A vademecum to instill customer confidence in Covid time. This is the proposal that Enrico Schettino, a fusion restaurant entrepreneur for 15 years, with over 20 businesses open in Italy, offers to the whole boot following the growing and evident demand for guarantees from patrons.<\/p>\n\n\n\n
“In Turin as in Naples – Schettino explains – we encounter second-wave anxiety in our customers, which risks dragging all of us restaurateurs into a spiral of dangerous negativity: everything worsens due to fake news on the alleged closure of restaurants, including a shot on social media that incorrectly reported the names of over 150 businesses “. So, better run for cover before feeling obligated to a sudden closure.<\/p>\n\n\n\n
Hence the proposal of ten simple rules<\/strong> to protect customers and employees, to be clearly added to those already in place.<\/p>\n\n\n\n The first <\/strong>is: Covid-compliant sessions. That is: spaced, as already foreseen, or even better closed in some sides so that the distance between the seats is guaranteed without the possibility of any contact with the other groups of customers. If possible, also provide reserved private rooms, for 4\/8 seats tables.<\/p>\n\n\n\n Second rule<\/strong>: payments only with cards or debit cards. In fact, banknotes and coins are known to represent a dangerous vector of the virus.<\/p>\n\n\n\n Third point<\/strong>: eliminate the so-called “account holders”, besides the menus.<\/p>\n\n\n\n Fourth<\/strong>: fully open kitchens. In fact, the user must be able to see what the waiters are doing in the dining room, as well as the chefs in the kitchen.<\/p>\n\n\n\n Fifth<\/strong>: to have their employees run monthly tampons, financially supported with a tax credit.<\/p>\n\n\n\n Sixth<\/strong>: mandatory mask for the user while taking the order, even if seated at the table. The customer must respect the waiter, and vice versa.<\/p>\n\n\n\n Seventh<\/strong>: disposable glasses and cutlery, whether they are forks or chopsticks.<\/p>\n\n\n\n Eighth<\/strong>: delivery with double packaging. The external one must be eliminated by the rider upon delivery, without ever touching the internal one.<\/p>\n\n\n\n Ninth<\/strong>: more frequent cleaning of the hall and bathrooms, with authorized sanctifiers<\/p>\n\n\n\n Tenth<\/strong>: eliminate structures or machinery that can facilitate dissemination.<\/p>\n","protected":false},"excerpt":{"rendered":" A vademecum to instill customer confidence in Covid time. This is the proposal that Enrico Schettino, a fusion restaurant entrepreneur for 15 years, with over 20 businesses open in Italy, offers to the whole boot following the growing and evident demand for guarantees from patrons. “In Turin as in Naples – Schettino explains – we […]<\/p>\n","protected":false},"author":3,"featured_media":1161,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[32],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n