Re-opening in a Safe and Timely Manner
Re-opening your business can happen in a safe, healthy, and organized manner. Stay tuned to our upcoming emails, to learn industry specific information on what you will need as we move to a New Normal.
If you’re a restaurant owner (or interested in how restaurants may operate in the future) make sure to follow these protocols to ensure a responsible opening that prioritizes the health, safety, and well-being of both patrons and staff.
- Employee Protection Measures
- Customer protection measures
- Business process adaptation
- Employer-lead public health
Before re-opening, make sure your plumbing, HVAC systems & filters are working to the best of their capacity. Restrooms, air quality and ventilation are key parts of making sure your customers are dining in a safe and sanitary environment. Create and implement plans to address parking and install self-dispensing hand sanitizer at the entrance of the restaurants. Install trash bins that open without the need to touch the lids in all parts of the restaurant.
Make sure to install health & safety signage/visual aids for employees and customers to promote hand hygiene and physical distancing and request them not to enter the restaurant if they are unwell or have COVID-19 symptoms.
Finally, make sure to create visible floor markings for appropriate 6-foot distancing for each party in any waiting areas, whether exterior or interior.
How Do I Keep My Employees Safe?
Keeping your employees safe and healthy will determine the success of your restaurant and prevent closures from new COVID-19 outbreaks. Be sure to screen your employees for their temperature, implement a full-body sanitization for all employees prior to starting their shift and encourage them to stay at home if they are not feeling well.
Create a logbook for each shift to monitor and supervise food, equipment, procedures, and cleaning checklists. Limit the number of staff in a food preparation area at any one time. Organize staff into working groups or teams to facilitate reduced interaction between groups. Stagger workstations on either side of processing lines, so that food workers are not facing one another. Provide face masks, hair nets, disposable gloves to all your employees. Clean and sanitize surfaces in all parts of the restaurant as often as you can. It is recommended that front-of-house staff not enter back-of-house areas when possible.
Hand cleaning between tables is needed each time servers or staff come into physical contact with guests at the tables or with their food, drinks, dishware, silverware, napkins, or other serving equipment.
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