Level 4: Could restaurants allow customers to go and collect food?

Industry experts are lobbying the government to allow “curbside collections” of their food, claiming that many businesses need to provide a pick-up option for their customers so they can ensure survival during Level 4 of lockdown. They are currently operating on a delivery-only basis.

The Restaurant Association of South Africa (Rasa) has launched its case this week. They have extensive detailed how pick-up options – as opposed to home delivery – can be done in a safe and sanitised manner.

Restaurants tell government they want people to collect food

Rasa chief executive Wendy Alberts explains that curbside collections are happening in many other countries, and the group have vowed to limit any threat of disease transmission during the handover of food:

“We have prepared a video promoting the safe curbside collections of takeaways with limited contact to include in our third submission for the government to open up collections. Curbside collections as a worldwide trend are working in the rest of the world perfectly, and there’s no reason for us not to be considered.”

“We have submitted a responsible proposal on the role that third-party deliveries play in ensuring food safety in lockdown Level 4. It includes PPE sanitisation training, proper identification of the driver and the company branding on the box, bike number, and completed training on the impact of this disease.”

Wendy Alberts

Level 4: “Curbside collections” could save businesses

With restaurants forced to close their doors, revenue has dropped to an all-time low for the hospitality industry. Alberts and her colleagues believe that allowing another takeaway method will open up an extremely limited market during Level 4 of lockdown, helping businesses bring-in some much needed extra cash.

Their application has been handed over to the government, who will now consider the suggestion:

“Rasa will continue to raise awareness regarding safe curbside collections as well as consumer support and tackling anti restaurant initiatives. It’s imperative that we are able to have collections as well as deliveries. The margins are simply not enough to sustain the restaurants’ financial model.”

Wendy Alberts