“We absolutely could not have done that without the support of the community.” nication is key, and everyone can have their say. “Our current team communicates daily about what we can do better.” A staff that can support each other and work towards efficiency is also a great way to provide a better dining experience for their customers. The restaurant itself, as the name suggests, boasts an incredible view of the harbour and the World’s highest tides at its doorstep allowing visitors to experience the amazing transformation between low
That feeling of family is at the heart of Angie’s goals for the Harbour View. It’s as much a social space for the town as it is a restaurant, and Angie wants visitors to feel like they’re having an experience, not just a meal. Ultimately, it’s the community around them that helped them navigate the struggles of COVID and continue to thrive in an environment that could have easily shut them down. In their first season, even amongst the uncertainty of COVID, people flocked to the restaurant for take-out, which Angie found heartwarming. “It was our very first season,” Angie explained. “We had so much support, even when no one knew what to do.” But with a lot of figuring out, they made it through. “We absolutely could not have done that without the support of the community.” The staff, too, are people who are passionate about the Harbour View and Parrsboro community. It’s im- portant to Angie that the staff are tight-knit and com- fortable with each other. “At the very first meeting, I told everyone: I will be here all of my summer with you, and this will be my extended family.” Commu-
80 SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 24 ISSUE 3
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