We noticed a lot of people liked to stand on the back deck last year, so what we did was flip the benches. “We have new tables on the back deck, but we've spaced them out – so every other table is out of order. So you know how you used to be able to see into the kitchen? That is no longer. “We have a new wall that separates the customers from the kitchen. “We have new registers all around that have the customer-facing devices, so they don't need to hand us their credit cards. We can take bigger groups, step them on the grass, and have them cash out there. We can practice social distancing in the line. So now, we don't need gathering at the door. Like our POS system, we now have a line-buster that we can take orders outside. “I wouldn't say it was mainly due to COVID, but definitely inspired. “It looks like a new restaurant inside,” Alfiere said. Dipping cabinets were added into the ice cream caboose. A new takeout counter was installed, along with a new condiment station. Fireproofing was bolstered, with a new hood and new cooking equipment. When the season officially (and on schedule) opens this Saturday, May 1, customers will see other steps The Silo team took to improve the dining experience.Īlfiere said the restaurant added a new granite countertop, stainless steel wall, point-of-sale system, plus Pepsi and ice machines. So, yeah, I feel real good about what we did and what we're doing.” We've taken over the lawn-cutting again this year. “We're still spreading out, and reduced tables in the restaurant, and putting most of them out on the grass. “It's still our priority, but … I don't think that we have to be quite as strict,” he said. Hastings said such attention to detail will continue this summer, but the hope is for more of a return to “normalcy,” as people are vaccinated and restaurant restrictions continue to be lifted. Pictured is the new-look kitchen/ordering area at The Silo Restaurant in Lewiston. That really, to me, said we're doing a pretty good job.” “That was through the Health Department, and those were employees recommending The Silo to other colleagues. How did you hear about it?’ She said, ‘Well, the nurses here told me it was the safest place to eat in Niagara County.’ And she's like, ‘Oh my god! I just went there for the first time two days ago.’ And I'm like, ‘Oh, really. … I was at the COVID testing center in Lockport, and I told the woman I own The Silo. Owner Alan Hastings noted customers “were definitely comfortable.” He said, “You know, something was interesting. So everything we did, we made sure that it kept the customer and the employee safe and we knew that we couldn't open our doors until we can guarantee everyone's safety.” One, we needed to keep our customers just as safe as we were keeping our employees and we made a promise to our employees before we opened the doors that their safety was our No. Reflecting on the 2020 season – which began more than a month late due to state restrictions – General Manager Lexi Alfiere said, “It was important for different reasons. Please choose a sanitized table or notify us to sanitize it for you” and the takeout window was shuttered, as staffers hand-delivered meals. This table has been sanitized and is safe to sit at,” and “Stop. Lewiston’s The Silo Restaurant was one of the eateries that took the situation seriously – and took noticeable action to ensure safety and comfort.Įmployees wore masks and gloves Plexiglas barriers were placed at ordering stations hand sanitizer was readily available new customer-facing credit card machines were installed, and contactless pay was offered social distance markers were placed on the ground tables had double-sided signs that read “Safe. Others were less-concerned, trying to operate as if the coronavirus wasn’t a thing. When the pandemic began last year, some eateries took bold steps to ensure customer safety. Sitting on your couch at night, flipping through the channels, it’s apparent which shows are incorporating COVID-19 into their storyline – and which programs are ignoring it completely.
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