Rehire/Staffing
Legal Aspects
Initial Staffing Needs
- Open with a minimal staff to develop best practices of new SOP’s
- Start with a core staff that has experience in multiple job descriptions such as service and bar tending
- Stagger shifts to cover expected peak shifts with A and B Teams working alternative days to minimize staff contact
- Create a Specialized Sanitation Manager to monitor and ensure the correct use of new polices and procedures as they develop
Training and Manuals
- Review CDC Guidelines with Management Team and Team Leaders
- Review and Print Local Safety Orders
- Make aware of and communicate employee’s rights associated with The Federal Families First Coronavirus Response Act
- Write and Post Organizational Covid-19 Mitigation Plan
- Post and Review Emergency Response Plan for Non-Covid-19 incidents
- Here is an Example of a Response by the the faculty of Pike Peak Community College Hospitality Department
Staff and Customer Safety
Well Being
- Write and communicate to staff “What to do if I am sick” prior to shift protocol
- Pre-shift Screen all employees and conduct an individual pre-sheet evaluation on readiness to work and checklist of required PPE items and integrity of the items themselves
- Continually discuss handwashing, the proper use of face masks, touching of the face and close contact procedures with other staff and guests
- Provide Plastic Bags for guests to store/dispose of their personal face masks when not being worn in the restaurant or provide clean masks as they depart the facility
Uniforms
- Approved Facial Coverings
- Assorted Disposable Gloves (Included Latex or Talc Free options)
- Long sleeve preferred
- No re-use of linen kitchen aprons with clean linen bags for dirty replaced daily or switch to disposable one-time use bib aprons
- Provide uniform service to staff if possible, to convey cleanliness and high levels of sanitation practices
- Lightweight clear face shield for culinary teams and head coverings
- Eye and Face protection for Dishwasher with the use of impermeable aprons
Navigating Social Distancing
- Individual Kitchen Tools, Individual Cleaning/Sanitizing Kits for each workstation
- Use un-seated tables or booths as temporary side stations or delivery spots for servers
- Layout 6’ Space Increments in prep/service/staff areas to prompt social distancing wherever possible
Safety Messaging / Signage
- Updated Front Door Signage for Welcoming Procedures and Service Adjustments
- Update all Handwashing, Sanitation, Bathroom Areas with Correct Handwashing Procedures
- Update All MSDS Sheets for any Additional Cleaners or Sanitizers being introduced to the operations
- Add directional signs and protocol for use of Guest Bathrooms where there are more than one Stall or Urinal
- Place correct and approbate labels on all pre-packages goods. Here are the current FDA guidelines for the current Pandemic
Licensing/ Team Member Responsibilities
- Schedule one Certified Food Manager per shift
- Update or re-certify any employees with out of date food handler certifications
- Promote their certifications through patches, pins, name tags or similar identification
When Opening of a Closed Space which has not been in operations
Pre-opening Checks
- Contact Waste Disposable Company for clean containers and bins
- Conduct full cleaning and sanitizing of facilities
- Turn on and test all refrigeration including coolant levels and filters
- Dump old ice. Clean, sanitize ice machines and run new batches of Ice
- Contact Pest Control Companies for inspection and services as needed
- Clean, sanitize all interior compartments of refrigeration
- Re-open and test draft systems and long-line soda towers
- Clean, sanitize exterior all bottled liquor, wine, beer beverages before use and display in to-go situations
- Check with local health authorities if additional health/restaurants inspections are required if doors are shuttered for any length of time
Create a New Financial Model
- Work with you Accounts/Advisors to understand new revenue streams and profitability of each segment
- Work with Contracts and Vendors to discuss terms, payment plans and modified services
- Cost out all recipes and services
- Conduct make or buy analysis to determine if combined cost of ingredients and production labor of raw ingredients is cheaper than a convenience product to positively affect the net profit
Reconfiguration of Public Spaces of Dine-In Service
Dining Space Layout
- Create a welcoming space not a half empty room
- Space Tables 6” Distance from Edge to Edge allowing for ample room for service staff to safely execute their duties under social distancing guidelines
- Remove excess tables and chairs from public view
- Mark non-useable permanent seating such as booths, counter seating or benches with signage or decorative elements
- Repurpose permanent seating for side stations or delivery points to eliminate close proximity use of tray stands and minimal contact service procedures
- Create 2-Person/Couples Seating at bars with added temporary dividers between family groups as necessary
- Rent or use 24”/30” cocktail tables for singles and couples in open areas such as the bar or private dining areas to conform with occupancy limits as they develop
- Calculate Occupancy Limits
- Rules 10/500 sq./ft and phased % of Occupancy Certification
- Defined One-Way traffic flow to common areas such as bathrooms, entry, exit, pick-up points
Side Stations
- Add additional Individual Side Stations for Service Staff
- Supply Personal Sanitation Supplies for each Station
- Gloves, Extra Masks, Hand Sanitizer, On-time use Cloths
- Create and supply individual table clearing, cleaning and sanitation kits for each station. Checked and resupplied at each shift
- Move POS Terminals to each station and
- Create covered/closed spaces for wrapped utensils or individually wrapped disposable utensil packs
- Space or Containers for Extra Condiment Packets to minimize travel
Hostess Station
- Create Separation between Host and Customers
- Add Menu Sanitizing Supplies for reusable menus
- Add Covered/Closed space/container for one-time use menus
- Provide Printed Copies of Covid-19 Mitigation Plans if requested
Pick-up/Delivery Spaces
- Create dedicated touchless pick-up points for third-party deliveries
- Mark 6’ increments and waiting spaces for delivery personnel
- Post Signs about Social Distancing Policies for Dine-in customers
- Implement a one-way/directed traffic pattern for delivery personnel with single points or entry and exit wherever possible
- If possible create walk-up windows for guest to minimize access into the building
Menu Boards/TV Monitors
- Utilize Established TV Monitors and Screens for Displaying Menus
- Use Live feeds from the kitchen to show how you are taking precautions to prepare their foods (In lieu of sports)
- Create Personalized Messaging from Staff Thanking Patrons for their support.
