Restaurants Do an Upgrade to Stay Relevant in the Pandemic
A predictable future is no longer imminent for restaurants in the country; as it will no longer be business as usual as re-opening commences. The industry has to adjust to the ‘new normal’ as they make efforts to adhere to the health regulations that involve notable spacing automatically translating to lower capacity and incomes. Some of the restaurants have come to the understanding of the 'new normal', have thought up new ways of doing business that takes cognizance of the communal health rules and at the same time creates a thriving source of income; some cooks and restaurants have introduced take-away.
The cook and co-owner of Primal, Christie Peters, in Saskatoon, make collections of fermented crabapple barbecue sauce, foraged tea blends, and haskap berry mustard, along with other things, she sells at The Little Market Box. The remarkable dinner planner Aman Dosanj, in British Columbia‘s Okanagan region, has currently introduced her line of distinctive spices entrenched in her Indian family legacy.
Cody Willis owns and runs the Thank You Hospitality in Calgary. His restaurant employs some creative and well-known ideas in the city; like Calcutta Cricket Club and Native Tongues Taqueria. Currently, his diner Two Penny resumed operations as A1 Bodega & Café. The re-invented space is now partly a diner and a grocery store. Mr. Willis expressed that the adjustments were mandatory to fit into the 'new normal'. He went on to say that with the introduction of a retail section in the form of a small grocery to the business, gave it an edge as it would sustain their community with quality food, local staples and prepared foods to complement.
Mr. Willis explained further, that many people now work from home, cook at home more and go out less often than before, so for the people that live in Victoria Park and the Beltline, this is a momentous lifestyle adjustment.