Making it Through the Winter!

In this Unit of our starting fall term, we have been studying Journalism. We have taken notes on how to conduct proper interviews, and ipliment them with real life events. The original plan for this project, before Covid-19, was to walk around our city and find a story to write about. Unfortunately, in order to distance safely, and prevent risk of catching the virus, our school has changed the direction of this course. 

Below is the article I wrote about some of the changes that establishments in Chicago are facing, specifially speaking with a manager at Beatnik on the River.

Secret Chicago, Beatnik on the River Patio Seating 2020

It has been over 7 months since the beginning of quarantine; Issues regarding the pandemic continue to worsen, specifically with foodservice businesses. Articles, such as the Chicago Tribune, talk about how restaurants in Chicago have been managing to stay in business through quarantine, release of mandatory face coverings and social distancing guidelines have been released. It safe to say that some businesses have found a way to survive, even with a severe reduction of customers coming in, but what will some restaurants have to face as the year is coming to an end, and winter approaches?

In an interview with Erik Luna, a manager at Beatnik on the River, he spoke about how foodservice businesses have changed since the Covid-19 outbreak. He elaborates saying, “We are taking in less staff and less money than before." According to a Chicago Tribune article, statistics show that almost all restaurants in Chicago have only been able to seat customers' indoors at 25% capacity since June. Many customers have preferred outdoor seating in patios as there is less risk of catching the virus.

Luna explains, “Our venues are thriving with decor and atmosphere, so even though most customers want to be seated outdoor on our river, we are definitely seating around the same amount of customers indoors and outdoors." This situation, however, is not the same for most Chicago restaurants, such as Blackbird, Katana, and Fat Rice. These establishments were lamentably not able to retain the same number of customers due to compliance with the guidelines and costomers lack of desire to eat out. A statistic shows that 1 in 5 restaurants have been permanently shut down because of Covid-19.

It has been a struggle for many businesses to get by the summer, and the big question is being asked by many restaurant owners; What will happen in winter?

Many establishments in Chicago that have patio seating for their customers, Normally those patios would be crowded on nice summer days. When the weather is colder, on scorching hot days, customers would be seated inside. Now, with the risk of spreading Covid-19, customers have been dining outdoors more and more. As the season begins to change, restaurants are predicting little to no indoor traffic for businesses. "We are able to enclose our patio, and keep the same kind of service and atmosphere," Luna stated. Unlike many restaurants, Beatnik on the river is more concerned with other issues.

"We have had many problems with people not willing or wearingtheir masks," Luna continues. Ever since the quarantine and the release of covid-19 CDC guidlines, there has been disagreement regarding the wearing of masks. A Senior Citizen says "It's really important that everyone is wearing their masks. I don't think people realize how serious this all is until it happens to them or someone they know, like me!" In the interview with Luna, he was aksed if he has had any kinds of complications with customers and the wearing of masks. When he replied with a yes, he was asked what he might think is a cause in this problem. "It's mostly out-of-towners... a lot of times, people from other states/areas didn't have the same rules enforced and are more unwilling to wear their mask, or find it to be pointless."

"We don't want to keep having to do this." Luna continues. It's certain that other Chicago Establishments are feeling the same way as Luna. Right now, it's just a matter of waiting; seeing what could happen and adapting to the circumstances. Whether it's dealing with customers, or the changing seasons, every establishment in Chicago is doing their best to maintain their business. "It's just about getting through and still giving people that hospitality."

REFLECTION

As a worker, at Beatnik on the river, it was really interesting for me to get a perspective on what service and business at my workplace was like before Covid-19. I find it stressful enough to be working in the middle of a pandemic, but knowing that this is only a small portion of what the service is normally like is a little worrying. I am not sure how I will be able to transition. I am very grateful to have been able to interview someone with experience and knowledge on foodservice.

Even though the plan for this terms action project was drastically changed, completeting this terms action project was still fun, and taught me more about how covid is affecting job unemployement, the economy, and the foodservice industry overall. This project and the interviews were really informative. 

Thank you for reading!