Is your Restaurant Re-Opening Strategic Plan Ready? Part II

As a restaurant owner or manager, you should know, as a customer you will be interested.

It's not just about opening or half opening and then closing again.

The customers do not forget and with the current situation the restaurants cannot play with the hygiene and the safety of their customers, the restaurants once they open will only have one chance to do things right.

Regardless of whether they are independent, corporate, or franchise restaurant chains, everyone needs to update or develop their Strategic Operation Plan with the Sanitation and Hygiene protocols according to the current situation.

It is important to start reminding that COVID-19 is a virus that affects the respiratory system and is not considered to be a disease that can be transmitted by food. [Centers for Disease Control and Prevention], but CLEANING & SANITATION protocols are required to be implemented and updated in every area of the restaurant. It should be emphasized that it must be remembered that cleaning does not mean disinfecting, unfortunately, it is here that many restaurants are penalized for the lack of it.

Management must consider not only what comes out of the restaurant or the ways of food preparation, but also everything that enters the premises, therefore the following points must be considered within its Operational Plan and Hygiene and Sanitization Protocols.

  • Are the food provider and supplies being monitored?

  • There are specific delivery hours?

  • Under which hygiene conditions the products are received?

  • Everything must be checked, vehicle conditions, temperature chart of refrigerated & frozen products.

  • Packaging conditions.

  • How your received products are handled once they are inside the store.

Are ready the protocols for the home delivery by third parties or by their staff, as well as the pick-up orders by customers?

Remember that home delivery is a complete program, it is not just putting food in cheap containers and dropping everything in a plastic bag.

  • Are the areas for home delivery and pick-up elaborated correctly taking into account the recommended social distances?

  • If the restaurant uses its delivery staff, consider training in hygiene procedures, hand washing, and personal hygiene, although delivery drivers do not prepare food, everyone must have excellent personal hygiene as well as transport and thermal bags must be in perfect condition, after all, it is part of their image and marketing.

  • Are the thermal bags safe enough to withstand possible movements and possible cross-contamination during transport?

  • In addition to the anti-tamper seals, he considered labeling the package with the pickup time and date and including warming or reheating instructions, if applicable?

  • The packaging materials are correct and safe and contain guarantee labels or stickers?

Have new safety and hygiene guidelines been developed that the restaurant must follow when reopening?

  • Product payments avoiding cash handling and using more hands-free.

  • Shields will be placed on the till counter, pick-up, and delivery areas to avoid contamination?

  • Was the sneeze guard modified according to the new standards?

  • The sneeze guard should cover the entire food display area

  • The use of disposable gloves for food handling must be mandatory.

  • Use the USC system in the food display area. (Uncover, Serve and Cover the food container)

  • Are the dining areas already modified according to social distance?

  • Customers will have the option to pack their leftovers?

  • Will the hand sanitizer be available for customer use?

  • Are the protocols for cleaning & disinfecting customer & employee washroom ready?

Have you already considered the advantages of implementing the thru-put system in your operation?

These are some of the benefits:

  • Adequate distance (social distance) is maintained at each working station.

  • Food preparation and service is maximized.

  • You maximize your workforce.

  • You increase the productivity of your staff.

  • The amount of waste in products and materials is reduced.

  • Less expensive implementation of cleaning and disinfection modules.

  • Provide your customers with a more hygienic vision within your facilities.

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