Holmes eateries make necessary adjustments
With COVID-19 making itself the norm right now, area businesses like Der Dutchman Restaurant have shifted tactics on self-serve bars, instead opting to have staff serve cafeteria style.
Quilts, Amish-crafted furniture, antiques, museums and shops dot the landscape of Amish Country and provide a shopping experience for both tourists and locals. The winding hills and serene beauty of the area also invite people near and far.
However, one of the mainstays of Amish Country is the dining experience.
When COVID-19 reared its ugly head and basically shut down the world as we know it, dining out was no longer an option for people who have come to rely on the experience, whether it was the locals gathering for breakfast at their favorite corner of the restaurant or tourists traveling in to partake in the Amish Country delectables available to them.
When restaurants were able to open, it was not business as usual because some of the state-mandated regulations have changed the way people can dine out.
From big restaurants to intimate dining experiences, all eateries had to deal with the situation and find ways to not just survive but thrive.
Bags Sports Pub general manager Ross Haley said when the virus first hit and they were forced to do carryout only, it was inspiring to see people show their support for local dining establishments. When they did reopen in June, they experienced a record-breaking month.
“We were so blessed with how supportive people were, both locals and visitors to our community,” Haley said. “Our bar turned into a line-up of to-go food. We adapted and rolled with it and worked with people, and we are so thankful people felt compelled to support local establishments.”
While dining has picked up and Bags is doing well, Haley said one big change for them has been the inability to serve large groups. Bags, located in Historic Downtown Millersburg, has been a hot spot for receptions, birthdays, company events and more, but they now adhere to the limit of 10 people, so the big events are out.
For iconic Der Dutchman Restaurant, an average dining experience now includes more open spaces for families and patrons. The restaurant was forced to close one of its most popular facets, the hot bar buffet, which was ordered by approximately 65% of the customers.
According to Jay Hart, assistant manager, the staff has worked relentlessly to ensure health and safety while continuing to provide the food the restaurant has become so well known for serving.
“This has changed things dramatically with all of the different regulations from the health department and National Restaurant Association,” Hart said. “For us, it has been a very interesting transition but one that we worked together to get through, and we have been able to get everything in order so that we can get back to doing all the things we do best in providing great food and service for people.”
Hart said new regulations also have resulted in some new positions at the restaurant including door openers who regulate the flow into the restaurant and help maintain the 6-foot area. Full-time sanitizers also are new, canvasing the restaurant with buckets, disinfectants, sprays and towels. Any surface that might get touched by visitors is immediately cleaned once diners are through and leave their table. Restaurant staffers also are cleaning doors and door jambs, railings, chairs, counters, and dispensers.
The salad bar and breakfast buffets are available, but no longer are they self-serve. Instead, patrons can grab a plate and have a server dole out whatever food is requested.
“We streamlined it a little bit, but all of our favorites are available,” Hart said. “People might miss the hot food bar, but they can still get all of their favorite foods.”
Hart said the important thing is that the restaurants are now open and back to a fairly normal routine, albeit one with some noticeable changes.
“We are working hard to accommodate people as quickly and efficiently as possible,” Hart said. “We are taking every precaution, and so far, everyone has been really pleased and very kind knowing that like every business, we are adapting to change.”
At Mrs. Yoder’s Kitchen in Mt. Hope, wading through the same type of issues is a daily routine.
“We’ve changed a few things including the number of people we can have dining in the restaurant at any one time, but for the most part, we have been able to continue with our regular menu and continue to feed people who are graciously coming in to eat here,” said Gloria Yoder, owner of Mrs. Yoder’s Kitchen.
Like most restaurants, the buffet is now served cafeteria style. Yoder said the process demands more help and is slower, but it is something customers are willing to wait for. She said a larger issue is getting the food items they order. Because of nationwide delays and issues many food distributors are facing, product doesn’t always show up when they want it to.
“Several weeks ago we had a huge issue receiving ham and bacon, both pretty big items on our menu,” Yoder said. “We couldn’t get orange juice from Florida. We never know when those types of issues might crop up.”
However, Yoder said the good thing through all of this is the understanding nature of almost everyone who comes in to dine. She said people realize the issues at hand and have been very understanding, which has helped her restaurant adjust. She said in return the area restaurants need to continue to extend a welcoming hand and make customers feel at home.
While it may be different, the food and dining experience enjoyed by so many people in Amish Country seems to be back on track.