How Restaurants can come back close to full capacity-despite naysayers.

[HaShev]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

 

[citygator]

Who’s eating at 3pm on weekdays?

 

[gulfman]

Why can't restaurants prepare your meal then send a waiter to your home and serve you?

 

[SweetSue92]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

If I have to be served by people in a mask I'm just not going out. Honestly.

If I want to feel like I'm in a freaking hospital, I guess I'll get sick or something. No

 

[candycorn]

While I don't think the ideas in the OP are very good ones....I do think that restaurants and other industries are going to have to get more creative than they have in the past if this is the new normal. At least those are some ideas. I would imagine that there are going to be some bumps in the road to reacquiring the place they once held (the restaurants) because some dummies are going to serve spoiled foods instead of making the outlay for fresh meats and veggies across the board.

 

[HaShev]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

If I have to be served by people in a mask I'm just not going out. Honestly.

If I want to feel like I'm in a freaking hospital, I guess I'll get sick or something. No

There are restaurants with tablet order pads that can leave food on the tray near the table or automate service somehow.
Then maybe they should bring back those automated restaurants like Philly's old
Horn & Hardarts, talk about reminding you of a hospital *L*.

 

[HaShev]

Who’s eating at 3pm on weekdays?

I DO, AND AT 12-3AM AT NIGHT, NOT EVERYONE lives a 9-5 world and neither do we have to.

 

[HaShev]

Why can't restaurants prepare your meal then send a waiter to your home and serve you?

You mean the Michael Moore Diet and exercise plan?

 

[citygator]

Who’s eating at 3pm on weekdays?

I DO, AND AT 12-3AM AT NIGHT, NOT EVERYONE lives a 9-5 world and neither do we have to.

Ok.. that’s one person. You ever see a bunch of buddies at that time in enough volume to keep a business open?

 

[HaShev]

Who’s eating at 3pm on weekdays?

I DO, AND AT 12-3AM AT NIGHT, NOT EVERYONE lives a 9-5 world and neither do we have to.

Ok.. that’s one person. You ever see a bunch of buddies at that time in enough volume to keep a business open?

You need to stop being such a pessimist and start thinking outside the box. The world can change it's habits for 2-4 stinking months, most people aren't spoiled Hollywood kids who can't adapt to new ways of doing things. Some companies have their engineers on week/monthly shifts, so hourly shifts will not be to hard to fathom....people will not be doing all
9-5 in this short time period of sacrifice.

 

[Tommy Tainant]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

You are insane if you think this is realistic.

 

[initforme]

Gloves and masks are going to be the standard for the foreseeable future. Shifting to more carry out and curbside will be Paramount. People aren't going to jam in restaurants and feel great about it.

 

[HaShev]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

You are insane if you think this is realistic.

Not in all cases, each area and restaurant and customer base is different, and they will know their limitations as will city councils. DON'T KNOW WHERE YOU LIVE, but most of the US was safe to eat out before and will be after, not all places in the US are over crowded petry dishes.

 

[HaShev]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

You are insane if you think this is realistic.

You didn't call Maxine Waters insane when she suggested not serving food to half of the restaurant's customers.

 

[Tommy Tainant]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

You are insane if you think this is realistic.

Not in all cases, each area and restaurant and customer base is different, and they will know their limitations as will city councils. DON'T KNOW WHERE YOU LIVE, but most of the US was safe to eat out before and will be after, not all places in the US are over crowded petry dishes.

They may well be safe but perception is the thing.
And on a purely operational note you are asking these places to increase their costs in response to a guarantee of less business. That isn't going to happen.

 

[sparky]

A low grade temp is a late sign, if it manifests at all

One has already been contagious for some time either way

~S~

 

[HaShev]

Ju

A low grade temp is a late sign, if it manifests at all

One has already been contagious for some time either way

~S~

Just an added security and makes people feel safer that you did then not, plus doing a few people a favor if you find a few that didn't know they were running hot.

 

[HaShev]

The newer restaurants and tight margin ones might be closed for good, leaving neighborhood restaurants with less competition and thus capable of making up for the % of lost customers who will be too cautious to frequent them.
So as everyone knows, you have to make people feel that it's safe while also maintaining take out and delivery for those who can't take the chance, in order to maintain enough consistant customers to stay open and vibrant.
To do this: besides staff in masks and gloves, safe distance seating would require reservations even at places that normally would not have them. Here's the part where you don't lose 3/4 your customers by spreading them out;
Have abnormal sequence of service hours to accomadate the reservations.
Have them spread out with early bird 3pm meals instead of just 4pm ones, have late meals, spreading out hours so customers realize their typical eating hours will have to be a thing of the past in these creative times if they want safe distanced surroundings.
This requires reservation hosts (who should all have fever readers as their tool for employees and customers to enter), to educate the customers on these odd eating hours as well as Governors and administration educating people on changing their habits until we are safe again. Of course these spread out reserved eating hours along with takeout and delivery will help restaurants weather this storm for another few months. The only issue are places with tight kitchens, that will require staff to be verified tested.

You are insane if you think this is realistic.

Not in all cases, each area and restaurant and customer base is different, and they will know their limitations as will city councils. DON'T KNOW WHERE YOU LIVE, but most of the US was safe to eat out before and will be after, not all places in the US are over crowded petry dishes.

They may well be safe but perception is the thing.
And on a purely operational note you are asking these places to increase their costs in response to a guarantee of less business. That isn't going to happen.

Sure if they can't offset with pickup and delivery but it's temporary, keep that in mind and being open for employees is as important as is keeping your customer base.

 

[Bruce_T_Laney]

Why can't restaurants prepare your meal then send a waiter to your home and serve you?

Ahhh, delivery is the future...

Actually I see Roach Coaches being bigger hit...

 

[rightwinger]

Who’s eating at 3pm on weekdays?

Happy Hour