Sother Teague shares his detailed playbook for re-opening his East Village bar with indoor seating when the time comes. He expects he will only be allowed 8 guests at a time - less than half his normal capacity. Taking into consideration capital, staffing and safety he has laid out a reservation system that he believes will decrease points of contact, provide enough revenue to stay afloat, and establish high hygiene standards. The question remains however, when he will set the plan into motion. Sother also recommends viewing the resources available at www.barmagic.com/relief.
Have a question you want answered? Email us at [email protected]
This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act.
This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
The Big Food Question is powered by Simplecast.