It could possibly earn a small profit.Yet, he knows that something can go wrong health wise at any time, whether a spike in cases in Chicago, or illness among his own employees. “Right now we’re faring very well, but I also think it’s incredibly fragile,” he says.
Now, the area where people would sit has become a production line. Since Smoque already did about 50 percent of its business in carry out orders, Sorkin says he had a jump on other restaurants that are learning takeout on the fly. Smoque built a “hot holding desk” so that orders wouldn’t grow cold before customers arrived to collect then.
Rather than wait for the food, the driver canceled the orders, and left for a pickup at another restaurant. Sorkin subsequently heard from an irate customer who never received their food. But he estimates he’s been able to use everyone else who wanted jobs. “All of our regular employees and full-time staff are still with us,” Sorkin says.
Sorkin says he’s exploring how to set up his own delivery fleet, an idea that restaurants in other parts of the country have tried.
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