Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Of course, the safety and well-being of restaurant employees and guests comes first. We’ll “Ask the Chef.”
We’re all in a precarious financial squeeze right now not knowing how long “safely at home” will continue. If you have the resources please keep in mind small, independent restaurants are the backbone of the economy. Chefs & restaurateurs are the stalwarts of their communities. If you can possibly order one (or more) takeout/deliver meals a week from your favorite restaurant it’s a help. It keeps their hard-working & stressed employees going. Pick-up is best if it works for you because the high 3rd party delivery fees really cut into the vitally needed revenue for the restaurant.
The Covid-19 crisis is very much on diners’ minds. Is it safe to patronize restaurants? Chef Andrew discusses what he’s doing at Slapfish restaurants across the country to maintain the safety and welfare of guests and employees based on the rapidly and ever-evolving informed info from the CDC and local health agencies.
Please keep in mind in times of need chefs and restaurateurs are always at the forefront of helping and generously giving back. During this crisis they deserve our support. We’re following all the government guidelines and continuing to enjoyably dine out.