Good Lifestyle

Thecoronavirus pandemic has left very few aspects of intact life, but you would be in a hurry to find a single industry more affected - and blown below the course - than therestaurant Business.

Currently, restaurant owners are facing unprecedented challenges because they are struggling to stay afloat and adapt to a new world of guidelines, security and social distance from the government. Should they reopen? How should they continue to operate? How can they ensure your safety in the coming days?

Just say it's not easy to be aRestaurant holder right nowAnd there are several aspects of their line of work that they probably prefer you did not know. If you want to know what they are, read it.

With the strong rise ofDoordash, Ubereats and GrubHub Serving online orders and delivery intermediaries, restaurants easily disable their phones and move these delivery requests and take away from customers only.

"We stopped taking orders of phone calls and forced everyone to order online so that each order is now prepaid [and], they get a server service at the edge of service,"wrote The owner of Tacqueria Chavez, a restaurant based in Las Cruces, New Mexico, Reddit.

As so many restaurants embrace delivery services, they use delivery people who work for the delivery service-not The restaurant itself. This often leads to headaches. (To avoid a yourself, here is7 things to never tell a person delivery person.)

"Do not have control over delivery drivers and the negative impact on food quality is completely out of our hands", a restaurant ownerNoted on reddit. "A driver comes and picks up an order from us who is hot and fresh. Then the driver says, 'Oh, I just received another order from the restaurant in the street. It will be ready in 20 minutes. The spirit if I' Expected here. Until he's ready? If they first deliver the other order, it could mean that our client's food is legitimate 30 to 60 minutes when they receive it. "

It is not unusual to order an article in an online restaurant and find something different appear at your door. How can this be? Well, restaurant owners learn the challenges of ensuring that their menus correspond to the reality of their stock. They are not sure what to do about it.

According to a restaurant owner in the UK, which has chemated on the above-mentioned reddit thread:

"Today we had an order of £ 80 on [a delivery service] that we had to reject because three elements worth £ 9 in total were not in stock. Of course, we have a means To indicate manually in the system that an article is exhausted, but it is often not practical. Should we have accepted the order and authorized [the delivery service] to charge us with missing items of £ 9? Being that the customer can be upset. Should we reject the order with a note This article XYZ is not available and hopes that the customer is reorganizing just after with the available items? This happens often, but there is Of course no guarantee. Or should we simply replace a chocolate biscuit with a more expensive fruit cookie, hoping they accept it sometimes works, but again, sometimes they say it was an erroneous article, so I'm out of pocket the more expensive article I've offered e good faith. I do not have the ability to call a customer each time such a scenario occurs, and even then customers may not answer the phone nor can not I would like to talk for a transaction as fast as an online order of restaurant. "

According toPolitico: "Unemployment benefits vary by state, but in 2019, before the coronavirus crisis, the National Weekly Benefits were $ 370. A $ 600 sweetener as the [recent] stimulus bill added, on a temporary basis, to weekly unemployment controls increases the weekly weekly average. Benefit from $ 970, an amount closer to average weekly payroll payroll and is almost double the average weekly compensation in the food industry: about $ 500 nationwide for full-time workers . "

As such, restaurateur and "top chef", Judge Tom Colicchio said: "If the intention [Pay Check Loans] was to ask people to return to work, they do not do it . [Workers] are not going back to work because unemployment is too attractive. "(By the way,Here are three perfect recipes of Tom's quarantine itself, if you are a fan.)

Since coronavirus is much more contagious inside than outdoors - and since restaurant restoration halls will not come back at full capacity at any time, more and more restaurants will seek toAl fresco Dinner to strengthen their business.

"It is essential to be of importance that restaurants have an outdoor space to compensate for discounts inside," Andrew Rigie, Executive Director of the Hotel-Hospitality of the City of New York, saidThe New York Post.

Expect your favorite stand at your local place tobecome a table on a patio... which is not necessarily a bad thing.

It is a common chorus in the industry: the reopening rules are simply too difficult to respect and must be relaxed for the good of their businesses. "Tuesday, we were all excited about the governor's plan to reopen the restaurants of California", Angie Weber, owner of the Star Cowboy restaurant and Boucher Boucher in San Diego, recentlyRecount Kusi News. "Then he sets the standard so high that we could not believe it. No coronavirus deaths for 14 days straight before being able to open. Even San Diego's health worker says that will not happen during years to come. It's an impossible standard. "

Another restaurant owner based in San Diego added: "The governor threatened to punish ourselves if we open up. He threatened to take alcohol licenses, impose massive fines. Well, if he expects a lot more Long to open restaurants, it will not matter if you have an alcohol license. You will be bankrupt and declaring bankruptcy. "

This is the biggest issue of all: even with all new guidelines and security measures in terms of social distancing in place, is ittoo early to open Your doors to pay customers? Many restaurant owners say yes, while others disagree with vehemence.

"I have no project to change what I'm doing right now", Aaron Foster, owner of a food restaurant + drinks in Reno, Nevada,Recount NBC News. "I do not think I sat at six and a half feet of someone for 45 minutes while you eat, chew, talk, drinking, touching everything on a table seems safe." I would like to be wrong and guidelines are torn and for guidelines to be relieved when things do not worry. But it just seems that you put everyone in the room in danger, which makes me, my parents and an extra staff that I bring back. So, it's not worth it for me. And for large health advice, you can use, do not miss these10 symptoms of coronavirus are too easy to miss.