So, hopefully that stays strong. And then there’s some little things, like I said, such as the patio. I hope that continues on. We do a QR code, right now on the table, so we’re not handing out menus. Not only does that save us monetarily on menus, but it’s quick — it just pops up on your phone. And, hopefully we figure out something with Uber. Even though there are some other [third-party delivery companies], they don’t have the same type of power Uber has. But the problem is, of course, that everybody knows it overcharges at 30-per- cent [commission]. It’s very high and leaves almost no room for the restaurant to make any money. [Uber] is worth millions, for sure, but that’s off the backs of restaurants that are struggling to survive. And, at this time, it was in bad taste to charge so much. RC: What do you think the long-term impact of COVID-19 will be on smaller, independent operators? JC: Unless we continue to get financial support from the government for wages and rent, it’s going to be really difficult to survive until we’re at 100-percent occupancy. The social distancing and whatever other restrictions are going to come from COVID-19 are not going to go away until there’s a vaccine. IR: There have been a few of our employees that are getting CERB and don’t want to come back to work, or they’re nervous or don’t feel comfortable, and we respect that. We’re just taking it day by day. And, we’re just very grateful that we have this patio because we would be back to the takeout. And, now that we’re getting takeout and the patio, it’s amazing. RC: What does Stage Three of re-opening look like for your restaurant? IR: We have a small restaurant, so for us to socially distance, there’s going to be about four tables, but that’s fine, we have the full patio. There are restaurants with air conditioning and a giant space and I’m sure they’re going to benefit from Phase Three. For us, it’s an added bonus. RC: What type of safety policies are you implementing in the restaurant? Will you be installing plexiglass? IR: Servers definitely wear masks and we [struggle with the plexiglass] question. We have a cozy ambiance, so are people going to want that? [Customers] can’t sit at the bar because our bar’s tiny and the pathway is non-existent — it makes it super tight for the inside and, in October, when the patio does close, that’s another adjustment that we’re going to have to do. RC: Many people are saying COVID-19 has highlighted the flaws that have always existed in the industry. Is this a good time and opportunity to change the hospitality industry in more positive ways? JC: There may be a lot of good that comes out of it in terms of the way the structure of the industry operates. If we’re talking about the restaurant industry being flawed, I would just say the number-1 thing about owning a restaurant is there’s very low margins. The reality is that if the restaurant doesn’t make money and it doesn’t financially support the people involved, then we can’t exist. This isn’t about making billions off your back here, it’s literally survival. Another thing is that people expect restaurants to donate food and time and I find it super strange. We’re not some giant corporation that has millions of dollars in the bank and can just do these types of things. We want to donate some of our time, like with Open Kitchen. That’s a big initiative — we were doing a dinner a month for a while and having support from the community and other shops was huge. And then we would donate all of that money. None of it was for us — we donate all that money to a scholarship, just to encourage girls to get into the industry because there’s a discrepancy in the numbers there. RC: As a woman in the industry, I’m sure you’ve had your share of challenges. Do you feel that we’re going far enough or quickly enough to move the needle on gender equality? What would you like to see change in a quicker fashion? IR: I’ve been in the industry 20 years and I was mentored by two very talented men, Martin Cuban, Sash Simpson, and, of course, Rob Gentile and Ryan Campbell. But, as a woman, I feel like there is a boy’s club, so women should do the same because sometimes there isn’t that support. We started Open Kitchen because why aren’t women meeting up with women and having these great women’s clubs? You see men do it all the time and women need to support each other a lot more instead of seeing each other as a threat —especially if you’re up and coming. My sister always says, ‘Oh, you’re so lucky. You’re everywhere’ and it’s not that I’m everywhere — I work very hard to be at the top, to be recognized as a female chef, because I’m s urrounded by 99 per cent men. And what’s going to make me special, I know, is my drive. But I know you do have to have a soft side where people will connect and want you because you’re a role model, but you also can come off as being too strong or too dominant and right away you’re pronounced as a bitch. RC: There’s been a lot of work being done to help women, but there’s also issues around racism. What does the industry need to do to ensure it treats people more equitably? IR: A lot has to be done. I feel like we’re on the right path, but there’s so much to do and there’s so much that is holding a lot of people back. It’s leading by example, having those weekly meetings with your employees and encouraging your staff that if they see something, report it — it needs to be dealt with right away. In the industry 20 years ago, a lot of things were ignored and women were putting up with things — those times are changed. Every person needs to set an example and be an example and be held accountable for their actions. RC: What are some of the biggest lessons you’ve learned through the pandemic? JC: Don’t give up. I wasn’t sure at first that what we were doing was going to be okay or was going to help us make it through or be enough. But the loyalty and customer support just blew me away — that people were thinking about us in such a strange time. So that for me was an amazing part of this experience. And just adapting and learning how to be different in a weird time. IR: Adapting was the biggest thing and I feel like we did such a good job. To this day, everybody’s doing whatever they can every week, and we’re just going to continue doing what we need to do to survive. FH You can listen to the entire podcast here 50 FOODSERVICE AND HOSPITALITY SEPTEMBER <strong>2020</strong> FOODSERVICEANDHOSPITALITY.COM
EQUIPMENT 1o1 FROM OVENS TO PREP TOOLS, A LOT OF WORK GOES INTO PREPARING THE PERFECT PIZZA BY DENISE DEVEAU Alessandro Vianello knows his way around pizza equipment. “I like all different types for different reasons,” says the executive chef for Kitchen Table Restaurants in Vancouver. The organization operates five restaurants that include three pizza establishments — Pizzeria Farina, Di Beppe and Farina a Legna. “A lot depends on the style of pizza you want to make.” CHRIS GIANNAKOS At the Pizzeria Farina takeout pizzeria, the equipment of choice is Allen, Texas-based Bakers Pride gas ovens. Di Beppe boasts Mississauga, Ont.-based Miwe’s electric ovens, while at Farina a Legna, a Vesuvio wood-fired oven from Tuscany, Italy stands centre stage. FOODSERVICEANDHOSPITALITY.COM SEPTEMBER <strong>2020</strong> FOODSERVICE AND HOSPITALITY 51
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