Running a successful independent restaurant is hard work and takes a lot more than just creating and serving great food. Moving past the pandemic into a new realm, a successful restaurant needs a game plan. This is designed to provide you with ideas for a game plan that will assist you in your restaurant. Moving forward from the shut down – Here are over 100 concepts and views from experienced industry operations for key insights regarding 6 areas:

1) Business 101 2) Safety/hygiene/sanitation 3) Hospitality/celebration 4) Promoting/social media 5) “Right” for the times (safety, labor saving, packaging, etc.) 6) How To- The “NEW” norm, accuracy, getting repeat business, menu refinement, staffing,

delivery and other key consideration. These key insights are designed to help you understand what else you need to consider whether you are open right now or still waiting to re-open. Section #1- Business 101 It’s not too late, if you have not done so, do it today! Financial:

Control expenses and anticipate changes that need to take place

Request your PPP/SBA loans or seek other funding options. Talking another $350B added! https://govstatus.egov.com/md-coronavirus-business https://coronavirus.dc.gov/recovery

Leases- Ask landlord for rent deferral/renegotiations and review equipment leases

Seek payment options/deferrals on utilities and other expenses where applicable

Reach out or petition local/state regarding sales tax deferments, etc.

Insurance- file a business interruption claim and renegotiate insurance premiums and reduce worker’s compensation premiums if reduced labor force. Check on employee coverage options.

Credit card redemption, websites, uniforms/safety, etc. program on UniPro Plus program Marketing:

It’s a NEW world and our industry is changing daily

Be seen. Reach out to the consumers

Use Social Media and all platforms to promote or update or share what precautions being taken

Use your voice as a business person to influence government to support the industry Operations:

Safety, safety, safety

Curbside/Pick-up that is frictionless

Dayparts affected by change: more working from home, affecting breakfast and lunch

Review all aspects of the operation including all noted in each section of these insights

What works for your specific operation or could be possible going forward?

Turn your inventory/sell what you can… especially perishables

Keep your distributor in the loop (pre-orders, certain requirements, share overall needs, etc.)

Staffing- anticipate needs now and in the near future. How do you ramp it up and be ready. Other:

Expanded UniPro Operator Resources (i.e., Uber Eats, MarketByte, etc.)

Utilize all available industry resources like your LOCAL UniPro distributor, UniPro Foodservice https://uniprofoodservice.com or the National Restaurant Association, etc. https://restaurant.org/covid19

UniPro’s “Great Menu’s Start Here” site has a myriad of Menu’s, How To’s and Industry Information for Operators. https://www.GreatMenusStartHere.com

Section #2- Safety/hygiene/Sanitation Restaurants have always been a place for social gatherings. Over this few weeks Covid-19 has forced us to rethink everything. Curbside and takeaway have become the new norm. To get people back in our restaurants we need demonstrate to the guests we have a safe environment. By following these steps, you will show your guests you care about their safety. These may in fact even become the new “table stakes” for the industry. Standards/Policy:

Expanded UniPro Operator Resources (i.e., Uber Eats, MarketByte, etc.)

It’s critical to receive/maintain superior health score. Whether letter grades such as A, B, C or others that use a numeric system. Your job is to score an “A” or 100%. Post it. Guests need to know your score. Market all your precautions and procedures being used.

Follow all CDC and health department guidance on food safety and handling.

If asked remind guest’s there's currently no evidence COVID-19 being transmitted through food.

All staff should be retrained and held accountable for the “New Norm” and “new standards”

Establish a new PTO and sick employee policy. Make sure if an employee is sick, they stay home. Your guest will notice and will be hypersensitive. https://www.ifdaonline.org/IFDA/media/pdf/3-24-20-Food-and-Beverage-Industry-Positive-Test-Protocol.pdf

Limit access to your kitchen to only approved staff and suppliers.

