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When the NYC restaurant reopens, what will be the ‘new normal’?



When the NYC restaurant reopens, what will be the 'new normal'?

On March 17, Governor Andrew Cuomo implemented a final call throughout the state for bars and restaurants – and the famous eating place in the Big Apple came to a standstill.

Hordes of employees, from waiters to chefs, are forced into the unemployment line because restaurant owners struggle to keep lighting the lights with only takeout and delivery constraints.

When the coronavirus crisis began to wane, New Yorkers were insanely hungry to know when and how the various restaurants and bars in the city would return – and what the “new normal” to get out eating and drinking in the city would look like.

This is what experts say.

When will NYC restaurant reopen?

Under Cuomo’s reopening guidelines, New York City must meet seven COVID-19 benchmarks before it can even think about opening a restaurant, which was not permitted until the third phase of the four-step plan.

If the five regions meet the benchmarks by June 1, it will be a minimum of six weeks before the city can enter phase three, which brings the earliest date for reopening the restaurant until mid-July.

I look forward to July, “said Austin Publicover, who runs the Bulletproof consulting business! Food Safety and suggest more than 600 restaurants, many of whom want to reopen. “You told us to open Friday, we will be there Thursday as clock [strikes] midnight.”

During a recent call with the city’s top restauranteurs, Mayor Bill de Blasio discussed potential restaurants to reopen in three separate stages, ending with a full reopening after Labor Day, Eater reported Wednesday.

The mayor’s office did not confirm outlet reporting.

The restaurant consultant, Donny Evans, expected the same reopening early, but didn’t think it would be economically feasible for many. until September or even October – especially if capacity is limited.

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“There are many restaurant owners [and] chefs who don’t have a lot of money in the bank after weeks of leave, how will they open and how will they operate at 50 percent? You can’t. “Evans said.

While he said limiting capacity was “the right thing to do from a public health point of view,” he was not sure how long restaurant owners would survive in such conditions.

“There will be many restaurant owners who are hopeful to return to this and the profits will not be there by the way they pre-COVID and they have to close as a result. I think there will be a big increase and then a rapid decline, “he said.

Andrew Rigie, executive director of the New York City Hospitality Alliance, echoed the comments, adding to that despite the federal government’s Paycheck Protection Program loan designed to encourage opening right after June 30, he thinks August is more realistic.

“I imagine the restaurant will open first. People can be placed separately. Bars and night clubs will be more challenging, “he said.

What will the ‘new normal’ look like in the NYC restaurant and bar scene?

Seating limits, disposable menus, salad bar monitors and fast music will all be on the table because restaurants and bars stagger back to normal, according to officials and experts.

“When you think about what we used to do a few months ago with restaurants and bars and everyone is very close and that is part of the energy we like about this city, it doesn’t happen immediately to say the least,” de Blasio told reporters in May 7th.

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He said face masks and gloves will likely be part of the new normal, along with an emphasis on eating outdoors if possible.

Randy Worobo, a food safety expert and professor at Cornell University, said he would need to have a daily health check with staff to ensure they have not been in contact with someone who has COVID-19 or does not show symptoms themselves. It can also extend to customers – with signs advising anyone who is symptomatic to stay out, he added.

Barry Dry, who manages the Parched Hospitality Group, is preparing for the specific changes he will implement after it is safe to reopen.

“We will have social distance. The staff will do temperature checks, disposable cutlery, very clean workspaces, “Dry said.

He said customers could act as runners of their own food and take their food from “separate tables” to limit contact and exposure, because it was not possible for a waiter to remain six feet away while delivering food.

In order for visitors to enjoy their drinks and food without having to wrestle with a face mask, all staff must wear it.

If capacity is limited, Dry said, a three-hour long dinner from the pre-coronavirus world will not return for a while, because “Higher turnover” will be needed so that restaurants can benefit.

He plans to do that by blasting fast tempo music.

“[The] the music you play increases or decreases the time people spend, “the foodie explained.

