Operational Area Best Practices

Here are some best practices to help you navigate the Phase 1 Re-Opening

Rehire/Staffing

Legal Aspects

Initial Staffing Needs

Training and Manuals

Staff and Customer Safety

Well Being

Uniforms

Navigating Social Distancing

Safety Messaging / Signage

Licensing/ Team Member Responsibilities

 

When Opening of a Closed Space which has not been in operations

Pre-opening Checks

Create a New Financial Model

Reconfiguration of Public Spaces of Dine-In Service

Dining Space Layout

Side Stations

Hostess Station

Pick-up/Delivery Spaces

Menu Boards/TV Monitors

 Bus/Breakdown Stations

Dishwashing Station

Miscellaneous

Guest Experience

Arrival

Table Settings

Menus and Order Taking

Beverage Services

Food Delivery/Clearing

Bill Payment   

 

Production Recommendations

Inventory

Menu Development

Prep-Cooking

Balancing Delivery/Curbside with Dine-In

Food Safety

Food Delivery Expansion

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