I was challenged to write a speculation of what it would be like to eat at a Restaurant during Lockdown ‘Advanced’ Level 3 for a Sit-Down meal from 1 July, a date predicted for the reopening of South African restaurants.

On Wednesday 17 June President Cyril Ramaphosa announced that Restaurants are to reopen for sit-down dining, having only been allowed to sell Food and Alcohol on a Delivery or Collection basis during Levels 4 and 3 to date.

Since the President’s announcement nothing further has been announced by the Government, whereas the regulations for the Personal Care industry were gazetted two days later, and the businesses in this industry have reopened their doors. The only piece of information communicated by the Government was a Tweet sent out during the President’s Speech, with the message that the consumption of alcohol in restaurants, bars, shebeens, and taverns is prohibited, creating a shock wave in the industry, one which is already on its knees, the Food and Alcohol Delivery and Collection sales not compensating for the severe losses which restaurants have suffered in not trading for over three months by the time they are allowed to reopen.

Corona Lockdown ‘Advanced Level 3’ regulation devastating, alcohol not being allowed to be consumed in Restaurants, Bars, Shebeens, and Taverns when they are allowed to reopen!

 

From discussions with restaurateurs and consultants and what I have read to date, the following are likely scenarios :

 

1. Restaurants are financially down on the ground, most not having received any financial relief from the Government funds available. Even the banks are seeing restaurants as being high-risk now, so loans are unlikely. They are still negotiating for better rentals with their landlords. So forget any innovation like Perspex shielded tables as we have seen from the European market. There is no money for any luxuries like this.
2. Tables will have to be spaced, at least 1,5 meters apart, and the number of diners at a table might be restricted.
3. Printed Menus will disappear, and one will be referred to a Menu app or link on one’s phone
4. There will be no condiments on the table, salt and pepper grinders and bottles of olive oil being replaced with individual portions. Table cloths and napkins will be disposable.
5. Reservation-only dining is likely
6. A thorough hygiene protocol will be implemented on arrival, diners’ temperature taken, hands sanitised with a hands-free device, and masks must be worn on entering. A mask designed for eating and drinking has not yet been designed!
7. Bathrooms will no longer have bottles of soap nor toilet sprays, these being replaced by non-touch alternatives. Toilet levers and bathrooms in particular will have to be sanitised after use by each diner, adding extra staff cost.
8. Staff will be largely familiar faces one knows from previous dining. However, as the Government has still not paid out all the UIF claims since end March, and many employees belIeving that their employers did in fact receive the UIF payments but just did not pay them to their staff, relations will be strained. Foreign national employees have been particularly disadvantaged, and being the more efficient waiters, may be conspicuous by their absence in restaurants, Many such foreign nationals are returning to their home countries. I have even heard that local Xhosa employees, especially the older ones, are returning to their original home lands such as the former Transkei, reconnecting with their families and having more space than being squashed into small spaces, sharing with others in the cities. Staff employed first will be the loyal longest-serving employees.
9. Staff will wear masks, a visor over that possibly, and even gloves possibly. There will be fewer waiters and chefs, both because of the smaller number of diners and to save costs, which means greater patience will be expected of diners. Diners will be expected to pour their own  wine (if allowed) and water to reduce the risk of contamination.
10. Restaurants with outdoor seating will be one of the best supported on sunny days, for Lunch Trade in particular, compared to restaurants with air conditioners, allowing the Virus germs potentially to circulate in an enclosed room.
11. The menus will be simpler, with fewer items, and less complex dishes with fewer ingredients. Family dining will grow. We are likely to see even more Pizza-Pasta-Burger restaurant offerings.
12. Good old-fashioned dining values will return, I hope, with the chef walking the floor, greeting his diners, and showing that he is in his kitchen.
13. The role of the sommelier is under threat, if the government is serious about forbidding alcohol consumption in restaurants.
14. Value for money will be key as diners will be able to afford to eat out with their family less frequently, and need to budget having their children with them too. Added to the dining cost will be the cost of using an Uber should alcohol consumption be allowed, given the new zero tolerance alcohol regulations being said to be instituted.
15. Food Delivery and Collection will grow, as diners prefer to eat at home, as the number of Virus cases grow. This will place a multi-tasking pressure on restaurants in handling Sit-Down Service together with Take-Out Food preparation.
16. And sadly, many of our favorite restaurants have closed down or still will close. Restaurants being prohibited from serving alcohol cannot survive financially.

I would love to hear from readers about diners’ expectations of restaurants once we are allowed to eat out again, as well as the expectations restaurants will have of us as diners!

 

POSTSCRIPT: Ryan Berelowitz of Mr Yum called me yesterday, to tell me more about the new Service they are offering restaurants in a Covid-19 world. This was his summary in short:

‘Hi Chris

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About Chris von Ulmenstein

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chrissy_Ulmenstein