Notes from OS3: Re-Opening, The Future of Dining
Guest Matt Abergel of Yardbird and Ronin HK
1. Taking precautions, staff included
For Matt’s employees, at the beginning of each shift as soon as you walk in, their temperature is taken and recorded. In addition the standard is, if you don’t feel well in any way don’t come in.
2. Taking precautions - Customers and Room included
For the restaurant itself and the customers, additional measures are taken. Like the restaurant is at half capacity, and tables are a meter apart from one another. The customers coming in, have to sign a declaration stating that they have no symptoms and haven't traveled in the last 14 days.
3. The response
As far as customer response, they have seen very little push back and people are abiding by their rules. Matts restaurants doing whatever they can within the framework to make people have a good experience.
4. People are hungry
What Matt has seen with this new type of restaurant is that their food sales are pretty similar to before. Mainly because people are ordering a lot more food, in the restaurant and for delivery and take out.
Guest Syed Asim Hussain of Black Sheep Restaurant Group in HK
1. The Playbook
The team at Black Sheep Restaurants has created a COVID play book that has received great acclaim, and it is available for all at their website https://blacksheeprestaurants.com.
2. Not the End
Syed believes that this is not the end for restaurants, because nothing compares to eating at a restaurant.
3. Customers have your back
Syed has seen the support and eagerness to come back to his restaurants from his customers. He advising to use that goodwill you have built up.