Parade boosts businesses

Paul Clinton

Much as the Rose Parade brings patrons to Colorado Boulevard shops,

the Newport Harbor Christmas Boat Parade provides a shot in the arm to

Newport Beach businesses.

Take the Newport Fish Co., where customers can watch from the dining

room as the parade’s boats turn at the northern tip of Lido Channel.

“It brings in a lot of people,” said Jay Ruehle, the restaurant’s

assistant general manager. Business “grows by 20% to 30%. It’s a

brilliant thing for us.”

And it’s not just restaurants that feel a boost. Historically, charter

yachts and other boats also tend to see increases in business as a result

of the parade. This year, however, the city’s largest charter company is

reporting business as usual.

“Our business is as busy the week before the parade as it is during

the parade,” said Linda Mongno, the general manager of Hornblower Cruises

and Events. “One of the benefits of the boat parade is not for the people

in Newport. It’s bringing in people from outside. I think the boat parade

sells Newport Beach as a destination long after it goes away.”

The parade, which is expected to undergo some major changes before

next year’s event, has always been focused on promoting the city’s

leisure lifestyle, parade organizers said.

The parade began as the Tournament of Lights in 1907, started by gondolier John Scarpa and developer Joseph Beek.

Nowadays, the parade is sponsored by the Newport Beach Chamber of

Commerce.

“The idea is to familiarize people with the Newport Beach business

community,” said the chamber’s president, Richard Luehrs. “That is why we

do this in the first place. We think it’s working.”

The parade’s snaking, three-hour route around the harbor passes in

front of a number of eateries -- Villa Nova, the Chart House, Aysia 101,

Bistro 201 and others.

Demand for tables that overlook the parade is high, said Susan Emmett,

the general manager at Villa Nova.

Emmett said she sets aside 32 tables in the downstairs dining room and

starts taking reservations nearly three months in advance.

In some ways, the restaurant sees a cooling of business, because the

tables stay occupied by one group for a longer period of time.

“We are very busy this week, but we are very busy quite often,” Emmett

said. “Yes, the restaurant is full, but we don’t turn the tables at all.”

* Paul Clinton covers the environment and John Wayne Airport. He may

be reached at (949) 764-4330 or by e-mail ato7

paul.clinton@latimes.comf7 .