Restaurants covid – Dorfschaenke http://dorfschaenke.net/ Mon, 17 May 2021 07:45:43 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 https://dorfschaenke.net/wp-content/uploads/2021/04/cropped-icon-32x32.png Restaurants covid – Dorfschaenke http://dorfschaenke.net/ 32 32 Five more restaurants in Bahrain closed for violation of COVID health protocols | THE DAILY TRIBUNE https://dorfschaenke.net/five-more-restaurants-in-bahrain-closed-for-violation-of-covid-health-protocols-the-daily-tribune/ https://dorfschaenke.net/five-more-restaurants-in-bahrain-closed-for-violation-of-covid-health-protocols-the-daily-tribune/#respond Mon, 17 May 2021 06:21:34 +0000 https://dorfschaenke.net/five-more-restaurants-in-bahrain-closed-for-violation-of-covid-health-protocols-the-daily-tribune/ TDT | Manama The Daily Tribune – www.newsofbahrain.com The public health department of the Ministry of Health has ordered the closure of five other restaurants in different governorates after violating COVID-19 health protocols. It will remain closed for a week. Surveillance teams also reported 53 restaurants that had failed to comply with the precautionary and […]]]>


TDT | Manama

The Daily Tribune – www.newsofbahrain.com

The public health department of the Ministry of Health has ordered the closure of five other restaurants in different governorates after violating COVID-19 health protocols.

It will remain closed for a week. Surveillance teams also reported 53 restaurants that had failed to comply with the precautionary and preventive measures issued by the ministry to prevent the spread of the coronavirus.

The necessary procedures are taken to refer their case to the judicial authorities in coordination with the Ministry of Interior, the Ministry of Industry, Trade and Tourism and the Bahrain Tourism and Exhibitions Authority.

Inspection visits

Inspection visits to 163 restaurants and cafes on the third day of Eid Al Fitr were carried out by teams from the Public Health Department of the Ministry of Food Control, in cooperation with the Ministry of Interior and the Ministry of industry, commerce and tourism represented by the Inspection Department.

The Ministry of Health will continue its field visits to the relevant regulatory authorities to intensify their supervision during the holiday period.



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Singapore introduces toughest COVID-19 brakes since lockdown, shares crumble https://dorfschaenke.net/singapore-introduces-toughest-covid-19-brakes-since-lockdown-shares-crumble/ https://dorfschaenke.net/singapore-introduces-toughest-covid-19-brakes-since-lockdown-shares-crumble/#respond Fri, 14 May 2021 06:20:00 +0000 https://dorfschaenke.net/singapore-introduces-toughest-covid-19-brakes-since-lockdown-shares-crumble/ Office workers scan a Safe Entry QR code to enter a shopping mall, amid the coronavirus (COVID-19) outbreak in Singapore on May 12, 2021. REUTERS / Dawn Chua Singapore on Friday announced the tightest restrictions on social gatherings and public activities since the easing of the COVID-19 lockdown last year, amid an increase in locally […]]]>


Office workers scan a Safe Entry QR code to enter a shopping mall, amid the coronavirus (COVID-19) outbreak in Singapore on May 12, 2021. REUTERS / Dawn Chua

Singapore on Friday announced the tightest restrictions on social gatherings and public activities since the easing of the COVID-19 lockdown last year, amid an increase in locally acquired infections and the formation of new groups of coronavirus in recent weeks.

The new measures announced by the health ministry, which will be in effect from Sunday to mid-June, include limiting social gatherings to two people and stopping meals in restaurants.

“This is clearly a setback in our fight against COVID-19,” said Lawrence Wong, the education minister who co-chairs the Singapore coronavirus task force.

Working from home will also become the default device under the new measures.

Authorities said they would review the measures after two weeks to assess whether adjustments are needed.

The Asian shopping and financial center had been reporting near-zero or single-digit daily local infections for months, before a recent spike in cases. On Thursday, he confirmed 24 locally transmitted COVID-19 cases, the highest daily number since mid-September, in part due to a cluster at Changi Airport.

Transport Minister Ong Ye Kung said given the rise in infections it is “very likely” that Singapore will not reach the threshold of a Hong Kong travel bubble, which was recently postponed. at the end of May. Read more

The Singapore stock market (.STI) fell around 3%, due to the drop in stocks exposed to retail and companies exposed to travel. Shares of Singapore Airlines (SIAL.SI) fell more than 6%.

The Singapore dollar also slipped a fraction after the announcement.

Singapore is due to host the annual Shangri-La Dialogue from June 4 to 5, which typically attracts high-level military officials, diplomats and arms manufacturers from around the world. Read more

The city-state also plans to host the annual World Economic Forum summit in August.

Our standards: Thomson Reuters Trust Principles.



