GARDINER MINES, N.S. — The Bayside Drive-In celebrated its most unique opening in 60 years when it was forced to close due to demand.
The seasonal family business opened Saturday but after a day of lineups that continued on Sunday, they were forced to shut down because they ran out of food.
“It was unbelievable,” said owner Elizabeth Musial. “Saturday and Sunday were the busiest we’ve ever been in the history of the Bayside. So much so we had to also stay closed Monday to restock as we had pretty much run out of everything.”
They thought they were well prepared and although they are always busy on opening day, they never anticipated the crowd. Lineups were to the road and they had to stop taking phone orders on both days. Customers were experiencing waits times of up to an hour.
“We’ve never had wait times like that before,” she said. “We’re used to getting food out in 10 or 15 minutes.”
Although pleased by the crowd, Musial wished they could have anticipated the demand and been better prepared.
“I had cooks in here the whole day (Monday) getting things replenished,” she said, adding they reopened on Tuesday.
As well as family, the business employes three cooks and three people on service up front. Five more people are usually hired for the summer months.
MARKING ANNIVERSARY
The Bayside Canteen first opened 60 years ago and it wasn’t an easy start for the original owners, Anne Musial and her husband Greg.
“We had nothing,” said Anne Musial of Gardiner Mines. “Nothing. It was hard. We had to borrow some money from the bank in order to get some stock.”
Greg Musial had looked for work in Toronto but was unsuccessful and when he returned home he took some advice and he and his brother-in-law built a small building to open the canteen, which at first sold only chips, bars and pop.
For a time it was also where they lived. It was a tough go.
“It was hard, really hard,” she said. “We slept in the back with the pop cases.”
Anne Musial recalls the late Fr. Leo O’Connell, a parish priest at St. Mary’s Polish Church in Whitney Pier, visiting the canteen and purchasing seven candy bars.
“He blessed the place and then he gave me back the bars to sell again,” she said.
She credits the blessing with giving the business a lift.
“God was good,” she added.
Someone suggested they sell french fries and then hamburgers and gradually the menu grew.
“I used to go in at 7 a.m. and work until 12 at night,” she said.
It was 10 years before they could start putting any money away. A second building was eventually built and in 1990 the current building was constructed.
In 2014, they gave the business to their son David and daughter-in-law Elizabeth. David died in June 2019.
Anne Musial continues to miss her son and says it’s difficult not having him at the Bayside.
She said she was amazed at the weekend crowds and didn't recall ever dealing with such an influx of customers.
ADAPTING TO TIMES
Another first in the history of the Bayside Drive-In is working around the COVID-19 pandemic. Opening the drive-in and dealing with public health guildlines did present challenges, Elizabeth Musial said.
“It’s very stressful because you have to have that in your mind at all times,” she said. “We kind of work in a fishbowl here so we’re on display.”
Traditionally the canteen opens April 1 but the COVID-19 pandemic concerned them and they decided to wait.
However Elizabeth Musial spent 35 years as an X-ray technician and her knowledge of the health-care system eventually made her comfortable enough to move ahead. She contacted the Department of Health to ensure they followed protocols including installing handwashing stations, wearing facemasks and gloves and organizing safe distancing wait lines in the parking lot.
Musial said people were respectful of the rules on the weekend and despite the long lineups she was impressed at how everyone was adhering to the health directives.
“Every customer that came was pretty much respectful of everything, including the other customers standing around,” she said. “We were really impressed. We thought it was going to be very confusing out there but it wasn’t.”
The business is following all the rules including reducing hours of operation which are now 12-8 p.m., seven days a week.
Working with the COVID-19 protocols does slow things down, she said.
“If you handle cash you have to change your gloves or if someone doesn’t have tap, then you have to clean the debit machine,” she said. “All these things have to be done and we have to be conscious of it all the time.”
Although they do accept cash, Musial said most transactions have involved debit which makes it much easier.
“It’s that one extra step that we don’t have to do,” she said. “It’s not a big step, you just have to change your gloves. But if you are doing that 50-60 times a day ...”
Musial's sons Marc and Bradley were on hand for the opening weekend.
“It’s a family affair. Hopefully they’ll take it over someday.”
She's also quick to credit her staff for the longevity of the business.
“Our staff is fantastic, some have been with the business more than 20 years.”
PUBLIC RESPONSE
Comments on the Bayside’s Facebook page prior to the opening date indicated people were eagerly awaiting the seasonal reopening.
“Yippee, Santa Claus is here. LOL. Fish & chips," said Creo White.
“Best news this week,” wrote Corrine Dauphinee Mischiek.
Joanie MacNeil of Sydney said she always goes to the Bayside.
“My mother use to take me there and now I’m taking my daughter. This place is true Cape Breton from the food to the service.”
And even Capers living away remember the drive-in.
“Can you FedEx me a turkey poutine plz?” asked Charlotte Campbell.
