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ROCHESTER, Minn. (KTTC) – Rochester restaurants have had a lot of filming during the pandemic.
“It’s been a lot of shifting, constantly handling it. Adjusting every single week and letting your employees know about their new jobs,” said Austin Jevne of Forager Brewery.
As the seasonal end of outdoor dining is fast approaching, more panning may be required. According to Jevne, one of the co-founders of Forager, the brewery is up for the challenge.
“I think we have a very tight ship compared to some of the other places I’ve visited across the country and in Minnesota,” Jevne said
Despite a large terrace on the property, the brewery would rather not use it in cold weather.
“We experimented with propane heaters, they just don’t heat the room,” Jevne said. “It’s just not really viable.”
Forager has several other ideas for his patrons.
“In the pantry we’re sitting in now, the barrel room, normally nobody sits here for lunch. But if someone came in and said, ‘Hey, I’m a little worried,’ we’d love to put people in the different rooms, “Jevne said.
Canadian Honker isn’t worried about the season change and is pretty confident in his logs.
“We are still getting a good number of guests, so we hope we will continue to have guests from Mayo,” said Matie Powers, manager at Candian Honker. “We still get people who come out to eat and still eat inside.”
The restaurant will continue to rely on its robust take-away menu.
“It’s a very strategic way of getting and taking the orders, placing the orders, getting the food out, and double-checking the bags to make sure they’re ready,” said Powers.
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