November 2020 • Volume 16 • Issue 11
FIRST-PERSON ACCOUNT
MANAGING A RESTAURANT IN A PANDEMIC
BY MELESSA CHAVES
same. Closing our dining section to the Our restaurant, Mateus’ Restau- public truly changed the dynamrant & Bar in Queens Village, is ic of our restaurant. We had to not just our busishift our focus ness, it’s a staple to takeout only, in the commuand we had to nity. depend on platWe are a Portuforms such as guese restaurant Uber Eats, Door that is familyDash and Grub owned and operHub, as well as ated since 1991. our own webWhen COVIDsite, to increase 19 became a our takeout volpandemic, our ume. restaurant decidWe encouned to keep our tered situadoors open and tions that really help our comshowed the munity. Melessa Chaves is co-manager struggles in We joined at Mateus’ Restaurant & Bar owning a small forces with ERA at 222-05 Jamaica Avenue in business. The Top Realty SerQueens Village. Learn more at struggle with vice, also locatmateusrestaurantqueens.com. platforms such ed in Queens as Uber Eats and Village, and delivered food to vari- Door Dash is how much of a comous hospitals, police precincts and mission fee they take out from your firehouses because we strongly earnings, ranging between 25 and believe that we are in this together. 30 percent. During this pandemic, the first In regards to our website, we responders gave it their all and encountered the issue of an alarmit was only right that we did the ing amount of fraudulent credit
cards being used. Although it was very discouraging to continue to use those platforms, we decided to push through and fight for lower commission rates and increased fraud protection. Next, let’s discuss outdoor dining in New York City. Many asked us why we didn’t offer outdoor dining, and to be honest we thought about it often. We even acquired the necessary permits for outdoor dining, but the cons just outweighed the pros. We are located on Jamaica Avenue, which is a heavily trafficked area, both for vehicles and pedestrians. The requirements for outdoor dining were that there had to be an eight-foot clearance for people walking on the sidewalks, as well as the tables had to be sixfeet apart. Realistically we were looking at only two or three tables. We decided against it because we felt our customers wouldn’t enjoy their meal while sitting next to the many cars and trucks driving by. We always want the dining experience to be serene and enjoyable at Mateus’ Restaurant & Bar. The COVID-19 pandemic changed our business dynamic on
March 17, when we had to close our dining and bar sections and refocus our restaurant. Fast-forward to September 30, approximately six months later, when we were finally able to reopen our dining room, but only if we adhere to strict regulations imposed by the mayor. Restaurants in New York City are only allowed 25 percent capacity, have to increase ventilation, take temperatures of all employees and customers, have a customer from each table fill out a “tracing form,” provide sanitizers and masks to customers. It also goes without saying that we have to do lots of our own sanitizing. Although we are limited to 25 percent capacity, it’s great to see our customers returning to the “norm” of dining out with us and expressing how much they missed our food and hospitality. We are optimistic that soon our restaurant can resume business as usual, and grateful to have dedicated staff members and loyal customers who have always been here to help and support our small business.
CITY ISSUES REGS FOR WINTER OUTDOOR DINING BY SARA KREVOY The days are growing shorter and chillier, but curbside tables and chairs will be a persistently familiar sight, as the City Council officially set outdoor dining in stone. The legislation, which calls for an extension of the current program’s deadline through September 2021 and for the city to allow restaurants to use propane heaters for patrons seated outside, was introduced by Councilman Antonio Reynoso of Queens and Brooklyn last month. Passed nearly unanimously, the bill also requires the city to create a permanent replacement outdoor dining program, one that would incorporate roadway seating.
“This is a huge win for the restaurant industry and its workers, diners, and the morale of residents,” said Reynoso. “New York City’s outdoor dining program has been a remarkable success. Now, by making outdoor dining permanent and allowing for the use of outdoor heating lamps, my bill will allow for the continuation of the program into the colder months.” Propane heaters were previously barred from outdoor dining establishments. Last week, Mayor Bill de Blasio, along with the FDNY, and departments of Transportation and Buildings, released guidelines for eateries to use the devices in a manner that ensures the “safety and health” of diners, employees and pedestrians. Interested restaurants have three
heating options for outdoor dining: electric heaters are permitted for sidewalk and roadway setups; natural gas heaters compliant with the city’s Fire Code are allowed for sidewalk use only; and portable propane heaters are also limited to sidewalk seating only and will be regulated by the FDNY. City agencies involved have indicated they will streamline the permitting process in order to make installing outdoor heaters as easy as possible for businesses, while strictly adhering to safety protocols. The city’s decision to extend its outdoor dining programs and implement propane heating has been applauded by hospitality industry leaders, as well as business officials, including Queens
Chamber of Commerce CEO Tom Grech. “Restaurants are the backbone of New York City’s economy, and the economies of neighborhoods throughout the five boroughs, but the past several months have been devastating to the industry,” he said. “Tens of thousands of New Yorkers have lost their jobs as small business owners have struggled to make payroll and keep their doors open. “Outdoor dining has not just been a hit with restaurant goers, it has allowed our cherished neighborhood establishments to keep New Yorkers employed and bring in some desperately needed revenue,” added Grech. “We are delighted that the program has been made permanent.”
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