How restaurants are innovating to keep their employees paid and their customers fed - InfoNews

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How restaurants are innovating to keep their employees paid and their customers fed

Renegade Kitchen owners Chef Shaun Sanders and Meghan Carr
March 18, 2020 - 6:30 PM

Dax Guest-Ross started Pizzamoreh in West Kelowna just a little more than a year ago, and it’s been a success.

But unprecedented action taken in the face of COVID-19 has sent people out of public spaces and back into their homes.

It’s the type of thing that could ruin an up-and-coming business dependent on people getting out and about, but Guest-Ross is quickly adapting and has high hopes that he can “survive and maybe even thrive” through this period.

“I believe I can help people and bring value to their lives while I get an income and keep my employees,” he said.

One of the biggest changes is that focus is going from dining at the eatery to delivering frozen pizzas and pies. 

“It’s been a growing thing, but now I am really launching it, given the situation,” he said.

In just a week, he’s already had dozens of orders.

Of course, he’s not alone. Innovation is being seen across the service industry.

Ratio Coffee in Vernon is offering to-go items only.

"Keep your distance from other customers. Card only. Patio is open but limited seating. Bundle up."

Canoe Coffee in Kelowna, and the Arcadian Kitchen in Vernon are offering curbside pickup. The Bench Market in Penticton is doing Car Hop service to minimize contact, asking that orders be made and paid for before pickup.

Renegade kitchen in Kelowna will only be open for take out orders from 4-8 p.m. Wednesdays to Sundays.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by TheArcadianKitchen (@thearcadiankitchen) on

Who else is innovating? Let us know in the comments below.


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