Nation’s Restaurant News will update this list as more cities and states implement limits
March 23, 2020 - Here are the current temporary restrictions imposed on bars and restaurants to stem the spread of coronavirus
As the coronavirus epidemic continues to spread throughout the United States, local and state governments are implementing temporary measures to limit the number of people gathering at restaurants and bars. Here at Main Auction Services we believe that it is important to keep all our clients well informed about what is going on here in the USA regarding the entire restaurant industry. There are many sources to choose from and Restaurant News has a lot of helpful News for everyone. To that end we have cited a link for you to go to that will provide information about the restaurant and foodservice industry federal, state, and local information directives.
Nation’s Restaurant News has collected the most recent restrictions from official statements and news reports.Related: Governors of New York, Illinois, California and Ohio call for shut down of restaurants and bars to prevent spread of coronavirus
Updated at 1 p.m. EST March 23.
As of March 23, all but 7 states have officially eliminated dine in due to coronavirus: Idaho, Kansas, Mississippi, Oklahoma, South Dakota, Tennessee, Virginia.
NRN staff | Mar 23, 2020 Nation’s Restaurant News has collected the most recent restrictions from official statements and news reports. To find out about restrictions in your state Click Here:
Shutter In Dine In Areas
Restaurants pivot to groceries and meal kits to save business during the COVID-19 pandemic. As dining rooms empty, restaurants, like Founding Farmers, set up markets to feed consumers says assistant digital director Holly Petre for Restaurant News on | Mar 20, 2020
Restaurants across the country have had to shutter dine-in areas due to local and state-wide restrictions to prevent spread of the coronavirus. Many operators have turned their focus to traditional off-premise, but, some independent and chain restaurants have pivoted to selling groceries to keep afloat.
Washington, D.C.-based Farmers Restaurant Group laid off 1,000 people this week, keeping only management and chefs who then had their salaries reduced by 70%. Dan Simons, co-owner, choose to remake his restaurants — including Founding Farmers, Farmers & Distillers and Farmers Fishers Bakers — into markets working with his remaining staff.
“There’s a reason people cook at home; it’s less expensive,” said Simons, which is why Farmers Market + Grocery, the newly named bodega concept, won’t charge typical dine-in prices.
The corner market or bodega will be set up within the restaurant in the next 24-48 hours and sell meal kits cooked by the remaining restaurant staff along with packaged chicken salad, toilet paper, paper towels, wine, beer (in growlers) and other essentials.
The restaurant’s bakery will remain open to produce bread as well. Customers will pull up to the restaurant, place an order either in person or online and a staff member will bring out the order.
The Farmers Market + Grocery will package the goods for consumers. Sure, products will look a bit different than what’s for sale at a grocery, but Simons is betting when supplies are low, consumers won’t care what they look like.
By using the restaurants existing OpenTable reservation system, Simons believes they can organize pick up times for customers (who get their goods via curbside pickup) and schedule shifts for the remaining management team running the bodega.
Restaurant operators have had to adjust to changing times at unprecedented pace. Earlier this week, Tock, the reservation platform, pivoted to delivery at the request of Seattle restaurant/client Canlis. The technology to do it was developed in six days.