By Chef Joseph Massaglia
I hope this article finds you and your families in good health and good spirits in these trying times. And trying they are for everyone. Restaurants have been hit hard, so much so in fact that many, many restaurants – particularly the small, individually owned “mom and pop” businesses – will permanently close.
Why is this? There are many negative factors impacting businesses today, but restaurants have been especially impacted due in part to initial state-ordered closures; then only being able to operate for take-out or delivery (and up until now those with the appropriate licensing were not able to offer beer, wine and alcoholic beverages to go); dramatically increased cost of goods, especially meat and poultry, and now shortages in deliveries of that meat and poultry; and the additional costs of safety items, like masks for staff and acrylic “windows” at check-out counters.
So, what are restaurants going to need to do to survive until there is a vaccine? And when there is a vaccine are people going to return to restaurants as they did before the Corona virus? According to industry experts, there will be profound changes when restaurants reopen, and there is great uncertainty that people will want to start dining in-person as they did in the past.
Here are some industry observations for you to consider:
There will be less seating inside every restaurant, and most likely more outdoor seating (where possible at the start) with appropriate social distancing in place both inside and out. Tables will be at least six feet apart or customers will be seated at every other table. And sitting at the bar may be a thing of the past. All of that translates to a table decrease of 50% or more in every restaurant and the same decrease in revenue.
There will be temperature checks for all staff and no tolerance for staff working when sick. Customers also may have their temperatures checked at the door – it’s happening in many countries right now.
Due to higher costs, less revenue and possibly continuing shortages in ingredients, many restaurants will have to redesign their menus, offering fewer items. And, yes, prices will be higher.
In my opinion many restaurants will have to reinvent themselves, especially the expensive, traditional fine-dining restaurants in major cities and areas of the country where they rely on office executives/workers and tourists for a majority of their revenue. Those restaurants have unbelievably high rents and expensive payrolls, and until travel resumes and offices reopen they will have no business at all.
Currently most restaurants are trying to survive on take-out and delivery, but that alone is not going to save the business. Owners need to rethink their strategies. What can they do to reinvent themselves to survive? In addition to take out, many restaurants are offering ready-to-go meals their customers only have to reheat at a later time. For example, at Mama Mia’s we offer a take home make-your-own pizza kit so families can have fun cooking together. Some are now operating as stores, selling products normally found at supermarkets. I also personally believe restaurants will be cashless, as they are now. Every restaurant now doing take-out and delivery is credit card only, and that is going to continue.
Speaking of take-out and delivery, for restaurants who prior to the pandemic did not provide this service, this type of business can be a difficult one. It’s a different way of doing business and it takes a while to get into the rhythm. I observed that many restaurants in our area who opened on Mother’s Day for take-out and delivery were overwhelmed, and customers were upset with delays and food quality. To the businesses I say take your time, think about your kitchen set-up and staff, reorganize your parking if necessary, and set manageable guidelines for orders and delivery times. To customers I ask you please be patient with all restaurants as we all try our best to provide quality meals in a reasonable time and at a reasonable price.
If you listened to my radio show, Joe’s Table for Two, on May 16, my guests and I discussed this topic in detail. Chip Tumolo, owner of Amici’s Homemade Specialties in Somers Point, mentioned that some of his meat and poultry costs have risen by 30 to 35 percent. Chef Bill McGinnity, owner of Cousin’s Restaurant & Catering in Ocean City and Nobil Catering, told us that he too is facing those same cost increases – as am I, and the three of us have had to increase our prices to reflect those costs. And, sadly, all of this at a time many people are out of work and may be for some time to come, and who cannot afford increased costs of any type.
And, finally, guest Jill Gilber, competitive cook and owner of Gilber Travel Agency in Philadelphia, offered this comment that I think we all should consider. Jill said she doesn’t like the term “new normal.” Instead, she uses the term “temporary normal.” And “temporary” is the key word. This situation is temporary. We will come through this, and when we come out on the other side we will look back and say that it was tough, but we survived. And we will be stronger for having gone through it.
Be well, stay safe, and as always, Buon Appetito.
Mama Mia’s Restaurante is open 11 a.m. to 8 p.m. for Take-Out, Curbside No-Hands Pick-Up, and Delivery to Marmora, Ocean City, Beesley’s Point, Petersburg, Seaville and more! Mama’s Take Home Pizza Kits also available; please call to reserve yours. The One and Only Original Mama Mia’s Restaurante in the Marmora Shopping Center. 609-624-9322 www.mamamiasnj.com
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