Canadian Pizza: Operating in a new normal
In a pandemic world, pizzeria owners are making decisions using public health advice, lessons learned from other businesses and gut instinct
In pizzerias across the country, workers are doing what they’ve always done: make great-tasting pies for a hungry public. This in spite of the pandemic putting pressure on restaurants from coast to coast.
But it hasn’t been easy.
Provincial governments across Canada ordered restaurants to close dining rooms in late March but continued to allow takeout and delivery service. At first blush, it would seem a simple matter for pizzerias to operate, even thrive, in the COVID-19 environment. But the reality is very different. Pizzerias have had to adapt to the “new normal,” be nimble with their business plans and rapidly transition many elements of their operations.