The COVID-19 pandemic has affected nearly every sector and every area of our lives. The restaurant industry was particularly hard hit as government orders meant that eateries had to drastically reduce guest numbers, then had to close their doors for dining.

COVID-19 has changed everything. What does the future of dining out hold?

Yello caught up with chef Damion Stewart and Kwasi Henry, the managing director of Broken Plate, the restaurant they co-own, to find out about their post-COVID plans.

How has your restaurant adapted to the COVID-19 restrictions?

Firstly, we assured all our staff that we would take care of them during this pandemic. After which we closed our doors for a month for the health and safety of our patrons and staff. During this time, no employees were laid off, and we continued to provide financial support. After a month, we decided to reopen under the new operating protocol of the Government. We thought, what better way to make our customers happy during these times than to bring them their favourites from our menu. We’re here for the people. If it weren’t for them, Broken Plate wouldn’t be where we are today.

It wasn’t difficult for us to adapt to the restrictions of take-out and delivery only as these options were always a part of our operations. We added an online menu ordering portal to our website and Instagram page. We also listed on the FoodBooking app so people could have access to our food from the palm of their hands. 

Now more than ever, we’re excited to see people pull up in our parking lot to take our food to their dining table at home. 

What changes do you intend to make to the dining experience to protect staff and guests when you reopen?

Regardless of how restaurateurs update their dining rooms, menus etc., a focus on the health and safety of their guests and staff is paramount in adapting for reopening. This will require our guests and us working together to assure this.

What we’ll do: 

– Go contactless as much as possible for example, a digital menu, online ordering platform, and contactless payment options.

– Sanitise all areas involved in food preparation and all other areas.

– Ensure that all our team members wear protective masks. 

– Temperature checks for all staff and guests on arrival and additional checks for any staff members who leave the compound.

– Reconfigure table layouts to respect social distancing. 

– Disinfect and sanitise tables before and after use.

– Make handwashing and sanitising options available for our guests.

– Order ahead. We’ll give our guests the option to order ahead before they arrive for dining, so they spend less time in our dining room, thereby limiting exposure.

What we’ll ask of our guests:

– If you’re feeling ill, please do not visit.

– Plan ahead. Reservations are recommended.

– Wear a mask until seated.

 – Observe social distancing with other guests. 

We’ll continue to offer safe delivery and take out options for guests who are either unwilling or unable to dine in. We’ll create a menu aimed at facilitating a more desirable, affordable, and faster experience.

Do you think people will be too nervous to eat out, or are they ready to get back to normal? 

As consumers begin to eat out again, the question will be less about the food, and more about what steps the restaurant has taken to ensure the health and safety of guests.

Honestly, it’s hard to say how consumers will react post-COVID right now. Some are eager to get back to dining out and socialising with friends, but for others, it will take some time before they’re comfortable resuming normal activities. However, we think one positive thing we’ll see is that diners will have a greater appreciation for the restaurant industry and what goes into making and serving food. As more persons are cooking at home now, they will have a greater appreciation for good food and the work that goes into it, resulting in a deeper respect for the industry. So much of what goes on behind the scenes in restaurant operation has been taken for granted.

We believe, people will not be as eager to go out to eat as they were before the pandemic unless the overall restaurant experience is really worth it like the delicious creations on offer at Broken Plate. This will put pressure on restaurants to up their game to correspond with their prices, quality of food and the overall experience they’re offering. Consistency will be the keyword for restaurants when we reopen. 

 While some people may be afraid to go out to eat, there will always be a need for food. Therefore, delivery platforms will continue to thrive. All that said, we believe the industry will survive and come out on the other side stronger than ever.

Don’t forget to check out Broken Plate over on Instagram and Facebook.

Liked this article? You’ll probably also enjoy our articles on food and delivery companies and farms that deliver, as well our interview with delivery-only vegan meal provider, The Plantry.