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How MunchDen Restaurant Used Digital Platforms To Survive COVID-19 https://dorfschaenke.net/how-munchden-restaurant-used-digital-platforms-to-survive-covid-19/ https://dorfschaenke.net/how-munchden-restaurant-used-digital-platforms-to-survive-covid-19/#respond Thu, 13 May 2021 00:07:43 +0000 https://dorfschaenke.net/how-munchden-restaurant-used-digital-platforms-to-survive-covid-19/ The COVID-19 pandemic has affected the global food industry as many governments close restaurants and bars to curb the spread of the virus. All over the world, daily restaurant traffic has dropped significantly compared to the same period the year before. The closure of restaurants affected related industries such as food production, alcohol production, food […]]]>


The COVID-19 pandemic has affected the global food industry as many governments close restaurants and bars to curb the spread of the virus. All over the world, daily restaurant traffic has dropped significantly compared to the same period the year before. The closure of restaurants affected related industries such as food production, alcohol production, food and beverage shipping, fishing and agriculture.

The problems were particularly disruptive in urban areas where large proportions of entire categories of food products are typically sold using real-time logistics, such as ordering and delivery.

As the world tried to adjust to the new normal at the start of last year, Joe Gitonga’s Restaurant, The MunchDen Grill, in the corner Dagoretti suffered a big blow. I sat across from him and his wife Njeri in his restaurant, masks and considerable space between us.

The atmosphere of the dining room, so clean, the warm reception and the wooden trays created a relaxed atmosphere. The interior area looked warm and inviting, while the exterior had ample parking space and two warm chefs grilling the chicken and pork.

Joe remembers the time before the pandemic. He tells me how his restaurant was always packed, with regular customers flocking every day. However, at the onset of COVID-19, Joe tells me it was a time of uncertainty and fear. He adds that the customers who come to eat at the restaurant have declined significantly and that he was forced to close for a short time when the government completely banned operations at the restaurants.

It was then that he knew he needed an alternative strategy. He started to make deliveries. He started by selling the stock he had; raw chicken. Over time, customers ordered other meat products like beef and pork, which he delivered. Slowly but surely, the delivery business resumed. He also started using digital platforms like Twitter and Instagram to promote his business and reach more customers.

“Business has picked up steadily before the new measures were announced. We have reorganized our operations to meet the changing demands of our customers in addition to improving the well-being of our employees. We have increased our social media presence and we are constantly engaging with our customers to get feedback and improve their needs, ”said Joe.

According to Joe, the third wave, and the lockdown thereafter, tested the resilience of the limit-eating joint against a backdrop of drastically declining customer numbers and increasing operating expenses. Established protocols of limited hours of operation and reception capacity have consequently reduced catering operations across the country.

Upon entering the restaurant, I noticed the hand washing booths at the entrance, the spaced seats inside the restaurant, and the diners inside had masks when not eating. This, Joe tells me, is in an effort to combat the spread of COVID-19 at his facility.

I had the opportunity to taste one of the bestsellers, the stir-fry chicken and masala fries, and yes the food is just glorious. The order also arrived at the stipulated time unlike other establishments where an order can arrive hours late. The staff at the facility were also very courteous and ready to serve.

MunchDen Grill is reasonably priced with whole raw chicken for Ksh. 450 and a kilogram of pork is worth Ksh. 600. Price changes for ready meals and delivery charges are also separate, depending on location.

Joe and his wife, Njeri, aim to open more branches in different areas to provide more convenience and to share their delicious meals with Kenyans. Their menu offers sides like ugali, fries and soft drinks.

So if you are ever around Dagoretti Corner and not sure where to have a meal, check out The Munch Den and I can assure you you won’t leave disappointed. The MunchDen grill is on Instagram @TheMunchDenGrill, and on Twitter like @MunchDen. You can also call for deliveries via 0711968496.

The institution encourages MPESA as a payment option. According to Joe, M-PESA is a safe and convenient means of payment in light of the COVID-19 pandemic.





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Restaurants are back – but are they ignoring America’s Covid weight gain? https://dorfschaenke.net/restaurants-are-back-but-are-they-ignoring-americas-covid-weight-gain/ https://dorfschaenke.net/restaurants-are-back-but-are-they-ignoring-americas-covid-weight-gain/#respond Wed, 05 May 2021 12:11:07 +0000 https://dorfschaenke.net/restaurants-are-back-but-are-they-ignoring-americas-covid-weight-gain/ New Oversized Items Like The ‘Codzilla’ Sandwich Show Lessons Have Not Been Learned Giant sandwiches are back after Covid Getty 2020 has been a brutal year for American restaurants, with almost one in six – plus 110,000 establishments – bankrupt or closed for the long term, and survival being Job One. Yet, as the pandemic […]]]>


New Oversized Items Like The ‘Codzilla’ Sandwich Show Lessons Have Not Been Learned

2020 has been a brutal year for American restaurants, with almost one in six – plus 110,000 establishments – bankrupt or closed for the long term, and survival being Job One. Yet, as the pandemic abates and cities reopen, we all welcome the return of our favorite restaurants. But in their efforts to win back customers, many chains are once again bending to our worst instincts: to bring back their least healthy and high calorie dishes. It’s time for them to embrace a new playbook, which shows they aren’t oblivious to the growing number of customers who want healthier options.

