The patio has been built, the beer is cooling and a new restaurant has opened in town. But opening a restaurant isn’t easy, says Les McDonald, owner and general manager of the Copper Coil on Cleveland Avenue.
“This old building needed a lot of work,” he adds, explaining that he’d been eyeing this location long before it became available and had envisioned what he might do with it, if given the opportunity.
That time has come and, although he’s got his perfect location, the age and size of the building have definitely presented challenges, he explains. “It was an ambitious project, to say the least.”
Such challenges included building a walk-in cooler outside because there just wasn’t room for it inside, configuring the bar to accommodate sufficient seats, and ensuring access for all, including wheelchairs and strollers. District of Squamish staff have been a huge help with navigating bylaws and codes, he says.
In all, 24 new permanent jobs have been created. But even that wasn’t easy.
“To be truthful, I thought it’d be a little easier to find good staff in Squamish.”
His head chef and managing partner, Wes Levesque, was the seventh chef to be interviewed, he explains, and the first to really understand the food they were planning to serve: Pacific Northwest meets New Orleans and the Deep South. As soon as they met, though, McDonald knew Levesque was the perfect fit.
His other staff are a mix of full-time and part-timers, some of whom are local moms looking to balance work and child care.
“We managed to attract staff but it took some work… but I’m personally really happy with the people we have.”
Offering competitive wages was important, he explains, as was providing comprehensive training. “The only way to set people up for success it to give them tools,” he says. “Training and having a clear path is the best way to do that.”
Although restaurants have come and gone before him in this location, he’s not worried and believes the Copper Coil’s curb appeal, along with its ethically sourced food, craft beers and customer experience, will lead to success.
“I don’t think I’ve ever been more certain about anything in my life… I can’t wait to have people sit down and serve them; that’s why I’m doing this.”
He’s also excited to be part of something bigger. “I think our downtown is just beginning to come back to life again... and it really warms my heart to think we’ve not just opened a restaurant but we’re helping transform Squamish,” he says. “We’re part of it. We’re not responsible for it but it is so wonderful to ride that wave because, honestly, Squamish is the best community I’ve ever lived in, and I mean that from the bottom of my heart.”
He’s not alone in his enthusiasm. “I think I speak for everyone who’s been watching the transformation of the Copper Coil over the summer that we’re super-excited to see the restaurant opening this month,” said Bianca Peters, executive director of Downtown Squamish BIA.
“With the Copper Coil and the Pine Cone [Restaurant], both located on the corner of Cleveland and Victoria, it’s going to add a great vibe downtown especially at night and on the weekends…. It’s going to give people one more reason to stay downtown and consider moving to our community.”
The Copper Coil is scheduled to officially open on Monday.
