Eldridge Williams reopened The Delta for dine-in service at the end of August after installing an enclosed patio. He’s been pleasantly surprised by how busy the restaurant has been. Increased food sales have led to higher check averages; The Delta now averages $52 per table, which is up by 25% compared to before the pandemic, according to Williams.
“I was a bit nervous reopening for sure,” Williams acknowledges. “There is this extra layer of service we never had to think about before with the mandates and everything. But it’s slowly but surely becoming just the normal way we operate the business.”
Under Phase 4 guidelines, restaurants must restrict indoor dining capacity to 25% with a limit of up to 50 people allowed per room or floor. Also, tables must be six feet apart with 10 people or fewer per table to meet social distancing requirements. Beginning in August, diners throughout Illinois have been required to wear masks anytime they interact with servers and staff, including when ordering and when food and drinks are served. This new rule was not originally part of Phase 4 reopening guidelines, but was an added mandate by Gov. J.B. Pritzker to protect hospitality workers.
While The Delta used to be a place where you could stand at the bar, guests all must be seated now in order to adhere to Chicago’s strict social distancing and capacity requirements. QR code menus are another new tool for contactless service, and one that Williams thinks will be a permanent change in many restaurants. “It’s one less step during service and we’re saving so much paper,” he says.
The pandemic has been a surprising period of growth for The Delta, with Williams opening Lil’ Delta inside the new Dr. Murphy’s Food Hall in the Illinois Medical District. He also brought on a new executive chef, Levi Kensey, the owner of Real Good Food & Catering, LLC
“Now that I’m in this space where I can help elevate other people’s dreams, I don’t take that lightly,” Williams says. “I have a lot of pride in knowing that I was able to bring on a Black chef and that he’s making our food even better.”