Tired of cooking at home, consumers can’t wait to dine again. However, what awaits them are the same fatty, calorie-dense foods they fed on in quarantine, just served by someone else. A recent article on the food industry pointed out that “oversized protein” items are all the rage in the quest for new “signature” menu offerings. Some of the more notable newcomers include IHOP’s Bacon Obsession menu, the Bacon Mother Cruncher Confit Chicken Sandwich at Checkers & Rally’s, and Red Lobster’s ‘Codzilla’, eight ounces of fried cod coming out of a brioche bun, which actually beats the Big Mac’s calorie count. by 50%.

Barry Popkin, a renowned obesity researcher at the University of North Carolina at Chapel Hill, says the new articles show that restaurants care more about the profit than the well-being of their customers. “During the Covid lockdown, Americans turned more and more to junk food, sugary drinks and alcohol, and the weights skyrocketed,” Popkin told me. “Currently we have the restaurant equivalent of that. Now that people are on the move, restaurants are fighting for the crowd who wants to save money… and drive another nail into our increasingly obese, diabetic and hypertensive population. These restaurants prioritize profit and destabilize America. “

Restaurant insiders say these exclusive and monstrous offerings are an oft-used tactic. Tom Ryan, former Concept Director at Mcdonalds

MCD
and founder of Smashburger, told me that “these are promotional items that try to attract customers but usually don’t stick.”

So why this gadget? It could be a desperate passage of Hail Mary through older, dying restaurant chains serving a base that wants taste, big portions, and low prices. This playbook really needs to be thrown away. Many chains deny that consumer tastes are changing and that more people really want to eat healthier, especially the larger generational cohort: Millennials.

If ever there was a wake-up call from the food industry on the link between binge drinking and consumer health, Covid-19 was. Apparently, this rating was not received by most of the restaurant industry.

Obesity rates soared to 42.4% in the United States before Covid. Then came the pandemic. Not only did people win on average half pound every 10 days in quarantine, but those suffering from obesity had a 48% higher death rate from Covid-19. The problem is only getting worse and restaurants have played a major role in stuffing pounds onto the waistlines of customers.

So, in good conscience, how can restaurants continue to offer mega-portions to their customers? Consider that a study of FMCG Gurus, a global market research firm, found that 80% of consumers around the world want to eat and drink healthier to boost their health and immunity after the pandemic. Rather than fighting this trend, the restaurant industry should follow it and lead the charge. They should find tasty and creative ways to serve these new health-conscious customers, rather than making them back down.

Restaurants often argue that “value” is important to many customers and that the only way to deliver that is to use larger portions. While this could be an interpretation, there are plenty of ways to give customers what they want.

Witness an exciting new concept of restaurant chain: Barcelona. This tapas-inspired chain, which has expanded beyond its Connecticut base, has found a way to meet emerging needs by offering a variety of new tastes, a unique dining experience, healthier options and serving sizes. good size, many under $ 10. These particularly attract millennials who are now driving trends in the restaurant industry. And for a fast food item, Chick-Fil-A The signature sandwich weighs just 440 calories, about half that of “Codzilla,” and costs less than $ 5. Chick-Fil-A has been one of the most successful chains over the past few years, and it does a lot of things.

So what should the restaurant industry do?

  • Offer “signature” items that are not busters. As Barcelona and Chick-Fil-A show, restaurants don’t have to be overkill to build a clientele.
  • Deliver food to your customers really want to. Tasty, healthier, good-size food is where the market is heading. Millennials in particular are behind this trend. Ignoring their needs is a recipe for failure.
  • Step up and (finally) commit to cutting calories and menu portions. Packaged food companies have repeatedly committed to eliminating unhealthy ingredients and reducing portion sizes. Restaurants were visibly absent. It would be good for their clients while maintaining their patronage.

The pandemic has highlighted the impact that unhealthy and unhealthy nutrition can have on the health of consumers. Restaurants must do their part. More and more restaurant customers are asking not for Codzilla, but for new experiences and healthier foods. Failure to deliver will hurt an industry that is just getting back on its feet.



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Restaurants, Halifax transit routes, and flights included in list of potential COVID exposures on Thursday https://dorfschaenke.net/restaurants-halifax-transit-routes-and-flights-included-in-list-of-potential-covid-exposures-on-thursday/ https://dorfschaenke.net/restaurants-halifax-transit-routes-and-flights-included-in-list-of-potential-covid-exposures-on-thursday/#respond Fri, 23 Apr 2021 00:26:00 +0000 https://dorfschaenke.net/restaurants-halifax-transit-routes-and-flights-included-in-list-of-potential-covid-exposures-on-thursday/ Starting today, public health will issue public notifications of potential exposure only in the core area for places where people are recommended to self-isolate and get tested. PRESS RELEASEHEALTH OF NOVA SCOTIA*************************Nova Scotia Public Health announces potential exposure to COVID-19 at various locations in the central, western and northern areas and on three Air Canada […]]]>


Starting today, public health will issue public notifications of potential exposure only in the core area for places where people are recommended to self-isolate and get tested.

