How is the restaurant industry doing after its partial reopening?

Over the past few weeks, as part of our Stay Open, Stay Safe interview series, we talked with our CEO Jon Borschow and Lucy Crespo about the best solutions to prevent the spread of COVID-19 and reopen our economy in a safe manner. This week we focus on one of the industries most affected by the pandemic: restaurants. We talked to entrepreneur Mateo Cidre, founder and president of Sobao by los Cidrenes and La Bodeguita, about the challenges faced by the restaurant industry and innovative ways to continue operations in the face of a new reality.

As a business owner, Cidre had to comply with the security measures established to control the virus. Food establishments could only operate via food delivery or pick-up, which his businesses did not have. However, both Sobao by Los Cidrines and La Bodeguita, looked for new ways to stay in business.

The use of social networks and food delivery applications became a priority to reach their customers. "If I hadn't innovated, it would have been very difficult for me to survive," confesses Cidre.

After a partial reopening, the entrepreneur notices a relief in his operations, especially after the expansion of the curfew from 7pm to 10pm. “Restaurant food businesses make most of their sales after 7pm. After a reinforcement of health measures and new protocols, clients feel confident. “We protect ourselves to protect you”, defines Cidre as his current motto.

For the entrepreneur, tourism plays an important role in his business. Tourists represent a 35% increase in sales, which helped sustain operations for the rest of the year. However, Cidre feels optimistic about future visitors, as we will be able to ensure their well-being. See the full interview here.

Next Thursday, Jorge Jorge, founder and president of Toro Verde Adventure Park in Orocovis, will elaborate on how the attractions are being adapted to the new measures before the COVID-19.

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