TASTE
Back Bistro prides itself on quality atmosphere but figured out how to shift to offering takeout and curbside pickup .
while still allowing for innovation that benefits both the consumer and business .
“ If you can remember just a year ago , the idea of walking down R Street in Sacramento and having it blocked off with these outdoor alfresco patios , we didn ’ t have that ,” Blackwood says . “ The shift was to say , ‘ Let ’ s really repurpose our streets to make them walkable and embrace outdoor dining .’”
Sacramento ’ s Downtown Commons also has an alfresco dining program . And Sutter Street in historic Folsom is closed to vehicle traffic on weekends to allow for parklets and increased outdoor dining , and the area bustles with pedestrians . On Vernon Street in downtown Roseville , several parklets were created to accommodate customers for eateries and a coffee shop .
“ I ’ m grateful that the city offered alfresco dining ,” Nelson says , noting how his restaurants have expanded outdoor patios onto neighboring lots , “ and that people have adapted to curbside pickup . It ’ s been a lifeline for restaurants , as hard as things have been . It ’ s not perfect , but it ’ s there .”
Curbside pickup ahead
Blackwood says curbside pickup will likely continue beyond the pandemic in part because customers still want
the option . “ We got really accustomed to it . … ( It ’ s ) something that customers now expect ,” she says .
Nelson says that if technology hadn ’ t been where it was prior to the pandemic , to allow restaurants to easily employ curbside pickup through apps , there would have been a lot more financial hurt experienced by the industry . “ We ’ ve lost money ,” he says . “ COVID-19 was obviously not a profitable scenario , but curbside certainly slowed the bleed .”
Jeff Back of Back Bistro says , “ Everyone knows what a QR code is now because we don ’ t have printed menus anymore .” QR codes in place of printed menus will be the new normal for Back Bistro , he says , which saves the business money . “ We can just go online , change one thing , publish , and it ’ s done . Efficiency was a big win for us .”
For restaurants that continue to offer this convenience , it ’ ll look different in the months and years ahead to accommodate for the return of in-person dining alongside its takeout system : longer wait times , less curbside drive-up spots , less takeout availability . “ We ’ ll use curbside as a complement and offer it ,” Nelson says of Selland ’ s Market-Cafe and OBO ’, “ which will allow us to serve our guests in front of us properly .”
Back Bistro will also continue curbside pickup , takeout and delivery on a very minimal basis . “ We ’ re going to offer it , but we ’ re not a takeout restaurant ,” Jeff says , “ but we ’ ve gotten people used to it .” He says there has already been a strong downward trend of the percentage of business in curbside pickup since restrictions started loosening in January . “ Curbside is going to stay , and it ’ s easy for us because we ’ re all set up for it . All the infrastructure is set up .”
As more businesses reopen and people continue to get vaccinated , there is a growing excitement about a return to normalcy , Blackwood says , including being about to go out to eat at restaurants : “ There is a huge pent-up desire to go out , have fun and see friends . If our restaurant community can hold on , we ’ re going to see a huge boost for our hospitality industry who has taken a hard hit .
“ From a business perspective ,” she continues , “ we learned that we could do things differently , you can do business in a new way . It may not be exactly how it always felt , but you ’ ve got people who want to do business with you .”
Cherise Henry is a freelance journalist and copywriter . She earned a degree in journalism from Sacramento State . Online at www . cherisehenry . com and on Instagram @ cherisemhenry .
32 comstocksmag . com | June 2021