PRESS RELEASE
HEALTH OF NOVA SCOTIA
*************************
Nova Scotia Public Health announces potential exposure to COVID-19 at various locations in the central, western and northern areas and on three Air Canada flights. In addition to press releases, all notifications of potential exposure are listed here: http://www.nshealth.ca/covid-exhibitions.

Based on a decision by medical officers of health, effective today, public health will only issue public notifications of potential exposure in the central area for places where public health recommends people self-isolate. and get tested. This means that we will no longer be posting notifications for low risk locations in the central area, such as retail stores or grocery stores. Given the risk of community transmission in the core area, everyone should consider getting tested for COVID-19, not just those present at specific exposure locations. Public Health strongly encourages all Nova Scotians to get tested for COVID-19 and adhere to public health restrictions. We are increasing testing capacity to meet growing demand and plan to open an additional Primary Assessment Center this weekend at the Dartmouth Sportsplex.

Public health takes this work very seriously. Containing and managing this disease – and protecting the health of Nova Scotians – is our priority and our goal. All decisions are made with care taking into account the risk posed to the community. Thank you in advance for your cooperation and support in slowing the spread of COVID-19 in Nova Scotia.

Anyone who has worked or visited the following locations on the dates and times specified should immediately self-isolate and visit covid self-assessment.novascotia.ca/ to book a COVID-19 test, whether or not they have symptoms of COVID-19. You can also call 811 if you do not have online access or if you have other symptoms that concern you.

Whether or not you have symptoms of COVID-19, people at the following locations on the dates and times listed should self-isolate while awaiting their test results. If you test negative, you don’t need to continue to isolate yourself. If you get a positive result, public health will contact you to find out what to do next.

  • Mic Mac Bar and Grill (Mic Mac Place, 219 Waverley Rd, Dartmouth) April 16 between 4:15 p.m. and 6 p.m. Anyone exposed to the virus at this location on the date indicated is expected to develop symptoms until, and including, April 30.
  • Stubborn Goat (1579 Grafton St, Halifax) April 18 between 7:00 p.m. and 9:30 p.m. It is expected that anyone exposed to the virus at this location on the date indicated may develop symptoms until May 2 inclusive.
  • II Ferramenta Pizzeria (59 Duke St, Chester) on April 18 between 1:30 p.m. and 3 p.m. It is expected that anyone exposed to the virus at this location on the date indicated may develop symptoms until May 2 inclusive.
  • Appleseed Diner (33 MacGregor Ave, New Glasgow) April 18 between 10:45 am and 12:45 pm It is expected that anyone exposed to the virus at this location on the date indicated may develop symptoms until May 2 inclusive. .
  • Café Marco Polo (15 Kings Wharf Place, Dartmouth) April 15, 16 and 19 from 7 a.m. to 1:30 p.m., April 17 from 7 a.m. to 2:30 p.m. and April 18 from 2:30 to 5:30 p.m. ‘expects anyone exposed to the virus at this location on the date indicated to be able to develop symptoms until May 3 inclusive.

Various Halifax Transit bus routes:

  • Route 60 from Pleasant Street to Dartmouth Bridge Terminal on April 20 between 12:30 p.m. and 1:40 p.m. and from Dartmouth Bridge Terminal to Pleasant Street between 2:20 and 3:40 p.m. virus at this location at the date indicated may develop symptoms up to and including May 4.
  • Route 56 from Dartmouth Bridge Terminal to Dartmouth Crossing on April 20 between 1:00 p.m. and 2:30 p.m. and traveling from Dartmouth Crossing to Dartmouth Bridge Terminal between 2:00 p.m. and 3:30 p.m. It is expected that anyone exposed to the virus to this location on the date indicated may develop symptoms up to and including May 4.

Whether or not you have symptoms of COVID-19, people at the following locations on the dates and times listed should self-isolate, get tested, and continue to self-isolate for 14 days, even with a negative test result. .

  • 360 Fit (170 Joseph Zatzman Dr, Unit 4, Dartmouth) on April 18 between 8:30 a.m. and 10:30 a.m. It is expected that anyone exposed to the virus at this location on the date indicated may develop symptoms up to, and including, The May 2.
  • Impact Ministries Church (2465 Gottingen St, Halifax) April 18 between 10:30 am and 1:30 pm It is expected that anyone exposed to the virus at this location on the date indicated may develop symptoms until May 2 inclusive. .

