HOSPITALIT Y INDUSTRY HAS NO CURE FOR COVID-19 BY PETER CARAM
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OVID-19 has infected thousands of Ohioans during 2020, but the people who have contracted it are not the only ones feeling its effects. Managers and employees of the hospitality industry are struggling to stay in business and employed because of the pandemic. People from the suburbs such as North Royalton are finding fewer reasons to venture into the city of Cleveland. “Right now we are pivoting to work with the times,’’ said Haley Betts, Marketing and Event Manager at Southern Tier, one such establishment that is missing North Royalton patrons. “With sports, concerts and events being canceled, the need or desire to go Southern Tier spaces out the tables and chai downtown has greatly diminished.” restaurant for customers to eat safely While she says that foot traffic in the city has increased as more businesses reopen, especially on the weekends, she adds that winter is right around the porate corner, most likely reducing traffic again. “Typically, December is filled keting with corporate holiday parties that you see booking up through September and October, but this year we will be relying on social events to fill the calendar,” Betts said. “We have set up a number of virtual events and are continuing to look at how we can expand that to better reach the corporate sector.” The people behind the scenes at restaurants are also feeling a shift in their work. “My job has changed because of COVID,” said Executive Chef Danny Shelnutt of Southern Tier. The restaurant reopened in early June, but its summertime sales were far below pre-COVID levels. Shelnutt would typically expo food prior to the pandemic to ensure it was being prepared efficiently and correctly. Now he produces much of it himself due to declining revenues. “We’ve cut back hours of some employees, and some we haven’t brought back at all,” Shelnutt said. Some of the staff reduction is due to the nature of the virus. Southern Tier, like many restaurants, is offering fewer items. “A smaller menu makes execution easier for only a few cooks. The fewer employees in the kitchen makes it easier to practice social distancing,” Shelnutt explained. Reduced foot traffic and revenues are not problems for just downtown businesses. The Yardhouse at Crocker Park in Westlake has lost 38 tables in its dining room due to social distancing rules put in place to fight the pandemic, according to Manager Jeff Shadle. He adds that monthly revenues have been “affected greatly by the limited capacity,” but that they have seen S an increase in carry out sales. Shadle said the slower sales have “made us entree more aware of how important it is to take care of each customer.”
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