Restaurant owners express concern, appreciation for support amid social distancing adjustments

The day-to-day uncertainty amid the COVID-19 pandemic has impacted virtually all businesses across the area, especially the food service industry.

Several Hampton restaurants have remained open, offering carry-out and delivery services but each day comes with a different outlook.

“It’s going…it’s not,” said Rustic Brew owner Joel Heu-er. “One day you think, is this something we’re going to continue and the next, it’s busier. You hate to shut down so we keep playing it by ear.”

On Monday, March 16, Iowa Gov. Kim Reynolds prohibited all restaurants from offering dine-in service. Restaurants were able to offer curbside, carry-out and delivery service. Hampton restaurant owners have adjusted practices to remain open and continue to offer customers made from scratch meals and even drinks to go.

Neal Johnson, owner of Restaurant La Amagita, said that the transition wasn’t too difficult for his staff, as the business already offered take out, which was a popular option for customers before the mandate. They’ve added de-livery as well, when the staff is available.

“We’re doing a full menu and we did carry out prior to this, so it wasn’t hard to convert over to 100 percent carryout,” he said. “As long as the phone rings, we have business.”

Along with the new service methods also comes an even more intense focus on cleanliness and sanitation. Dora Victor Castellano, owner of La Frontera Mexican Restaurant, said she is in daily contact with the State of Iowa to receive health guidelines as they change.

“We have implemented all the security measures - wash our hands frequently, wear gloves and disinfect,” she said. “I am constantly clean-ing tables, disinfecting everything. I put the chairs up for people not to sit, so they wait for their food standing.”

The harsh reality of COVID-19 and the related regulations is that business at area restaurants is considerably impacted. Sheryl Schumann, owner of Godfather’s Pizza, said that along with the prohibition of dine-in business, the restaurant has also had to close its meeting rooms, resulting in the loss of civic meetings, parties and other events.

The loss of business, in turn, has resulted in the loss of jobs as well. In order to adapt to a decrease in business and the need for less staff, many of the restaurant owners have had to cut hours and furlough employees.

“I’ve furloughed two la-dies and the others are splitting their shifts with me,” said Castellano. “Two of us work, while the other two rest and so forth. They work very little hours, but this is how we are surviving.”

Willie Knipfel, owner of Willie’s Sports Bar, said business is considerably down but the restaurant has seen a steady flow of traffic in the evenings.

“It’s typically not great, but I mean, we’re staying afloat,” he said. “Typically, we’ve been getting out of here at night…it varies…sometimes 7, sometimes 10.”

But in the wake of uncertainty and unfavorable business conditions has come added appreciation from customers who continue to support local restaurants. The owners acknowledged individuals’ and families’ budgets have likely been impacted by the pandemic as well, but the desire to continue to help local businesses when possible is appreciated.

“Our town of Hampton is supporting us pretty good,” said Johnson. “I’m happy to see people coming in. It’s hard to spend money if you can’t make money and a lot of these people don’t know if their job is going to be there next week.

“I’m happy everyone is supporting us," he added.

The appreciation between customers and the business owners is a two way street. While the owners are thankful customers continue to patronize restaurants amid financial uncertainty, customers, too, appreciate that businesses are continuing to make the effort to remain open.

“We are not closing be-cause some people need us,” said Nieve Martinez, owner of La Chozita Antojitos Mexicanos and Mariscos. “We have single guys who live on their own and are coming back from work. We are serving the customers that need us and thank God they are order-ing. Now is not the time to close.”

Schumann said she’s thankful that businesses are at least allowed to welcome customers in to pick up their orders. While it’s not quite the same as waiting on each customer, she said it gives her the opportunity to thank them for their support and exchange well wishes.

“Just being able to talk with other people and get a feel for their lives, it’s almost therapeutic,” she said. “We’re going through this but it’s nice to still have friendly faces that you’re familiar with and experience life with them.

“The emotional support we have gotten since the onset has touched my heart,” she added.