the crowds, the conviviality and the smashed avo on gluten-free bread. At the Warren Street branch of Pret A Manger, a purveyor of sandwiches and salads, they have been replaced by six-people-at-a-time rules, plastic screens separating customers from cashiers, and a reduced menu. It’s Pret, but not as we know it.
The first problem is the pause itself. Stopping and starting a business is tricky, especially when suppliers are going under. “If you lose one ingredient, you might lose three dishes,” says Sarah Humphreys of Deloitte, a consultancy. Even in normal circumstances supply chains are delicate. In 2018Once supply chains have been restarted, the next task is to overhaul processes that have been carefully calibrated over years, perhaps decades. Commercial kitchens are frantic, tightly-packed places.
Is this what you putting out?
Eyes, nose & mouth, any business involving these 3 points of entry for covid19 is a much higher risk to the spread of Pestilence throughout society. If the state cannot recognise this, I hope the public are smart enough too & eschew the delicious temptations within.
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