Make sure all employees, management and ownership have taken and passed ServSafe classes. Promote it! https://www.servsafe.com/

Limit the number of your suppliers. If you are “shopping” the best price, now is the time to reduce your suppliers to a small amount that are best in class UniPro distributors that follow all CDC, and health department guidance on food safety, sanitation and distribution.

Ensure your teams are washing their hands all the time. Use hand sanitizers. Have training and even a timer for washing hands properly. Limit the use of employee cell phones usage at work

If you have menu’s clean and sanitize them after each use. Guests will notice or ask.

Operators may need a “starting kit”- Include gloves, sanitizers, wipes, masks, thermal temperature equipment, aprons, signage, etc. as well as ALL THE INSGHTS!

Operations:

Simplification!

NEW or expanded government mandates expected.

Self-service terminals for orders with facial or voice recognition.

Employees will want to feel safe.

Employees will evaluate the employer and go work where they have all their needs met

Partnerships with non-competing Operators to pool staffing or even other services

reate “How to” or “Turnkey” programs for best of class Curbside or To-Go programs

Ensure all staff wears gloves and maybe masks. Get creative with graphics on the masks.

Have hand sanitizer stations or bottles throughout the restaurant. Especially in self-service areas such as beverage or condiments stations. Maybe even gloves at self-serve beverages.

Set up sanitizer stations for your staff to keep separated from those serving

Consider switching from the old “red bucket” or towel sanitizer to sanitizing table wipes. This will ensure your tables are cleaned with the proper sanitizing solution and impress guests.

Consider after bussing/cleaning the table place a small sign signifying sanitation was completed.

Be sure to also clean seats.

Ensure proper glove use. Suggest or mandate a certain color glove such as blue or purple. Guests can easily see them in use. Especially consider for open kitchen/window concepts.

Follow best practices for cleaning and sanitizing incoming cases. Remember the virus can be transmitted on corrugated cartons, etc. Use gloves.

Make sure rest rooms are always clean. Assign a person. Post a cleaning schedule check sheet. Make sure soap, sanitizer and paper towels are always full. Empty the trash often. Have sanitizer station outside after the guest exits the restroom.

The “UniPro Plus” Cintas program offers facility/hygiene, First Aid/Safety and Uniform services Pre- Planning:

Consider all these possible changes and the effect on their own operation.

Safety/Simplicity

Do not use old product. Be prepared to share with your guests that your food is fresh. In the coming weeks there will be a rush of restaurants trying to reopen.

Plan a menu that you can execute flawlessly. Work with your UniPro distributor, or linens and others to ensure they have your required items. Don’t get lost when there is a rush of openings

Create an opening order in advance for your UniPro distributor to ensure stock and availability.

Review all “touch points.” Consider a “touch free” environment for your guests.

Sanitize/wipe your credit card machine after every use or go touch free.

Time to get it all together- Clean carpets, floors, windows, front and back of the house thoroughly. Let your guest know you care and have provided a clean and safe restaurant

Consider continuing 6’ social distancing rule.

Give guests a chance to get comfortable being out. Consider distancing your tables or even use floor markings for proper social distancing.

New Norms:

Limit or prohibit bare-hand contact with food or customers

Explore revenue considerations beyond dine in.

25-50% capacity initially won’t get Operators where they need to be, but it is a start

Add dayparts outside their norm

More drive-through being added where possible

Labor shortages will now be labor surplus, but increases in Operators competing for “best’ staff

Consumer order taking/communications methods all reviewed and improved

Consumer ability to track sanitization process/safety taking place

Call ahead for wait list with estimated times for seating with limited seats

Sharable’s might not be popular. Individual desserts or appetizers may prevail.

Consider handing a guest their cup, lid, and straw for self-service beverage dispensing

All drinks might go in a To-Go container with lids. Even when consumed on premise

At full-service restaurants condiments should NOT be left on the table.

Always deliver cleaned condiments such as salt and pepper shakers or use ramekins for any condiment previously that would be out on table… but now served with the meal.

