It’s no secret that folks in the hospitality business are hurting. Without dine-in service, area restaurants have had to cut staff, adjust hours and add safety measures. Some have completely revamped their business and how they serve customers.
We checked in with owners and managers at several Western Wake eateries, asking a simple question: “How has your business changed in this crisis?”
Daniel Perry, owner of Daniel’s Restaurant, Apex
“We’ve shifted from full-service to straight-up takeout and curbside pickup. All of our catering has gone to zero.
Daniel Perry
“That said, we’ve been part of the community for 24 years, and we already had a solid takeout business before this crisis happened. We’ve adapted to make curbside delivery work. All staff members interacting with customers are wearing masks and gloves.
“The reality is that business is substantially down since there are no guests in the dining room. We want to keep as many people employed as we can, and anyone who was furloughed will be brought back when all this is over.
Lasagna
Andia and George Xouris, co-owners of Andia’s Homemade Ice Cream, Cary
“After the stay-at-home order was issued, we remained open for a week, but it was too stressful,” said George Xouris, adding that the couple was days away from opening a second location in Cary when the pandemic occurred. “We shifted to online ordering so people could order ice cream cakes and quarts to be delivered.
Andia and George Xouris
“We did an Instagram survey and polled people to discover which zip codes they lived in,” Andia Xouris said. “We were making about 70 deliveries a day, which became incredibly challenging, so we pivoted again and set up curbside pickup at the shop.
“An amazing thing that happened time and again when we made deliveries: Children would leave us colored signs on the front door saying things like, ‘Hi Andia’s, we miss you!’ That inspired us, so now we plan to upload coloring pages and crossword puzzles on our website. We want to keep things fresh and fun.”
Andia’s Homemade Ice Cream, known for whimsical desserts like ice cream sandwiches with sprinkles, has shifted to curbside pickup of sundae kits and quarts of ice cream. Owners Andia and George Xouris hope to keep up the fun with coloring pages and puzzles.
Michael Gorham, general manager at Skipper’s Fish Fry, Apex
“We’ve changed everything to carry-out only, so we’ve cut back on hours for front-end staff. Condiments also have to be put in to-go containers, because we make cocktail and tartar sauces in-house.
Michael Gorham
“I’m thankful for our loyal customers who have kept us going, but it kills me that we have to send it out in bags rather than serving it up hot, right after it’s cooked.
“We are also really close to adding pulled pork, beef brisket and St. Louis-style ribs prepared using only our house rub and smoke.”
Fish tacos with Spanish rice and hushpuppies
Fried cod sandwich with fries, hushpuppies and coleslaw
Missy Vatinet, co-owner of La Farm Bakery, Cary
“We have a wonderful relationship with Whole Foods, so we were able to help supply bread to meet the increased demand.
Missy Vatinet
“Unfortunately, we had to contract some of our staff, but we created a program so we could wholesale to individuals no longer directly on our team, and they could go out and sell to their neighborhoods. We have a delivery truck and a great sign that says we have to stay six baguettes apart. Everyone has been really enthusiastic and appreciative.
“We’ve also had opportunities to collaborate with other local businesses and provide nutritional items for essential workers. For us, it’s about how we all get to the other side of this (pandemic) together.”
At the food truck, Missy and Lionel Vatinet offer a new product — La Farm pizza with a crust made with heirloom einkorn wheat.
Brenna McNally hangs a sign reminding La Farm customers to keep 6 feet (or four baguettes) away from each other.
Tracy Robinson, a resident of the Wellsley neighborhood in Cary, receives a bag of baked goods from Brenna McNally at the window of La Farm’s bread truck.
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