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Socially Distant Dining Gets Inventive
CSSI Roundup Post – June 23, 2020
As restaurants across the world navigate how to keep employees and customers safe as they open under new restrictions, many are highlighting their creativity when it comes to promoting social distancing. Here are a handful of examples of the ingenious ways restaurants and bars are making the dining experience safer and more enjoyable for diners.
They Haven’t Touched Their Food…
Sharply dressed mannequins promote social distancing at The Inn at Little Washington, an establishment with three Michelin stars. The idea is that the mannequins, dressed in vintage ’40s attire, will make the space feel a little less empty as the DC restaurant follows opening guidelines. Read more at Eater Washington DC.
Open Hearth restaurant in South Carolina placed
G-rated blowup dolls in booths at every other booth and table. The dolls are dressed up in casual clothes and weighted down so they don’t shift. Read more at NBC 12.
In Sydney, Australia, restaurant Five Dock Dining placed
cardboard cutouts of people in tables throughout the space. They also play guest “chatter” on the speakers to create a more comfortable atmosphere. Read more at Insider.
Tubular Dining
Fish Tales Bar & Grill in Ocean City, Maryland, introduced “bumper tables”—wheeled contraptions that allow customers to enjoy a drink and maintain 6 feet of distance from other patrons. Read more at CNN Travel.
Curtain Call
The owners of Twisted Citrus restaurant in North Canton, Ohio, installed clear plastic shower curtains as barriers. Read more at CNN.
Glass Ceilings
Both Novy’s Brasserie in Hagen, Germany, and Mediamatic ETEN in Amsterdam, Netherlands, serve diners in outdoor pods that resemble tiny greenhouses. Read more at ABC News.
Cheers, Without the Clink
Restaurants and bars in Akita, Japan, have installed plexiglass barriers at tables to block droplets from those who are dining at the same table. Read more at Insider.
We’re excited to see more inventive tactics as time goes on and operators determine what customers demand from a socially distanced dining experience.
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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