Restaurants struggling with new reality

This week, Fox 4 Morning News has been focusing on the phase one struggles local restaurant owners are dealing with, as we all work to rebound and navigate our way to a new normal.

The safety aspect of all this brings some real changes to day-to-day operations.

But as Jessica Alpern explains, restaurant owners fear those changes may not be enough to survive.

MORE CASES OF MEASLES RIGHT NOW.(ADLIB TOSS)’THIS WEEK, WE’VE BEEN FOCUSINGON THE STRUGGLES LOCALRESTAURANT OWNERS ARE DEALINGWITH, AS WE ALL WORK TO REBOUNDFROM THIS PANDEMIC.THE SAFETY ASPECT OF REOPENINGOUR STATE, IS BRINGING A LOT OFCHANGES TO BUSINESSES.BUT AS OUR JESSICA ALPERNEXPLAINS, RESTAURANT OWNERS AREWORRIED ABOUT IF THOSE CHANGESWILL BE ENOUGH.THE RESTAURANT OWNER YOU’REABOUT TO HEAR FROM GOT RAW ANDRELATABLE WITH ME... WHEN SHEEXPLAINED WHAT BUSINESS DURINGPHASE ONE HAS BEEN LIKE.VO:RIGHT NOW THE "OLDE FISH HOUSEMARINA" ON MATLACHA OPENS ATNOON TO SERVE 25-PERCENT OF IT’SCAPACITY EACH DAY.BUT THE OWNER TELLS ME SOME DAYSIT’S NOT UNTIL AN HOUR AND AHALF LATER SHE’LL SEE EVEN ONECUSTOMER WALK THROUGH HER DOORS.THAT’S THE HARSH REALITY DESPITETHE RESTAURANT GOING ABOVE ANDBEYOND THE SAFETY REQUIREMENTSOUTLINED IN THE GOVERNOR’S PHASEONE EXECUTIVE ORDER.IN ADDITION TO THE OCCUPANCYRESTRICTIONS AND SOCIALDISTANCING OF TABLES... DENCEHAS OPTED FOR A COMPLETELYDISPOSABLE CONCEPT.6:56When someone sits down we greetthem, we then bring disposablemenus out, we’ll give a couplemenus at the table, as soon asthe customer orders those menusare then taken and thrown in thegarbage.DISPOSABLE MENUS WERE ARECOMMENDATION FOR PHASE ONE,OUTLINED IN THE INITIALGUIDELINES COMPILED BY THEREOPEN FLORIDA TASK FORCE ANDPRESENTED TO THE GOVERNOR.BUT IT NEVER MADE IT IN AS AREQUIREMENT IN THE GOVERNOR’SORDER.SO DENCE IS GOING ABOVE ANDBEYOND.THAT TOO IS THE CASE WITH HERREQUIREMENT THAT ALL EMPLOYEESWEAR MASKS.SHE TELLS ME THAT DECISION WASVITAL BECAUSE IT’S THE FIRSTTHING CUSTOMERS ASK WHEN THEYCALL THESE DAYS.DENCE SAYS SHE UNDERSTANDS THEIRCONCERNS, BECAUSE THEY’RE THESAME CONCERNS SHE SHARES FOR HERFAMILY.6:05My husband has a heartcondition, my grandson hasathsma he’s 7 years old.

Iunderstand the public is soworried about us and making surewe’re doing everything safe buttrust me we want it to be assafe as possible also.ON TOP OF THE DISPOSABLE MENUS,THE RESTAURANT IS USING THINGSLIKE DISPOSABLE TO GO SILVERWAREAND CONDIMENTS.TAGTHAT OF COURSE IS ONLY DRIVINGTHE RESTAURANT’S COSTS UP... ANDSIGNIFICANTLY LESS IS COMING IN.IF YOU WOULD LIKE TO SUPPORT THERESTAURANT AS IT WORKS TOREBOUND... YOU CAN GO TO ITSSEAFOOD MARKET.RIGHT NOW IT’S BACK OPEN WITHSAFETY RESTRICTIONS IN PLACE.THEY’RE ONLY ALLOWING TWO PEOPLEIN AT A TIME TO