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Restaurants need to plan for what 50% capacity dining-in looks like
We are way past due for an updated national protocol for food safety in a COVID-19 world
Restaurant workers need to know what PPE to use
These are things we can plan for now https://www.sciencemag.org/news/2020/04/suppress-and-lift-hong-kong-and-singapore-say-they-have-coronavirus-strategy-works
We are way past due for an updated national protocol for food safety in a COVID-19 world
Restaurant workers need to know what PPE to use
These are things we can plan for now https://www.sciencemag.org/news/2020/04/suppress-and-lift-hong-kong-and-singapore-say-they-have-coronavirus-strategy-works
If customers are not willing to pay more for food at independent restaurants...you will see total domination from behemoth restaurant companies sitting on a surplus of cash. Food safety for them is easy...no one touches or tastes food anyway. They won’t have to increase prices
We have to prepare and use our collective ingenuity to turn something like an airport restaurant into world class dining. Airport dining with its protocols and HACCP plans is a good benchmark to work from.
Again let’s plan for the worst. Hope that we are wrong
Again let’s plan for the worst. Hope that we are wrong
Time will come to make some fucking lemonade
After making tasty thirst quenching lemonade. We gotta turn this piece of shit into a lump of coal then into a diamond.
Only group of people I know that can pull this miracle off are restaurant workers. The hardest working, scrappiest and most resourceful people know.
Only group of people I know that can pull this miracle off are restaurant workers. The hardest working, scrappiest and most resourceful people know.
