At St. Lawrence, chef-owner Jean-Christophe Poirier (above) is tackling B.C.'s notorious no-show problem by changing his restaurant's entire concept to pre-paid table d'hote menus.
The menus will be based on monthly themes. In October, it's Alsace; Burgundy in November; French Christmas in December; sugar shack in January and February.
"One day it's the supply chain, the next it's the mask mandate, the next it's a staff shortage," says Megan Buckley, the chief operating officer for Hy's of Canada. "It's tough. It's really tough."
