Restaurants join fight against COVID-19
Customers support businesses in pivot to carryout only
Matthew Knetzger walked into Barbiere’s Italian Inn to pick up a large pizza, a large salad, a pan of lasagna and 10 pieces of garlic bread — far more than what his family of four could eat in one sitting.
It’s was his effort to support one of his favorite eateries during an unprecedented period where restaurants and bars were ordered to close for dining service to prevent the spread of COVID19. Many switched to takeout or curbside pickup.
Knetzger, a longtime customer and friend of the owner, wasn’t the only one with that idea at Barbiere’s, 5844 W. Bluemound Rd. Four other customers arrived while he was waiting.
“People are definitely aware of what’s going on and how this is affecting small businesses,” said Steve Thalman, owner of Barbiere’s Italian Inn.
This phenomenon is hardly unique to Barbiere’s. Other restaurants have also generated plenty of carryout business, some with more success than others.
“Our regulars have been very supportive,” said Justin Aprahamian, chefowner of fine dining Sanford in Milwaukee’s lower east side.
“Even before we announced it and were still game-planning it, we had regulars that were calling us asking what they can do.”
At Matty’s Bar and Grille in New Berlin, about three cars went through the curbside pickup lane in about a 15-minute span.
Along with regular customers, Matty’s
has seen an influx in new customers looking to find ways to help local businesses.
“Definitely some fresh faces for sure,” said Darcie Walker, interim
general manager at Matty’s. “A lot of people are just talking about how they wanted local businesses . ... Everyone’s been super nice.”
Cloud Red in Shorewood sold out of its takeout offerings by 8 p.m. on Tuesday. Co-owner Rebecca Loewen said she thinks part of the reason is for the affordable pricing — every meal is less than $12.
Now, Loewen has one person working whose sole job is answering the phone.
Other places haven’t been as successful in the pivot to pickup.
Most of the cars parked outside Ristorante Bartolotta in Wauwatosa Wednesday night were customers visiting the nearby Noodles and Company.
On Thursday, the Bartolotta restaurant group announced that all of its venues would close until further notice.
Building a to-go infrastructure
Places like Barbiere’s, which already had a strong takeout business, seemed to be especially well-positioned.
The restaurant has a “a really, really strong base of customers,” Thalman said.
About half of his sales were already coming from carryout orders.
Other restaurants have needed to figure out how to go from serving food on fine china to plastic to-go bags.
“We have never done carryout before,” Cloud Red’s Loewen said.
The Sanford staff anticipated the change and brainstormed a simple menu to start out with.
“It’s definitely a different format for us,” Aprahamian said. “We’re used to smaller plates and fine dining.”
Aprahamian is “checking the viability” of the to-go model this week before making a long-term decision.
“Is the response good enough that it warrants turning the lights on and the hoods on and the gas on?” Aprahamian said. “If we’re bleeding money to do this, it doesn’t make sense.”
Matty’s used its catering food truck to give customers a “grab-and-go” option in its parking lot.
“It was really a no-brainer when it came to this kind of scenario,” Walker said.
Matty’s also turned to Facebook Live to draw attention to its new carryout option with its usual Wednesday chicken dinner special.
“We have a great smoker outside,” Walker said. “We just promoted the fact that we were still cooking our chickens, and, ‘Come on in for carryout only.’”
‘Juggling act’ for everyone
Even for places like Barbiere’s or Cloud Red with loyal customer bases continuing to support them, there are plenty of hurdles.
“Every day is a juggling act,” Thalman said.
However, operators don’t know how long they’ll be allowed to stay open. In California, the governor ordered residents to stay home Thursday night.
“That’s the scariest thing,” Loewen said. “One day, they could just say, ‘Nope, everyone’s quarantined,’ or ‘nobody goes out anymore.’ ... So now we are trying to predict the unpredictable.”
Loewen is “literally taking it day by day,” making food orders each morning in small quantities in case of a sudden change.
“I can’t order cases of lettuce anymore and cases of cilantro anymore,” Loewen said.
Focus on staff
Restaurant owners said they’re staying open for the benefit of their employees.
Already, Thalman has been operating without any of his wait staff and has downsized the kitchen staff by about 30%. Loewen is looking for different jobs for her dishwasher so he can stay working.
Walker said Matty’s is operating only with managers and “essential kitchen employees.”
“I’ll keep the doors open as long as I can for the sake of the employees,” Thalman said. “That’s about all that we can do.”
If employees at Cloud Red want to close, Loewen said she and fellow owner Lis Duggan will do that.
“If they don’t want to work, we’ll shut down. No problem. We aren’t doing this for us,” Loewen said.
“We’re doing this so that we can keep on paying our staff . ... We’re not making money right now.”