Here's how restaurants in Canada might need to operate once they're allowed to reopen
As some provinces lift lockdown measures, restaurants in Canada are starting to think more about what the future looks like once they're finally able to reopen for dine-in service. They could look to Hong Kong for guidance.
Black Sheep Restaurants is a hospitality group in Hong Kong that recently released a COVID-19 Playbook. The detailed document outlines new protocols its restaurants will implement post-pandemic, and it may offer a glimpse into the future of Canadian food service.
The group has shared it on their website for "anyone in the industry who may find it helpful."
For my Retail/Restaurant/Hospitality HR & business leader friends:— Lars Schmidt 🎧 (@Lars) April 27, 2020
Here's the first COVID-19 return to work (RTW) plan I've seen in hospitality from @blacksheep Black Sheep Restaurants. I added to the open-source google doc. #CoronavirusHRhttps://t.co/pMT3E5CoDe
According to the playbook, protocols for waitstaff include:
Protocols for diners include:
"It is important to stay optimistic but also realistic about the future," Black Sheep warns. "It is going to be a long time (if ever) that the restaurant landscape looks the way it used to."
And while Restaurants Canada VP James Rilett told Freshdaily that it's unlikely Canadian restaurants will resort to "extreme measures" like taking diners' temperatures, many are still planning to introduce some new protocols.
In Manitoba, all restaurants opening their patios next week will need to operate at no more than 50 per cent of their normal capacity, in accordance with governmental restrictions.
Buffets and drink refills will also be scrapped, and anything on tables — such as napkin dispensers or condiments — must be sanitized between customers.
McDonald's in Beijing. Temperature check and name / phone registration inside door. All staff, including at the visible open kitchen, wear masks. Temperature of staff listed on takeout items. pic.twitter.com/ieVznzr90J— J Boyce (@beijingboyce) April 17, 2020
In British Columbia, restaurants are similarly gearing up for their reopening, although the exact date has yet to be determined.
Speaking with Global News, Restaurant and Foodservices Association president Ian Tostenson says his organization is submitting a plan to the government outlining measures that restaurants could take upon reopening.
Things are mostly back to normal here now but this was common and effective. pic.twitter.com/rdGsyvpQmJ— Naomi Wu 机械妖姬 (@RealSexyCyborg) April 17, 2020
And it's not just the lay-out of Canada's restaurants that could change; they may be forced to switch up their menus, as well.
Although the overall supply chain remains strong, any Canadian who's entered a supermarket recently knows that eggs, flour, fresh beef and other select groceries are in high demand.
"Supplies of locally-grown produce such as Quebec carrots and Ontario carrots are sparse come spring, so we are relying on the US and Mexico for those," he said.
But not all changes in the restaurant industry are negative; the pandemic has encouraged independent restaurants in Canada to become creative, with some offering new services such as online cooking tutorials or DIY meals kits.
Speaking with CBC, Patrick Saurette, owner of The Marc in Edmonton, says that he believes some of those new services will become permanent fixtures — and will lead to the resurgence of the independent restaurant sector in about a year.
"It's just too large of a piece of our economy for it to entirely go away," he said. "I think it'll strengthen."
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