Rigie said there would be more “mobile payments without contacts, disposable menus” and “mobile menus” where visitors can order directly from their cell phones to reduce the amount of surface that visitors must touch.

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Melissa Fleischut, president and CEO of the New York State Restaurant Association, said self-service operations such as coffee shops and buffets will also see major changes.

“The new Normal will be a coffee station serving you instead of serving yourself,” Fleischut said. “Buffet too. You will have someone stand there and serve you from the buffet instead of you serving yourself and touching all the spoon handles.”

In places like salad bars, Fleischut said to expect a line overseer who will keep a social distance and make sure everyone “everyone does their part.”

Some restaurants throw all the servers together – the creator Brooklyn Chop House told The Post that he planned a dumpling shop with a type of Automat vending machine that became popular after the Spanish flu.

Another big change restaurant owner and the same New Yorker should expect is an overall decline in customers, regardless of seating capacity.

“I think they must be convinced, both by health experts in the country, CDC, New York City’s health department, that it is safe to return,” Fleischut said.

“I’m in the restaurant business. I’m not sure I want to go out to dinner, forget about the six foot problem, but the masked waitress … I prefer dinner at home,” Evans added.

On the bright side, at least culinary lovers need not worry about contracting the virus through the food itself, said Worobo.

“This is a virus that is enveloped and after digestion, acidity in the stomach quickly deactivates microorganisms,” the scientist explained.

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Thiago Monteiro in 14th and 15th before the arrival of the WTCR in Portugal – Observer



Thiago Monteiro in 14th and 15th before the arrival of the WTCR in Portugal - Observer

Portuguese driver Thiago Monteiro (Honda) finished 14th and 15th this Sunday in the two World Touring Car Cup (WTCR) races held in Aragon, Spain, which precede the Vila Real race.

The Portuguese rider always rode in the tail, he was hindered by the fact that Honda had more excess weight than his rivals.

“If they told me that I would be in this position, I would not believe it. But the reality is that we have not been able to withstand a number of adversities. From the moment when the pace is much lower than other rivals, we are prepared in advance. It’s heartbreaking,” the Portuguese rider began his explanation after the fourth round of the championship.

The Portuguese rider struggled to find the best balance in his Civic, as did his teammate, Hungarian Attila Tassi.


“We still had problems, and we could not reach the full potential of the car. It was very difficult, unpleasant and discouraging, especially since we are going to Vila Real and this scenario does not suit me. But we will have to continue to look for our own path and believe that everything will work out, ”Thiago Monteiro concluded.

Belgian Giles Magnus (Audi) and Spaniard Mikel Ascona (Hyundai) won both races on Sunday.

Ascona leads the league with 129 points, while Thiago Monteiro is 16th with 12 points.

The WTCR competition in Portugal will take place next weekend in Vila Real.

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Joao Almeida became the champion of Portugal in cycling



Joao Almeida became the champion of Portugal in cycling

This Sunday, Portuguese cyclist João Almeida (UAE-Emirates) became the Portuguese champion in cross-country cycling for the first time, winning the elite national championships held in Mogaduro.

In his first online race since Joao Almeida was forced to pull out of the Vuelta Italia after testing positive for the coronavirus, he won his first national title since becoming time trial champion in 2021.

Almeida crossed the finish line in Mogadora, covering the 167.5 km distance in 4:08.42 hours, 52 seconds behind Thiago Antunes (Efapel) second, Fabio Costa (Glassdrive-Q8-Anicolor) third, and Rui Oliveira (UAE). – Emirates), fourth.

In the end, João Almeida stated that he was “very pleased” with the victory, admitting that the race “went very well” and thanking his teammates.

Former national champion José Neves (W52-FC Porto) did not finish the race, as did Rafael Reis (Glassdrive-Q8-Anicolor) who won the time trial title on Friday.

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Portuguese military admits ‘it will take time’ until territory is taken under control



Portuguese military admits 'it will take time' until territory is taken under control

The “path” chosen for about a year in the fight against rebel groups in the province of Cabo Delgado in northern Mozambique is “the right one,” Brigadier General Nuno Lemos Pires said in an interview with Lusa.

