Coronavirus NSW: How eating out in Sydney will change

Diners may be required ‘sign in’ or sign up for the government’s COVID-19 app in order to dine out when restaurants reopen to the public under measures being floated to keep customers safe.

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Australia’s top hospitality body has predicted there will be a “new normal” when restaurants eventually reopen to the public, with disposable crockery, customer tracking and plexiglas barriers at tills.

The Restaurants and Catering Australia said many measure that are in place currently will continue even after restaurants reopen, such as a strong takeaway offering, maintaining social distancing, using disposable cutlery, crockery and glassware, zero cash payments and limited interaction between staff.

People line up to get takeaway coffee and lunch from The Little Marionette Cafe, Annandale, NSW. Picture: Adrian Fowler/ NEWS360

There will also be additional dine in measures, such as requiring diners to “sign in” with their personal details or sign up for the federal government’s COVID-19 app to keep track of any active cases of COVID-19.

Restaurants will also be obliged to deny entry to anyone showing symptoms of the illness.

A report from the R&CA outlined the changes restaurants will need to make in order to prevent coronavirus transmission, calling them the “new normal” that will be around indefinitely.

Even one of Australia’s top chefs Matt Moran has been forced to acclimate to the new normal, offering takeaway from Chiswick. Picture: Justin Lloyd

Annie Karam, part owner of Speedos cafe at Bondi Beach delivers coffee as part of a take away service. Picture: Jenny Evans

“This re-engineering of food service business – with a clear view to reduce as many touchpoints and risks of transmission of coronavirus will undoubtedly bring about a ‘new normal’ for sit down dining,” the report stated.

“While some of these measures may be required for a shorter period than others, food service

businesses are currently implementing that will endure far beyond the current crisis.

“For example, takeaway and delivery, once an afterthought for some, is now vital to their survival.”

SeaLevel Restaurant in Cronulla owned by Alan Wilson (pictured) modified their business to offer home delivered seafood platters.

The report also says the future of dining out may not include buffets or shared ‘serve yourself’.

While pubs, bars and restaurants are tipped to reopen to some degree in June in Queensland and the Northern Territory, there is currently no indication of when the milestone will happen in NSW.

The report states that when diners are again allowed back in venues, there will be six key pillars business-owners will need to abide by, including bookings and conditions of entry, front of house/customer interaction, dining in and service, completing service and payment and staff practices and training.

Originally published as Coronavirus NSW: How eating out in Sydney will change