Herne Bay restaurant Paris Butter has taken the initiative to limit bookings and reduce its dining capacity to support social distancing guidelines set by the government amid the ongoing coronavirus situation.
The New Zealand government announced that individuals should practise social distancing in order to curb the spread of the virus. Experts suggested staying one and a half metres away from other people.
Nick Honeyman, owner and executive chef of Paris Butter explained the decision to space out tables and limit bookings was made because, with a hospitality business, people can’t work from home. “We are trying to do everything that we can to keep our staff employed,” said Honeyman.
Paris butter has taken out half of its tables, separating the tables left so as to give people more space, and are running on a skeleton booking system.
From the 19th of March Paris Butter will also be initiating a to-go option with a daily heat and eat menu that has a main and dessert which can then be collected at some stage during the day. “It will be dishes we love to eat at home and some of our original Paris Butter classics,” noted Honeyman.
Honeyman advised other restaurants to stay strong and stay together. “We don’t have another option but to stay positive. I think we are already innovative in New Zealand hospitality because we have been in a hard market for a few years already. This is just another hurdle that we will have to get through.”
Check out Paris Butter on Facebook to find out more about its to-go options.
