The 20-page guide, which goes over sanitation procedures, health protocols, readjusting economics, guest relations, and much more, is now available in English, Chinese, Japanese, French, and Spanish.
Black Sheep co-founder Syed Asim Hussain is proud that the handbook has been read so widely, even outside of the restaurant industry, by people in academia, fashion, and travel.Hong Kong continues to battle the. Black Sheep has had to suspend dine-in dinner service three times. Revenues are down about 80 percent at the company, which has 27 restaurants and more than 1,000 employees. But there hasn’t been a single layoff.
Employees at Black Sheep, which had already seen declining business prior to COVID-19 because of social unrest in Hong Kong, are working for reduced salaries. Hussain didn’t pay himself for a few months this year because “there wasn’t money to take.” He knows that “there has been a lot of financial pain that everyone within the Black Sheep community has shared.” But this is better than a scenario where his restaurants and the jobs they provide start disappearing.for delivery orders.
“Last night I was doing deliveries with our CFO,” Hussain said. “I ran into a very important Black Sheep guest, and they were stunned. I’m sure they were thinking, ‘Things must be really bad if he and the CFO are doing deliveries.’”
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