During this unprecedented time, Christophe's has remained open. Guided by Chef Christophe's vast experience in the industry, we ordered more boxes, expanded our delivery area, and added more comfort foods to our weekly menu.
In addition to expanding some of our options, we also wanted to be able to offer our help within the hospitality industry. It is reported that some 3% of restaurants have had to close their doors permanently due to the Coronavirus. We are hoping to reach restaurants, who may not be fully ready to reopen dining rooms. We'd love to provide you with access to our easy to use ordering platform. We will fully prepare the meals to your meticulous specifications, package them, add your branding, and nutritional facts, then deliver them.
While most restaurant kitchens are not equipped, space-wise, to provide for dine-in, carry-out, and curbside pick-up, we are here to help. Our 6k square foot kitchen can help pick up the business you may otherwise miss out on. To see how our ordering platform works follow the link.
If you're a hospitality professional looking for help or someone looking for ways to help, our friends at Giving Kitchen have put together a great list of resources. Georgia restaurants are now allowed to open for dine-in service. Eater Atlanta is keeping an ongoing list of restaurants with their dining rooms open. When dining out please keep in mind that with the new guidelines, seating is limited to 10 diners per 500 square feet in the dining room, bar, and waiting area.
Here’s a shortlist from the 39 new guidelines restaurants must meet to reopen:
- Allowing only ten patrons per 500 square feet in the dining room, waiting area, and bar area
- No self-service drink, utensil, or condiment stations
- Encouraging the use of disposable menus
- Discontinuing salad bars and buffets
- Thoroughly sanitizing tables and any other commonly used items by guests
- Using rolled silverware and no presetting of tables
- Limiting parties to no more than six people per table
- Encouraging reservation-only
- Posting signs at the entrance stating no one is allowed in the restaurant who is exhibiting COVID-19 symptoms or a fever over 100.4
- Using contactless pay options when possible
- Providing hand sanitizer or additional hand-washing stations for staff and patrons
- Not allowing people to congregate in waiting areas
- Prioritizing takeout and delivery over dine-in service when possibleStaying in? Let us cook for you. Here is a link to our menu, order by noon, for delivery on the following delivery day.
Staying in? Let us cook for you. Here is a link to our menu, order by noon, for delivery on the following delivery day.