We’re in the midst of the COVID-19 pandemic; already one of the most destructive periods in the history of the world. Hundreds of thousands of people dead, over 5.49 million infected, and the probability of a couple of million people in Australia and New Zealand being unemployed before this Christmas.
And no one really knows how long this is going to last.
The good news, and we must focus on whatever good news there is to be had at a time like this, is that some of the social restrictions are being eased.
And in particular, those social restrictions that prevented us from enjoying a meal in a pub, a cafe, or a restaurant.
And while it’s possibly not time to celebrate just yet, with the unknown being customer demand drivers to go out to dine again, many of us are confident it will happen.
Some people even believe the demand will be so great that controlling the numbers of people coming into their businesses will be the new issue to deal with.
So, what will the upcoming easing of restrictions look like?
And how does a food service business best equip themselves to balance customer demand with COVID-19 Safe practices?
The below table outlines the current and future easing of restrictions in food businesses, state by state.