Covid-19 May Shift Restaurants Toward Fewer Workers and More Take-Out, Even in Long Run

(p. B4) Andrew Snow was supposed to be ramping up by now. Mr. Snow, who owns the Golden Squirrel, a restaurant and bar in Oakland’s Rockridge neighborhood, cut his staff of 28 people to two after the pandemic hit.

. . .

Now business is slowing again, as California is averaging about 8,000 new cases a day, about triple the level a month ago. Mr. Snow’s plans to bring back workers over the holiday weekend didn’t come to pass, and he has put further hiring on hold.

“People are scared,” he said in an interview. “The math for having more people doesn’t work out anymore.”

. . .

The longer the pandemic’s disruption, the more likely it is that some jobs will never come back. For instance, a number of restaurants had already switched to counter service, even for fairly high-end meals, to avoid the need for servers who have a hard time affording housing in big cities. Now virtually every restaurant in California is operating around counter service or delivery, and some may not change back.

Mr. Snow, for example, envisions a restaurant where people order at the bar, eat far from other patrons, then leave with a bag of groceries. The Golden Squirrel would have fewer employees, compensating for a less-full restaurant with expanded takeout orders.

“Some of the changes will make us a better business in the future,” Mr. Snow said. “The challenge is getting to that future.”

For the full story, see:

Conor Dougherty. “After Riding a Boom, California Braces for Hard Times.” The New York Times (Monday, July 13, 2020): B1 & B4.

(Note: ellipses added.)

(Note: the online version of the story was updated July 14, 2020, and has the title “California, After Riding a Boom, Braces for Hard Times.”)

Leave a Reply

Your email address will not be published.