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May 5, 2020

Listen to the full episode here.

Matt Abergel

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. 


Syed Asim Hussain 

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. 

Written by Alex McCrery — May 12, 2020

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