BUSINESSES ADAPT TO THE TIMES

HOSPITALITY INDUSTRY HAS NO CURE FOR COVID-19 BY PETER CARAM

COVID-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 downtown has greatly diminished.” While she says that foot traffic in the Southern Tier spaces out the tables and chairs in the restaurant for customers to eat safely. city has increased as more businesses reopen, especially on the weekends, she adds that winter is right around the porate groups that align with our overall marcorner, most likely reducing traffic again. “Typically, December is filled keting goals.”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 an increase in carry out sales. Shadle said the slower sales have “made us more aware of how important it is to take care of each customer.” Southern Tier’s pizza is one of the entrees to eat on the restaurant’s small menu

As the country waits for the medical community to develop a vaccine to make the world safe again, the hospitality industry is looking for its own cures. Southern Tier isn’t waiting for more customers to suddenly appear on their own, according to Betts. “We have refocused efforts on reaching those that live and work within walking distance of our location by distributing marketing collaterSouthern Tier spaces out the tables and chairs in the al throughout downtown, restaurant for customers to eat safely. collaborating with local businesses and becoming members of specific corporate groups that align with our overall marketing goals.”

THANK YOU NORTH ROYALTON LOCAL BUSINESSES!

Due to the financial stress of COVID on so many local businesses, The Royal News decided not to solicit businesses for advertising dollars this year. Instead, we want to thank the following North Royalton businesses for consistently contributing to our newspaper over the years. We wish you all the best and a successful economic recovery, and encourage our readers to continue to shop local at these fine establishments.

Southern Tier’s pizza is one of the entrees to eat on the restaurant’s small menu to serve to customers.