Good Lifestyle

Aftercoronavirus Began to spread throughout the United States in mid-March, restaurants across the country were closed while states began to implement home stay orders with variable restrictions.

Restaurants I had to adapt to new ways to operate and how to do that safely, including support, take-out and delivery options, while customers were not allowed for dinner inside. As states slowly started to open up and that the weather across the country has become more enjoyable, restaurants have been able to allow a few guests in variable environments, includingoutdoor dining room.

While many restaurants have tried to find a sense of normality, tHere are unavoidable changes that will be implemented in the restaurants of the whole country due to the propagation of coronavirus. Here are some, you will probably notice in the coming days.

Even ifindoor dining room Has been forbidden throughout the country at the beginning of the pandemic, restaurants have found a way to serve their customers by offering transmission and delivery options.

For some restaurants that did not have a delivery service beforeEl In Santa Cruz, it was a new step for their business to work.

"The delivery activity is definitely a cheap," said Manuel Rangel owner el garden. "It's a good market and we have technology, we just need to define policies and procedures."

El Garden has also started working with delivery services such as Doordash to help bring food to customers during the pandemic.

One of the most important costs associated with the management of a restaurant purchases food to serve, and therefore when restaurants were trying to reduce expenses when Covid-19 started closing restaurants,menu items were the first cut restaurants made.

"We led a report that showed what the selling menu items were selling and that we kept these," said Josh Kaplan, owner ofGreenwood American Cuisine & Bar In Highwood, he. "We have a little curly of other objects that did not sell as much."

Kaplan said that his restaurant changes were mainly with "spending management", such as the ingredients of the menu items that were not sold too.

While restaurants of restaurants, as well as staff, try to keep aphysical distance Either, the use of technology in the restaurant sector has become of importance.
Joseph Lema, Professor and President of Food and Beverage Management and Event Management at Nevada Las Vegas University, said more important chain restaurants will have more ease of adaptation to the technological requirements of many Restaurants, car Covid-19 reached the United States.

"You want technology to improve the service rather than substituting the service or harm the service levels (standards) that you have built your reputation on," said Lema. "I think large restaurant companies will focus on learning how to adapt to change quickly in this environment."

Before the start of the pandemic, there were discussions about lettuce entertaining your businesses on the implementation of virtual menus accessed by aQR codeBut as restrictions on restaurants mounted throughout the country, the importance has increased for the Chicago-based restoration company.

"Our highest priority for the re-opening of our restaurants is the safety of our customers and our employees, and to accomplish it, we knew we had to experience as low as possible," says Christopher Gumprecht, Vice President of Customer Technology atLettuce entertain your businesses.

Gumprecht said that thevirtual menus have been implemented at "60 to 70%" of the locations of the restaurant group. When customers enter the restaurants, they receive a QR code to interact with their smartphones that will encourage a virtual menu to limit the interactions between servers and guests.

"We will continue to offer virtual menus as long as the demand is there. We are always looking for creative ways to use the technology to complete the service of our staff," said Gumprecht. "This High-Tech and High-Touch approach opens the door for more creative offers such as ordering and paying directly from your mobile device."

Joe Madison, owner ofPEPI'S PUB AND GRILLAt Racine, WI, says that the changes have not been so drastic in its bar and restaurant of 5,000 square feet. The local health service already uses space as a space of practice for simulated inspections, according to Madison. But although the restaurant and the bar are already asked of its cleanliness, it has plunged the ante since Covid-19 started spreading throughout the country.

"When customers left, we have always disinfected between the two, but we are now making presidents instead of the counter-summit," says Madison. "There is more sanitation. We make sure everything either wiped. We do our door handles every hour, we put in the arms and poles of foot in the doors of the bathroom, we do not have So nothing touch with our hands. "

While Madison considered the extremely clean restaurant before Covid-19, he plans to continue the new sanitation standards in the future.

In March, the administration of food and drugs recommended thatBuffets and salad bars interrupt their service To avoid avoiding covid-19 spread, buffets rely on customers sharing the same utensils to serve their food.

Salad chainSoft tomatoes announced the permanent closure of all 97 of its locations at the national level because of the pandemic.

"The service trends moved before Covid-19 as clients expected more control of their time and control of their overall experience," said Lema. "Covid-19 quickly accelerated this trend and guests now require options for greater control of their experience, which affects their safety, time and social space through the required distance."

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