Post by artisans on Oct 7, 2008 9:50:31 GMT 2
You may remember this article from the old forum. Well, it is that time of year again and, with the demise of XL, some businesses have been badly hit. In November, there will be just a handful of businesses open servicing the core community and the transition is now underway.
'As one might expect, there are less visitors in Roda than there were during the summer months. A few businesses in the village, especially those that employ more than just family members, know that staying open for the last few customers can be very expensive and, therefore, some choose to close early.
First reactions are that this is not reasonable and, in some way, offers less of a service to late visitors, many of whom come back at this time every year. But maybe that is the very reason why people visit Roda in late October, maybe they prefer to have less choice and spend more time enjoying the company of the people they have got to know well over many years. There is little doubt that everyone running a business now has more time to spend with customers as a busy summer season draws to a close. Many of the people, especially those running restaurants, work as much as eighteen hours each day in August and October is the month they can start to relax. There is a lot to be said for a late holiday.
Of course, talking of restaurants, there is another issue to consider. The old rule of ‘never go into an empty restaurant’ is much easier to achieve if there are fewer tavernas servicing fewer customers and many would lose their ambience if they had just a handful of diners. Think also about the policy of many to provide only fresh food. In the summer, most tavernas can safely guarantee to fill up each evening and menus can be more easily planned and produce bought. In October, it is almost impossible, and inordinately expensive, to offer a full menu every night to a few customers. The choices for the restaurant owner are either to close, to offer a reduced menu or, worst of all, provide more processed food.
On balance, it is probably better that some tavernas close in order that the ones remaining can continue to offer good company, the right atmosphere and, most importantly, the very best of local cuisine. In this case, less is probably more!'
'As one might expect, there are less visitors in Roda than there were during the summer months. A few businesses in the village, especially those that employ more than just family members, know that staying open for the last few customers can be very expensive and, therefore, some choose to close early.
First reactions are that this is not reasonable and, in some way, offers less of a service to late visitors, many of whom come back at this time every year. But maybe that is the very reason why people visit Roda in late October, maybe they prefer to have less choice and spend more time enjoying the company of the people they have got to know well over many years. There is little doubt that everyone running a business now has more time to spend with customers as a busy summer season draws to a close. Many of the people, especially those running restaurants, work as much as eighteen hours each day in August and October is the month they can start to relax. There is a lot to be said for a late holiday.
Of course, talking of restaurants, there is another issue to consider. The old rule of ‘never go into an empty restaurant’ is much easier to achieve if there are fewer tavernas servicing fewer customers and many would lose their ambience if they had just a handful of diners. Think also about the policy of many to provide only fresh food. In the summer, most tavernas can safely guarantee to fill up each evening and menus can be more easily planned and produce bought. In October, it is almost impossible, and inordinately expensive, to offer a full menu every night to a few customers. The choices for the restaurant owner are either to close, to offer a reduced menu or, worst of all, provide more processed food.
On balance, it is probably better that some tavernas close in order that the ones remaining can continue to offer good company, the right atmosphere and, most importantly, the very best of local cuisine. In this case, less is probably more!'