At risk of stating the glaringly obvious, 2020 has been a tornado of a year. Our daily reality has shifted in previously unimaginable ways. With the onslaught of the global pandemic, we have all been faced with challenges that will forever shape our futures. We here at The Lobster Trap have pulled together and done our best to embrace this new normal, and all the changes that come with it.
It’s difficult to believe, but Chef McCarty details just how far we have come in these last few months:
“Like many others we were faced with the uncertainty of the future when we voluntarily closed our doors on March 15th. We bunkered down in wait and began the process of what it would entail to reopen, and what systems we would need to put in place to keep us and our guests safe.
Our team began putting the building blocks in place in early May: a new reservation system, plexiglass, a new Point of Sale system, mapping out our dining room at 50% capacity, putting together permits for dining outside, PPE, a new menu, a curbside menu that is designed for carry-out.
We essentially flipped our restaurant’s format and started almost from scratch. After a few months we found our rhythm again, gained fresh admiration for our team and a new-found perseverance.”
In addition to everything else, the new Park(let) Patio has been a game changer for us. Our friends over at Novus Architects blew us away with their talent and generosity. No doubt, their contribution has helped to save our bacon (or lobstah). Not only are we able to serve more guests, but by adding a section we are also able to better support our employees by giving each staff member more opportunities to earn. This upgrade has been invaluable while we continue to limit capacity to protect all who enter.
Truthfully, it’s all too easy to get caught up on the negatives, the downsides and challenges that come with scary times. However, silver-linings are there if you look for them. For us, that means getting back in touch with our roots. We are taking time to re-invest in the relationships we have with staff, guests, purveyors, and our community. It also means indulging in new menu creativity, adding fresh local and seasonal flavors that are as visually pleasing as they are delicious.
This is what we are all about – good food and good people. As we continue to push forward, we are grateful for this time to reconnect with what drives us. We thank you, our friends and family, for your continued support, and for motivating us to keep fighting for brighter tomorrows.