Self-service condiments- consider holding behind counter and asking if any are needed with an order rather than having them in an open and shared location.

Use pre-packaged condiments for to-go and if extras are requested.

Napkin dispensers may not be on the tables going forward.

Any self-serve areas like beverages, salad and condiment bars might be reconsidered/removed.

Silverware- Bring out with the meal while wearing gloves or after the guests are seated vs. already on table. Consider wrapping or putting them into a sleeve for hygiene.

Use tamper evident/tamper proof packaging for To-Go.

Some restaurants/businesses considering scanning guest’s temperatures or their employees.

Consider a plastic shield at your cashier or in areas the public is in close proximity to food.

Sampling or self-serve may be a thing of the past.

Expand your waiting area or consider moving it outside if possible.

Consider plate covers for meals coming out to the tables. Remove at the table to ensure temperature and hygiene.

Will Farmer’s Markets be a thing of the past?

For more information please visit UniPro’s website at https://www.uniprofoodservice.com or https://www.osha.gov/Publications/OSHA3990.pdf or https://www.cdc.gov/coronavirus/2019-

ncov/community/critical-workers/implementing-safety-practices.html Section #3- Hospitality/Celebration Restaurants are a place to celebrate, create memories, make deals, enjoy great food, gather and enjoy. Service your guests and they will come back. Restaurants that are open AND offering a good experience will come out of this stronger than those deciding to shut down and wait it out. Hospitality:

Remember the 5C’s o CARE- Care about your guest o CUSTOMIZE- Everyone is different and will engage in their own way o COURTESY- Use your manners, smile o CLEANLINESS- Enough said! o COMMUNICATION - Greet, engage, introduce and say goodbye. Always be polite.

Exceeding Expectations or How to Differentiate:

Bring back staff members that you know and trust vs. having to train, get to know, etc.

Expanded benefits/perk for employees. Competing for and maintaining the “best” will increase

Utilize best recruiting methods, marketing or posts on recruiting sites, if need be.

Always operate a clean, well-organized restaurant

Always greet your guests as they arrive, if a regular greet by name if possible

Remember your verbal greetings and sincere Thank You!

Your Host should explain the “new normal” and stress key points you want guests to know

All your staff must be well-trained and even happy to be there. Can’t fake excitement or hospitality.

Have a menu that your team can execute perfectly. Might be good idea to pare it down.

Make sure the food is correct

Deliver an experience…the right experience for that guest since everyone’s expectation may be different

A Thank you note from the owner or manager with even a personal invite to come back

Make follow up phone calls to ensure their satisfaction. Call. Do not survey. Remember this is hospitality

Remember the words of Walt Disney - “people can feel perfection” Section #4- Promoting Now more than ever it is time to promote your restaurant. Here are a few simple tips Media/Resources:

Promotions and social media are critical and not to be cut back, but increased spend/time

Consider bundling, meal deals, family choices and price points for the times.

LTOs- more limited going forward for simplicity and only what works seamlessly

Promote your restaurant on all forms of social media including those with algorithm data. Be sure all things are posted correctly. Use Video and clips where possible.

Monitor your social media to ensure areas to improve and what is being said.

Use Yelp and other online social media outlets. Post lots of picture of your food online.

Set up your restaurant’s Google + account to provide details when your business is searched

Geo target adds help when people are looking for good restaurant close to home. Invest where it makes most sense.

Promote a “Local” campaign for customers in radio, local magazine, separate website, etc.

Call Chamber of Commerce for a great way to stay connected or promote your business locally

Use Local media, TV, etc. Send food to station. Provide “local” story. Sponsor a remote telecast, etc.

Leverage local food writers and bloggers Systems:

NEW APP functionality

Make sure you have a good website that is up to date. Have current menu, hours and all contact information. Show off your refreshed, clean, safe restaurant and cheerful staff.

