New Orleans Restaurant Rigs Zipline To Safely Serve Its Fried Chicken

The homemade pulley system allows McHardy’s employees to bag up orders, attach them to a hook, and send them to customers standing away from the counter at a safe distance. 

McHardy’s has also implemented a system of taking customers’ credit cards and money without direct contact by using a long pole with a cardboard paper tray attached. 

They also taped squares on the floor to guide customers to stand far enough away from each other as they to order, pay for and receive their food.

McHardy’s joins restaurants nationwide in coming up with creative ways to keep businesses going during the coronavirus pandemic, when many restaurants have struggled to stay in operation and even shut for good.

Other restaurants have capitalized on long lines at grocers and interruptions in their supply chains to begin offering groceries to customers made up of goods from the restaurants’ own suppliers, often including basic goods.

Some restaurants that usually focus on dine-in experiences have turned to take out services for the first time—including exclusive New York City eateries like Williamsburg’s Peter Luger Steak House and Rao’s in East Harlem.