Has COVID-19 led to a better take-out experience in Waterloo region?

In the current new reality of serving customers, area restaurants have upped their take-out and delivery game.

Investing in research and development, restaurants that haven't traditionally focused on take-out are working to create better products; others have been inspired to create new products to pique customer interest and find new revenue streams.

What's more than likely is that these developments will continue after the pandemic dust has settled.

At Proof Kitchen + Lounge in Waterloo, general manager Laura Umbrio says creating better take-away meals has required asking lots of questions.

"How do you do this? How does this work? We tested many different products and packed up them and waited 30 minutes to see how they would hold. We packed them and waited 45 minutes to see. We learned a lot," Umbrio says.

Their steak program is an example.

"The steaks are cooked to just under medium-rare and then delivered in heat-retaining packages," she says. "They will continue to cook as they are delivered and arrive at medium-rare to medium. If a customer wants to cook it further, they could pop it in the oven and bring it up to medium-well."

Staying on brand

Efficiencies and costs have determined which route take-out and delivery will go for many food operations. Menus are tighter and smaller as meat prices have climbed, for instance. Some restaurants have had to scale down menus designed to serve hundreds to now serve far fewer.

Restaurants are wary of having fridges full of inventory that might not be moved if lockdown strikes; pubs don't want kegs of beer on hand that they need to sell fresh.

It's a delicate balance when it comes to the brand of the business, according to Tim Borys of Lancaster Smokehouse in Kitchener.

"We have had to reduce menu items to streamline labour and optimize efficiency while staying true to what's made us popular," he says. Barbecue customers demand big, bold flavours and lots on the plate.

A restaurateur's entrepreneurial chutzpah has to take over with the attendant hope that the creativity and "pivot" offer a reasonable return on investment when it comes to time and money while staying on brand.

Waterloo's Loloan Lobby Bar, a venue that hasn't necessarily focused on take-out, has created "Loloan in a Box," a cocktail and three-course meal kit for pickup Thursday to Sunday. Upon a customer's scheduled arrival, a bartender and chef will demonstrate briefly how to assemble the meal.

It's a unique initiative designed to generate revenue with reduced dining-room capacity and serve a new customer demographic, says owner Paul Boehmer.

"Our guests are looking for an escape as much as they are good food. The Loloan concept is entirely conceived around the physical in-house experience," he says. "The new kit will get a better product on the plate at home than simply opening up a bag or box."

Embracing opportunity

Artisanale in Guelph has created a menu for take-out and a menu for prepared foods, while Fat Sparrow Group in Waterloo region has just added a series of meal kits to be prepared at home.

At Lana's Lounge in Waterloo, consulting with customers helps determine what works and what doesn't as the business shifts and adjusts.

"We cook only select dishes, and they change weekly. We gauge people's interest and even poll regular take-out customers at times," says Lana's co-owner Shan Bricker.

Lana's has also adapted access to its music performances, an important part of their business pre-Covid-19.

"We have transferred all shows to both live and live-broadcast online. We're trying to emulate the experience for those not ready to be physically at Lana's," Bricker says noting that take-away and delivery customers get access to the performances.The result has been "strong interest," he says, as well as donations for the artists.

"Should a customer wish to strictly take in the music, they will have to pay to view," adds Bricker. "That has been the greatest opportunity embraced as a result of COVID-19."

Notes from Friday morning

In speaking with host Craig Norris on CBC K-W'sThe Morning Editionon Friday, I mentioned that Chef on Call take-away and delivery restaurant in Waterloo announced "12 Days of Bless-ups" food specials the casual restaurant is offering until December 12.

Two Saturdays (Dec. 5and Dec.12) are particularly noteworthy because proceeds for certain sales will be donated to The Food Bank of Waterloo Region.

Also, if you're in need of agift idea: Corby Spirit and Wine has launched their cocktail book, A Toast from Coast to Coast,showcasing cocktail recipes and stories from bars and restaurants across Canada. Included is Jennifer Tamse of the Charcoal Group (Wildcraft and Bauer Kitchen, Beertown, etc.). All proceeds go associations that support hospitality staff who have been displaced during COVID-19.