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The Ministry of Health reported this Sunday that seven communes will advance to phase 3 of the “Step by Step” plan, called “Preparation.” Thus, from this Wednesday the restaurants located in Las Condes, Providencia, Ñuñoa, Vitacura, San Felipe, Los Andes and San José de Maipo will be able to operate, but serving abroad.
From BordeRío they tell us that they will set up some “greenhouses”, a kind of glass huts in which, inside, they will have tables.
Mario Astorga, president of the gastronomic center explained that this new proposal goes hand in hand with a rigorous reopening plan, where actions such as dispensers of masks and gel alcohol, digital menus and more will be implemented.
Amiability Between delivery’s and “normal” return
Some restaurants in that place, such as Zanzibar, have also worked on innovative proposals for delivery.
For example, they launched their well-known preparations from the kitchens of the world and in a new concept that is added called “Lamu, Tasty Bowls”, which offers a great variety of balanced, balanced, nutritious and most importantly tasty bowls.
Tables outside
With similar measures, the Italian classic from the Tobalaba sector in Providencia, Domenica, is being prepared. “We did not expect to open so soon, we thought it would be at the end of September,” says Federico Zabala, owner of the premises. They are placing the tables outside, with the distance established by the protocol.
Amiability Domenica has been working with her letter by delivery, with various alternatives prepared or “to prepare at home”. But like the other restaurants, this reopening on the terraces is a new step closer to the longed for normality. And earlier than expected.
It is profitable?
In Bellavista, specifically in the Mallinkrot Garden, they thought that the reopening would be in October. Is it expensive to open with this new protocol?
“It is a considerable cost, since the starting capacity is low. It would have been good for the authorities to approach the different gastronomy unions in Chile. So that the openings were economically sustained, ”said Francisco Aguilera, marketing director Jardín Mallinkrodt. They will be allowed to open with a 25% capacity.
Amiability For Luis McNamara, Tiramisú restaurant operations manager, cost is not the most important thing. “More than costs, today we must focus on making all efforts so that both our people and our clients can return to the closest thing to normal,” he said.
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