Today’s Special: Mellow Mushroom with COVID-19
As the pandemic surged around the world, people were speculating how bad business and the economy would tumble. Amongst the industry sectors that were in question, I was focused on how the food and beverage industry responded to the coronavirus. Here in Atlanta, Mellow Mushroom was a restaurant that caught my eye at the start of Spring quarter, it was the first time I was studying as a SCAD student in the United States, and I wondered how the pizzeria hoped for the future.
It was unfortunate that corporate policy, as David the general manager said over the phone, the pizzeria had to follow. The policy ensures that Mellow Mushroom employees could not freely talk about the pandemic, and how it was affecting business. So efforts had to be spent elsewhere, from experiencing the restaurant for myself. From my primary research, I found there were some aspects that were promising for both the company and the community, but other troubles that they had to face together as a team.
I arrived at the Buckhead location, and walked through the door. There was no one in line, as it was still early, around five o’clock. I ordered my usual: normal crust with pesto sauce, provolone, mushroom and pepperoni. I calmly shuffled my way to the empty dining area and sat at a booth. The dark wooden-like plastic tables were slightly greasy to the touch, the chairs that people sat on for countless years seem to have seen better days. As soon as the cashier sent my order through, the chefs at the back got to work and soon the place smelled what a pizzeria should smell like, of roasting basil, garlic and pepperoni.
It was like a light switch. It felt nostalgic with this warm fuzzy feeling and I was reminded of my times back home in Hong Kong, spending movie-pizza nights with friends on Fridays after school. Jonathan Lucas, the waiter, brought me back to reality, by plonking the opened delivery box in my face. As I was the only one there, my order arrived quite quickly, or as Jonathan had said, on time. Another waitress, Marie Campbell, asked how my meal was and kindly answered a few questions. She talked about the difficulties that these times were having on her emotional, mental and physical well-being, both at work and at home.
Moments pass and a trickling of people step through the door, a few gentlemen wearing tank tops, low cut denims that seem to lower slightly with each stride they take, went to the register and ordered as loudly as you can possibly talk without using ‘shouting’ as the verb. They seemed to skilfully take note of the decibel level of the room, which was little to none, and made their best attempt to shoot it off the charts. There was a family of three, a gentleman, a lady and a baby of, I would guess, 7 years of age came in the total opposite approach, quiet and cautious. A couple more people came in, and I recognized them from SCAD, others were families and the rest, were single patrons that seem to take no interest in what other people are doing at all. They had their eyes on their phones, and their hands in their pockets, waiting patiently to order, or for their meal. Everyone had masks on, some had gloves as well. All except for the first group of gentlemen, that when ordering, startled the janitor that was sweeping the leaves outside the restaurant.
Through the pandemic we have seen small acts of kindness, actions of people who make these difficult times a little easier to handle and the air slightly easier to breathe. Mellow Mushroom was part of a new fundraising initiative and had launched “A Pie for a Pie”, ‘where the more pies they sell, the more they give away to essential workers…’. It was uplifting to know how the company was trying to give back to those that need it most.
Even though they try to do their best for these essential workers, their employees and their diners, Mellow Mushroom had their own slice of problems on their plate. Amongst all the other issues that many companies have encountered during these unprecedented times, like losing business and a dropping economy, problems like having an employee working at the branch in Valdosta, GA, had tested positive for COVID-19, and resulted in the restaurant closing until further notice.
Other branches, in Myrtle Beach, SC, for example, the general manager Ronald Ronda had communicated about how the pandemic had given them a demanding time, right from the very beginning of reopening the restaurant. Normal matters, like waiting times in a queue has increased from 15 to 20 minutes, to about 45 to an hour to be seated. That means wait time has increased 30%, and more during rush hours. Additionally, seating capacity and employee numbers were cut to 50%. Ronda reassures that they are doing the best they can with disinfecting the premises and safety procedures, like wearing masks and maintaining the proper precautions, to keep both the staff and diners, safe.
Similarly to how Hong Kong’s restaurant sector had responded to the pandemic, the restaurants here in Atlanta try their very best to keep their employees and diners safe, by wearing masks and gloves. They try to uphold brand image and reputation, and offer a hand in making other people’s lives better in ways that they can. Campbell the waitress at Mellow Mushroom, believes this chapter will pass and the coronavirus will be a distant memory. And just like what Shravani Yasangikar (Shrav), a SCAD student said, “one day we will eat this for breakfast, like a daily special…” and to me, that would a dish best served, with mellow mushrooms and a dash of COVID-19.
