Changes in Restaurant Business Model in Walnut Creek California in Response to COVID-19
Novel coronavirus COVID-19 is pushing the restaurant industry to think creatively as travel bans are put into place, cities cancel conventions, and events are postponed until the summer. It’s been great to see the open sharing of information by chefs and restaurateurs with each other and the transparency with customers about expanded health and safety measures.
“I don’t see a huge push by anyone to be a voice for people in the service industry,” one owner told us. “These are the hardest hit—the people that everybody takes for granted.” The future of the food and beverage industry is uncertain, but it is very clear that the people who work in it are suffering immensely right now, and require unprecedented reassurance and relief. “It has killed me to do all this,” one owner said after he described laying off almost his entire staff. “It made me cry. It’s making me cry again. You think you have everything in hand, and, then…It’s too hard to put it to reason. It’s just so weird. Who knows? So, I worry about everyone.”
It’s a vicious cycle, when you’re closed for a few months, then you reopen and hire back everyone, and two weeks later you have to close again.