How to Run Your Restaurant While Complying With COVID-19 Regulations
In this post, we’ll provide suggestions on how you can follow industry best practices during the COVID-19 crisis.
1. Provide Employees with Necessary Safety Items
All servers, cooks, hosts, and other employees should be given necessary safety items. This includes hand sanitizer, masks, gloves, and anything else recommended by the restaurant industry. You should also ensure hand sanitizer is readily available to patrons.
2. Ensure Social Distancing Whenever Possible
Even if your restaurant is permitted to reopen, it’s crucial to continue social distancing. To do this, you can offer no-contact takeout and delivery services, so you’ll get less foot traffic inside your establishment.
Another way to encourage social distancing is to ask employees to maintain six feet of distance. You may need to make changes to your restaurant layout or operations in order to achieve this.
3. Take Employees’ Temperatures Before Each Shift
Although not required by the CDC, you may want to consider taking workers’ temperatures prior to the start of each shift. Sick employees should stay home until they’re healthy, as to not spread COVID-19 or any other illnesses.
4. Provide Disposable Menus
Often, restaurants offer reusable menus in-house. If you must, these should be disinfected after each use. However, to avoid spreading germs, consider ordering paper menus that can be discarded after each use.
5. Stick to a Strict Cleaning Schedule
Create a strict cleaning and sanitizing schedule for all areas of your establishment. This includes seating areas, on-table items (condiments and silverware), ordering devices, self-serve areas, bathrooms, and anything else touched by employees or customers.
In addition to having your staff clean these items and areas throughout the day, you may want to hire a professional cleaning crew to periodically clean and sanitize your establishment.
6. Install Barriers
In addition to social distancing measures, you should purchase and install sneeze guards and other barriers for your restaurant. These barriers can be added to any buffet or self-serve station to keep patrons safe and healthy, at least until conditions improve. If these barriers can’t be added, you may want to stop offering buffet or self-serve options until then.
Running a restaurant during these unprecedented times is challenging, to say the least. However, by taking the necessary precautions, you can continue to maintain your operations safely and productively. Have any other suggestions for restaurant professionals during this time? Let us know in the comment section below!
Editorial Note: Any opinions, analyses, reviews or recommendations expressed in this article are those of the author's alone, and have not been reviewed, approved, or otherwise endorsed by any of these entities.