Hey Chef, what should we expect moving forward?
Part one of “Restaurants + COVID19” covered the “nitty-gritty” of the government response, economic impact and of course health and safety precautions regarding the coronavirus in the United States. As mentioned in part one, COVID19 has impacted all of us.
Now in part two, we like to gain an insider’s perspective from industry professionals. No-one person has a definitive answer on how it will all play out. The intent is to help other small business owners, industry colleagues and the rest of us who also enjoy to go out and dine. We reached out to Chef Anthony Perez founder of What Chefs Wear. The culinarian has delighted restaurant patrons in Spain, Philadelphia, Chicago and South Florida. He uses his work experience as a frame of reference to guide us on what to expect and how to better adjust.
THE INTERVIEW
Enjoy: How will the pandemic change the customers and Industry?
Chef Anthony Perez: For customers, we predict roughly over 70% of population will go back to normal, the remaining 30% will completely change their habbits. Overall everyone will protect themselves more and will be extra mindful of daily habits such as washing their hands.
On the other hand, there will be a huge toll on businesses. Owners will have to ask, is my business essential? If not, how does my business become more essential and not loose money? There will be a dynamic shift where business will have to adapt in order to survive.
Enjoy: Food Handling, what changes can we expect?
Chef Anthony Perez: We might see an effect on Food and Safety standards nationwide. For many, procedures and regulations are going to change moving forward. Currently there are places in many countries that do not have any procurers in place. They too will have to adapt.
Keeping products clean and staying away from dirt or bacteria will be number one priority for everyone. Wearing and changing gloves in the kitchen will be increased. Something for owners to consider in terms of cost. Monitoring your employees, re- educating them and investing in sanitizing products will be a must as we adapt to the new “normal”.
Enjoy: Considering there’s a large population of night owls. Do you change operating hours?
Chef Anthony Perez: Restaurants run on fine and light budgets. Consider Labor Cost (10-20%) Where are you making money? Follow the trend of where your business is, whatever time that may be. What is the trend of my business? If I need to open at 4pm, then 4pm it is. If I need to be open at 11pm, then 11pm it is.
Enjoy: Do we adjust menus? Do we stop eating with our hands? What about tapas style menus?
Chef Anthony Perez: The answer is simple, utensils! Provide a fork and knife, pretty much any item can be eaten with a utensil. Take pizza for an example. Each person can order according to what they are comfortable with. If someone craves it, they will eat it. Menus will not change.
Enjoy: Is there a new normal for Food Etiquette and Table Manners?
Chef Anthony Perez: It will be up to each individual person. You know the people seating in your table. If your are not comfortable sharing, you will order your own.
Enjoy: What are some of the menu items you feel people will be most comfortable with? How do you go about placing your food order for the restaurant? As a Chef, what items do you choose or stay away from?
Chef Anthony Perez: Try to be as local as possible when ordering. People will be incresingly worried about where things come from. In my opinion, food items made In the USA will see an increase in sales. This will be due to the fact that people don’t want to worry about where their food is coming form. They will instantly feel more comfortable with local items.
Enjoy: How do you train and ensure team members are adjusting to standards?
Chef Anthony Perez: The most important thing is to educate your team. Remind why they should follow new protocol and procedures. Teach them about illness and COVID. Educate them on how to avoid certain situations. They have to understand, otherwise they shouldn’t be part of the team.
Enjoy: Should restaurants keep a distance between tables?
Chef Anthony Perez: Going out is a risk in itself. It’s up to the person. You know the layout of the venue you are visiting. Most restaurants won’t take away seats willingly. Seats equal revenue. These sort of changes will only only be seen if there is a new business model according to Government guidelines. Just be cautious of where you go.
Enjoy: What is Chef cooking at home during quarantine?
Chef Anthony Perez: Can’t go wrong with Chicken Fricassee.
Enjoy: Heard Chef! Thanks for the insight.
Stay in touch with Chef Anthony Perez on Whatchefswear.com / IG: @whatchefswear
- Enjoy