The restaurants in town don’t want to interfere with each other’s events, so they coordinate as best as they can. “The musicians are interested in playing and love to play, but our dining room is not very large,” Dunphy says. It will be tricky to continue live music during the busy season due to the small dining space, so she decided it’s best to keep it during the winter months. “We’re becoming a full house every time the musicians are playing. It’s really wonderful and it’s the high - light of the week. Our staff loves the entertain - ment and they’re having a good time with the customers on live music nights” she says. Chowder House on Main is open seven days a week. The restaurant opens at 8:00 in the morn - ing, through to 7PM. On Friday and Saturday nights, the closure may vary. Friday nights are typically the busiest, with the restaurant staying open until 8:00PM. The commonly requested menu items include seafood chowder, hamburgers, fish and chips, and hot chicken sandwiches. “You can mix it up however you want. Our menu is just a sugges - tion” Dunphy says. They are closed for Remembrance Day, Christ - mas, and New Years, but otherwise, custom - ers can count on Chowder House on Main to be open. “Our staff are amazing” Dunphy says. “They allow us to be open seven days a week because they want to work. You can count on us being there. It’s rare that we’re closed.” She goes on to say that the customers, especial - ly the Tatamagouche locals, play a main role in the restaurant’s success. “The only reason we’re there is all thanks to the customers.” Dunphy em - phasizes how grateful she is for her staff and her customers, new and old.
“Our staff are amazing”
SPOTLIGHT ON BUSINESS MAGAZINE • VOL 23 ISSUE 3
VOL 23 ISSUE 3 • SPOTLIGHT ON BUSINESS MAGAZINE
Made with FlippingBook. PDF to flipbook with ease