ICYMI: From ‘quarantine greenhouses’ to ‘sneezing fences,’ pandemic dining is a whole new world via nparts
Outfitted in face shields and holding long wooden planks in gloved hands, servers slide meals into mini greenhouses lining Amsterdam’s waterfront. A pandemic riff on private dining rooms — chambres séparées in French — a Dutch restaurant has dubbed its experiment Serres Sépparées .
The five greenhouses, which artist Diana Scherer originally created for her “Spectrum Crops Findings in Colour” project, overlook the Oosterdok harbour. “They are quite small, so we worried it would feel claustrophobic,” Willem Velthoven, founder of Mediamatic, told TODAY, “but the consensus is that they feel very cosy and intimate.”
Mediamatic calls its greenhouse model “new safe hospitality.” Put in the context of COVID-19, Serres Séparées is indeed novel. The pandemic presents very specific demands, and for restaurants, devising ways for guests and staff to maintain a safe distance at all times is crucial.
In Canada, most restaurateurs are questioning their ability to reopen at all, let alone contemplating ways to fund glass greenhouses or other private dining options. Lack of capital is a major issue, says James Rilett, vice president, Central Canada for Restaurants Canada. “Our biggest concern is 70 per cent of people are worried they have enough capital to reopen,” says Rilett. “That’s going to be one thing that stands in the way of any innovation.
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