The coronavirus pandemic has left very few aspects of life untouched, but you’d be hard-pressed to find a single industry more affected—and blown further off-course—than the restaurant business.
Right now, restaurant owners are facing unprecedented challenges as they struggle to stay afloat and adapt to an all-new world of government guidelines, safety, and social-distancing. Should they reopen? How should they continue to operate? How can they ensure your safety in the days ahead?
Suffice it to say, it’s not easy being a restaurant owner right now, and there are several aspects of their line of work they’d likely prefer you didn’t know. If you want to know what they are, read on.
They’re turning off their phones
With the sharp rise of DoorDash, UberEats, and Grubhub serving as online ordering-and-delivery middlemen, restaurants are finding it easier to quietly turn off their phones and move those delivery and takeout requests from customers to online only.
“We stopped taking phone call orders and forced everyone to order online so every order is now prepaid [and] they get a curbside waitress service,” wrote the owner of Tacqueria Chavez, a restaurant based in Las Cruces, New Mexico, to Reddit.
Their delivery isn’t always reliable
As so many restaurants are embracing delivery services, they’re using delivery people who work for the delivery service—not the restaurant itself. This often leads to headaches. (To avoid one yourself, here are 7 things to never say to a delivery person.)
“Not having any control over the delivery drivers and the negative impact on food quality is completely out of our hands,” one restaurant owner noted on Reddit. “A driver comes and picks up an order from us that’s hot and fresh. Then the driver says, ‘Oh, I just got another order from the restaurant down the street. It’ll be ready in 20 minutes. Mind if I wait here until it’s ready?’ If they deliver the other order first, it could mean our customer’s food is legit 30 to 60 minutes old by the time they receive it.”