Page 8 - The Clare Connection_Summer 2020 Flipbook
P. 8
From Dine-In to Delivery:
A Change in Dining Operations at The Clare
I n the midst of the COVID-19 little to no preparation or training for
outbreak, The Clare has incorporated employees.
countless operational changes “From ordering to producing, from
throughout the community to promote packaging to delivering, we had to
safety and reduce the spread of the drastically change our operations,”
virus. However, no change has been as says Francesco Tardio, Director
drastic as that which took place within of Dining Services at The Clare.
Through these changes and The Clare dining program. “Getting the whole team involved
more, the goal has always Bars and restaurants in Illinois have and communicating the changes was
now been closed to dine-in customers crucial.”
been to maintain The Clare for over two months, and the dining With the main dining room no longer
venues at The Clare are no different. in use, it quickly became a storage
standard on each day’s Given how quickly the situation space for extra supplies, specifically
unfolded and closures occurred, The
menu. to-go containers. Another area of
Clare dining team pivoted seemingly the dining room converted into an
overnight to all-delivery service in assembly line for deliveries to keep
order to keep residents fed and happy.
production in the kitchen as normal as
This required major shifts to possible. The Hostess Stand became
inventories, scheduling and more with a call/customer service center where
Cook Arturo Huizer adds finishing touches to
desserts ahead of dinner service at The Clare.
Server Sandy Neal delivers lunch
to Clare resident Joanne Celewycz.