Utilize “UniPro Plus” Milestone program for digital needs and assistance.

Review the on line ordering for overall ease, pictures, videos, etc. Maybe zero contact options.

Review your phone system –enough lines, “on hold” music, “Thank You” and advertising How to/Suggestive Selling:

Proprietary/signature items To-Go

If you have been closed or only providing limited service, consider a small re-opening event. This will help give the kitchen some needed refreshers and also promote your business to locals

Collect as many emails as possible and “TALK TO YOUR GUESTS.” Utilize On Line orders or even the old fishbowl business card drop in FREE lunch promo helps to collect email addresses.

Discounts if needed such as BOGO- buy one get one, or a free dessert or appetizer.

If you do not have a rewards program it might be the time to establish one. This can create loyalty intention with incentives.

When guests order something include a featured side or app that is cost effective. Give them a little note or explain you wanted to share something you really like with them as a Thank You.

Capitalize on the “family” connection by offering kids free meal or a free dessert.

Consider LOCAL sourcing and tools provided by your UniPro distributor.

Consider cross merchandising with other LOCAL businesses that compliment your restaurant. I.e., bring movie ticket or hairdresser receipt to get a drink, etc.

Review your social responsibility/community give back programs. Maybe sponsor first responders, health care, etc. with donations or meals.

“Chalk the Walk” campaign to draw folks in as walking by using color chalk/graphics/humor

Create daily specials, package deals, bundles, kits, key staples to add on to your order like eggs, milk, bread, etc. to increase your overall ring.

Offer DIY cooking kits, recipe tips and how to or even a chef cooking class.

UniPro’s “Great Menu’s Start Here” site has promotions for the operators Section #5- “Right” for the times) There has never been a better time to look at your menu. Evaluate what sells and what doesn’t. Consider what may require extensive prep or lots of special ingredients. You don’t have to give up what you make that is unique or special. However, with these uncertain times it may be wise to “skinny things down” for a bit. What will customers appreciate and even demand? How can thrive? Safety, labor saving, packaging, etc.:

Affordable options or deals since economic impact of customers might influence choices

Encourage takeout orders ahead of time to create/offer little to no contact pickup

Customers might make choices to spend when restaurant is contributing to a good cause

Comfort foods on the rise

Simplify your menu, reduce slow moving high labor items from your menu.

Consider using speed scratch instead of full scratch.

Consider pre-portion instead of cutting in house on items such as steaks and seafood

Consider pre-washed and processed produce.

In some cases, look for high quality pre-made items instead of back of the house prepared. Remember you can always garnish to make it your own.

Consider what ingredients can be used in multiple meals/dishes

Review all To-Go packaging for tamper evident and quality.

Products with safety seals or wrappers (i.e., straws, cutlery, cups, etc.)

Product integrity- What holds up or travels well for To-Go or delivery?

What items sold best during curb side timing you want to feature in the dining room

Can you offer individually wrapped/packed/sealed items to customers

Consider selling grocery items you stock or even specialty items they can only get from you

Sell grocery, refrigerated, produce or COP boxes of product To-Go

Consider selling beer or wine

Who else is doing what? Use great ideas from competitors. Keep up with competition on social media and web posts.

Utilize UniPro One site for key “To Go” updates/featured items Section #6- How To In the “NEW” norm, accuracy, getting repeat business, menu refinement, staffing, delivery and other factors are important. Even before Covid-19 curbside, takeaway and delivery have been growing in popularity. It is critical to get it right as well as to ensure that your takeaway business does not

overpower the dine in business. Remember, this is hospitality. Even for To-Go business. A bad experience can cause lost business and bad press. Make it special. Create a celebration. Exceed your guest’s expectations …and they will come back. Curbside/To-Go:

More drive through in the future

Ghost kitchen expansion with several brands out of one door

Understand how much take away you can handle, too much you end up hurting the dine in guest and their service expectations

If possible, have a separate area from dine in where to-go orders as assembled.

