Gov. Gavin Newsom announced guidelines Tuesday for restaurants to follow before they are allowed to offer dine-in services. The guidelines are broad in scope, relying on counties to decide the best way to move forward. However, each county needs to meet state criteria to be approved. Sacramento County is among more than two dozen counties currently seeking approval from the state to allow dine-in modifications. “In terms of infections per capita — we’re the best in the entire United States among major urban areas,” Sacramento County Public Health Director Dr. Peter Beilenson said. “So if there is any place that can open in a judicious manner, it’s ourselves. We’re ready to go with the restaurants — it’s just that we need to have approval.”Sacramento County’s current public health order is set to expire on May 22. Beilenson anticipates the upcoming public health order will allow for dine-in modifications. The guidelines are focused on dine-in establishments, which requires ordering alcohol with a meal. Takeout and delivery should still be encouraged. Bars, breweries, wineries and the like can partner with food vendors — as long as alcohol is sold in the same transaction as a meal. The guidelines are not intended for establishments with entertainment, performances or concerts. Newsom acknowledged there are grey areas and said the guidelines are subject to fine tuning. The guidelines are welcomed by the California Restaurant Association, which projected roughly 30% of the state’s restaurants may permanently close due to COVID-19. “I think restaurant owners are sitting down and trying to figure out: Can I reopen and survive this reopening?” explained Jot Condie with the California Restaurant Association. Sacramento restaurateurs are working to balance opening up to dine-in customers with restrictions, bringing back staff and making a profit — or simply break even. “The honest answer about the restaurant industry is that it’s hard to stay open at 100% occupancy if you operate on 4% to 5% margins,” said Henry de Vere, who owns both de Vere’s Irish Pub and SNUG cocktail lounge. “So, that’s four to five pennies on every dollar.”“Everyone is doing to-go food, everyone is trying really hard. The question also is: Will the consumer come in? What can we do to make people feel safe and come and join us?” de Vere added.Restaurant owners also face the challenge of asking employees to return during financial uncertainty, when many are currently receiving more on unemployment benefits. “Does it make economic sense to even open?” de Vere said. “It might be really hard because those people are going to make better money not working.”Newsom responded to KCRA3 about those concerns during his daily COVID-19 briefing. “I think there is a deep desire for everyone to come back to work,” Newsom said. “Not everybody is going to come back right away. You’re not incorrect about some of the unemployment issues, but those are more temporary — and we are seeing a deep eagerness in this space for people to reopen.”Newsom added the state is also looking at ways to protect employees returning to work with sick leave and other benefits in the event they contract COVID-19.
SACRAMENTO, Calif. —
Gov. Gavin Newsom announced guidelines Tuesday for restaurants to follow before they are allowed to offer dine-in services.
The guidelines are broad in scope, relying on counties to decide the best way to move forward. However, each county needs to meet state criteria to be approved.
Sacramento County is among more than two dozen counties currently seeking approval from the state to allow dine-in modifications.
“In terms of infections per capita — we’re the best in the entire United States among major urban areas,” Sacramento County Public Health Director Dr. Peter Beilenson said. “So if there is any place that can open in a judicious manner, it’s ourselves. We’re ready to go with the restaurants — it’s just that we need to have approval.”
Sacramento County’s current public health order is set to expire on May 22. Beilenson anticipates the upcoming public health order will allow for dine-in modifications.
The guidelines are focused on dine-in establishments, which requires ordering alcohol with a meal. Takeout and delivery should still be encouraged.
Bars, breweries, wineries and the like can partner with food vendors — as long as alcohol is sold in the same transaction as a meal. The guidelines are not intended for establishments with entertainment, performances or concerts.
Newsom acknowledged there are grey areas and said the guidelines are subject to fine tuning.
The guidelines are welcomed by the California Restaurant Association, which projected roughly 30% of the state’s restaurants may permanently close due to COVID-19.
“I think restaurant owners are sitting down and trying to figure out: Can I reopen and survive this reopening?” explained Jot Condie with the California Restaurant Association.
Sacramento restaurateurs are working to balance opening up to dine-in customers with restrictions, bringing back staff and making a profit — or simply break even.
“The honest answer about the restaurant industry is that it’s hard to stay open at 100% occupancy if you operate on 4% to 5% margins,” said Henry de Vere, who owns both de Vere’s Irish Pub and SNUG cocktail lounge. “So, that’s four to five pennies on every dollar.”
“Everyone is doing to-go food, everyone is trying really hard. The question also is: Will the consumer come in? What can we do to make people feel safe and come and join us?” de Vere added.
Restaurant owners also face the challenge of asking employees to return during financial uncertainty, when many are currently receiving more on unemployment benefits.
“Does it make economic sense to even open?” de Vere said. “It might be really hard because those people are going to make better money not working.”
Newsom responded to KCRA3 about those concerns during his daily COVID-19 briefing.
“I think there is a deep desire for everyone to come back to work,” Newsom said. “Not everybody is going to come back right away. You’re not incorrect about some of the unemployment issues, but those are more temporary — and we are seeing a deep eagerness in this space for people to reopen.”
Newsom added the state is also looking at ways to protect employees returning to work with sick leave and other benefits in the event they contract COVID-19.
