Ross Bay Pub has entered into a new era with a new owner and its sights set on improving its services to introduce a new generation of customers to the Fairfield destination.
“We took it over on Oct. 3, after seeing its potential and prime location," says pub manager Mike Vedonia, noting goals include improving the food and drinks menus along with the overall experience to attract a broader audience.
Assisting Vedonia is is general manager Roseann Pagcu, as the new, improved RBP finds its groove, but Vedonia will ultimately be set free to run the pub his way.
“Mike is the face of the pub. He’s made a lot of changes, menu-wise, already. We’re trying to improve the quality and service and customer experience. We want to improve the quality with presentation as well as taste," Pagcu says.
“If we need to do some renovations here and there we will – we want to make the pub more family-friendly, where everyone feels welcome. It has great potential."
Vedonia says the pub enjoys a unique community where guests and staff get to know each other.
“It’s famous for its community spirit. It’s like a community hall for everyone, which makes it unique. We’re still in the process of taking over everything and building on that spirit.”
“A simple martini can be done by anyone. But an exceptional one can only be done by someone with the knowledge and experience.”
RBP still has Monday night trivia, hosted by Sixty Watt Trivia, and Saturday music bingo. The team are also looking to bring back weekly live music, with classic rock & roll Oct 24. They have have a jazz band lined up in November and may look at an open mic night with some stand-up comedy.
“We want to keep our customers coming back and aim to have different events every day of the week," Vedonia says.
They're also keen to connect with other local bands and are opening their doors to young and talented musicians," Pagcu adds.
As far as the RBP’s signature dishes go, Pagcu says their pastas and salads are excellent, along with the Chicken Caesar Wrap and Baked Cordon Bleu.
I sampled the delicious Baked Cordon Bleu, featuring fresh chicken breast, tossed with fettuccini noodles and Ross Bay’s creamy Alfredo sauce; then topped with black forest ham, mozzarella cheese and baked until golden brown.
On the signature drinks front, RBP offers an extensive range of craft beers, wine and cocktails, including the to-die-for Blue Hawaiian, which I sampled, featuring Malibu/coconut rum with blue curacao (orange liquor) and pineapple and lemon & lime soda.
Beyond experience behind the bar, a great bartender, Pagcu says, also needs the personality to build small-talk and engage with customers. “They need to ensure they're satisfied, not just with their drinks but with the service as well.”
Vedonia adds “being exceptional” to the qualifications.
“A simple martini can be done by anyone. But an exceptional one can only be done by someone with the knowledge and experience.”
Server/bartender Athena Guest stood out in the latter category, and is also a budding actress and singer.
Topping things off in terms of services are the multiple big-screen TVs which cover major sporting events, including the NFL, NHL, MLB, NBA, soccer and golf.
Vedonia, who previously worked at the Bird of Paradise & Liquor Store, says making connections in the industry has been one of the secrets to his success.
“We’ve quickly built relationships with our neighbours at the Fairfield Plaza and have groups that come in religiously.
“And if I want to go anywhere around Victoria, I will always know someone, for sure. That’s what makes the industry fun, as I have lots of connections. One pub will always help another. It’s a great community," he says, recalling one time at a previous job when they ran out of beer. "We were able to borrow a keg of beer from another local pub.”
Ultimately, Vedonia said the goal is to offer a high-end experience to a wealth of customers.
“The plan is to be more like the established Glo or The Beagle – to update the quality of food, drinks and service, and make the necessary furniture upgrades.”
Ross Bay Pub
250-370-1152