Reopening Restaurant Dining Rooms in Orlando. Here is What You Need to Know! #pandemic #orlando

As restaurants in Florida (with the exception of Miami-Dade, Broward, & Palm Beach counties), are getting ready to reopen their dining room doors starting May 4th. We reached out to independent restaurants, wine bars, and wine shops to ask details of their reopening.

In this multi-part series we chat with Chef-Owner Brian Buttner who co-owns multiple award winning restaurants and bars (including one of our favorite burger joints and weekend brunch hangouts) with Jonathan Canonaco (both are Culinary Institute of America graduates).

Let’s start with the basics. Tell us about your restaurant and when did you shutter your doors to the public?

Chef Buttner: I am the owner of RusTeak Restaurant in Ocoee, FL, RusTeak Restaurant in College Park, The Menagerie Eatery & Bar, The Stubborn Mule & our newest location Feather & Quill. When we got the call on March 16th about restaurants closing our dining rooms and only doing take out, I closed RusTeak in College Park and The Menagerie Eatery and left the other three open for take out and delivery. Jonathan and I took a step back to evaluate the environment and decided to open RusTeak in College Park & the Menagerie one week later.

Tell us how you had to adapt in day-to-day affairs during the lock-down, personally and at the restaurant?

Chef Brian Buttner: Redesigning our business plan took a few days to get accustomed to. We had to develop our online platforms and sign up for every delivery service. It took three days (eight hour days) to get our menus uploaded and sync’d with our POS (point of sale) system.

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According to National Restaurant Association, 8 million restaurant industry employees have been laid off or furloughed. With paycheck protection loans becoming a sore subject for many, the federal stimulus of $600 per week through July 31st combined with unemployment benefits, is your staff better off not returning to work?

Chef Brian Buttner: Roughly 25% of our staff has told us they make more on unemployment and without any risks. There is no push for them to return to the workforce. The other 75% have either not been furloughed or decided to pick up to-go shifts. We managed to keep 72 employees on payroll from all 5 of our restaurants. We had to use our savings and luckily got approved for the Florida bridge loan to do that.

What has been your biggest challenge since the outbreak?

Chef Brian Buttner: The uncertainty, by far is the most challenging. Not knowing how to staff, what to order, how to keep our employees moral up and adapting to this new normal.

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Despite the looming threat of Covid19, restaurants are getting ready to reopen their doors to the public. When do you plan on opening up your dining room?

Chef Buttner: All of our restaurants are currently open with to-go / delivery, we plan to open our dining rooms at 25% on Monday May 4th.

As per Florida’s Governor’s order (with the exception of Miami-Dade, Palm Beach, Broward County) restaurants in Florida can reopen their doors starting May 4th, as long as they follow strict protocols including maintain social distancing with 25% indoor seating and 6” physical separation for patio dining. Is this financially feasible and sustainable for your restaurant

Chef Buttner: 100% each day we are open costs us money, but it’s not about making the dollar right now. Our jobs are to keep people employed so they can provide for their families. We have been operating local restaurants in Orlando for the past 10 years. We have employees that have been with us since day one. It’s our responsibility to keep as many people as possible employed. So is it financially responsible, no…is it our responsibility, yes.

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From big meat processing plants to local Florida farmers, Covid-19 has upended the entire food supply chain. How does it affect your restaurant?

Chef Buttner: We have curtailed our menus to be more “to-go” friendly. There are items that we cannot get right now, so we adapt. One of the keys to the restaurant industry is the ability to adapt menus, business plans and needs of the consumer.

The obvious danger of allowing restaurants to reopen or work at full capacity is that Covid-19 infections may rebound. What measures are you specifically taking to gain customer confidence? How do you convince people that it’s safe to return to restaurants?

Chef Buttner: All employees will be required to wear face masks while at work. We have also implemented a wash-hand log in which the manager will stand by the hand washing sink and make sure each employees washes their hands every 30 minutes. We also have sanitizer stations throughout the restaurants for guests and employees. We have switched to eco-friendly plastic cups and silverware to prevent any cross contamination. As the restaurant evolves we will continue to add more precautions.

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Any future concerns? Short term or long term impacts due to the lock-down?

Chef Buttner: I am worried about the job market until July. Most hourly employees will choose to collect unemployment vs. going back to work. I am not one to judge, financially that makes more sense, along with the added “no risk” element. We will be in a limbo job environment for the next 6 months…will there be enough or too much.

Any message for the public?

Chef Buttner: Do what you are comfortable with. There is no one person telling you to make your decisions. If you are not feeling well and have underlying circumstances then its advised to stay home. Wash your hands before leaving the house and when you return…the more aware one is of cross contamination the better off we all are. Even after Covid-19.

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Stay tuned for more industry insights as we continue to chat with our favorite CFL neighborhood independent bushiness.

Until next time, stay safe, be kind, and a delicious day!

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