Like many restaurants that opened during the pandemic, Local Tide had to pivot to survive. Chef and owner Victor Steinbrueck focused his sustainable and local seafood menu on sandwiches, bowls, and other items that could be taken away.
As the pandemic receded and diners were able to safely grab a seat inside, Steinbrueck’s menu has remained focused on items that can be eaten anywhere. But he’s made sure to include elements of high-touch hospitality at his fast-casual spot.
“From the early days, we’ve always talked about wanting to ensure that our hospitality is meeting our standards. You know, we’re in the hospitality business. So we pride ourselves on taking care of people,” Steinbrueck told Restaurant Hospitality.
His hospitality standards help guests feel welcomed and help the restaurant run smoothly, he said.
For example, diners aren’t left to find a table for themselves after ordering, as is typical at a fast-casual spot. Steinbrueck’s team suggests a spot to sit, brings over water, and checks in on diners during a meal.
By taking charge of finding a table for diners, there isn’t that awkward ‘I have my food. Now what?’ moment that can happen when diners order at the counter. And, explained Steinbrueck, it helps pace the kitchen at his relatively small restaurant. Steinbrueck’s team keeps an eye on diners, so chefs aren’t pumping out food for guests who can’t sit.
“There’s just such a high volume of people coming through that if we’re not directing people (which is also cool because the customer is going to feel like they’re being taken care of), things just get crazy,” he said. “So, it’s twofold.”
Stream the full conversation with Steinbrueck above.