Anyone who was on the following flights in the rows and seats specified should visit https: // covid self-assessment.novascotia.ca/en to book a COVID-19 test, whether or not they have symptoms of COVID-19. You can also call 811 if you do not have online access or if you have other symptoms that concern you.

  • Air Canada Flight 604 traveling April 12 from Toronto (7:50 a.m.) to Halifax (10:50 a.m.) Passengers in rows 17 to 23, seats A, B, C and D are urged to visit immediately https: // covid self-assessment.novascotia.ca/en to book a COVID-19 test, whether or not they have symptoms of COVID-19. All other passengers on this flight should continue to self-isolate as needed and watch for signs and symptoms of COVID-19. Anyone exposed to the virus on this flight on the date indicated is expected to be able to develop symptoms until April 29 inclusive.
  • Air Canada Flight 604 traveling April 15 from Toronto (7:50 a.m.) to Halifax (10:50 a.m.) Passengers in rows 25 to 31, seats A, B, C and D are urged to visit immediately https: // covid self-assessment.novascotia.ca/en to book a COVID-19 test, whether or not they have symptoms of COVID-19. All other passengers on this flight should continue to self-isolate as needed and watch for signs and symptoms of COVID-19. Anyone exposed to the virus on this flight on the date indicated is expected to be able to develop symptoms until April 29 inclusive.
  • Air Canada Flight 8782 traveling April 16 from Montreal (7:45 p.m.) to Halifax (9:30 p.m.) Passengers in rows 19 to 25, seats A, C and D are urged to visit immediately https: // covid self-assessment.novascotia.ca/en to book a COVID-19 test, whether or not they have symptoms of COVID-19. All other passengers on this flight should continue to self-isolate as needed and watch for signs and symptoms of COVID-19. It is expected that anyone exposed to the virus during this flight on the date indicated may develop symptoms until April 30 inclusive.

Do not forget:

Do not go directly to a COVID-19 assessment center uninvited. Please make an appointment online or call 811 and do not go to a pop-up rapid test location.

Currently, anyone who has traveled outside of Nova Scotia, Prince Edward Island, or Newfoundland and Labrador should self-isolate for 14 days after leaving. arrival. If a person returning from a non-essential trip outside of Nova Scotia, Prince Edward Island, or Newfoundland and Labrador is unable to self-isolate, then everyone world in the house where she isolates herself will also have to isolate herself.

When the Nova Scotia Department of Public Health issues a public notice, it is by no means a reflection on the behavior or activities of the persons named in the notice.

All Nova Scotians are advised to continue to monitor symptoms of COVID-19 and follow public health guidelines on how to access care. Updated information on COVID-19 is available at novascotia.ca/coronavirus

*************************



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King County risks rollback as new COVID-19 cases and hospitalizations rise https://dorfschaenke.net/king-county-risks-rollback-as-new-covid-19-cases-and-hospitalizations-rise/ https://dorfschaenke.net/king-county-risks-rollback-as-new-covid-19-cases-and-hospitalizations-rise/#respond Fri, 23 Apr 2021 00:25:00 +0000 https://dorfschaenke.net/king-county-risks-rollback-as-new-covid-19-cases-and-hospitalizations-rise/ If King County were to return to Phase 2 of the Healthy State Plan for Washington, the capacity of retail businesses and restaurants would drop by 50% to 25%. SEATTLE – Washington Governor Jay Inslee made a the public pushes people to get vaccinated On Thursday, as a “fourth wave” of the coronavirus hit the […]]]>


If King County were to return to Phase 2 of the Healthy State Plan for Washington, the capacity of retail businesses and restaurants would drop by 50% to 25%.

SEATTLE – Washington Governor Jay Inslee made a the public pushes people to get vaccinated On Thursday, as a “fourth wave” of the coronavirus hit the state, potentially sending more backtracking counties, including King County.

The announcement comes as measurements show case rates and hospitalizations continue to rise.

“We are looking at these metrics very carefully, we think it is very likely that we will exceed this threshold in the coming weeks,” Seattle Mayor Jenny Durkan told KING 5 in a neutral tone.

King County has now passed one metric it needs to stay in to stay in Phase 3, and is dangerously close to overtaking the other.

The state has mandated that a county must have no more than 200 new cases of COVID-19 per 100,000 residents in 14 days, and no more than five new hospitalizations per 100,000 residents in 7 days.

King County has 209.6 new cases per 100,000, exceeding that metric, and 4.7 hospitalizations per 100,000.

If the number of hospitalizations reaches 5 people per 100,000, that would force King County to revert to Phase 2, with retail and restaurant capacity dropping from 50% to 25%.

Neighboring Pierce County returned earlier this month from phase 3 to phase 2.

“It is really important that people realize that we are not out of the woods, we need people to double safety precautions, wear their masks, keep a physical distance, not have all these gatherings without masks and close together.” , said Durkan.

This comes even as the distribution of vaccines by the state seems to be going relatively well. Inslee said the state is expected to pass the 5 million dose mark this week, with nearly 2 million people fully vaccinated.

