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We always had this dream of starting our own business ”
On any given day, guests might show up in bike shorts or a bathing suit, still salty from the sea. And that’s exactly the point. “Everyone’s comfortable here,” Cory says. “It’s part of what makes it work - nobody feels out of place.” That laid-back feel belies the sheer effort involved in making it all work. Long days, small margins, endless decisions - there’s nothing easy about it. “The service industry can deplete you fast,” Julia says. “You have to be truly intentional about finding time for self-care, or you burn out.” Her tip for staying grounded? “You have to make yourself stop and tune into breathing -stay in the present moment because otherwise, it never stops.” Cory agrees. “You think you’re ready because you’ve worked in restaurants your whole life, but when you’re the one signing the bills, fixing the freezer, and running payroll - it hits different.” Still, the couple sees signs they’re doing something right. On opening day, in bad weather, locals showed up with champagne.
Return visitors bring friends. Word spreads quietly. That suits them. “We like being a little hidden gem,” Julia says. “That word of mouth from our locals - you can’t beat that kind of advertising.” Locals have become their biggest champions - many stopping by several times a week, others proudly bringing out-of-province visitors to try their favourites. “That’s the most rewarding part,” Cory says. “You can see the connection people feel with the place.” As they look ahead, Cory and Julia are focused on consistency. They’ve added a new burger this year, inspired by the local blueberry festival, and are hoping to collaborate more with nearby businesses. Maybe some live music on the patio. Maybe a pop-up or two. “We’re trying to hone in and make things a little more manageable,” says Cory. “We’ve got big ideas, but the core of it stays the same - good food, good people, and being part of the community.” That community piece is key. They know their suppliers by name - fishermen, farmers,
a cousin who grows vegetables.“On the way home from daycare, we might grab potatoes or greens picked that day,” Cory says. They’re even thinking about working with local artists or musicians to create special events during the season. “A little bandstand in the yard, a few guitars or a fiddle, maybe something simple,” says Julia. “We love that kind of atmosphere.” For aspiring entrepreneurs, Cory’s advice is simple but real: “Be ready. Be prepared for things you didn’t expect. Hustle, stay true to yourself, and don’t let other people steer your vision.” Julia adds another layer: “Make room for joy. There’s so much pressure in running a business, but if you don’t make space for joy - for fun - it stops being worth it.” And at the Golden Dory, joy is exactly what you get. Whether it’s the first bite of a hot, buttery crab cake or the unexpected conversation between strangers at the picnic table, something about the place makes you want to linger just a little longer.
68 SPOTLIGHT ON BUSINESS MAGAZINE • VOL 25 ISSUE 3
INDUSTRY • SPOTLIGHT ON BUSINESS MAGAZINE 69
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