Recently the long-anticipated “second wave” of COVID-19 cases was spurring an indoor dining ban in Chicago, leading to talk of heightened restrictions in the U.S., and bringing back lockdowns in Europe. At a time when COVID fatigue has set in and we’re all eager to congregate again, restaurant operators are in the difficult and pretty impossible position of being arbiters of public safety. Unfortunately, the colder air will make virus transmission even easier than it has been to date: As reported in the Oregonian, Dr. Emily Landon of the University of Chicago medical school said colder air is drier and the droplets that transmit the virus become smaller – so removing masks to eat and drink poses extra safety risks. Instead of pouring your creativity and resources into building a safer outdoor dining area to sustain you in the months ahead, you will likely be better served by going all-in on perfecting your off-premise offerings right now. Think back to how you operated in the early weeks of the pandemic and focus on doing those things again and better. People may be less comfortable eating out for the next several months but they will still need to eat – and the public has become more educated about the low risk of COVID transmission on packaging. Your off-premise menu can help bring some festivity and normalcy to life in these strange times.
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