Ideas on how to run 1.5-meter economy-restaurants and horeca businesses
With the reopening of horeca businesses more or less in sight, many debates point at securing the safety of guests by adapting to the new reality:
- Securing 1.5 meters around each table
- Applying physical distancing rules in the kitchen and in serving guests/customers
- Implementing strict hygiene rules: wearing mouth masks
The truth is: are these scenarios viable options? And could they be organized in an efficient, profitable way for your business. The question also arises how guests would appreciate this journey of dining out?