Tents and domes are rapidly being built on the sidewalks, but they are not the first choice for the restaurant industry or customers. Currently, since indoor dining is prohibited, they may be the only option.
Bristol (Bristol) Phillip Waters (Phillip Waters) said: “In the next six and a half months, this may be all we can do.”
Walters said the Bucktown restaurant has spent tens of thousands of dollars on filtration systems, air purifiers, UVC lighting and most other safety measures to ensure the safety of the dining room. But they are still forced to let customers sit outside, so they already have portable heaters, lights and even music systems to try to make customers feel comfortable.
But Walters and a group of other Chicago restaurant owners said they don̵
Roger Romanelli of the Fulton Market Association said: “Now it is the restaurant in the city that stops scapegoating this virus.
The Fulton Market Association pointed out that they obtained statistical data from the city through the Freedom of Information Act, indicating that the city can only track about 3% of COVID-19 patients within three months , Which can be traced back to having visited a restaurant. However, the city’s data only includes less than one-third of COVID-19 data.
The restaurant owner is now calling on the mayor to reopen indoor dining.
Jodi Agee of Jefferson Tap said: “If the indoor temperature cannot be restored to 25%, I am considering closing the door.”
Walters said he believes his restaurant is safer than most people’s homes.
He said: “We are the gold standard of safety.”
Lightfoot recently announced a $10 million hospitality grant program to provide emergency relief to restaurants, bars and their employees, and also launched a program called “Takeaway Chicago Campaign” to encourage Residents order takeaway food in the winter to help keep restaurants open.
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