Murray Wood: Who's scary... and who's scary good?
Every Friday, Murray Wood takes a look at the week's news and decides who's hot... and who's not. This week, in a specia...
The Cathedral Social Hall in Regina is one of many restaurants navigating through the changing restrictions due to COVID-19.
Restaurants were able to open on June 8 as part of Phase 3 of the province’s Re-Open Saskatchewan plan, but they were able to do so only at 50 per cent capacity.
As of Monday, restaurants and bars could expand capacity to a level where staff and patrons could still maintain two metres of physical distancing.
Cathedral Social Hall co-owner Mike Tate said his establishment will be opening up a bit more due to the size of its restaurant and patio.
“We’re probably as happy as we can be just given what we’re allowed to be doing based on the regulations and how we have to follow things,” Tate told the Greg Morgan Morning Show on Wednesday.
“The biggest thing for us is that lunches have been such hit and miss because of the lower traffic downtown and the people working; you have a really hard time scheduling that. Then you add the fact we were built for large social events and outings and attending before a (Saskatchewan Roughriders) game or concert. If you take those away from our city and our community, that affects how many people go out.”
Tate said one of the biggest changes his establishment has had to make was reduce the number of beer lines it would normally have from 30 to 12 and reduce its menu from 38 items to 25.
“We’ve had to just make those operational choices simply because of costs,” he said. “We’re seeing higher costs with surgical masks you have to provide your staff and more sanitization products. There’s added costs that a lot of the guests don’t see but we’re certainly doing behind the scenes to make their experience as safe as possible.”
He said the entire restaurant and food industry has had to make changes to reduce the number of items places offer to help make up for costs in other areas.
“Probably the No. 1 thing (that we learned) is that we can certainly adjust and become more efficient with what we offer our guests,” Tate said.
