BEING A I
BETTER
restaurant
patron BY CARMEN CHENG
34 Culinaire | May 2021
t has been over one year since COVID-19 altered many facets of our lives. Although many of us have had to adjust how we manage our day-to-day interactions and routines, Alberta’s restaurant industry has been faced with a constant need-to-adapt to changing restrictions and challenges over the past 14 months. The increased hypervigilance needed to implement new health measures and incur extra expenditures on approved safety equipment, sanitizer, and takeout containers to ensure the safety of their customers and staff, has had a toll. In addition, restaurants have also had to contend with limited capacities, challenges to the food supply chain, and somehow – responsibly managing staffing levels with the uncertainty of changing restrictions looming overhead.
