Be Our Guest: How Restaurants Are Winning Their Customers Back
Barry Moltz | Shafran Moltz Group
Adjusting Restaurants for a Socially Distant World
Alex Smith, CEO of Atlas Restaurant Group has restaurants across Maryland, Texas and Florida. His company has issued their “Atlas Hospitality Hygiene 10,” a reimagining of what dining looks like at each location. This tells customers what to expect before they arrive. For example, they still have take-out orders, but require reservations for sit-down service to minimize guest interaction. (They only serve parties of six or less now.)
New floor plans ensure a minimum of 6 feet between diners, and front doors, tables, restrooms and employee entrances are sanitized throughout the day.
“We reopened Houston restaurants at 25 percent capacity with new safety measures in place,” Smith says. “We served over 1,000 people and even turned a few hundred away!”Adjusting Restaurants for a Socially Distant World
Alex Smith, CEO of Atlas Restaurant Group has restaurants across Maryland, Texas and Florida. His company has issued their “Atlas Hospitality Hygiene 10,” a reimagining of what dining looks like at each location. This tells customers what to expect before they arrive. For example, they still have take-out orders, but require reservations for sit-down service to minimize guest interaction. (They only serve parties of six or less now.)
New floor plans ensure a minimum of 6 feet between diners, and front doors, tables, restrooms and employee entrances are sanitized throughout the day.
“We reopened Houston restaurants at 25 percent capacity with new safety measures in place,” Smith says. “We served over 1,000 people and even turned a few hundred away!”
