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Andy Wiederhorn, CEO of Fat Brands, explains how restaurants can float once temperatures drop.
Restaurant food now poses a significant threat of COVID-19 transmission, according to a new CDC report that occurs when many states begin to remove restrictions on places-to-eat guidelines. CDC’s claims based on “false assumptions. “
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YELP FINDS 60% OF PERMANENT CLOSURE OF A CORONAVIRUS-FOCUSED BUSINESS, WITH THE TOUGHEST RESTAURANTS
Adults who tested positive for coronavirus are twice as likely to have reported eating in restaurants in the past two weeks, either indoors, on a patio, or outdoors, according to the study. Evidence of a high likelihood of contraction is based on activities where masks are not used and where the threat of exposure is greatest, adding food or drink at the site. The CDC said efforts to reduce imaginable exposure to these types of sites “should be seen as a shield for customers, workers, and communities. “
The National Restaurant Association has issued a detailed note on the erroneous findings and lack of evidence to the CDC’s statement that the coronavirus system can be attributed to restaurants that comply with protection protocols.
“In fact, the lack of direct correlation deserves to be evidence that when restaurants demonstrate effective mitigation efforts, the threat is low when eaten outdoors or indoors,” he said. The NRA called the CDC “irresponsible” for blaming the spread of COVID-19 in a single industry.
CORONAVIRUS COULD CLOSE 2. 2 MILLION RESTAURANTS WORLDWIDE
“One of the main flaws in this report is that it is based on false assumptions,” Laura Rea Dickey, ceo of Dickey’s Barbecue Pit, told FOX Business. “Not all restaurants are the same. We don’t serve the same thing and they don’t work the same way. »
As a fast and casual restaurant, Dickey’s Barbecue Pit, the largest fish frying franchise in the United States with more than 500 locations, illustrates the contrast between catering types. With counter orders, the Texas-based chain operates meseros or meseras its design is intrinsically limited in contact.
(Credit: Dickey Barbecue Well)
Consumer-month interactions last an average of two minutes, which has been explained as a recovery standard. Most consumers spend as much time dining at tables as at a grocery store, which the CDC doesn’t consider, according to Rea. .
In more than a hundred days, Dickey’s Barbecue has not recorded any cases of COVID-19 after serving at least one hundred visitors on site, bringing the total number of visitors served to more than five million.
COMMENT BEN
“It is very unfortunate to take a look at the regulation of this pattern of duration for an industry that has so many variables of what we serve and how we serve and interact with customers,” Rea said. “It just exacerbates this climate of fear, and it’s very damaging to an industry that’s doing everything it can to survive. “
The CDC review grouped a limited number of participants from 10 states with variable and inconsistent food restrictions. The subjects did not imply whether or not they had dined indoors or outdoors, a basic error cited through the NRA. According to the NRA, the CDC also did not distinguish between bars and cafes, “two institutions with decidedly different visitor environments and behaviors. “
Dickey’s Barbecue Pit Outdoor Patio (Credit: Dickey’s Barbecue Pit)
Rea also draws attention to the fact that CDC has overlooked the education and licensing that restaurants have already implemented as a component of their services. As a qualified career as food handlers, the industry is more equipped to adopt strict rules for restricting pathogens and contacts.
In addition to the measures taken, the selection will in the end be at the customer’s discretion, Rea said.
“It absolutely ignores the ability of consumers to make smart choices possible in their lives and lifestyles,” Rea said. “Our consumers are other very intelligent people and they know how to assess not only their risks, but also whether the surroundings of a meal are well controlled or not. “
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