Contactless menus, social distancing norms, orders through apps and much more

Mona

Pre-booked tables, temperature checks, contactless ordering and limited menus… when restaurants in tricity open post the lockdown, eating experience isn’t going to be the same anymore. We speak to restaurateurs on the safety measures they are putting in place before opening their doors to diners.

In the times of pandemic, contact tracing is a significant tool. Maintaining the guests’ details to ensure their safety is going to be enormously important. Most restaurants intend to go by reservations so that there is no waiting, no crowding. “We would begin with pre-reservations and maintain guest details,” says Chef Krishan Hari from Virgin Courtyard.

Going by the rules

Gone are the days when more ‘crowd’ was an indicator of success! “Once the restaurants open, we will be running them on 30 per cent capacity, or as stipulated, with social distancing of six feet,” says Annu Bains, owner, Brooklyn Central. She insists that safety of the diners is of utmost importance. “No condiments, sauces, salt and sugar on the tables, but these will be provided on request. We are thinking of going for disposable plates, but still waiting for the guidelines,” adds Bains.

New normal

No more can one expect a waiter to present and explain the menu or make recommendations; now that distancing is the need of the hour, contactless ordering will be the new normal. “For Chandigarh, we are developing an app so that the diners can order on the phone,” says restaurateur Vipul Dua. “Digital, contactless menus, paperless payments and compulsory masks as well as gloves for the staff, we are aiming at giving a new dining experience once we open,” offers Chef Hari.

Hygiene & training

“Thermal screening, physical distance, personal hygiene, hand sanitisers, disposable gloves and address checks are already in place. Right from washing raw materials, as per industry guidelines, to any more directives that come with the opening of the restaurants, we will follow them all,” says Abhay Singh Jagat, owner, Backpackers, Willow Cafe and Whispering Willows.

Ensuring hygiene and education of staff is as important as our diners, insists Vipul Dua. “We have put FSSAI (Food Safety and Standards Authority of India) guidelines in the kitchen, as we have started delivery from High Street Cafe. We will have to reduce work staff to maintain physical distancing and ensure their regular health check-ups.”

mona@tribunemail.com