GREEN BAY, Wis. (NBC 26) -- As a fourth-generation family-run restaurant, Kroll's East is doing everything they can to retain as much of their staff as possible during the coronavirus outbreak.
"It's been a initial challenge for one, messaging, that we're still open. Two, just figuring how we're going to adapt from inside to everything outside," co-owner Benjamin Schauer said, referring to their new curbside order pickup service.
To make this happen, Kroll's East has converted most of their serving staff to what they call runners, that will bring customers' to-go orders placed over the phone out to their car in the Kroll's East parking lot.
Because of these call-in orders, co-owner Betty Schauer, Benjamin's mom, emphasizes that they now have to dedicate one to three staff members daily solely to manning the phones.
While they are averaging around 50% of their typical business revenue in the age of social distancing and staying at home, the restaurant's busiest days lately have come on Fridays during Lent, where loyal customers are frequenting for their Perch Plate.
"I'm not going to lie, the first time we did it, unfortunately we had a two hour wait," Benjamin Schauer explains how their first Friday went under Safer at Home orders. "Now we've got that down to about a half hour from the time they place the order to the time they can pick up their order."
They've listened closely to staff suggestions on how to streamline the carryout process amidst rising demand. In order to keep up, they've had to make menu and supply adjustments, like removing their chicken salad sandwich, to keep prioritized items fresh.
The Schauers say that Kroll's East is financially stable for now, but know that this all hinges on returning customers and loyal support.
"We are able to meet and maintain our bills at this time," Schauer explains. "As long as our patrons come, we'll be able to maintain our business."