One local business is looking to breathe new life into its bones to counter the economic blues.
“On Jan. 1, 2016 – it’s like someone shut the lights off … the last two years have been very slow,” said Tim Petros of Tim’s Gourmet Pizza, who has decided to transform his rustic Italian restaurant into a new concept – a modern eatery and market.
The Petros family has taken on a business partner, marketing guru Lindsay Jeans, to ready their downtown location for a spring reveal under their new brand – Black Salt Eatery and Market.
The restaurant will remain open through the duration of the transformation, likely to only close for a few days leading up to the tentative grand opening of May 1.
Tim’s pizzas will still be available for dine-in or frozen take-home, but the market will provide a shopping alternative for foodies – to deter them from driving into Calgary to procure their hard-to-find items.
“We want to source locally as much as possible, but we also want to bring in some gourmet products,” said Laura, Tim’s wife of 26 years.
“We want to create a different experience here,” said Jeans, adding that their concept is simple: “fresh, whole foods and gourmet eats.”
Jeans said she is excited to “jump into the restaurant business” with the Petros family, after building a relationship with them over the last year through her marketing and social media management company – Olive West Design Co.
The trio is looking to become more competitive in a market where the bottom dollar matters – where volume would boost sales and allow for better pricing.
For more then 30 years, Tim has sold his gourmet frozen pizzas at area farmers’ markets.
Building upon his reputation for quality pies made with fresh ingredients Tim leapt into the restaurant business with the opening up of his 111 Second Ave West location some four years ago.
But timing – between the economic downturn and some 30 food establishments opening up in that time frame – was not on his side.
Combined with rising costs, namely minimum wage and food procurement, the family cannot sustain at their current pace.
At the height of their business, Tim’s employed 20 staff. Today they employ four, not including the family.
“It’s very upsetting … especially since the first two years you couldn’t get in this place,” said Tim, adding that while price point on his pizzas is his one area of negative feedback – he has not been able to lower his costs in the face of rising expenses without sacrificing quality.
“We have always kind of jumped and we have been very successful … we can’t quit – we’re serial entrepreneurs,” laughed Laura.
Black Salt is also looking to corner off its parking lot for a weeknight summer market, with an eye on patio expansion and live music.
The venue will continue to be licensed and will offer up light, healthy snacks on their appetizer menu, accompanied by wine and beer parings. An on-site bakery and an expanded area are included in the renovation.
Curbside pickup and online ordering through the business app will aim to expand to delivery over time.
Business hours will also increase to 6 a.m.-9 p.m. seven days a week. Follow blacksalteatery.ca for dates and details to follow.
