StockBIZ: Big changes for small-town eateries due to COVID-19

by Mary Jo David

Ask the average Joe or Jo about how their daily lives have changed during this coronavirus pandemic, and you’re bound to hear, “We’ve never cooked at home this frequently” or “I feel like I’m constantly loading and unloading the dishwasher.” As time has progressed, these conversations have started to morph into cautious reports like, “We’ve been ordering more carry-out,” and the occasional, “We’re going to eat at the restaurant.”

Back in March, area restaurants had to do a quick 180-degree turn to adapt their businesses for carryout-only. As of June 8, they have been allowed to go back to serving food inside, but they have to follow stringent rules to meet State of Michigan guidelines.

Some of the big changes appear obvious to customers: Required masks to enter, special virus-related signage, fifty percent less seating capacity, Plexiglas screens at the register, and shorter hours of operation. Other requirements or adaptations aren’t so visibly apparent: Condiment containers are no longer left on the table, no fountain pop is served, and self-serve plastic silverware is a no-no. Behind the scenes, establishments are required to report on their sanitizing and employee health screening to the Health Department.

After visiting a few area eateries to learn how they’ve jumped through hoops to stay open, this author has a renewed respect for the owners and employees of restaurants, in general, and especially those in small-town America. Read on for a taste of what it’s like to work in some of our local, dine-in pizzerias, grills, and pubs during this pandemic.

Jim Sommer, owner of C&J Pizzeria, 975 S. Clinton St., in Stockbridge, has had to discontinue offering the C&J buffet and fountain drinks but is still going strong with pizza and other menu offerings. As with many businesses, C&Js has plenty of COVID-related signage, including its custom floor markers to remind customers to social distance. “The health department was just out yesterday and they were very happy with our COVID-related procedures,” Sommer noted.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“We’ve only got half the number of barstools and open table seating for now,” explains Theresa Trevisan, as she greets customers on a first-name basis. Trevisan, along with her brother Mike Klimkiewicz, is a co-owner of Sparty Victors and Stockbridge Bowl at 900 Clinton Street. “People have been very good about wearing masks when they come in. Since they take them off at the table, we can’t have the walk-around socializing people are used to, so they just have to yell out to their neighbors to catch up!”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“The Pub was doing ok with just carryouts, but we’re glad to have customers eating in again,” says Cole Foster (pictured), kitchen manager at the Country Pub in Gregory. The pool table has been moved out to make room for spacing tables farther apart, the barstools are gone for now, and as owner Bob Taylor points out, “There are signs all over—front and back—along with hand sanitizer at the entrances. As for masks, we respect people’s beliefs and we have a couple options, but they have to cover nose and mouth until they’re at their table.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In March, The Munith Café and Big Chuck’s Pizza Plus combined businesses. Plans were in the works for an official ribbon cutting, but then the “dine-in shutdown” hit due to COVID-19. In June, the café re-opened for a short time. (The carryout pizza business has been open throughout the pandemic.)
Once the state began requring masks indoors, co-owners Jesse Fowler (right) and Patrick Crabtree (center) closed the eat-in café again until further notice. “We didn’t want to be in the business of ‘forcibly encouraging’ people to wear masks at the risk of losing our business license,” explained Fowler.
Also pictured, pizzeria employee Ryan McClain (left).

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