Time off
Our restaurants are driven by people. From the chefs and their crew in the kitchen to the front end and the bartenders, servers, bussers and dishwashers, your culinary satisfaction depends on a uniquely choreographed arrangement of talent, efficiency and genuine human interaction. No wonder they need a break now and then. Here’s how it is done, in a profile on our chef David Standridge, courtesy of Eater, Preshift and Punch, by Mary Anne Porto, senior editor of Preshift:
The Restaurant: Shipwright’s Daughter The Chef: David Standridge
Shipwright’s Daughter is a restaurant located in The Whaler’s Inn, a hotel in Mystic, Connecticut, with a focus on seafood and New England cuisine. They paused lunch and dinner service from January 5 to 14, but kept breakfast open to accommodate hotel guests.
Pre Shift: Why did you decide to take a pause this winter?
Chef David Standridge: We do it every year. We’re lucky to be busy enough throughout the year that we’re financially able to take a break in January. This year, we took 10 days. There are a lot of reasons, but in general, we all just need a break. For me personally, this is the only time I can really feel like I’m off work. For other managers, it’s an opportunity to work, if they choose, and to tackle larger projects — like implementing a new POS system or deep-cleaning and reorganizing the kitchen. We also schedule all of our major maintenance during this time. Our entire operation relies on a single oven, so if it goes down, it impacts everything. We use this time to do a seasonal overhaul and make sure it’s fully tuned up for the year ahead.
What do you plan to do while the restaurant is closed for lunch and dinner service? I always take my annual family vacation during this time. We go to Rincón, Puerto Rico, every year. Some of the team chooses to work and take time off at other times during the year, but for me, having Shipwright’s Daughter closed is a special opportunity to really tune out — at least, as much as I ever truly can.
How did you prepare the restaurant for the pause?
Our CDC, Michael McHugh, did a wonderful job finishing the year with empty walk-ins. It’s a tricky thing to offer a full menu one day and then be closed the next, but we did a great job winding down our inventory and adjusting all of our prep schedules. Nothing goes to waste. If there’s something we can’t use up or save, we’ll serve a really nice family meal on the last night.
Any advice for other restaurants that plan on taking a pause?
Do it if you can! The restaurant industry is a grind. It’s incredibly beneficial to be able to shut off the machine and start fresh with a clean kitchen and a clear, relaxed state of mind.
Responses have been edited and condensed —Mary Anne Porto, senior editor, PreShift
Read more about other restaurants and how they do it on PreShift