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Eating Out Will Feel Different Local restaurants prepare to reopen with new health guidelines. ESTHER ALLWEISS INGBER CONTRIBUTING WRITER
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he state’s dining and drinking scene has been in crisis since March 16. On that date, Gov. Gretchen Whitmer’s executive order ended indoor service at restaurants and bars throughout Michigan. She hoped reducing indoor crowding would slow the alarming spread of infections and death from COVID-19. With the situation much improved in Michigan, the governor lifted her order as of Monday, June 8. Restaurants can reopen, but with new standards for cleanliness and sanitation. Look for facial masks, more paper menus, hand sanitizer and tables spaced 6 feet apart. After implementing health precautions, one question still remains: Will customers return? A sampling of restaurants was contacted. Most recommend reservations.
BAR VERONA IN COMMERCE (248) 387-5400; barverona.com The new protocol permits only six or fewer to dine together. Multiple parties may not wait in the vestibule. Before starting their shift, team members have their temperatures taken outside the building. They must certify to not experiencing flu-like symptoms within the past 24 hours. Staff involved with meal preparation go through extensive food handlers’ training for current certifications. Guest contact areas are sanitized regularly. The newest UV light technology is used nightly for sanitation. Contactless check payment is available. BEVERLY HILLS GRILL IN BEVERLY HILLS (248) 642-2355; beverlyhillsgrill.com Proprietor Bill Roberts said Roberts Restaurant Group is slowly rolling out the reopening of its five restaurants
in the Birmingham/Bloomfield area, including Beverly Hills Grill. His Town Tavern in Royal Oak closed. The Roberts team is finalizing plans based on the required health guidelines. BUDDY’S PIZZA IN FARMINGTON HILLS (248) 855-4600; buddyspizza.com CEO Burton Heiss implemented the dine-in service changes. With dining rooms operating at 50 percent capacity, a text message confirms when a guest’s table becomes available. The hostess stand was relocated outside the main doors to eliminate crowded indoor waiting areas. Surfaces are sanitized every 20 minutes. Customers may accept a single-use paper menu or scan the bar code located on the table tent to access the menu electronically on their phone. Guests may request single-use plastic cutlery. Each location is professionally sanitized several times weekly. continued on page 46
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JUNE 11 • 2020