Have a dedicated to-go staff.

Consider convenient in and out parking, processes and entrances. Have proper signage.

Have the proper take out packaging. If you are causal to fine dining, is a foam box the best impression you can make? Think about liquids. If a guest is ordering soup, ensure it arrives without spilling. Put it in the correct sealed container and then place it in a zip lock bag for added protection. Your guest will appreciate all this.

Be accessible to your guests, what options do they have to place orders. Curb side, call ahead on-line delivery. Make ordering easy. One click!

When using a third party and for even in-house delivery, make the packaging tamper proof.

Have appropriate to-go flatware. Use your distributor professional sales representative to help identify the proper items to build a To-Go packaging platform

High quality To-Go packaging. Perhaps, compostable may be required or preferred by guest.

Re-heating instruction are a nice touch

Get it Right:

Differentiation to focus along with value, experience, exploration, convenience and safety.

Remember serve HOT FOOD HOT, COLD FOOD COLD!

Make sure the food is correct/Get the order right.

Remember appreciation and “Thank You” from ALL staff

This is your opportunity to brand your business, To-Go bags of quality and or design become walking advertising as guest repurpose them for use in public.

Write a personal note on a takeout box thanking the guest and include snippet of information or story about the item they chose to build a connection.

Before orders are placed Capture information about any dietary restrictions, preferences

When orders are placed, ask if they are celebrating anything. Include a free dessert.

Wine pairing to help create the special occasion

If legal in your area, ask for a cocktail order

Send a Thank You note from owner/manager and invite guest back.

Use To-Go/takeaway as springboard to dine in on a future date with a “bounce back” card or free something or even discount next visit in a certain time frame

Consider partnering with LOCAL other business for other discounts or promotions

Follow up calls ensuring everything was to their satisfactions, Call, do not survey.

If you use a third party such as Uber Eats, Grub Hub, etc. Test them. Have a friend/family member order a meal. See how it arrives. Don’ let a third party hurt YOUR business.

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REOPENINGGUIDANCE

PUBLISHED April 22, 2020

For other resources:RESTAURANT.ORG/COVID19

A GUIDE FOR THE RESTAURANT INDUSTRY

T O R E S T A U R A N T O P E R A T O R S G E T T I N G R E A D Y T O R E O P E N … The purpose of guidance is just that, to offer you direction and provide a framework for best practices as you reopen. But as the saying goes, the devil is in the details, and not every restaurant is the same and not every opening scenario will align. We recognize that not everyone has access to guidance, and that is where the National Restaurant Association can provide help.

• Make sure your person-in-charge has an up-to-date ServSafe Food Manager certification. The Food and Drug Administration requires every facility to have a person in charge on site during open hours and also directs that the person in charge should have a food manager certification.

• Provide ServSafe food handler training for your workers. They’re your front line; educating them protects them, you and your guests.

• Make technology your friend. Contactless payment systems, automated ordering systems, mobile ordering apps, website updates and simple texts can help you to communicate and conduct business with reduced need for close contact. As you begin to reopen, keep communicating with customers (your hours, menu items, reservations, etc.), and help promote your social distancing and safety efforts.

• And some of the best advice comes from the Food and Drug Administration, which develops the Food Code we all rely on. Its newest guide, Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic, was just released. You can link to it here.

As we continue to learn more about operating businesses during the COVID-19 pandemic, it’s important to share with you the most current direction and advice from the experts at FDA, the Centers for Disease Control and Prevention, the Environmental Protection Agency, and other agencies. These documents will continue to reflect those best practices and will continue to be updated.

l 3 l COVID-19 REOPENING GUIDANCE

SAFELYR E T U R N I N G

R E S T A U R A N T S T O S E R V I C E

The National Restaurant Association partnered with representatives of the Food and Drug Administration, academia, the Conference for

Food Protection, Ecolab, public health officials and industry representatives to develop a set of opening and operating guidelines to help restaurants return to full operation safely when the time comes.

