Latin restaurant will be relaunched as Victoria Grill on Wednesday as it changes its cuisine to become a “North American city style bistro”.The Victoria Street eatery is closed today and tomorrow in preparation for its reopening in time for Wednesday lunchtime and dinner.The change of strategy comes nearly three years after Latin first opened and less than a year after a previous rebranding as “Latin Churrascaria Fine Steaks & Nuevo Latino Cuisine”.Philip Barnett, president of Island Restaurant Group Ltd (IRG), which owns Victoria Grill, said he had come to the decision to alter the focus of the menu to less exotic cuisine after gauging the views of key customers.“The restaurant in the heart of the business district and there is a need for a place with a wide appeal in its cuisine and a reliable dining experience,” Mr Barnett said.The slump in the economy and changes in people’s tastes had led to the decision, but Mr Barnett acknowledged that some would be sorry to see Latin go.“I know we’re going to be upsetting some people,” he said. “There were many people who loved the cuisine and came on a regular basis. I hope we can convert those customers to the new cuisine.”The guacamole that was a big favourite among Latin customers will survive to appear on the Victoria Grill menu. In the North American bistro style, the menu will also feature traditional fayre like steak, roast chicken and burgers, as the eatery seeks to offer options to meet the different price levels of price-conscious customers. In addition, Mr Barnett promises “an amazing spinach and artichoke dip”.Chef de cuisine Tom Tabor, who has worked with the group for two years and previously ran the kitchen at the Seahorse Grill at Elbow Beach, will spearhead the new-look restaurant.Maître d’ Kevin Rhyno will transfer over from sister property Barracuda Grill to run Victoria Grill.IRG Ltd also operates the Barracuda Grill, Pickled Onion and Hog Penny restaurants.The recession has put many eateries under pressure, as people eat out less and spend less when they do come out.“I know that for the restaurant industry as a whole, we’ve definitely seen declines across the board,” Mr Barnett said.“There must be very few establishments that can say they’re doing the same sales as they were three years ago. People are still going out, but they’re consuming less and drinking less wine.“Survival is all about making sure you stay relevant and keep on offering what people want.”The hospitality industry has benefited from payroll tax relief for the past year, a policy that has just been extended to include the retail sector.“The tax relief has exceptionally helpful and I’m sure has allowed some restaurants to stay above board,” Mr Barnett said. “It just goes to show what a struggle it has been for businesses across the board.“Everybody is seeing declining consumption, but at the same time it costs more to air-condition and light places, it costs more to cook because propane gas is more expensive, and food is more expensive.“Restaurants have tried very hard to hold the line on prices and not pass these increases onto customers, but it eats away at any chance of making a profit.”The important thing was for people to support their favourite restaurants, he added, since if there were more people coming through the door then eateries had a better chance of survival, even if they were making less money per head.