kō.än Announces Reopening Plans with Focus on Employees and New Sustainability Concepts
With phase 2 in sight, many Triangle restaurants are developing plans for reopening their dining rooms to the community. Although North Carolina will head into phase 2 tomorrow, May 22, the kō.än team in Cary, NC announced they will hold off reopening the dining room until the second week of June, in order to give their team time to reevaluate things, clean the restaurant, decompress and rest. kō.än will be making some changes, which is something their ever-evolving team has grown accustomed to in the last few years.
kō.än’s last day of the ko•mmunity hub before closing for a week to decompress is May 24. Orders for the hub should be placed by 3pm today for pick up on Saturday from 11am to 3pm. kō.än will be closed after the May 24 hub until the following hub day, which will resume on Saturday, May 30.
kō.än will place a huge emphasis on their employees upon reopening. The restaurant will pay a living wage of $15 minimum per hour and split tips equally between all hourly employees, from the front door to the dish room, in order to create a collaborative team atmosphere. “It will take the concerted efforts of every single one of us to ensure each other’s safety in this process,” said Degnan. This change will also include healthcare, paid time off, sick leave, maternity/paternity leave and retirement benefits. “With this new plan in place, our team will not only stay healthy, but it incentivizes employees to stay home when they don’t feel well,” Degnan says.
Through the restaurant’s current grocery model, which they put in place in response to the COVID-19 shutdown, kō.än has been able to bring back more than 20 employees, and looks forward to bringing back more upon reopening. “Our team will be looking out for each other’s physical, emotional and mental health, while planning on retaining long-term employees who safely serve long-term regulars like friends and family,” says Degnan.
Degnan, Executive Chef Drew Smith and the team are also putting their heads together to “re•imagine” the restaurant space so that it feels safe for their employees, guests and new diners. kō.än plans on incorporating several plants and dividers to bring the outside in, while creating individual “dining rooms” for guests.
Amongst these changes, Smith plans to launch a new menu with sustainability and local food at the forefront. “Expect to find more plants from local farmers and meat raised humanely on the menu that directly connects our guests to our partners, farmers and fishermen,” states Smith. He is currently working with area farmers to grow and raise specific products for the restaurant.
This new focus on employees and sustainability is what Degnan and Smith have coined, “hospitality now.” kō•än employees will adhere to social distancing practices and continue to wear gloves and masks. kō•än will create a plan to serve all guests safely, in the long term, while not risking any of their employees getting sick themselves. In the event that someone does get sick at the restaurant—a guest or employee—they will close for at least two weeks or until it is safe to reopen again.
“When we reopen, you will be getting a healthy, rested and incentivized culinary and service staff; and a safe, sanitary and seamless dining experience, for as long as guests are willing to support these necessary changes. We are really hoping to help change our industry for the better, and maybe there are other restaurants with similar ideas and we won’t be alone in this. We look forward to serving you again in the near future,” says Degnan.
About kō.än
With a focus on humble, tranquil, “food for thought,” kō•än brings a renewed energy and feel to Cary’s dining scene. kō•än’s menu is focused on sharing food that celebrates the unsung heroes of Southeast Asian cuisine. The restaurant is located at 2800 Renaissance Park Pl., Cary, NC 27513. The kitchen at kō•än is led by Executive Chef Drew Smith, formerly of Raleigh’s bu•ku and so•ca, and winner of 2019’s Cooking for a Classic dining competition. Smith’s menu and vision for kō•än includes an array of small plates meant for sharing like Lobster Gyoza and their famed Cauliflower, along with large plates like Korean BBQ and Pho. Follow along with kō•än on Instagram, Facebook, and Twitter.