By Layla Burke Hastings
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CHESTER, Vt. — Since Gov. Phil Scott ordered all restaurants to cease dine-in operations, eateries around the state have been forced to get creative. And The Pizza Stone Vermont in Chester is no exception.
On Tuesday afternoon, owner Darlene Doane met with employees at the farm-to-table establishment for a staff meeting to discuss the new take-out (otherwise referred to as to-go) only policy and a reduction in work hours. But how the next few weeks will go is anyone’s guess.
“I’m not quite sure how this is gonna go so it’s trial and error,” Doane said. “There are a lot of restaurants in the state that have never done to-go. We have the advantage we have always done to-go and we are ready for this.”
Doane said employee hours are being cut with the closing of the dining room. But Doane assured her employees that they are still open for business Wednesdays through Saturdays from 2 p.m. to 8 p.m.
The business has also been in communication with senior center community rooms for delivery drop-offs in devotion to her large elderly clientele that may not feel comfortable coming out.
Kitchen Manager Stephen Hart said going out for pizza is an event people can still take part in.
“We can’t forget that. People can still get out of the house and do something,” he said. “I think we can be one of those reasons to get out and do something fun.”
Nearby, the Restaurant Depot has enhanced its sanitary protocols to ensure patron safety. On a personal shopping trip, Doane noted that she felt secure when shopping and confident in her restaurant’s preparedness and assortment of resources available to customers and staff.
“Not only are we doing to-go pizza, we are making our half-baked pies that are vacuum sealed for people who want to stock up their freezers,” she said. “I want to assure all of you that no one is going hungry. If you need food, say something. I am paying all of you a flat wage and dividing hours into equal four-hour shifts so we can all put some money in our pockets.”
Doane also said the pies not sold will be donated to the local warming shelters, which will be driven there by her.
“We need to band together and make this work. We are a family and so are our customers,” she said. “We don’t know what is going to happen in the coming days so we are just gonna work hard and do our best to make this work.”
Prep Chef Rachel Dyson has worked at The Pizza Stone Vermont for more than a year and commends the establishment’s ability and commitment to continue serving local residents in this difficult time.
Kate Pare, who works as the custodian, said she is a little nervous about the situation but said she feels hopeful and optimistic.
Sarah “Be” Becker, a waitress, echoed Pare’s sentiments with remarks that she too has a positive outlook.
“I’m super grateful we have the to-go option and, as big a hit as this is, I’m still with my friends,” she said. “Almost all my friends work here.”
Stephen Hart, an employee, said he feels grateful for any positive impact the eatery can provide the local community.
“Initially, I felt lucky to be in the pizza business. We have been one of the first places people think of to go for food and we hope that continues. We won’t have the dining room or the live music for now, but we have a parachute and we are not alone,” Hart said.
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