Like most restaurant owners during the COVID-19 pandemic, owner of The Refectory Kamal Boulos and his team were in shock. They didn’t know if the business was going to make it through that tumultuous time, yet were determined to be true to who they have always been—creatively serving the associates, guests and the community.
Not only did the French restaurant survive those difficult years, the entire trajectory of how the exquisite dining spot operated changed.
For those unfamiliar, The Refectory is a classic mainstay in Columbus, located on Bethel Road in an old church building with soaring ceilings, stained-glass windows and an atmosphere unmatched to any other restaurant in town, serving upscale French fare and wine. It is a fine diner’s dream, equipped with a quiet, candle-lit ambiance, a soft background of light jazz, impeccable service and gorgeously unique, elegant dishes.
When the local community found out the restaurant was struggling during COVID, they responded. As a collective, our community donated over $100,000 to The Refectory, creating a new carry-out only business, and delivering or giving away meals to those in need. The impact this generosity had on our community and with employees unlocked the opportunity for Kamal and Executive Chef Richard Blondin—who has been with the restaurant for 32 years—to re-imagine every detail of the guest experience.
Pre-pandemic, the Dining Room Menu changed about four times per year. The format did not always allow the best of Chef’s creative talents to be shown, and the routine was often not as inspiring for the entire team.
During the solitude granted from the pandemic, Kamal noticed a culinary spark in Chef Richard—he was constantly experimenting with new dishes and food ideas, and seemed to have been energized simply by personally cooking every day, rather than supervising the cooking of many others.
Wanting to capitalize on that energy, the two of them made the decision to create an entirely new concept for the restaurant based on small to medium plates (instead of main entrees) with a menu that changes daily.
Another thing Kamal noticed was that bringing bread to the table was often wasted. Now, instead of anticipating that food waste, the restaurant has it on the menu for customers to purchase as a “bread basket donation” which currently provides food to those in need in Ukraine.
Finally, Kamal changed the hours of the restaurant in favor of his dedicated staff. Instead of being open most days of the week, they now operate Wednesday-Saturday, giving employees the chance to breathe, get refreshed and reenergized. Not surprisingly, this has resulted in a happier staff that provides exceptional customer service to guests, with Chef Richard still riding his creative high as he continues to experiment and craft new, innovative cuisine.
All of these changes have been a hit. They have brought in a new customer base and expanded the business. Guests stay longer than they did previously (as small plates provide more of a social setting) and the employees are able to spend more time with their families.
Kamal, who has owned the restaurant for an impressive 47 years, says the pandemic brought out the best of our community - and opened the doors for changes that have enhanced The Refectory experience. It wasn’t just that the restaurant kept its doors open—the community’s generosity opened up a whole new world of possibility for all to experience and enjoy.
"The lasting fruit of our life will be how well we served those around us. It is a humble privilege to be part of such a caring and supportive community."
"I began to notice changes in Chef and my staff. Having time to perfect the art of food had a positive impact on us and the experience our customers enjoy."