Inslee said now is not the time to hesitate about the vaccination.

“I’m sure you’ve heard people say, ‘Well I’m kinda on the fence with this vaccine.’ Being on the fence is too dangerous a position right now, ”said Inslee.

Seattle’s waterfront has been hit hard from COVID-19, and the loss of another cruise season is particularly damaging.

But Ivar CEO Bob Donegan said he remains optimistic with warmer weather ahead.

“It’s getting better today than it’s felt in 14 months,” Donegan said Thursday.

But he said many companies would be hit hard by another dismantling.

“If you’re a mom-and-pop or a chef-run restaurant, it only has 20 or 30 seats, and you can’t have 10 or 15 seats,” Donegan said. “You can only do a fraction of that. You can’t cover your costs. Much smaller restaurants are going to have to rely on pickup, take-out and delivery. And that’s not a good model because delivery companies take 15%. from the top. “

The next state assessment of the Healthy Washington criteria will take place on May 3.



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Blacksburg bars brace for fewer COVID-19 restrictions https://dorfschaenke.net/blacksburg-bars-brace-for-fewer-covid-19-restrictions/ https://dorfschaenke.net/blacksburg-bars-brace-for-fewer-covid-19-restrictions/#respond Thu, 22 Apr 2021 22:36:00 +0000 https://dorfschaenke.net/blacksburg-bars-brace-for-fewer-covid-19-restrictions/ BLACKSBURG, Va. (WDBJ) – Bars and restaurants are shifting gears again after Governor Ralph Northam eased more COVID-19 restrictions. You can now sit at the bar. Governor Northam relaxed Executive Order 72, which deals only with COVID-19 restrictions. “The governor is, you know, step by step and we applaud that,” said Jerry Smith, vice president […]]]>


BLACKSBURG, Va. (WDBJ) – Bars and restaurants are shifting gears again after Governor Ralph Northam eased more COVID-19 restrictions.

You can now sit at the bar.

Governor Northam relaxed Executive Order 72, which deals only with COVID-19 restrictions.

“The governor is, you know, step by step and we applaud that,” said Jerry Smith, vice president of the Roanoke Regional Restaurant Group.

Before in a bar or restaurant you could only be seated at tables adjacent to the bar, but now you can get up and sit down – as long as the groups are 6 feet apart.

“We would love to fully open up and go back, but we all have our unique challenges, we have staffing issues. We now have a lot of mitigation issues that we haven’t had in the past, ”Smith said.

Smith says that while the restrictions being lifted are significant, many places are still trying to hire more people to keep up with demand, while still having to end liquor sales at midnight.

“It really doesn’t make any difference in terms of business operations. What it helps, it helps customers with convenience, it gives them that little bit of normalcy that they can “oh we can sit in a bar now,” ”Smith said.

Smith says that at the end of the day, they just hope they will be allowed to stand again until 2 a.m.

“Because we’re in a college town and our clientele is always up until 2am, and that would help us keep more staff because we’re able to provide more staff,” Smith said.

Many owners are also hoping that more restrictions will be relaxed by Memorial Day, as they anticipate a big business day for many bars and restaurants in many of our hometowns.

Copyright 2021 WDBJ. All rights reserved.



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Area restaurants struggle to hire during COVID-19 – WPXI https://dorfschaenke.net/area-restaurants-struggle-to-hire-during-covid-19-wpxi/ https://dorfschaenke.net/area-restaurants-struggle-to-hire-during-covid-19-wpxi/#respond Thu, 22 Apr 2021 22:07:00 +0000 https://dorfschaenke.net/area-restaurants-struggle-to-hire-during-covid-19-wpxi/ TRAFFORD, PA – The Kickstand Grille had to close their dining hall at one point due to staffing issues – now that their busy season is approaching they are looking to hire more positions but are struggling to fill them. “Extremely frustrating because when you are in this business you are doing everything you can […]]]>


TRAFFORD, PA – The Kickstand Grille had to close their dining hall at one point due to staffing issues – now that their busy season is approaching they are looking to hire more positions but are struggling to fill them.

“Extremely frustrating because when you are in this business you are doing everything you can do, every minute of the day, to build it. And when you get it built and you can’t fix it, that’s the most frustrating part. “

Mike Mapstone has owned and operated the Kickstand Grille in Trafford for seven years. He had no problem maintaining a full staff until the pandemic struck, and despite an overwhelming response to help wanted ads, he still struggles to hire.

“I had 112 people who applied through our various ads, 112 scheduled interviews, not a single person showed up.”

Mapstone has had to cut operating hours because it doesn’t have enough workers to take the shifts to stay open.

“I am the cook. I’m the answering machine on the phone in the drive-thru window; order taker, accounts payable, accounts receivable. “

The Kickstand Grille has since hired two employees, but around four more positions remain to be filled. However, Mapstone cannot understand why it has been so difficult to find suitable workers for the job.

