there,” Tom acknowledges. “Whenever you do something new half the people aren’t going to click into it right away” But we’ve done well with a lot of the old clientele. They were quite loyal to Rob and Heather. Heather said to them ‘stick around’ and that we’re going to be doing some great things. So, a majority, or at least a good portion I’d say, of the old clientele come here and “We want Nova Scotian charm INTO
YOU TO FEEL THE hospitality and WHEN YOU walk THE building.”
Tom had previously worked with Rob and Heather, and they had built a friendship over the thirteen years. So, whenever Tom and Willow were in the New Glasgow area, the four would get together for dinner. Over these dinners, the idea of selling The Bistro to Tom and Willow grew from a suggestion to a reality. As previously mentioned, Rob and Heather are still
always willing to lend a helping hand. “If there’s something that breaks, the first person I usually ask is Rob, because he’s been here for 20 years and he’s fixed everything,” Willow explains. Taking over a long-established restaurant has its pros and cons, but it’s gone well for the two. “That was a challenge, and it continues to be
are happy with what we’re doing.”
and Maritime restaurant. And we want that to not only just be in the food we create and serve. “We want you to feel the Nova Scotian hospitality and charm when you walk into the building.” That’s why you’ll find local art on the walls, and locally sourced ingredients on the menu.
When rebranding, they wanted something that was easily recognizable, fun, and casual, but also reflected the location. Tom explains “We’re just a small space. We’re only 32 seats. It’s just Willow and I running it. So, we’re the little gull.” Willow expands on that, saying, “we want to be a Nova Scotian
90 SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 24 ISSUE 4
SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 24 ISSUE 4 91
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