Local News

Restaurants play waiting game

Blair County has been in the green phase of the COVID-19 pandemic for two weeks, allowing bars and restaurants to open for in-house dining with restrictions.

The guidelines for reopening released by the CDC and the Wolf administration, which include reduced seating and limiting customer contact, have some area restaurants opting not to open their dining rooms until the restrictions ease.

Waiting longer

Paul Randazzo, owner of Mama Randazzo's Pizzeria in Altoona, said he decided against opening his dining room because the restrictions put in place would change the personality of his business.

With social distancing and limiting contact, Randazzo said it would take away from the family atmosphere of his restaurant.

"We didn't feel we could function in the manner that we do," he said. "We have a certain standard of service, especially in the dining area, that we really try to achieve, and we felt that how we are set up, how we are designed and what kind of culture is here, that we couldn't attain that standard of service."

Randazzo said the restrictions for opening his dining room would create a disconnect with his customers, something he said goes against the philosophy on which he built his business.

"It's just not who we are," he said. "We very much promote to my staff, especially in the dining area, to be exchanging as much as they can with our guests. I want the guest experience to not be as much as service but being a guest in my house, my mom's house. We didn't think we could attain that level of service with the restrictions that were placed on us."

Jim Ricketts and his wife, Kelly, of Altoona have owned and operated Greenwood Steakhouse for seven years. They have been closed since mid-March and decided against opening while under restrictions.

Like Randazzo, Ricketts said the social atmosphere of his restaurant would be compromised, making it too impersonal for his comfort.

"Our customers come here to socialize," Ricketts said. "We have always engaged with our guests, but these guidelines are telling us to get them in, get them out and limit your interaction. That's just not how we do things."

No help

Ida Kargo owns Peggy's Diner in Claysburg.

Kargo said she is staying closed until all restrictions are lifted. Kargo said her biggest obstacle in reopening is finding employees who want to return to work.

"I can't offer them the hours, and they are making more on unemployment so a lot of them said they are not coming back," she said.

Kargo said if she were to open with the restrictions in place, she would not do enough business to keep employees working full time.

"Nobody wants to come back if they can't have their normal hours back," she said. "I can't pay people to stand around if I don't have customers."

Kargo said she was having trouble getting the supplies she needs to run her restaurant, and the ones she can get have risen in price.

"How do you open up your business when you can't find what you need to open with?" she asked.

Kargo said she tried opening for takeout only but didn't do enough business to justify the cost.

"We tried takeout, and it was terrible," she said. "It wasn't worth it."

Limited space

Ricketts said he doesn't have the space to open under the current guidelines and still remain profitable.

He said his seating capacity is already small, about 68, and to eliminate seating to comply with the social distancing rule would cut the number of people he could serve by 50 percent.

"One of the issues is space," Ricketts said. "I don't have the room. It would cut me down to about 13 tables and about 24 people to keep them 6 feet apart. I'd have to turn people away."

Randazzo said he would be reduced to 13 tables under the guidelines, which would put too much pressure on both his staff and customers to rush through their meals and service.

He said he has spoken to servers from other restaurants who told him people felt they needed to eat quickly and leave.

"I think it makes the experience less appealing," he said. "We don't want that."

Kargo said her capacity would be cut more than half after eliminating tables to meet the guidelines.

"Out of eight counter stools, I could only use two of those," she said. "And taking out every other table, it's just not worth it."

Favors the chains

Both Randazzo and Ricketts said the restrictions for opening dining rooms favor the larger chain restaurants, which have more space and can afford to lose seating.

"The people on these committees didn't seek out the independent owners," Randazzo said. "They sought out the opinions of the board at places that are large franchises and have the ability to lose tables because their cash flow is immensely larger than ours."

Ricketts agreed, saying the chains have the capitol to make it through while the restrictions are in place.

"We can't afford to lose tables," he said. "If I were to open under these restrictions, I would lose money. I don't have the backing of a corporation to sustain me."

Mama Randazzo's has been open for carry-out and delivery service during the pandemic while Greenwood Steakhouse has been shuttered.

Both businesses said they hope to have their dining rooms open next month and are making plans on how to pull it off to their standards.

"There is a certain energy associated with a full restaurant," Randazzo said. "People hustling around and having a good time, and we don't want to do it without that. We have a plan in place. We plan to open fully in July."

Mirror Staff Writer Rick Boston is at 946-7535.