Cooking with care
Food handling requires more awareness during outbreak
With social distancing and people staying in their homes more, restaurants must watch their operations even closer, being mindful of cleanliness, food use and more. Each business is doing all it can to meet internal needs as well as serving customers.
“We’ve managed to keep things going with our to-go orders,” said Christian Mackey, manager at Hopkins Icehouse in downtown Texarkana. “We are matching our business and food orders so closely, we aren’t having to deal with issues of leftovers.”
Mackey said Hopkins has taken a hit, like many restau
rants in America. But they are adapting and carrying on.
“We are keeping an eye on things and making sure we have our items when we need them for our customers,” he said.
Dan Beard, owner at Verona’s in downtown Texarkana, said a good staff is the key to using resources wisely in tight times.
“We have a good staff and a smart chef, and we know how to use our supply of things,” he said. “For example, our fresh fruit that has not been otherwise used, we are using to make jams. Vegetables, we freeze.”
In addition, they have made alterations to their menu to both reduce prices and create a more familystyle selection.
“We have continued buying from our local suppliers,” he said. “Less emphasis on things with a shorter shelf life, like fish, and items that keep longer, like pasta.”
Beard said their customers, the community, is essential to Verona’s survival.
“I’m thankful to the community seeing us through this,” he said. “And not just us, all of our restaurants. It is good to see the community rally around them. Because of that, we all will get through this.”
At Silver Star Smokehouse and Saloon, they usually don’t have leftovers, but they have a plan in place for when they do.
“We take a load over to Randy Sams every Monday morning,” said Matt Palmer, manager. “Right now, we are relying more on our menu-to-go, like most restaurants. We also have curbside and delivery service.”
There is extra emphasis on sanitation as well.
“All the staff wears gloves, and not just in the kitchen. We do that as well when bringing food to our customers,” he said. “But we are still providing great customer service as always.”
Palmer said the restaurant has reduced its staff, mostly among servers, but they will be back on as soon as the crisis is over.
“They will be back on the team the day this is done,” he said. “We will have our full team back together.”