translated from Spanish: Today begins reopening of the gastronomic item in Phase 3 after modification of the plan “Step by Step”

Today at 05:00 began the phase of “Preparation” in the communes of Auñoa, San Felipe, San José de Maipo, Las Condes, Providencia, Los Andes and Vitacura, allowing cafes, restaurants and bars to serve the public outdoors.
Due to the pandemic, the gastronomic sector was forced to close its doors, generating profits, only in some cases, thanks to the delivery service. This generated large economic losses to the guild, which employs about 300,000 people nationwide.
That is why the possibility of serving public in the restaurants in Phase 3 was an announcement that took the gastronomic field by surprise. The communes that were already at this stage, prior to the change, began to consider reopening, while those who entered today only had four days to prepare.
The Minister of Economy, Development and Tourism, Lucas Palacios, delivered the details of this amendment, noting that public attention is only authorized in open areas. “We are here to announce very good news for the food industry that has been one of the hardest hit in recent months as a result of the health crisis. This measure has been worked in conjunction with the Ministry of Health and with the different guilds that make up the gastronomic sector, and implies a responsible opening, step by step. That is why we will depart by enabling only the open spaces of the restaurants and cafes in Step 3, to gradually consolidate the application of rigorous protocols and the self-care that is required by all customers”.
In addition, the minister added that it is not necessary for the sector to be fully outdoors, being able to locate tables in roofed areas with a high percentage of ventilation.
The “Preparation” phase did not initially include operational authorization for the gastronomic field and was only in stage 4 when the opening of restaurants, cafes and bars would begin. The change made to the Step-by-Step Plan, as detailed by the minister, is due to the behaviour of the citizenry, which has been in line with the development of the pandemic.
The premises that decided to reopen must have a series of sanitary measures, the main being the distance of two meters between tables, which can only be located on terraces, sidewalks or streets. In addition, workers can only come from communes that are not quarantined.
The protocol governing restaurants, bars and cafes details that establishments must have demarcations in the places where rows are formed, and with permanent cleaning and disinfection of workplaces and tools.
In addition, the “Step by Step” Plan had another change in relation to the operation of the gastronomic field. The communes that go to phase 4 and 5, which are allowed the public’s attention to the interior of the premises, will be able to receive a greater number of customers than the one initially detailed. At the Initial Opening step the capacity will be 50%, while in the Advanced Opening will reach 75%.
With outdoor attention, the food industry is expected to be reactivated after more than five months of not working. Several communes of the “Preparation” phase have already announced that to support the reopening, streets will be closed to increase the number of audiences.
On Tuesday the Metropolitan Mayor, Felipe Guevara, and the RM Health service, Paula Labra, also met with the president of the Chilean Gastronomia Association (Achiga), Maximo Picallo, to learn about the protocols and health measures that restaurants will take to prevent Covid-19, prior to the opening of these premises.

Original source in Spanish

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