This guidance is designed to provide you with a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus, including:

Food safety

Cleaning and sanitizing

Employee health monitoring and personal hygiene

Social distancing  

Combine this guidance with your existing policies as well as this new resource from the FDA, Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic.

Armed with information, ServSafe training and the recommendations of your local health departments, you can help secure a safe opening.

For the most comprehensive and up-to-date COVID-19 resources and information for the restaurant industry, visit restaurant.org/COVID19.

REOPENING GUIDANCE TASK FORCE

Frank Yiannas, Deputy Commissioner, Food Policy & Response, FDA

Dr. Mark Moorman, Director, Office of Food Safety, FDA

Dr. David McSwane, Executive Director, Conference for Food Protection

Dr. Benjamin Chapman, Professor, Food Science, North Carolina State University

Dr. Donald Schaffner, Distinguished Professor, Food Science, Rutgers University

Patrick Guzzle, Idaho Department of Health, Past Chairman, CFP

Greg Cocchiarella, Vice President, Industry Relations, Ecolab

Larry Lynch, Senior Vice President, Science and Industry, National Restaurant Association

l 4 l COVID-19 REOPENING GUIDANCE

Food safety has always been a priority for the restaurant industry, for both guests and employees.

The basis of an effective food safety culture is the Food and Drug Administration Food Code, which for decades has served as the foundation for restaurant operating procedures as they relate to safe food handling. The guidance outlined in the Food Code is science-based and is designed to reduce and prevent the incidence of foodborne illness. Food Code requirements related to sanitation and personal hygiene in particular are the most reliable protocols available to combat risks related to the spread of COVID-19.

Local, state and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.

Prohibiting sick employees in the workplace

Strict handwashing practices that include how and when to wash hands

Strong procedures and practices to clean and sanitize surfaces

Ensuring the person in charge of a foodservice facility is a certified food safety manager

Ensuring the person in charge is on site at all times during operating hours

AMONG THE REQUIREMENTS OF THE FOOD CODE THAT APPLY TO CORONAVIRUS MITIGATION ARE

C O V I D - 1 9

RESTAURANT RESPONSE

F O R M O R E T H A N 3 0 Y E A R S , T H E N A T I O N A L R E S T A U R A N T A S S O C I A T I O N ’ S S E R V S A F E P R O G R A M H A S P R O V I D E D F O O D S A F E T Y T R A I N I N G F O R B O T H M A N A G E R S A N D F O O D H A N D L E R S .

ServSafe certifies food safety managers through an independently developed certification exam, which follows standards adopted by the Conference for Food Protection.

The Conference for Food Protection also collaborates with the FDA to develop the Food Code.

THE PURPOSE OF THIS GUIDANCE IS TO BUILD ON THE ALREADY ESTABLISHED BEST PRACTICES AND REQUIREMENTS AVAILABLE that address specific health and safety concerns related to the spread of COVID-19, and to put those protocols into practice as state and local officials begin to open communities and businesses.

Operators should make use of these guidelines as they relate to their existing policies and procedures and in conjunction with instructions they receive from authorities during their reopening phase-in.

l 5 l COVID-19 REOPENING GUIDANCE

State and local officials may tailor the application of opening criteria to local circumstances (e.g., metropolitan areas that have suffered severe COVID outbreaks vs. rural and suburban areas where outbreaks have not occurred or have been mild).

To prepare to comply with opening procedures, operators should update their existing policies and operating procedures in accordance with the latest FDA, Centers for Disease Control and Prevention, and Environmental Protection Agency guidance and in accordance with local and state officials regarding:

Social distancing and protective equipment

Employee health

Cleaning/sanitizing/disinfecting

Discard all food items that are out of date.