“It seems strange that I have so many answers, and none of those people have ever come forward.”



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Virginia Rolls Back COVID-Linked Gathering and Restaurant Restrictions https://dorfschaenke.net/virginia-rolls-back-covid-linked-gathering-and-restaurant-restrictions/ https://dorfschaenke.net/virginia-rolls-back-covid-linked-gathering-and-restaurant-restrictions/#respond Thu, 22 Apr 2021 21:21:29 +0000 https://dorfschaenke.net/virginia-rolls-back-covid-linked-gathering-and-restaurant-restrictions/ RICHMOND, Virginia (AP) – Virginia Gov. Ralph Northam on Thursday announced he would further ease coronavirus-related restrictions on businesses and social gatherings in mid-May. He also said a more substantial rollback was likely in June. Starting Saturday, May 15, sports and entertainment venues in Virginia could begin operating with increased capacity, and social gathering limits […]]]>


RICHMOND, Virginia (AP) – Virginia Gov. Ralph Northam on Thursday announced he would further ease coronavirus-related restrictions on businesses and social gatherings in mid-May. He also said a more substantial rollback was likely in June.

Starting Saturday, May 15, sports and entertainment venues in Virginia could begin operating with increased capacity, and social gathering limits will increase due to Northam’s changes to an executive order. The state’s existing mask mandate will not be lifted.

The Democratic governor said the easing of the measures would be possible thanks to the increase in vaccination rates. All Virginians over the age of 16 are now eligible to receive a COVID-19 vaccine, and more than half of all adults have received at least one dose.

“I am optimistic that we will be able to take more action in June,” Northam said in a statement. “We aim to dramatically increase vaccinations even further, and aim to reduce capacity limits in June, hopefully through to the end.”

As part of the changes in May, the maximum number of individuals allowed to participate in a social gathering will increase to 100 people for indoor spaces and 250 people for outdoor spaces, from 50 and 100 respectively.

Indoor entertainment and public entertainment venues will be able to operate at a capacity of 50% or 1,000 people, up from 30% or 500 people, the Northam office said. External sites will be able to operate at 50% of their capacity.

The number of spectators allowed at indoor recreational sporting events will increase and restaurants will be allowed to resume selling alcohol after midnight. The closing of the dining room will no longer be required between midnight and 5 a.m.

Earlier this week, Northam made small changes, allowing bar seating in food and beverage establishments, relaxing the limits on outdoor racing and allowing school shows like musicals.

COVID-19 cases and hospitalizations from the disease have fallen dramatically in Virginia since the post-vacation flare. As of Thursday, the health department was reporting 1,373 new cases and the Virginia Hospital & Healthcare Association was reporting 1,104 hospitalized with COVID-19 or with pending tests.



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Out and about on WRAL.com https://dorfschaenke.net/out-and-about-on-wral-com/ https://dorfschaenke.net/out-and-about-on-wral-com/#respond Thu, 22 Apr 2021 21:15:00 +0000 https://dorfschaenke.net/out-and-about-on-wral-com/ By Kathy Hanrahan, Editor-in-Chief of Out and About Raleigh, North Carolina – Trophy Tap & Table in downtown Raleigh was among more than 100 restaurants to close in the Triangle last year as COVID-19 restrictions wreaked havoc on the industry. But just like the industry, the former Trophy area on Wilmington Street sees new life. […]]]>


– Trophy Tap & Table in downtown Raleigh was among more than 100 restaurants to close in the Triangle last year as COVID-19 restrictions wreaked havoc on the industry.

But just like the industry, the former Trophy area on Wilmington Street sees new life.

The space, which previously housed Busy Bee Cafe, is being renovated and transformed into a restaurant and distillery. It will be operated by the same team as Busy Bee, Trophy Tap & Table, State of Beer and Trophy Brewing Company.

“What we wanted to do was open a new concept for the city center, which is a distillery,” said Chris Powers, co-owner of the Trophy. “I hope that at the beginning of July our friends and family start to venture out a bit more and look to take a trip to downtown Raleigh and visit us at our distillery called Young Hearts. “

While a distillery has always been something owners planned, Powers said the timeline has accelerated due to the pandemic.

The space is undergoing renovations, including the destruction of the downstairs bar. Instead, pedestrians will be able to look through street windows and see the still working. Upstairs, the management offices were removed and the back wall widened to create a 20-foot opening for the sliding barn doors. Rooftop patio diners will appreciate a large outdoor awning that will have heaters and fans.

The pandemic has also given way to new collaborations.

The folks behind Postmaster in Cary renamed the restaurant as Gov’t Cheeseburger hamburger take-out restaurant during the pandemic. And when Postmaster officially closed, Gov’t Cheeseburger changed its name to Fine Folk and hosted pop-ups at the Foundation in downtown Raleigh before moving into Union Special in Raleigh’s Gateway Plaza. Fine Folk operates Wednesday through Saturday evening at Union Special.

