The rebirth of my business started after I let go of my dreams
Renee Diaz
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If you have been out to eat since Massachusetts started to allow restaurants to reopen, you might have noticed many of your favorite places in Worcester are different. Hanging out at the Boynton bar ordering food, having a glass of Sangria while talking to your favorite bartenders at Bocado or getting together with a group larger than six people seems like a distant memory. Being crammed in the tiniest front of house space at The Queen’s Cups, is now long gone, too.
As business owners, we have had to make difficult decisions over the past few months of what to do with our “babies.” We have questioned when we can bring back our staff members, what the layout of our business should be to adhere to the new COVID-19 guidelines, and when the time would be to allow customers back into our shop. With an apparent uncertainty of when things may resume back to a more normal sense, the restaurant industry has been hit really hard; hours have dwindled, permanent closures are a reality, and dreams have come to an end.
I spent almost a year gathering everything I needed to buy a building and open up a Café Dolce-inspired dessert spot in the city, only to come to the realization in such unpredictable times, I could not hang almost $1 million in debt over my family’s head. This has been the third instance my dream of another location coming to an end, and it was a sign ultimately the decision could have been a nightmare.
Although The Queen’s Cups is not a restaurant, we are still a food establishment faced with many difficult decisions during the pandemic. The arrangement of our space would not allow for customers and my employees to safely be able to interact. While seemingly changing my business overnight to online only, I had time to decide what I could do to make this a safe space. With so much turmoil in the world, it was important to me I made sure TQC was a place that is clean and welcoming when our customers could once again visit us in the store. So, one day, I had the crazy idea to completely switch our dining room and checkout area and create a cake decorating room for my cake decorators. If you know me, once I have an idea, I go full-fledged and do not stop until my vision is complete.
Over the years, I have learned what it was like to coordinate projects in a build out – whether it be commercial or residential – and I love doing it. I have been lucky enough to work with amazing small businesses such as Paul Bergeron Jr. Contracting, Lyons Plumbing, ChromaPaint Works, Big Doe Woodworking, Mark the Floor Guy, Westerman’s, TRJ Computer Services, Veronica Van Jura Art, Sparkle on Park, and Olive & Co. Designs to name a few. When I had the original idea, I ran it by my architect Nate Antaya from Gregory J. O’Connor & Associates, and my landlord Ed Murphy of Seven Hills Property Management. Both of them were on board, and Nate confirmed my plan was up to code. I obtained a building permit from the City of Worcester and started to let my staff in on the change. We took a couple weeks to go through three years’ worth of stuff that we had accumulated, which in a way was refreshing and gave the staff and I a feeling of a rebirth during an odd time.
Even though our store hours seemed nonexistent, my staff was working harder than ever getting the online orders ready for customers. I decided to close for the week of Fourth of July to give them a break. During this time, we started the construction on the interior of the building. When we returned from vacation, we had a larger kitchen, new paint on the walls and beautiful new floors. The plumbers and electricians were here for days, and it seemed like a mad dash to get everything done for us to reopen to the public on July 21, with a new look and a new menu.
I love our new space and the flow of the new layout, but I would be lying if I didn’t mention it was difficult financially and emotionally to rebuild an interior and a brand. When you re-enter your favorite places, keep in mind this was their experience, too. Patience and understanding in the service world will go a long way during this time. Patience and understanding in the world will go even further.
Renee Diaz is the owner of The Queen's Cups bakery in Worcester.
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