By CRAIG D. SCHENCK/Sentinel staff
While many businesses around the area have been forced to close dur to Gov. Phil Murphy’s executive order related to COVID-19, food take-out and delivery shops have remained open on limited hours.
Al Sacco, owner of Sack O’ Subs at Ninth and 55th streets in Ocean City, said the current health crisis is not really affecting his business since it’s still early in the season.
“I’m staying open to keep guys employed and for the people who need the service,” he said.
He said he has cut down on the number of employees but is still serving a full menu and operating under the same schedule. Sack O’ Subs usually closes at 8 p.m. Thursday, Friday and Saturday and 7 p.m. the rest of the week this time of year.
He said business has been close to normal.
“It hasn’t been cut drastically,” he said.
Not so for eat-in establishments, Sacco said.
“Most restaurants have been cut in half. Me being more take-out and delivery, I haven’t been as affected as others,” he said.
He said he is promoting the use of credit cards and asking people to leave a tip for the driver on the card to limit person-to-person contact.
“We drop food off and tell them the food is on the porch,” he said. “Some people are leaving cash in envelope but most people are using credit cards.”
At Randazzo’s on 34th Street and Asbury Avenue, owner Marianna Randazzo said they would be open as long as they are permitted to be.
“We are doing OK right now with pickup and delivery. As long as the governor says we can keep doing that, we will keep doing that,” she said. “If we have to close, we have to close.”
Randazzo said the business is taking precautions such as limiting the number of people at the counter and letting people pay in advance via credit card.
“We are trying to do whatever it takes to make people feel more comfortable,” she said.
Randazzo said the volume of business is normal but they are doing more pickup and delivery. She said she is trying to keep her employees working.
“So far we have switched some waitresses to counter. We are trying to rotate so everyone gets some work,” she said.
Randazzo said she hopes the crisis passes quickly.
“In a seasonal business, we are thankful for winter but it’s summer that brings the tourism. That’s what pays the bills,” she said.
She said she is trying to be optimistic but also cautious.
“Is it going to be two weeks? Is it going to be a month? You just don’t know,” she said. “If it extends past that, I don’t know.”
In Somers Point, Doni Vinca, manager at Sal’s Coal Fired Pizza on New Road, said the eatery was slow for a couple of days last week but has picked up.
He said they have cut the wait staff completely and reduced numbers in other areas and is not sure when things will return to normal staffing levels.
“It’s hard to say. Whenever this all gets cleared up and restrictions lifted,” he said.
At Carluccio’s Coal Fired Pizza in Northfield, manager Mike Laurenza said they were doing a brisk business last week.
“Business right now, we do deliveries — tons and tons — and pickup,” he said, noting that they have reduced their prices to help make ordering out more affordable.
“We do a special every week, so instead of the regular price, we’re doing it $5 less so everybody can afford,” Vinca said, adding that they are offering a 10 percent discount on family dinners.
He also said the shop is willing to work with people who may be short on cash.
“If there is a need, they can’t afford, we do our best to accommodate them because it is a tough time right now,” he said.
He said the menu is limited because some foods don’t travel well.
“We are not going to deliver everything,” he said.
Vinca said workers and delivery personnel are taking steps to help prevent the spread of the virus.
“We have a sanitizer station with disinfectant and hand sanitizer. We also offer a porch delivery and can deliver to a car, to houses,” he said. “We do our best to help the community like always. We are all like one community.”
Michele Rahn, who owns and operates Upper Sandwiches with her husband, David, said they were preparing to close for the remainder of the COVID-19 crisis.
“It’s definitely scary because our only income is this business,” Rahn said. “We’ll see how everything goes. Hopefully the government comes through with a stimulus package.”
