The Covid-19 pandemic has caused difficulties for many service industries, including the food service industry. In response, many restaurants and eateries have adopted new policies to continue operating. Michelin-starred restaurants are also starting to change to adapt to the situation.
Claro is one of the famous Michelin-starred restaurants in Brooklyn, and has been ranked among the best restaurants in New York by the New York Times for many consecutive years.
There is an "unchangeable" rule here: no home delivery service, because the chefs believe that compared to serving at the restaurant, it will take them much more time to prepare take-out dishes, and it is also difficult to ensure that the quality of the dishes does not change during the transportation process. However, recently, because of the complicated development of the Covid-19 epidemic in the US, the restaurant has been forced to change the way it does business.
TJ Steele, the restaurant owner, revealed that he had repeatedly refused offers of cooperation from online delivery units, but since March 17, the restaurant has started accepting online orders to be able to maintain operations during this difficult time.
TJ Steele also said the restaurant has changed some of its dishes to accommodate takeout. For example, it has switched to serving organic chicken instead of tuna, which is a difficult ingredient to keep cool.
A meal at Claro restaurant before the pandemic
Instead of carefully crafting beautiful, world-class dishes, Steele now has to get used to seeing delivery drivers mishandling dishes. He also has to learn how to package food in foil to keep it from spilling out of the delivery box, making it easier for customers to reheat at home before enjoying it.
Claro serves organic chicken dishes as an alternative to tuna dishes.
Turkey tinga quesadillas - a popular Mexican street food - are served in a takeaway box
Package food in foil to prevent food from spilling out of the delivery box, making it easy for customers to reheat at home before enjoying.
All customers are served mezcal freely when dining at Claro, so in addition to the food, they must also include chips, salsa and soup with their delivery, along with a glass of chilled mezcal.
Many people commented that the quality of the food has not changed, but the presentation is not as attractive as when enjoying it at the restaurant due to the limitations of the delivery service. However, that does not bother customers, everyone sympathizes.
Claro representatives said they never thought a day like this would happen. As the situation continues, they will add additional services if necessary, and hope to reopen to welcome customers soon.
