InTouch with Southern Kentucky June 2020 | Page 27

Business
CHRISTOPHER HARRIS I CJ
Donato’s has changed the way it does business due to the novel COVID-19 virus that has swept the globe.
Adapt & Overcome
Local restaurants continue to serve public through COVID-19 crisis
BY CHRISTOPHER HARRIS
COMMONWEALTH JOURNAL
Pulaski Countians have
always loved their food.
But in the time of the
coronavirus, even keeping
people fed became a
challenge.
Restrictions meant to slow the
spread of the COVID-19 virus saw
restaurants close their dining rooms
to the public for more than two
months. Some continued to deliver,
offer drive-thru service, or bring out
food to the curbside; others felt it
better to close altogether until the
worst of the situation passed and
they could re-open again to those
wishing to have the full experience.
But even then, things would
be different. Changes to the way
restaurants operate will likely
remain in place indefinitely, as
they work to figure out a balance
between providing the best
customer experience and making
safeguards against spreading the
virus a priority.
For a pizza place like Donato’s in
Somerset, it would seem not that
much would change — delivery was
always a large part of their business
model. But behind the scenes,
workers had to adjust to a new way
of doing things and responded to
the call.
“The business model changed
as we closed the dining room and
rerouted all business to the pickup
window,” said Phillip Carroll,
operating partner of Donatos of
Somerset. “Staffing strategies had to
be modified to accommodate these
changes. The window associate
turned into a full-time spot on most
days. We positioned personnel
outside on some evenings to speed
up the pick-up process as traffic will
back up around the building.”
He added that sanitation protocols
have “changed significantly,” with
a new spray disinfectant for door
handles and other hand contact
surfaces. Timers that used to be
set to remind employees of hand
washing and disinfecting have
been taken down from an hour to
30 minutes, and the floor has been
marked for associated placement to
recognize social distance practices.
“One thing stands out to me
in particular, and that is the
unbelievable dedication of our team
members to get the job done,” said
local store owner Chuck Coldiron.
“ Many have worked longer hours
and all have had to adapt to new
ways of doing business.
June 2020 In Touch with Southern Kentucky • 27