Restaurants Currently

The food industry is taking a large hit during the pandemic. Local restaurants are struggling to make money and overall, the way dining-in is, may be long term affected. As more places reopen, business owners are having to still follow regulations and keep their customers healthy. Several stores are imposing capacity restrictions and certain things such as buffets could take longer to become available.


 Different aspects of the dining-in experience will change according to each owner’s precautions, while some continue to stay closed during this time. Those opening their doors in Washington, DC, plan to fill up to 50% maximum. One McDonald’s in Arnhem, Netherlands has renovated the building into a prototype with a layout able to operate and maintain social distancing with details like marked out waiting zones and delivery carts to serve diners. 


Things like installing automatic hand dryers, soap dispensers, and printing disposable menus are considerable modifications in limiting hand contact with surfaces. Employees are having to wear gloves and masks as well as frequently washing their hands. Some owners are checking the staffs’ temperatures before starting work. The CDC released guidance for the reopening food service industry, suggesting to limit party sizes, avoid self-serve stations, and urging to train staff on health and safety protocols.


Maintaining a six-foot distance is difficult in the kitchen and the FDA agrees, so food could take longer to be prepared in tight quarters. On tables, restaurateurs are thinking of disposable dishware and seasonings/condiments usually set, only accessible if asked for. Problems arise with service in terms of taking orders and tending to customers while still keeping six feet apart. California’s restaurants are encouraged to allow fresh air to flow from open windows and doors and must have their utensils rolled in napkins ready for customers, but not set on tables. Another complication is the fact diners won’t be able to wear their masks while eating. A lot of businesses plan to only allow reservations to come in.


During this time, owners have a reason to adjust what they serve, cutting their items that don’t sell well. Even with reopenings, the delivery sector will stay well used by customers, so dishes that don’t go well in takeout may need to be removed too. Important decisions are severely based on profits, trying to eliminate all unnecessary costs which is vital as sales decline. The employers are reducing employees’ work hours and having to let go of others to stay afloat. The Labor Department reported that in the month of April, shoppers paid 2.6% more for groceries than compared to in March so expensive ingredients is another issue restaurants face.