Collingswood eateries ‘take out’ a new approach to business amid pandemic BY KELLY FLYNN After months of shutdowns and uncertainty for the restaurant industry, Gov. Phil Murphy recently gave the green light for restaurants to serve their patrons indoors in a limited capacity. But for those of us who are still leery of indoor dining, the food metropolis that is Collingswood has got you covered. As a result of the COVID-19 pandemic, restaurants have had to rethink their business models. For some, this means offering take-out. For others, it means implementing delivery for the first time. For all, it’s getting even more stringent with disinfecting and cleaning procedures to ensure diners the safest experience possible while enjoying their meal.
Macona BBQ Owner Cory Reuss said prior to the pandemic, Macona BBQ refused to do delivery for a simple reason. “Everyone knows barbecue is delicious, but it needs to be eaten fresh,” Reuss said. Opened in 2018, the restaurant offers barbecue with no boundaries on the menu. In order to keep things interesting, the menu changes daily with new specials that have developed a cult following, according to Reuss. The Haddon Avenue eatery already offered limited indoor seating, so the transition from dine-in service to take out only was pretty seamless for guests. Reuss said initially, business was strong when people were first sent home from work. When people thought it was just going to be a couple of short weeks at home, they were eager to spend money. Then, reality set in, and they saw a slump in sales. Reuss said their team is small, and so, at the start of the pandemic, they made it a priority to keep their doors open and their employees paid if they could. So, around four weeks into the shutdown, they decided to incorporate delivery into their business model. “We had to find new ways to keep afloat, support our employees and keep the lights on,” Reuss said. Reuss comes from a fine dining background having previously served as an executive chef with Hilton Hotels. He said they’d please see BITES, page 9 FALL 2020
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