“Now, while the situation is not fully under control, we all understand that, as in any other counter-terrorism situation in the world, it will take a lot of time,” added the head of the European military training mission, although he acknowledged that this “ does not mean that sometimes there are no fears and failures.

However, “this is part of what constitutes an action taken against terrorists who operate in a very wide area, who in themselves have the initiative and the ability to hide in a very wide area,” he said.

In fact, he stressed, many of the recent attacks that have taken place in the south of Cabo Delgado in recent weeks are due to the fact that Islamist extremist rebels had to “flight from the north” of the province.

“Because this was a consolidated military operation carried out in close cooperation between the Mozambique Defense and Security Forces (FSS), [e com as forças d]Rwanda and SAMIM (Southern African Development Community Mission (SADC) in Mozambique), who were clearing out the intervention areas that existed in the area, the reaction of many terrorists was to flee the area, go further south, where they were not pursued. , and make new attacks,” he explained.

“In such cases, the initiative almost always belongs to the terrorists. There are few of them, they hide among the population, they move over very large territories, with a lot of dense vegetation, it becomes very difficult to find them, but you can easily move,” he continued.

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On the other hand, the Portuguese general emphasized, “it is now difficult for these groups” “to concentrate power and forces for large-scale operations, as was the case three years ago during the conquests, such as Mocimboa da Praia or Palma.” ,” he said.

“They don’t have that ability. Many of these attacks even demonstrate [estratégias] survival [clássicas das guerrilhas]. They’re looking for food, they’re looking for supplies, they’re searching deep down for a place where they can survive, because the area is already under quite a lot of control. [por parte] Mozambique FSS, Rwandan forces and SAMIM,” he explained.

In this context, Nuno Lemos Pires highlighted the “quick response” of the Mozambican authorities to each of these developments, starting with head of state Filipe Nyusi.

“I think it is exemplary that the moment there is a movement or a series of significant attacks in other areas, we immediately see the President of Mozambique heading north, linking up with his Chief of the General Staff of the Armed Forces (CEMGFA). , with the Minister of Defense, with the Minister of the Interior, and outline plans on the ground for a quick change of equipment and the ability to respond to such movements,” he said.

During one such trip to northern Mozambique in mid-June, Mozambican Interior Minister Arsenia Massingue said that Mozambican police were informing the “enemy” – the rebel forces in Cabo Delgado – about the positions of the FDS and allied forces on the ground.

However, Lemos Pires downplayed the situation. “We must be aware that there are infiltrations in any political system. It’s happening everywhere. Ignoring this dimension is tantamount to ignoring what is happening everywhere,” he said.

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“I don’t know of a single case of insurgency, counterinsurgency, terrorist or counter-terrorist combat where these leaks didn’t happen frequently. You need to be careful. .

In addition to the vastness of the territory that has been the scene of conflict and the topography favorable to insurgent guerrilla strategies, the porous borders with Tanzania to the north of Cabo Delgado and Malawi to the northwest also pose a danger. challenges the SDF and allied forces of SAMIM and Rwanda.

Lemos Pires also relativized this question. “We are talking about transnational terrorism, and it is good to understand that the situation in the north of Mozambique, in Cabo Delgado, is not limited and is not limited – and has never been limited – exclusively and exclusively to this region. A phenomenon that exists throughout Africa. , namely in Central Africa,” he said.

The UETM commander even took advantage of this circumstance to formulate an “extended response” to “a broad problem, a regional one, and the solution must also be a broad regional one.”

Therefore, “it’s very good what we see here on the ground, in fact, this is the unification of the efforts of regional African forces to try to deal with a problem that really worries everyone,” he concluded.

“What happens in one region can affect another. That is why it is in everyone’s interest that these groups be fought, detained and that the narrative that they are currently spreading can be counteracted – we hope that there are fewer and fewer successes,” the Portuguese general stressed.


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