Celebrating Canadian Character – Bluebird Cafe & Grill

My December blog outlined the plan for 2026. To focus on examples of Canadian Character in our workplaces. To identify organizations that create cultures that are intentionally respectful, function with integrity, are engaging through fairness, decency and accountability. This is the right moment for this topic.

The blogs will be about workplaces I personally know as well as researching other possibilities. My disclaimer is to never accept a complimentary product or service. This is not a promotional undertaking. It’s a practical attempt to highlight successful organizations dedicated to “doing the right thing.” Good intention, clear values and consistent actions demonstrate character. And these examples spotlight our Canadian Character.

The first featured organization is the Bluebird Café & Grill in Orangeville, Ontario. I have dined there many times over the years and have always been delighted with the ambience, outstanding food and effective service. Rick, Michelle, the owners, as well as Sabrina and Denise, long term front-of-house servers were interviewed. Rick and Michelle are very modest and grateful for the success of their restaurant. They don’t believe they have all the answers but are generously sharing their experience in case it is helpful to others. Here is their story.

The Bluebird Cafe & Grill

In the heart of Orangeville, Ontario sits a warm, bustling, and beloved local gem: Bluebird Cafe & Grill. Owned and operated by Rick and Michelle Arsenault, the restaurant has spent years building not just a profitable business—but a truly exceptional workplace culture that radiates out to the guests who walk through its doors.

What makes this restaurant so special? Their operating principle is simple: “We focus on creating a 5‑star experience for our staff, so they create a 5‑star experience for our guests.”

Below, we unpack the values and actions that have made the Bluebird Cafe & Grill a thriving, engaging, and deeply hospitable place for both staff and patrons.

A Business Built on Intention, Care and Coaching

When Rick and Michelle took ownership seven years ago, they set out to create a place where hospitality extended far beyond the dining room. Their goals were clear: reduce turnover, nurture talent, and build a workplace where people could genuinely flourish. Today, their restaurant boasts 85 seats, a vibrant take‑out operation accounting for 30% of sales, and a reputation for excellent food and a warm atmosphere.

Creating a 5‑Star Workplace for Staff

Rick and Michelle believe staff should feel valued, supported, and treated with the respect they themselves sought throughout their own hospitality careers. Standout practices include:

• Holding staff inspired events so everyone can spend time together outside of work. Twice yearly, the entire team enjoys large off‑site events—from a trip to a Blue Jays game, to a festive Winter Party at a local pub. These gatherings strengthen team bonds in meaningful, non‑work settings.
• Treat everyone as equals and work hard to create a true “team” environment where everyone feels they belong and are valued.
• Focus on building real connections with staff and learning about their lives.
• There are a few staff members who do not have family nearby and have come to see Rick and Michelle as their “work parents,” often reaching out for support in personal matters.

Ensuring the Right Team

Michelle and Rick believe in hiring for the right approach. “We are picky. We spend time ensuring we have the right fit for our culture.” They look for “positive, joyful, polite people” who are interested in the business. They have learned that restaurant skills can be taught on the job.

Staff are trained and developed in a way that encourages authenticity and growth. Many have gone on to continue their education or pivot into new careers—without leaving for competing restaurants.

Good work is quickly and generously recognized. Guests post online reviews daily. A screenshot is taken of exceptional reviews and shared with congratulations.

Sabrina, a seven-year team member and Denise, with 32-years tenure, both stated that they love to come to work, feel at home in this “happy, high trust and calm” environment and they indeed belong to this work family.

They both expressed confidence that any issue is quickly and effectively resolved. They are encouraged to know the menu and be honest with guests. They receive more than adequate recognition and any “hiccups” are dealt with privately and constructively.

Healthy Schedules & Time Off

Some of the practises that ensure the everyone is rested and enjoying their work.

• “No one works overtime” is the goal and attained where possible.
• Shifts are capped at eight hours, unless circumstances arise where that isn’t absolutely possible.
• The restaurant closes Sunday and Monday, giving everyone two days off each week.
• Vacation for everyone as it closes one week per year and on statutory holidays.
• Rick and Michelle work during peak times to support the staff in ensuring a smooth shift. They often greet guests at the front door, hang up coats, and say goodbye as people leave to gauge and ensure satisfaction.

Fair Pay & Shared Success

• Staff are “paid well.”
• Tips are shared with the kitchen—an important gesture in an industry where back‑of‑house teams are often overlooked.
• Full‑time staff receive benefits, fully paid by the company.
• Dining discounts offer staff 20% off when they eat at the restaurant.
• Everyone received a cash bonus at Christmas time.

Stable, Engaged Staffing

• There are approximately 20–25 full-time staff members (30% of the team), with extremely low turnover (one or two people in the last several years and it was always due to life changes).
• Formal reviews were completed in the past, but the owners prefer one-on-one check-ins which they believe lead to better outcomes and more meaningful conversations.
• They use a scheduling app to post memos, so everyone stays informed and aligned.
• There is also have a communication board, to consistently and quickly connect.
• 8 seasonal staff members are hired each summer.
• Seasonal and part‑time staff return year after year, contributing to a 90% retention rate. Their familiarity reduces training costs and preserves culture.

Hospitality That Extends to Every Guest

The care Rick and Michelle show their staff naturally flows to their guests. Even take‑out customers experience genuine hospitality—staff greet them warmly and often assist them to their cars with their orders. It’s these small, thoughtful touches that build loyalty and elevate everyday service.

Community Contribution

The restaurant has become an integral part of the community through their contributions. Here are examples.

• Donating soups to Lighthouse Community Kitchen, Choices Men and Youth Shelter, and Family Transition Place on a regular basis.
• Being active members of the Business Improvement Area.
• Rather than sponsoring just one team or organization, they prefer donating to fundraising efforts so they can support a wider range of causes and reach more people in the community (and beyond).
• Staying involved with local theatre across the street and supporting arts initiatives.
• They started The Nest Suites, which showcases Orangeville history and highlights local gems and showcases everything the community has to offer.

Final Thoughts – Leveraging Canadian Character

Bluebird Cafe & Grill is a powerful example that workplace culture isn’t just a feel‑good concept—it’s smart business strategy. Rick and Michelle have proven that leveraging good character by that treating staff with dignity, care, and respect creates an atmosphere that guests can genuinely feel welcome and appreciated.

It’s no surprise that the restaurant continues to thrive with strong sales, high retention, and a reputation for warmth and excellence.