COVID\u002D19: Can restaurants survive the pandemic protocols for reopening?
“Whatever the size of your party, we want to make sure you are absolutely protected,” said co-owner Kelly Gordon. “It cost us a chunk of dough, but we are glad that we did it.”
Guidance issued by the B.C. Restaurant and Foodservice Association dictates that staff must wash their hands before and after breaks, after touching or cleaning a table, after touching their face, hair or phone, after blowing their nose, using a computer or ordering system, and after using the toilet.Article content continuedRomer’s Burger Bar at 101 Morrissey Rd. in Port Moody.Romer’s locations earn about 70 per cent of what they made in the pre-COVID era and that’s on their best days.
Orders from meal delivery apps have increased, but the commissions they charge — between 10 and 25 per cent — scrape the profit that would have gone to the restaurants.Article content continued “People were talking about COVID-19 in December and by late January people stopped going to restaurants,” said Tom Mah, manager of Richmond’s Continental Seafood. “When people should have been celebrating Chinese New Year, we lost 350 reservations.”
In mid-March, when it became clear that COVID-19 infections were picking up steam across B.C., Autostrada Osteria went from crowded hot spot to full shutdown.Article content continued
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