The investigation into Congressman Matt Gates is related to a larger investigation into former Florida officials, and Gates’ allies have been charged with sexual trafficking in children, the report said.


More restaurants are introducing a prepaid policy when resuming

As blockade regulations are relaxed, restaurants across the country are preparing for a gradual reopening, with outdoor dining available as early as April 12th and indoor service available from May 17th. You will be able to do it. Continue (limit the number of customers), and many operators are worried about making enough money to survive. As a result, more and more facilities are considering new approaches. It is to introduce a prepaid system for eating, which is already charged at the time of booking. Earlier this month, Birmingham restaurant 670 Grams announced a £ 70 prepayment for its 10-course tasting menu and an optional £ 55 drink pairing. This was done behind the Carters of Mosely, also in Birmingham, with a £ 120 prepayment last July. The main reason behind the rapid growth of prepaid food was no-show. Although a long-standing problem, no-shows have become a far more threatening to restaurant owners due to the elimination of carry-on transactions and the pandemic of limiting the number of tables by measuring social distance. And while the deposit system has long been the norm, eaters can expect more places to request a full meal in advance, much like going to the theater. The switch was made in London last July by Angelina in London, and co-owner Joshua Owens-Baigler said she hasn’t looked back since then. Owens-Baigler wanted to run the ticketing system for a while, thinking it was the best way to avoid wasting food in a restaurant focused on tasting courses. “Preparing 15 courses is a daunting task, but even if 10-15% of people don’t come, we have to make all the work and sacrifice,” he says. On a typical pre-pandemic weekend night, he usually says there would have been 150 covers changed, rescheduled, or canceled-about 10 percent of them were no shows. This made things unpredictable. Resuming after the first blockade in July last year, Owens Bagler was finally able to implement a ticket system. A £ 59 menu fee per person has been prepaid and since then there have been only two no-shows. “This is the best we’ve ever done,” says Owens-Baigler. He explains that the fees paid to booking platforms have doubled to 2%, more than alleviated by increased per capita spending and reduced food waste. Occasionally, customers wake up without paying for drinks, services, or other extra charges and believe that the entire invoice has already been processed, but staff remain vigilant. Most of the ever-growing number of prepaid restaurants focus on tasting menus, and knowing the exact amount of food you need in advance is essential to keeping costs down. Perhaps it’s not surprising that many people who don’t run tasting menu restaurants are against prepayment. Luke French, the chef owner of Jöro in Sheffield, charges a deposit of £ 50 per person. This helps mitigate no-shows. But at more casual restaurants such as Liverpool’s Nama and Shefield’s Conjo, he hasn’t taken that step. “We want people to come on a whim and pull up their chairs. I’m worried that deposits, or prepaid eating systems, could turn something that should be carefree into a bit of a chore. You need to know your audience and protect your business as much as possible with them in mind. ”In London, BinLi owns Murger Han Restaurants and prepayment is not suitable for his facility. I think. With less preparation and lower prices, there is less waste in the event of a no-show. “From a cultural point of view, prepaid trading before enjoying a meal deprives customers of the good nature of serving customers.” We want to maintain the feeling that it is a place where people can freely visit without restrictions or restrictions. Andrew Green, Executive Head Chef at Dukie Street Warehouse in Manchester, believes that precharging goes against the nature of hospitality. “We need to remember what we are here to do in hospitality-these people are our guests. If you are hospitable, you are to create a good experience. You will do everything on your own, and guests will pay and tip accordingly. “But Angelina is very cautious about getting rid of the spontaneity of her diet (and certain nights). Approximately 15% of guests say they are walk-ins) Owens Bagler says the atmosphere wasn’t adversely affected. “In fact, for us, the experience is less transactional,” he explains. “People felt they had a good time because they were paid. It’s really nice.” Will there be a big change in how restaurants operate, in line with other forms of entertainment that require prepayment? ?? Catherine Johnstone, the founder of hospitality consultancy Vigor & Vice, doesn’t think so. Currently, John Stone does not recommend restaurants to do so. I’m worried that too little historical data may discourage guest bookings. It didn’t happen in Angelina, but the pre-booking system existed only during the pandemic. It is difficult to draw long-term conclusions from this time. What is clear is that more and more restaurants are considering pre-purchased ticket systems that can dramatically change the hospitality industry. “We don’t buy tickets for five theater shows to decide the night,” Owens-Baigler argues, referring to the practice of booking tables at multiple restaurants. “I hope smaller players have the courage to do that.” Would you like to pay for your meal in advance?Please let us know in the comments below

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