According to Carver, the initial decision to shut down the restaurant was painful.
He said, "With the employees, they do become family. It's like the rug got pulled out from under all of us. Everything was going so well. Employees were doing great, customers were happy, everything was great."
After the fact, Carver says they stayed in contact with their employees and worked to help all of them get set up on unemployment.
"We were there for them, and they were there for us," He said.
The restaurant reopened for curbside delivery on May 4, and although not all of their crew has returned, the majority of the team is back. Carver says they are gearing up and hopeful that things will continue moving in a positive direction.
"It was so exciting just to get back in there." Carver continued, "Being back in there and taking food orders, putting food on the shelves, preparing the food, seeing the customers pick up the food and talk about how great the food is."
He says it's wonderful to be in the hospitality industry. "You have an opportunity to make people happy, and to hopefully improve their day. We've always treasured that opportunity."
According to Carver, there are many challenges when the entirety of a business is carry-out, there is a level of chaos that comes with it. Although, with each passing day they are making adjustments, things are smoothing out, and feedback from customers is helping to push them in the right direction.
Information on how to order from Sirloin Stockade can be found at the link below. They are also offering limited delivery.
On the Net:
Sirloin Stockade
