As far as our businesses, three events we were planning to host at Moongate Lounge [above Mister Jiu's] this week got rescheduled to another week. Reservations and walk-ins have been down there. It’s more of a casual place for bites and drinks, and I think people are just not meeting and planning for that as much as dinner (Mister Jiu’s has been less affected). Downtown Chinatown generally has had a lot less foot traffic in the past week. So, at Mamahuhu, we are trying to get back onto Caviar for delivery since less people are dining in. We are also going to offer take-out as an option on Caviar to see if we can operationally handle it. If things go well, we will try a couple days/times for delivery next week.
Twisted Soul, Atlanta, GA
Deborah VanTrece: Here's the tea! As a small business owner, I am paying very close attention to the situation. We are seeing large corporate groups canceling reservations due to the company restricting large group gatherings. Our catering side is experiencing even more cancellations. There's an increasing amount of guests requesting sealed disposable utensils or hot water to double clean utensils. Our sales are definitely lower.
For our part we are trying to be proactive and do all we can to show guests we are adhering to all sanitary practices. We have Clorox wipes, sprays, gloves and hand sanitizer visible throughout the restaurant. The hostess periodically wipes down the door handles and frame of the entrance door. The servers thoroughly wipe down tables and chairs between seatings. We constantly empty the trash in the bathrooms and wipe down all surfaces. In the bathrooms, along with soap, we have Lysol spray, Clorox wipes, hand soap and sanitizer for the guests to use.
We have slowed on hiring any new employees for fear of what the future may hold for the restaurant industry. We do not offer delivery at this time, but are considering it for the future in hopes that people who don't want to go out for fear of exposure, may consider ordering through a delivery service.
All Together Now, Chicago
Erin Carlman Weber: Here at All Together Now, we’re trying to exercise an abundance of caution without going into full-blown panic mode. For one, we’re paying sick leave for all of our employees, so staff doesn’t have to choose between paying rent or being sick and potentially passing that on. We’ve always been super diligent with following the health code and washing hands, but are also cognizant of sanitizing high-touch surfaces, like countertops, door knobs, our POS system.
In Chicago, we’re talking about the news, but no one is expressing concern and panic. All Together Now is a neighborhood spot and specialty shop, so we don’t have to rely on tourism—we’ve established a rapport with our regular customers, and haven’t experienced a downturn yet. We are planning to expand our delivery and takeout program to include packaged cheese boards and natural wines, along with sandwiches should it ever get to that point. The weather was recently gorgeous, so it was quite busy; people were talking about COVID-19, but for now, it’s still light and joking. Today, I did see some people come in for a meeting, but instead of shaking hands, they just bumped elbows. There’s that.
For now, all of our supply chains are flowing freely—we’re not experiencing a shortage of stock for the shop or the kitchen. We’ve been in touch with our POS vendor, though, who has assured us that things are fine if their employees work remotely. The news is top of mind for me, but we’re staying proactive. It’s the best thing I can do for our community. I can’t control how the city or government responds to the illness, but controlling what I can in my little All Together Now domain gives me a sense of calm. I know we’re doing what we can to take care of our employees and our community.
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