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The Quarter owner Gary Manning says it’s great to be back
4 years ago
Chef and restaurant owner Gary Manning is delighted to be welcoming customers back to the Toxteth Riviera.
He re-opened The Quarter for outdoor dining on April 12 and says heâs âreally happyâ with how things are going so far.
âItâs great to see people, to see smiling faces, to see that eating out is integral to humanity and peopleâs well-being,â says Gary. âPeople are excited.â
Gary says the 40% of tables that can be reserved are fully booked for the foreseeable future, and the other 60% are constantly busy.
âIt feels quite normal at the moment,â he adds.
But the decision to re-open before May 17 when restaurants can open indoors was, he maintains, a âbraveâ one.
âIt was a brave decision and a conscious decision, but it was also that entrepreneurial spirit, that we were going to make this work.
âWe were doing the maths and working out how much we needed to take with regards to paying wages. At the moment we have got rotas with staff on for three days, on stand-by for a day and on furlough for a day â we are using furlough to get the business back up and running and keep staff happy.
âOur main aim now is to get staff back full time and get back to some sort of normality. Hopefully that will happen on May 17 but thereâs never going to be a normal as there was pre-Covid. Thereâll be a new normal with a new way of working and delivering the product, and a new set-up.â
Gary says Covid has already cost thousands, not just in terms of having to be closed, but with each of the three lockdowns and re-openings. âIt costs ÂŁ10,000 each time with losing stock and having to close and clean down, and then get staff in to retrain and re-educate when we re-open. With three lockdowns, thatâs ÂŁ60,000.
âThatâs not including the heating we got in winter before the last lockdown. That was a big investment, especially coming at the end of last year.â
Gary has created the perfect outside space at The Quarter, on the corner of Falkner Street and Hope Street, to make re-opening viable.
He says he has been helped by the fact that the restaurant had already established itself as an outdoor eating area many years before, with tables like gold dust when the sun shines.
âThatâs why weâre known as the Toxteth Riviera,â he says, âand that certainly helped. Not everyone is as fortunate as us, with a south-facing outdoor area, with the sun all day. We can capitalise on our position.
âThe average age of people coming here is lower at the moment but we are seeing that increase as older people get their vaccines and start to come back again.
âItâs good that we are seeing a lot of new customers as well as the regulars â thatâs why we set up the booking and walk-up system, trying to adapt and accommodate everyone.
âIt helps that we are city centre but a little outside, so people feel safe, and that we are doing everything we can to accommodate customers and the regulations. We are definitely a destination.
âWe are still challenged on so many levels. Hospitality thrives on positive revenue, thatâs money coming into the till, and when lockdown happened that was like a tap being turned off. Going forward we need better communication â it helped when Boris gave us a plan because it helped us to plan!
âAt the moment there are headaches, but theyâre positive headaches. We have managed our way through â with new systems, new producers, how people behave, with managing staff and bringing them back to work. There is a new way to work, but it feels good that we have opened now.â
Gary closed down his fine dining restaurant 60 Hope Street during the crisis but says it was a commercial decision after 22 âgoodâ years, and which included raising standards of food in the city and training chefs who went on to âbigger and betterâ things, and being part of the renaissance of Liverpool.
âTimes change,â he adds. But he says with some staff moving from there to The Quarter, its standards will now be raised even higher and, he continues, he still has Ginger in Duke Street, and he is looking to expand.
âThere are a lot of positives going forward. We are already thinking about summer and Christmas, and analysing what we did right then for this winter.
âI am quite analytical, and the aim is to create and deliver, to have happy customers and Iâm feeling positive about that. Iâm positive with how busy we are and in a few weeksâ time, we will be okay.
âIt will take us until the end of the year or early next year to feel comfortable and be in the position we were in pre-Covid. Thereâs a long hard slog ahead, thereâll be a lot of tough love â weâll have to be careful – but we will get there, and Iâll never give up.
âHope Street is a unique area and it feels good to have re-opened and that weâre back again. Itâs good news.â