Controlled chaos” is how Taylor’s Market owner Danny Johnson describes how his grocery store is coping with the coronavirus shelter-in-place requirements. For Johnson and assistant manager Dave Hunter, it’s the “greatest challenge we’ve ever faced.” Taylor’s is among many local businesses – including Dad’s Kitchen, Hop Gardens and Track 7 Brewing Co. – that have had to adjusted their business models during the pandemic.
“It’s ironic, but people have turned to local guys to do shopping,” Johnson says. He says the reason is the market’s ability to pivot quickly with distributors who traditionally are local producers of meat and produce.
“I could call them on the weekend and ask for products, and they would be there on Monday.”
The response has been strong loyalty shopping. “It’s busier than Christmas,” says cashier Sarah Kreutz.
Johnson says many of his customers mentioned their hesitancy to alert people outside the neighborhood to the availability of certain products – they’d rather not talk about it lest Taylor’s would become overcrowded.
Busiest times are usually between 2 and 4 p.m.
Johnson says the early opening time for seniors has been “wildly successful.” “No one paid attention to this until we thought ‘Why not?’ We were the first in the Sacramento area allowing daily early shopping for seniors over 65 years old.” “Seniors have appreciated the 8 to 9 a.m. early; it has run smoothly,” adds Kreutz.
Almost all employees wear masks. “You have to get used to your glasses fogging up but we’re managing,” says Kreutz.
“For butchers it’s a tough decision,” says Johnson.
“Most have opted not to wear masks since it makes it quite difficult to communicate with customers.” Employees have a daily check-in procedure that asks about their current health. Kreutz adds, “We are using copious amounts of antiseptics on the store surfaces, conveyor belts, baskets and carts. We have to be patient and are extremely grateful to our customers for their cooperation.”
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Dad’s Kitchen, 2968 Freeport Blvd., is now open for takeout only, Tuesday through Saturday, from 11:30 a.m. to 6:30 p.m. Dad’s Kitchen offers daily specials and different family four-pack meals every night. The full regular menu plus brunch and happy hour menus also are available.
Curbside delivery is available when paying over the phone. People can enter the lobby to pick up and pay.
Dad’s provides gloves, sanitizer and masks for employees. Follow social media for daily family dinner offering; Ilovedadskitchen.com for menu and kid’s menu. The beer menu rotates; bring a mason jar with lid or growlers for filling. Call 916 447-3237. https://www.facebook.com/dadslandpark
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Hop Gardens, 2904 Franklin Blvd., closed its taproom March 16 and furloughed several employees, but reopened April 4 after setting up what it believes is a safe system for pickup. It is open Friday to Tuesday from 12 to 6 p.m. for front patio pickup. The phone line opens at 11:30 a.m. for pre-orders: 916 476-3889.
Current offerings are pizzas and growler fills from their beer taps.
According to co-owner Jeannine Hawkins, they plan to offer a family meal deal and add a couple of salads to the current menu, based on demand.
“We’ve been overwhelmed by the love and support of our neighbors,” Jeannine said. “We really feel as though Curtis Park welcomed us with arms wide open and it hasn’t changed over the past two years.” Hop Gardens recently collaborated with next-door neighbor Zen Threads to offer face masks for sale with the Hop Gardens logo for $8 apiece or $6 with a pizza purchase.
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Track 7 Brewing Co., 3747 W. Pacific Ave., Suite F, offers to-go beer at its taproom, just south of Crocker Village. Cans, bottles and crowlers are sold. Patrons can bring their own clean growler or howler and place it in the provided sanitizer as they place the order.
Hours are reduced so check Instagram, Facebook or the Track 7 website for updated information. Online ordering and prepaid ordering is also available. Online ordering begins 30 minutes before opening and must be picked up the same day. The beer menu is updated weekly.
Susan MacCulloch and Andrea Rosen contributed to this report.