I'm not convinced its anything to do with COVID or staff tbh. Just that by doing the clubs every single day, they are adding to the number of different meals the kitchen will be expected to do at the same time - so something has to give. They probably decided they could get around with adding a few extra items but not all of the different curries they offered.I’ve never really bought the rationale behind reducing menus (other than products not being available, which isn’t often actually cited).
Is it really to make social distancing in the kitchen easier, or is it really just an excuse to cut down the menu/employ fewer staff? Presumably in somewhere like a ‘spoons most of the meals just come out of the freezer, into the microwave and then straight onto a plate in any case.
If you think of a normal kitchen (it can be any - a decent restaurant, a Spoons, a McDonalds or your own), you only have enough capacity in that kitchen for a certain number of different meals. Even if they are pretty simply to "cook" - they still have to be kept in a freezer and then defrosted in a fridge (from what my partner who works in a Spoons has said - a lot are defrosted first, so you need fridge space for those) and so the more variations you have, the larger space you need or the less of each variation you stock. And for the ones that aren't simply microwaved (like steaks, burgers, fish etc) you need separate cooking equipment for them.
It's the same reason why McDonalds don't serve their usual stuff during their breakfast hours and why they stop serving breakfast at whatever time it is so they can then start on their regular items. Its just you can only do so many things at once.