Many restaurant operators managing the stress of rebuilding business are encountering an extra challenge: how to ease their employees’ anxiety about everything from wearing face masks during service to handling guests who aren’t respecting your new safety procedures. People who are comfortable in their work environment are more effective employees – and are more likely to stay employed with you too. A Restaurant Business report (https://bit.ly/2XgBuQd) highlights efforts a number of operators are taking to ensure employees get the emotional support they need, as well as the training required to handle current stresses. When in doubt, communicate with your team – by regularly surveying them about what’s working and what isn’t, giving them a point of contact and other resources to turn to at any time with concerns, and using tech-based communication platforms to help keep them informed about what’s happening with your business each day.
Even during pre-pandemic times, menus were among the dirtiest items in a restaurant. How you present your menu now can not only make a difference to the safety of your business, but also send a message to your community about how you are protecting their health right now. If you can, opt for chalkboard or digital menus that can be adjusted as needed and don’t need to be discarded after each use (like paper menus). If you use laminated menus that can be cleaned, follow the proper precautions: Food Safety News advises cleaning and disinfecting them after each use with a soft cloth, separating used menus from clean, avoiding harsh chemicals or submerging menus in water, and letting menus dry completely before reuse. One alternative to this in your dining room is posting each side of your menu under glass on each table for easy viewing and cleanup.
It can be easy to get caught up in the new bells and whistles that may protect the safety of your restaurant and improve guests’ perception of your safety practices in the months ahead. But you can take some comfort in focusing on the key food safety practices you had been following – plus ensuring your employees wear a mask. A recent survey of 1,000 adults by the International Food Information Council Foundation found that of the food safety actions businesses can take right now, consumers view the wearing of protective equipment, frequent cleaning, the wearing of gloves while working, and the availability of sanitizers or wipes as the most important. While top responses were consistent from April to May, having employees wear masks while working jumped to the top of the list in May – at 36 percent. It sends an extra signal to guests that you value their safety.
If takeout meals, meal kits or refrigerated meals to be prepared at home represent a larger percentage of your business right now – or you suspect they will in the future – make sure your packaging and heating instructions have kept up with the changes. Prepare clear cooking and reheating instructions and label your packaging accordingly (and don’t forget to list common allergens). If food can be refrigerated or frozen, include consume-by dates too.
Restaurants in many parts of the country are trying to navigate this strange in-between phase in which businesses are beginning to open and welcome customers back inside their doors. Your employees, customers and you may still be unsure about how to adequately protect everyone’s health at this stage – and people’s concerns about how to balance health and economic challenges still run the gamut. As much as you can, use clear signage at your front door and on your website homepage about your restaurant’s current safety policies and the wearing of masks indoors and when social distancing is difficult. If you are being stringent with employees about the wearing of masks, make sure you have extra masks at your front door so any unmasked person entering your restaurant can wear one too – and politely refuse service to anyone who doesn’t cooperate. It’s possible to welcome people back and emphasize how much you have missed them while also ensuring you protect your business in the ways you and your state authorities see fit.
Restaurants are used to having to protect food safety and minimize the chances of employee illness transmission and injury on the job, but the current situation requires extra precautions. First, ensure your staff is clear on your new protocols, and provide any new rules verbally and in print, and in different languages as needed. When you need to talk as a group or exchange documents, use technology as much as possible to limit in-person interactions. Within your establishment in both the front and back of house, make it easier to follow social distancing protocols and avoid congregating by marking off areas on the floor to separate people, tables and preparation areas. Take extra care with your handwashing stations to ensure they are well stocked – scrubbing with regular soap is the best defense against the spread of both the coronavirus and foodborne pathogens. Finally, make sure your team knows you take safety seriously: It’s a given that if they are sick or show symptoms of illness, they should not feel pressured or incentivized to work. But what’s your protocol if employees have recently been in contact with an infected person but have tested negative themselves? Anticipating your responses to such questions can help protect your team and business.
Cleanliness has new importance right now – both to your employees and your customers. As you prepare to bring people back into your establishment in greater numbers, promote the actions you are taking to protect everyone’s health and safety. Hyatt, for one, recently announced it is revamping its cleanliness guidelines and appointing a hygiene manager to each of its hotels in the coming months to ensure adherence to the new procedures. Now could be a good time to update your own cleaning procedures and do the kind of deep cleaning and disinfection that is difficult to take on in busier times. When is the last time you steam cleaned your walk-in cooler? Beyond cleaning and disinfecting surfaces such as tables, counters, touchscreens, faucets and light switches, focus on hard-to-reach areas in and around appliances, remote controls, keyboards and other electronics with recessed buttons that can harbor pathogens. While carrying out these cleaning tasks is simply part of running a restaurant, the public has never been more interested in knowing how you’re keeping them safe.
Many restaurants are having to adjust their service models right now, whether with regard to accommodating delivery where it didn’t exist before or making adjustments to the foods and the markets they serve. If you are relying on teams of volunteers to transport your food to vulnerable populations – something that may need to happen with greater frequency in the months ahead – you may want to take advantage of some free resources to ensure the safety of your food in transit. Statefoodsafety.com offers a number of them, including a free online training course to help educate volunteers in key food safety principles to ensure they transport and serve your food safely. (Access the 22-minute video course here.) (https://www.statefoodsafety.com/CustomPortal/DisasterRelief#/)
At a time when restaurant businesses are operating at a reduced capacity and may be managing changes to key supplies, it’s important to take steps to keep ingredients fresh for as long as possible. Your refrigerator can help if it’s organized well. Be sure to store meats on the lowest shelves (but off of the refrigerator floor), keep delicate produce away from fans, and avoid overcrowding. Optimal refrigeration happens when there are a few inches of space between the refrigerator walls and your food, and there is also room for cool air to circulate around the foods you’re storing. Finally, ensuring you have clearly dated labels on everything will ensure the first item that goes into the refrigerator is also the first one out.
Through April 30, the National Restaurant Association is offering its ServSafe food safety training and certification program, as well as its Food Handler training program, for free. The modules also include video training on safe takeout and delivery practices. If your employees take part in the trainings, share their participation in your social media outreach to customers. While foodservice operators are used to having to take food safety precautions, the extra actions you are taking now to protect health and safety have likely never been more important to the public.
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