The city of São Paulo, like other municipalities in the country, is facing a strong heat wave that is having consequences for the most diverse sectors.
Last Tuesday (14), the Generoso Burguer restaurant, located in Vila Buarque, in the central region of São Paulo, published a report warning that instead of opening at 12pm, as usual, they would only open at 6pm due to the heat.
This is because there were no healthy working conditions for its cooks: “Our air conditioning ensures that the room is pleasant, but the kitchen is still too hot and the chances of accidents due to heat fatigue are very high. There is no chilled water or fans to blow the griddle, two fryers and an oil pan running at the same time”, they explain.
In the publication, they also advise customers to order the fish sandwich, which “is lighter” than the others on the menu.
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According to Márcio Rabelo, a partner at the hamburger restaurant, the idea of opening later came after he himself began to feel unwell in the kitchen.
“I decided to make this decision this morning when I arrived to prepare the mise en place and the pre-frying of potatoes that we do here and I started to feel bad. And that was 9am”, he said in an interview with CNN .
In addition to this issue, it also highlights the health of employees: “You can have a drop in pressure and suffer a serious accident. So I preferred to take the risk of not opening to guarantee the minimum well-being of the team.”
The restaurant has existed since 2019 and 80% of its orders are made in person, in the dining room. The rest is done via delivery.
Opening hours will remain this way until Thursday (16). At the weekend, the team is reinforced and will therefore operate at normal hours. “We will schedule extra breaks so that you can stay out of the kitchen for a while”, says Márcio.
The Association of Bars and Restaurants (Abrasel) indicates that establishments must follow the legislation which, through the Ministry of Labor, determines that the temperature of places must vary between 20ºC and 23ºC.
Also according to Marco Amatti, consultant at Abrasel and MAPA Negócios em Alimentação, other restaurants and bars are suffering from the heat for various reasons, such as equipment that breaks, as it was not designed for this ambient temperature, but mainly due to external areas without conditions of use, which reduces the number of available seats.
Source: CNN Brasil
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