11/15/20 Chicago starts 30 Stay at Home Order and shut down of indoor dining on 11/16/20
11/6/20 Chicago announces funding for the Hospitality Industry with Grants
10/28/2020 Illinois implements closure of indoor dining for the immediate future with no timeline to reinstating for Northern Counties including City or Chicago
9/14/20 Illinois Revises Phase 4 Openings with Adjustments to Self-Service Buffets
8/29/20 Some Illinois Counties required to close bars and indoor dining.
7/15/20 – NRA Send Recovery Plan to Congress
7/1/2020 – Momofuku Releases Re-opening Guidelines
6/29/2020 – Several States Halt or Move Back One Phase of Re-opening
6/22/2020 – Illinois Enters Stage on 6/26/2020
6/8/2020 – All states have re-opening plans in place
6/5/2020 – White House Signs Revised PPP
5/29/2020 House Passes Revisions to PPP
5/25/2020 Newest CDC Guidelines
As many of the states begin to reopen, there are glimpses of recommendations of how to re-open more traditional dining and food service operations. The information is being conveyed by the states, some businesses and industry associations through re-opening plans. There are links to these documents throughout this summary. We have reviewed these documents and recommendations to provide you with the most up to date general guidelines and resources to help each operation make the best educated decision on how to restart your business.
These overall guidelines refer to restaurants with food sales and are not applicable to bars or nightclubs that serve liquor only
There are several primary goals for consolidating the information
In most published restaurant re-opening guidelines, states and jurisdictions are recommending a staged approach to a return to dine-in operations. Most are based on a staggered return to business that will promote the best-case scenario that respects social distancing recommendations provided by the CDC. There are projected dates of the phases, but all should be considered fluid and dependent on public health and legislation.
Phase 1 is the continuation and emphasis on curb-side pick-up and delivery options in tandem with a limited phased approach to dine-in services with controlled guest counts based on building occupancy. Additional phases will focus on increased capacity and the resumption of foodservice functions for guest counts over 50 as of this update. This should include limited catering and events. As these changes and guidance develops for the special event, contract dining and catering community we will update the information below
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