have to be comfortable with what we’re doing,” he said. “It only works if everybody feels safe.

“In some ways we’re front-liners. But on the island right now there’s so little exposure everybody feels pretty safe.”

Hotels

Despite COVID restrictions, general manager John Dinsmore of the Marshall Suites in Bainbridge Island said after a slow start they are doing well.

One main reason is working with customers on rates to encourage more extended stays to provide a base of about 30% occupancy. Dinsmore said people go on extended stays for a number of reasons – from family problems to selling a home. Plus, even though there are restrictions for everything from bars to beaches, Dinsmore said they still get some tourists – even local ones on Staycations.

“They’re stressed out and just have to get away,” he said, adding the 50 rooms are at about 80% capacity now after being at 10% in April and May.

COVID has led to many changes. Visitors check straight into their rooms – each with its own HVAC system. “There is no shared air,” Dinsmore said.

Grab and Go meals are offerred. “I don’t know when the buffet will be back, if ever,” he said.

The entire hotel is cleaned more frequently, with chemicals allowed to rest on surfaces longer to make sure any germs are killed. “Touch points” in common areas are cleaned with hospital-grade disinfectant, and UV light technology is used to clean the air.

There is reduced reception service as online registration is preferred. Hours for services like the gym and spa are reduced or unavailable.

At the Inn at Pleasant Beach, the pool actually is open, but its use is limited. It also offers direct to room check-in for its 22 suites.

Nearby popular restaurants and bars near the Lynwood Center hotel have limited seating, if any, but they do offer take out. Live music, normally a bonus for those staying in the area, has been canceled.

Chamber careful

Kevin Dwyer, interim president of the Bainbridge Island Chamber of Commerce, said they are being cautious, too.

“Because of COVID we’re careful not to oversell or overpromote the island. We don’t want people bringing the coronavirus around,” he said.

While businesses want customers, “You don’t want tracing to come back to your business,” he said.

Dwyer said the chamber is promoting Save Our Stores, in conjunction with the Bainbridge Island Downtown Association. They are using direct mail to encourage residents to buy locally.

He said many businesses are struggling, and while some have gone out of business others are doing well by refocusing on online sales. Dwyer added that businesses along Winslow Way rely the most on tourists so they are hurt the most by a lack of visitors. About 60 percent of business at Mora Iced Creamery is tourists, for example, he said.

Dwyer said our “tourist attraction was born” after 9-11 when laws changed so people had to get off the Seattle ferries each trip. The town also does well with tourists because of Seattle cruise ships, although they are not operating now.

He said Bainbridge Island is still a destination for tourists because it’s safe. “People here are conscientious about masking up” to be safe from COVID-19, he said. “Our area might be safer than other areas.”