By Will Ikard, director of the Maine Small Business Coalition, which represents more than four thousand small business owners across Maine.
From an interview with Torie DeLisle of Van Lloyd’s Bistro in Damariscotta about her restaurant, which she founded in 2015 with her husband August and father-in-law Bernie. Van LLoyd’s is one of more than 60 restaurants across the state that support the campaign to raise Maine’s minimum wage. In June, they participated in the Maine Small Business Coalition’s Fair Wage Restaurant Week.
What is Van Lloyd’s Bistro?
Van Lloyd’s is a full-service bistro and cocktail bar in Damariscotta. We see it as an experiment in real food. We believe in making everything from scratch, and allowing our culinary interests to take the menu to places that challenge and delight our diners with our variety and creativity.
Why do you support the referendum to raise Maine’s minimum wage? Since you employee tipped servers, why do you support the effort to gradually phase out the subminimum wage for tipped employees?
Because it’s the right thing to do. Commission-based mindsets often lead to negative and competitive work environments and encourage workers and owners to think about these job as disposable – not as a long-term position where employees are valued and fairly compensated.
As small business owners, what do you see as your role in your community?
To bring people together. As a restaurant, we want to be a place for people to gather and meet others in the community. It always makes us smile when we see separate groups of diners interacting, building connections they did not have before.
I know you’ve been outspoken about the need for Americans to act to combat the effects of climate change. How does sustainability fit into your business model?
I think I would have to say that food sustainability is hugely important to August and I personally, and to the business, and we support local organic growers because we want to encourage the sufficiency and sustainability of the region. Not only that, the quality is just so far superior you don’t have to disguise your ingredients by cooking them, you get to showcase their natural beauty. This Summer Van Lloyd’s is foraying into locally farmed sea-greens as a sustainable local product in several dishes.