Como Taperia’s Shaun Layton on what makes his happy hour so unique

I remember back in 2014 when the BC government brought in new liquor laws allowing for happy hour service. It was a monumental moment for BC restaurateurs as we were the last province in Canada to allow for daily price adjustments.

Since then, happy hours have proliferated. The chains such as Earls and Cactus Club, use it as a bevy for a large portion of their service, often offering two allotments, one early and one late. I get why they do it even if I find it challenges smaller restaurants competitively.

The American offers a daily 3 pm to 6 pm happy hour as well, so it’s hard to argue with the logic of a chain versus a smaller operation. Getting people in the door during slower periods is the name of the game.

Then there’s Como Taperia, located at 201 E 7th Ave, a spot, which in my opinion, is doing happy hour with a wholly different approach. I see them posting about it daily in my Instagram feed so it’s hard not to wonder and salivate at what they’re producing.

To better understand their approach, I reached out to friend and co-owner, Shaun Layton, to help dispel their happy hour philosophy and why I think it’s the best in the city.

1. You have one of the most unique (and possibly best) happy hours in Vancouver. Can you explain your happy hour philosophy and where it came about?

Wow, thanks for the nod! On many visits to Spain we came across a bar where they give you a free little tapa when you order a drink in the afternoon. Sometimes it could be a few olives, maybe a piece of Tortilla, and in places like Granada it could be a fried quail egg on a piece of tomato bread with Jamon.

Now, we could never afford to do that all the time, but it felt like a cool idea to do something similar for an hour a day. Along with the other specials (40 percent of all bottles of wine, sherry, Vermut, drink specials, and 25 percent of most of the food menu), it is quite the happy hour.

2. What’s the reception like every day at 4pm?

It can be pretty insane, especially towards the end of the week. There are times the restaurant will fill within 15-20 minutes, crazy! We get a lot of neighborhood regulars, which is why we started it in the first place. It really has a sense of community, especially the weekdays which may not be as crazy busy, but it’s all locals and restaurant industry staff.

With the other happy hour specials you also get people hustling from work to try and get there before it’s over at 5 o’clock. The standing bar fills up fast, so get there early. Some days there is a lineup around the corner, it’s pretty cool.

3. Can you explain the concept of/reasoning behind giving away free food at the bar with drinks purchased? It’s very convivial in a house diner party sense, which I find very inviting.

Ya, so just like in Spain, every time you order a drink (at the standing bar only) you get a free tapa. This is only at the standing bar, we really want to bring people the vibe from so many places we have been to in Spain. Spaniards, or many who have been to Spain get it right away and jump in there. Others are hesitant at first, then love it, others it isn’t their thing. They can still get a seat somewhere, just don’t get rewarded with the tapas. It's a really cool, and very social atmosphere, people elbow to elbow, meeting strangers, sharing food, etc. Not something you see very often in Vancouver.

It is also an opportunity for our kitchen team to put out some really cool small bites, they hustle everyday to get them ready for 4 pm. They are very delicious and always changing. We also offer 40 percent of all bottles (wine, sherry, Vermut), drink specials, and 25 percent off most of the food menu. This goes for the whole restaurant, so those not at the bar can still get a crazy deal!

4. You’ve limited your happy hour to just one hour. A lot of restaurants stretch theirs out, why the decision to stick with the hour only?

Well it is happy hour” right?

We love the idea of opening an hour earlier than most, and offering people something awesome, and trying to get a good early vibe in the room. Sometimes people will walk in at 5 and be like “Whoa, what the hell is going on in here.” We love that energy carrying on into a busy service.

We don’t want to be one of those, it is basically always happy hour except from 6 pm to 9 pm places. We may one day do a late night one, but would stick to the “hour” rule hahaha.

5. How do you think restaurateurs could/should use happy hour to their advantage just as you have?

I think play to your strengths, stay on brand, and offer something of value, but not that creates too much more work.

It’s nice to have an early buzz in the room, but you don’t want to have to over-staff or have too much prep to make that happen. Also, do something different, a dollar off a beer or $2 off wings is boring af and really doesn’t scream to me to go visit somewhere frequently.

I think you will get some bargain hunters that haven’t been, or may not be back, so you better show them what you’re about, and not what they are used too. It’s nice to make an impression on first timers, and get them to come back.