“We can keep the core group of our back-of-house staff,” he says, noting that they don’t earn tips and are therefore “some of the most vulnerable. “The engine of our business is back of house ,” Leslie says. By doing so, he’s able to keep some of his long-term kitchen staff on hand to process orders. He’s gearing up to launch a service that had been in the works for several months: wine subscription via the Emory’s wine club. To some enterprising area bars, this is an added bonus: It gives them opportunities for staff retention during a critical time.ĭustin Leslie manages the Emory, the Loving Touch, and Woodward Avenue Brewers (WAB) in Ferndale. Customers who order delivery alcohol are required to show ID upon delivery and the beer or wine must be delivered by an employee of the bar or retailer. For those establishments that already have SDMs, which are commonly called “carryout licenses,” then they can also offer delivery, says Jeannie Vogel, public information officer for the Michigan Liquor Control Commission (MLCC). Many bars, restaurants, and retailers now hold these special licenses that allow retail sales, supplemental to their on-premises (Class C, Tavern) license. Michigan began offering a Specially Designated Merchant (SDM) license for beer and wine sales in March of 2017. Now, some bars are taking this idea to the next logical step: offering beverage carryout and delivery. Just yesterday, web design agency BMG Media and juice bar chain Beyond Juice + Eatery launched Detroit Food Updates, a resource listing area spots offering food for carry out and delivery. As the Michigan restaurant industry reels from Monday’s executive order closing all bars and restaurants for dine-in service due to novel coronavirus, many are pivoting to carryout and delivery options.
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