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Taste: We have really tried to be there for the community when they have needed us. For many guests, coming in to get a meal or a bottle of wine was some of the only contact they had with the outside world. We found that many people wanted to just get out if even briefly and talk to someone about what has been going on. We found that our Saturday cookouts ended up being another great way for people to converse while standing in line and social distancing. Moe’s BBQ: We have done a number of boxed lunch caterings for hospitals, doctor's offices, and essential workplaces. I don't have an exact number, but we have probably done close to 1,000 meals during this time. ALM: In what ways has the COVID-19 outbreak forced you to be more creative? The Depot: We launched a new curbside to-go menu available Thursday-Saturday 5pm-8pm. We also began to sell wine and cocktail kits to go for those guests who wanted to enjoy our award- winning beverage lists in the comfort and safety of their home. Our wine program has been very popular with the locals! Prior to our re-opening, we also conducted a large survey of our guests to better serve them and elicit feedback on what will help customers feel most safe as we enter into this new recovery period. Taste: We converted our dining room into a bottle shop and also started selling retail meats and sides. We brought a large grill into the Hampstead community and did meals to go curbside. Moe’s BBQ: We have totally changed the way we are doing business now versus how we did things before the pandemic. We have simplified our menu, changed a lot of our sanitation policies/procedures, and have been able to cater large groups with new catering methods. ALM: How have you been able to show gratitude and support your employees? The Depot: Like most in our hospitality industry, we were forced to furlough all of our employees during the closures, but we have been in constant contact with them initially providing weekly meals and providing regular updates from ownership re- garding our reopening status. We’ve also provided them with a variety of economic recovery tools from both the state and federal level to make sure they are aware of all resources available to them. We also used all the tips collected from our many offerings and split them evenly between our furloughed staff. Now, we are pro- viding the resources for them to proactively become aware of what reopening looks like for an establishment like ourselves and what the new workplace environment will look like and training them on new procedures. Taste: We have really tried to find anything possible to keep our employees working. From running our bottle shop to cooking and cleaning, we have found ways to keep most of our employees working at least part time. Moe’s BBQ: March 18th was a very difficult day, as we had to "temporarily lay off" our entire staff. Not knowing what the future held at that point was very scary and unsettling. Luckily we were able to retain the majority of them when we received the PPP loan, and were able to put them back to work, all with higher pay rates than they had received prior to the pandemic. We have been able to give our employees more paid hours, as well as the closer one on one training that is always needed. Since business has slowed down tremendously, we have been able to work more with our employees to maximize their potential. ALM: In what ways have your employees gone above and beyond? The Depot: All of our employees consistently rise to the occa- sion and deliver above and beyond service -- especially during this time. We are so grateful for their understanding, loyalty, and sup- port as we continue to navigate these trying times. It’s been heart- warming and encouraging to see our team stay in touch and share updates of how we have positively been enduring the challenge and see our staff reaching out and checking in on each other. Taste: Many of our employees have taken an ownership attitude during this pandemic and have been very understanding. They have worked when possible and have offered to do many extra things to improve the restaurant and keep everything clean and sanitary for guests. Moe’s BBQ: Most all of our employees have gone above and beyond. Many of them could have taken the easy way out and filed for unemployment benefits, but they didn't. They stuck it out for a month and a half and were eager to return to work with an even better and more fired up attitude. Without our employees, we would not be able to continue to operate on the level that we have. n Find us on Facebook, Instagram and Twitter JUNE/JULY 2020 43 ..................................................................................................................................................................... Refreshments await you at Taste in Montgomery!