Bus/Breakdown Stations
- Add additional stations for breakdown for operations where dishes are being used
- Add an additional staging table between dish station to create separation and use non-contact drop off
Dishwashing Station
- After proper washing, sanitizing and air-drying following food safety guidelines. Individually wrap glass racks and dishes in small quantities and mark as service ready
- All employees handling clean utensils, glass ware and plates must wear gloves
Miscellaneous
- Minimize air flow by reduce ceiling fan speeds and use of air-condition on days when it can be turned off
Guest Experience
Arrival
- Confirm reservations only and greet by name
- Use a stagger approach to reservations and pick-up to avoid queuing during typical peak hours
- Ask if it is the same family group or group of individual parties according to company or local regulations.
- Collect or confirm emails to respond and thank them for their support. This can be used for Covid-19 contract tracing if necessary
- If required by conduct temperature checks using infra-red non-contact thermometers from a control distance
- Greet each party and review with them the policies established by the operation prior to seeing. Direct them to the location of bathrooms, additional hand washing stations and available personal sanitation accommodations
- All parties escorted to tables following establish pathways and traffic patterns
Table Settings
- No tables are pre-set other than table numbers or reserved signs which are removed by staff upon seating guest
- Tables setting are place based on guest count and specific orders. This should include extra individual disposable wipes
- Condiments are provided upon requests and if communal, sanitized before placing on the table
Menus and Order Taking
- Single use paper menus provided or use of menus which can be easily clean and sanitized between use
- Use Menu Boards and Repurposed TV’s for displaying menus whenever possible
- Use single use paper checks or digital ordering devices for orders
Beverage Services
- All beverages either single served prepackage, or dispensed at staffed service bars
- Individual waters
Food Delivery/Clearing
- Eliminate Tray Service
- Create tray cleaning and sanitizing program between each use if tray service is necessary
- Use plate covers for delivery of hot food from kitchen through common spaces or dining areas
- Wrap cold foods with plastic wrap for cold food delivery which can be removed at a serving station prior to placing on a table
- Decide on China or Disposable Service
- Servers/Bussers must use gloves while clearing soiled dishes or disposables
- Eliminate “Doggie” bags for leftovers.
- Allow 10 minutes between re-seating of each table to allow for sanitizing solutions to take affect
- Change disposable gloves between each use
Bill Payment
- Use cashless or receipt-less transactions systems
- No Cash Handling
- Use Hand-held Credit Card Device where Guests can swipe cards at the table and which can be wiped down between use or while wearing single use gloves
- Eliminate Cash draws as they can be targets especially with reduced staff to cover areas and the heightened climate
Production Recommendations
Inventory
- Use a Minimal Inventory
- Reduce Bulk Buying and/or Large Volume Containers
- Keg Beer – Use smaller kegs sizes 1/6 bbl or ¼ bbl with less options to keep freshness
Menu Development
- Write Weekly/Daily Menus with less options based on supply chain and price fluctuations
- Mirror highly effective profitable delivery menus with in-house dining to begin to reduce waste and maximize labor during initial reopening
- Minimal use of specialty items from smaller vendors
- Re-cost and document all recipes to maximize profit potential
- Reconfigure prep quantities to smaller sized storage containers to reduce waste and promote freshness/quality
- Add Pre-made DYI Kits/Grocery Boxes to the menu for take-home for dine-in guests only
Prep-Cooking
- Pre-portion salad greens and use clean bowls and utensils between orders. Use pre-portioned salad dressing in disposable containers in lieu of dressing stations
- Eliminate Self-Serve Soup Wells
- No-Self Service Ice Cream Stations for wait staff
- No Shared Cooking Utensils such as tongs, ladles for steam tables or hot food wells.
Balancing Delivery/Curbside with Dine-In
- Manage control table seating when peak on-line ordering occurs as not to affect dine-in customer experience.
- Limit # of Online-orders during peak dine-in service periods as business returns
Food Safety
- Review and Document Kitchen Cleaning and Sanitizing Procedures
- Increase Frequency of topical cleaning every 1-2 hours
- Conduct full kitchen cleaning and sanitizing every 24 hours
- Introduce HACCP protocol for storage and receiving of deliveries
- Immediately remove products from master delivery cases especially cardboard, wipe all containers with sanitizing cloths and air dry 24 hours before use
Food Delivery Expansion
- Reengineer the menu for delivery by eliminate items that don’t travel well
- Create and publish instructions for reheat, assembly and presentation at home
- Use social media, video for recipes, presentation and interactive instruction
- Create frequency of change
- Add beverage kits for mixed drinks (where permissable
- Utilize technology
