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  • Tim Tower

Billy's Journal

The end of another season took place last night on November 3, 2019 at Barnacle Billy’s, Etc. It was a day of mixed feelings for me. On the one hand, I am so sorry that it’s over. On the other hand, it would not be profitable to continue on into the winter. Nor would we be able to be open at our original Barnacle Billy’s, which has no insulation. Even though “Etc.” is insulated and heated, we would have to work through the winter storms that plague us at that time of year. And ordering product, seafood particularly, would be a nightmare when planning for a business, the scope of which depends on the weather and an unknowing public. It would certainly be a disadvantage, not having been open before. And the truth of the matter is that very few businesses make money here in the winter anyway. It is a good way to keep help throughout the year, for sure. But it’s also a good way to burn your help out. I would love to keep going if there were two more months of summer left after November 1. But, unless global warming speeds up the process a bit, that isn’t going to happen.

The summer was a very good/excellent one as was September. April was also very good. May & June gave us too much rain, colder temperatures than normal and wind to call it good. We have had better Octobers. Overall, gross sales, both restaurants combined, was the best we have ever seen. We also paid more to our employees than any time in the past, by a large percentage. All in all, it means that we will be happy to be back next season to start all over again.

Next year will be our 59th season at Barnacle Billy’s, “Original”, and our 31st year at Barnacle Billy’s, Etc. We have been successful because my father had an idea that has, so far, stood the test of time. It’s amazing to me to think that so very little has changed at the restaurants in that time. And when I started making all the decisions without my father’s help in 2013, I decided that I would try to keep it that way going forward. I’ve been very happy with what I have been able to accomplish by just “staying the course”. And I get complements all the time about the way I am running things. But, really, the credit has to go to all those behind me; the managers who respect my position and accomplish the desired result and the work force who put out the product. Indeed, t hey make me look good. I certainly could not do this without their combined effort. Customers always are so happy to come back and find that not only is the restaurant the same as it was but that they were greeted by almost all the same nice people who bid them “Winter Well” the fall before. That’s important. Suffice it to say that my heart and mind are heavily invested in Barnacle Billy’s.

Thank you all for making this the place I so look forward to working in every day. And thank you for being so nice to me when I check to see how you all are doing and if the food is up to snuff. You are the professionals who can tell me if I’m maintaining the quality and service you have come to expect. And you are the ones who make me feel Iike I have never worked a day in my life. As my father would have said; “Winter well and we hope to see you again next season!”


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