Fine dining spots doing takeout. Chefs prepping cook-at-home packaged meals. Curbside pickups and delivery services. To say that the restaurant industry underwent a seismic shift due to COVID-19 would be an understatement.
A seismic shift leaves permanent changes behind. Restaurateurs have had time to take stock of their businesses. Some have adopted new practices that will become part of the new normal going forward. We asked those involved in the Edmonton restaurant industry to tell us how they see their businesses changing, for good.
Before COVID-19, it was commonplace to see restaurants open six or seven days a week. Some spots closed on Mondays, others didn’t at all.
But, for those working those long hours, the time at home has given some pause for reflection. Some chefs are remembering what it’s like to spend time with their families. There is time to decompress. And there’s time to take a hard look at the books and wonder why your restaurant opens its doors on some weekday evenings, when many tables are empty. Or maybe Sunday nights aren’t working out.
“We have decided to close one day a week in efforts to provide all our staff with moreshifts by cutting down on the amount of over-all staff required to operate,” says Christian Mena, owner of Sabor and the Bodega family of restaurants in Edmonton and St. Albert.
“We’re not going to go back to being open seven days a week,” says Ed Donszelmann, the owner of Otto Food and Drink. “I’ve realized that I missed the balance in my life. We’ll drop down to five days a week.”
Think back to this time a year ago. Remember how angry we all were about plastic straws and excess plastic packaging? All it takes is one pandemic for us to flock back to individually wrapped items and heat-sealed packs.
Donszelmann says that Otto tried take-out for a week, when restaurants had to be closed for service, but “that was too scary. It didn’t feel safe.” Otto then went to selling vacuum-sealed sausages to prepare at home. He thinks that business will continue, and that heated takeout will be a thing that won’t go away for restaurants.