Blend, and other Battlefords restaurants, are adjusting their menus and output to keep meals coming during the COVID-19 pandemic. (Josh Ryan/battlefordsNOW Staff)

By Josh Ryan

Still a few cooks in the kitchen

Battlefords restaurants reshaping menus to keep kitchens running

Apr 2, 2020 | 4:16 PM

As the strain of the COVID-19 pandemic continues to affect restaurants in the Battlefords, several are still cooking up new ideas to keep kitchens running and residents well fed.

Because of the province’s state of emergency limiting the hospitality industry to takeout and delivery, businesses have resorted to more online advertising, menu reductions and community feedback to generate sales. All of those decisions are helping amidst the adjustment to inconsistent patterns of spending, according to Blend owner Robin Petersen.

“People are really worried about saving money and don’t want to spend money,” Petersen said. “On the other hand, they’re getting tired of being home and they’re gonna spend a little money and have takeout food.”

“This is kind of our new normal now and this is what we have to operate with.”

Petersen drastically cut down Blend’s menu to reduce costs and reflect the change in the products they’re presenting to customers. They’ve also focused on selling packaged, precooked meals that appeal to customers looking to save money or stockpile for the following week.

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“Good for seniors, good for people who are busy,” Petersen said. “That sort of thing.”

Restaurateurs which continue to operate are also working with a significantly reduced staff. Stacey Caldwell is down to a two-person team at Porta Bella, carefully managing how much product is available after having to throw out or donate most of it.

Caldwell said customer feedback helped shape her menu.

“We’ve been doing our best to prep what we think we can sell fresh and delicious,” Caldwell said. “Trying to think of what people might find useful.”

“Businesses are getting creative, doing things to fit the need in the market place and make some changes to assist the people of the Battlefords,” Chamber of Commerce Chief Operating Officer Linda Machniak said.

One of those ways is making sure non-profits still receive donations for their meal programs. Blend’s management is pledging the proceeds from its April 11 Easter dinner offer, to the local Boys and Girls Club.

“We got a big family and we can’t do that this year,” Petersen said. “I got thinking that a lot of other people would be in the same boat.”

The longer the shutdown, the more difficult it becomes to keep enough volume of orders going out, Petersen said.

Machniak said aid from the federal government could help make a difference and keep kitchens cooking, even if restaurants are not operating as a money-maker.

“What is the best situation for them?” Machniak said. “Can they utilize the 10 per cent wage subsidy or take advantage of the 75 per cent?”

“We have a lot of square footage to pay for, whether it’s insurance, taxes, heat,” Petersen said. “So to have our income drop down to a small fraction of what it used to be… it’s not about making money right now, it’s about offering a service to people who might need it.”

Whenever her doors open again, Caldwell is banking on the experience of the past two weeks helping her restart her business.

“Hoping that will put us in a better spot that when, and if, we can reopen, it’ll be easier to reopen,” she said.”

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josh.ryan@jpbg.ca

On Twitter: @JoshRyanSports