Here's how restaurants are adapting to the coronavirus:
Andrés is one of many restauranteurs who believes that dining rooms are a concerning hot bed for the spread of coronavirus, but also that the wellbeing of impacted workers should be considered. While his restaurants and staff roles changing in coming weeks, he will be providing paid leave and health benefits for the first two weeks:
Momofuku restaurant group’s David Chang has similarly faced difficult decisions over the wellbeing of his staff. In an Instagram post shared yesterday, the restauranteur announced that salaried employees will unfortunately face a pay reduction, while hourly employees will be paid through March 20. Those with over five years of employment with Momofuku will be paid through April 3.
The coronavirus pandemic has hit hardest restaurants that are not equipped to run takeout and delivery operations. In response to Canlis’ decision to pivot to on-the-go options last week, it formed a partnership with online reservation systemto launch a delivery platform that could be quickly launched and set up.
“We told Tock that we were trying to hack their system,” explained Canlis. “We’re Seattlites, but we’re not programmers. So once they heard the idea, they called their team to work around the clock to build this for more restaurants.” While some fine dining establishments shift to online and takeout ordering, some have more formally closed for the time being. Noma, Copenhagen's world-famous restaurant and four-time winner on
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