Lutho Pasiya lutho.pasiya@inl.co.za On the evening of March 23, 2020, President Cyril Ramaphosa announced bars and restaurants would be required to close their doors for three weeks, starting March 26.
More than a year later, we now know those three weeks turned into more than three months, and that, even after restaurants were allowed to reopen, offering take-out and delivery would become fundamental for every restaurant fighting to stay open throughout the coronavirus pandemic.
From the moment the shutdown began, chefs and restaurateurs were forced to continuously adapt to changing restrictions, all while keeping staff and guests safe.
Norman Heath, executive chef at the Radisson Blu Hotel Waterfront says it has been exceptionally tough on their team and, by extension, on their families.
Heath says after going through everything they…
