Given the safety precautions that will need to be put in place, post-pandemic dining is going to look very different than a couple of months ago.
- Michelin-starred meals via delivery. Instagram Live cooking demos. Gourmet boxes from community supported agriculture.
"The safety and health of our guests, employees, and community are our highest priority, and until we have more information that we are not putting anyone in an unsafe or uncomfortable environment, we will keep our doors closed," wrote Justin Anthony of True Story Brands restaurant group in Georgia in an email.
"This is an industry that for decades has been highly regulated," says Larry Lynch, senior vice president of science and industry for the National Restaurant Association, which released detailed reopening guidelines on April 22. The James Beard Foundation hosts regular webinars, such as one titled"Updated Food Safety and Sanitation Guidelines," and The American Culinary Foundation offers an Covid-19 sanitation course free for ACF members and nonmembers.Allison Cooke, principal and director of hospitality design at Core, a hospitality design firm based in Washington, DC, works with clients to get their spaces ready for reopening.
Cooke notes certain pathways, such as hallways to the bathroom, tend to intersect with heavily trafficked spaces, such as kitchen entrances, and need to be looked at. Stephanie Castellucci, owner of the six-restaurant strong Castellucci Group in Georgia, is working with Cooke on making her restaurants safe spaces. She's considering installing Plexiglas barriers by tables that sit in higher-traffic spots, such as at a server's POS station.
Luckily, red-faced, foul-mouthed, screaming chefs are no longer tolerated, but their brief heyday revealed how important verbal communication is in a kitchen setting. Many restaurateurs grapple with the idea of utilizing disposable dishware as they think about reopening. The sustainability aspect leaves them cold, but it could provide temporary peace of mind. Salt, pepper, ketchup and other accoutrements will be served only upon request. In their place, look for hand sanitizer.
David Schuttenberg and Tina Heath-Schuttenberg, co-owners of the popular Kwei Fei in Charleston, South Carolina,"could see a scenario where we add a modifier [a special instruction in our order system] and portion things out in the kitchen." However, both hate to lose the communal dining experience."It's a core part of who we are," says Schuttenberg.
Many operators also foresee a greater use of personal smartphones to access the information online. In addition to printing disposable menus, Ferrara at The Gaslight Group will have"a QR code that will allow you to scan with your phone and see the menu on your own personal device," she says. Menu specials will also be posted on social media.
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