The owners of Kingfisher Cocktail Bar in Durham have found a way to continue serving customers when bars were closed due to COVID-19 restrictions. The bar transformed its terrace into a pop-up restaurant and called it QueenBurger. The experiment was a success and led them to advertise Queeny’s, a restaurant serving drip coffee in the morning and lunch and dinner options between $ 9 and $ 14 like fried pickle spears, sandwiches, salads, main courses and desserts. It plans to open this summer directly above Kingfisher at 319 E. Chapel Hill St.

Over time, Lynn Minges, president and CEO of the North Carolina Restaurant and Lodging Association, expects more restaurants like Trophy Tap & Table and Fine Folk NC to reopen with new concepts or in new places.

“I think we’re going to see restaurants come back to new places, in a new way,” Minges said. “We’re not counting these lost restaurants for good yet.”

The restaurant industry as a whole is starting to see a resurgence as COVID-19 restrictions begin to lift and more people get vaccinated.

“We’re starting to see restaurants filling up again. We’re seeing people coming back to restaurants,” Minges said. “We are seeing restaurants rehiring employees, which is now one of the biggest challenges we face. And that is, there just aren’t any employees to come back to the company.”

Spring has brought warmer temperatures and more patrons looking for alfresco dining options.

“We have a few restaurants that are only outdoor. They don’t do indoor service (during the pandemic),” said Bill King, president and CEO of the Downtown Raleigh Alliance, noting that the city has a list of outdoor dining options on its website.

In Durham, The Streetery has helped draw people to downtown restaurants. Held every second and fourth Saturday of the month, the event includes additional outdoor seating and live music.

For downtown Raleigh, the weekends were the bright spot.

“What we’re seeing, what’s interesting is there’s a big jump every weekend,” King said. “It started last fall around Labor Day. There was sort of an inflection point where downtown started to see a pickup in foot traffic and sales.

King said downtown pedestrian counters noticed a spike every Saturday, especially on sunny days.

“Since the end of February we’ve seen a lot of traffic. Our foot traffic increased 10 percent in March compared to February,” King said.

To help increase the outdoor dining space, the Dine Out Downtown series was launched. Every Saturday night through June, a different part of downtown Raleigh has long outdoor seating and live music.

“We’re at about 62 percent of pre-COVID level sales in food and beverages, which is the best we’ve had since the start of the pandemic,” King said.

Serving lunch during the week has been a challenge, King said, as many people with downtown workplaces are still working remotely.

More than 20 businesses have reopened in downtown Raleigh since February 1, and seven new restaurants have announced plans to open locations there. Notably, Union Special announced that it would open a second location at the intersection of Davie and Fayetteville streets in the heart of downtown.

“ Not all restaurants present the same risk ”

To help the hospitality industry cope with COVID-19, the NCRLA created the “Count on Me NC” program. The public health initiative, created last year, offers guidelines and training for hospitality stakeholders.

“We’re really proud in North Carolina to be the first state to go out there and create a program,” Minges said. “The program was designed to build consumer confidence simply because it involved training in front of the house, behind the house, restaurateurs and operators on best operating practices during COVID-19.

The guidelines are frequently updated as more scientific information becomes available on COVID-19.

“We focused a year ago on the importance of cleaning and disinfecting heavily affected surfaces. And over time … the study of this pandemic has evolved. Shared air is much more important, ”said Ben Chapman, food safety expert at North Carolina State University.

One thing that has remained consistent, the food itself has not been linked to the spread of COVID-19.

“A year and a half now after the start of this pandemic, we still haven’t really seen a change in science that would suggest that food itself is a vehicle of transmission,” Chapman said. “What’s interesting about food security and COVID is that it’s all the things that aren’t food. It really is the people.

With person-to-person transmission always a problem, Chapman said restaurant patrons should continue to focus on wearing masks even if they are vaccinated.

“Relaxing being vaccinated is good,” Chapman said, “but that doesn’t mean I can’t carry this virus and pass it on to other people as well.”

While bragging about fully vaccinated staff is a good thing, Chapman said it was important for companies to continue to have staff wear masks.

For those who wish to dine out, whether indoors or out, Chapman suggests researching restaurant practices before dining.

“Not all restaurants run the same risk when it comes to dining. It means how well they enforce policies or mask mandates, both with their customers and with their servers,” Chapman said. “How well they really look at their dining rooms to see what’s the best way to maximize the number of people here for our restaurant, but also in a safe way, and really think about how we do the physical distancing in those contexts. . “

With more people expected to dine in the spring and summer, restaurants will continue to evolve their strategies in the face of COVID-19.

“The food industry has been preparing to deal with COVID for years. They are very much aware that there are so many unknowns, ”Chapman said. “I think we’re all hoping this won’t be something we’re talking about in five years, but I certainly think we’re all set to handle it for a while.”



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