Where salad bars and buffets are permitted by local/state officials, they must have sneeze guards in place. Change, wash and sanitize utensils frequently and place appropriate barriers in open areas. Alternatively, cafeteria style (worker served) is permissible with appropriate barriers in place.

If providing a “grab and go” service, stock coolers to no more than minimum levels.

Ensure the person in charge is ServSafe certified and that their certification is up to date, and provide food handler training to refresh employees.

FOR EMPLOYERS

ON FOOD SAFETY

R E O P E N I N G G U I D A N C E

l 6 l COVID-19 REOPENING GUIDANCE

Thoroughly detail-clean and sanitize entire facility, especially if it has been closed. Focus on high-contact areas that would be touched by both employees and guests. Do not overlook seldom-touched surfaces. Follow sanitizing material guidance to ensure it’s at effective sanitizing strength and to protect surfaces.

Avoid all food contact surfaces when using disinfectants.

Between seatings, clean and sanitize table condiments, digital ordering devices, check presenters, self-service areas, tabletops, and common touch areas. Single-use items should be discarded. Consider using rolled silverware and eliminating table presets.

Remove lemons and unwrapped straws from self-service drink stations.

Clean and sanitize reusable menus. If you use paper menus, discard them after each customer use.Implement procedures to increase how often you clean and sanitize surfaces in the back-of-house. Avoid all food contact surfaces when using disinfectants.

Check restrooms regularly and clean and sanitize them based on frequency of use.

Make hand sanitizer readily available to guests. Consider touchless hand sanitizing solutions.

FOR CLEANING

AND SANITIZING

R E O P E N I N GG U I D A N C E

l 7 l COVID-19 REOPENING GUIDANCE

Per existing FDA Food Code requirements, employees who are sick should remain at home.

If an employee becomes ill or presents signs of illness, the operator should identify the signs during a pre-work screening and follow the business’s established policies on when the ill employee is allowed to return to work. At a minimum, however, follow CDC guidelines – tell the employee to self-isolate for seven days from the onset of symptoms and be symptom-free for three days without medication.

Taking employees’ temperatures is at the operators’ discretion. The CDC has not mandated taking an employee’s temperature and any operator who chooses to do so should engage health officials first and adopt policies aligned with proper procedures. CDC guidance states the minimum temperature that indicates a fever is 100°F.

Per CDC recommendations, face coverings have been shown to be effective tools to mitigate risk from individuals who show symptoms as well as those who don’t, especially in close environments where it’s hard for people to maintain a three- to six-foot distance. In some states and local jurisdictions, face coverings are required by government officials; some employers require them, too. In all cases, those coverings worn by employees should be kept clean in accordance with CDC guidance. CDC provides overall cleaning guidance here.

Train all employees on the importance of frequent hand washing, the use of hand sanitizers with at least 60% alcohol content, and give them clear instruction to avoid touching hands to face.

ON MONITORING EMPLOYEE HEALTH & PERSONAL HYGIENE

R E O P E N I N GG U I D A N C E

l 8 l COVID-19 REOPENING GUIDANCE

Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups. Limit party size at tables to no more than the established “maximums approved” as recommended by CDC or approved by local and state government. Where practical, especially in booth seating, physical barriers are acceptable. Consider a reservations-only business model or call-ahead seating to better space diners.

Any social distancing measures based on square footage should take into account service areas as well as guest areas.

Remind third-party delivery drivers and any suppliers that you have internal distancing requirements.

Post signage at the entrance that states that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.

Limit contact between waitstaff and guests. Where face coverings are not mandated, consider requiring waitstaff to wear face coverings (as recommended by the CDC) if they have direct contact with guests.

If practical, physical barriers such as partitions or Plexiglas barriers at registers are acceptable.

Use technology solutions where possible to reduce person-to-person interaction: mobile ordering and menu tablets; text on arrival for seating; contactless payment options.

Provide hand sanitizer for guests to use, including contactless hand sanitizing stations, and post signs reminding guests about social distancing. Thank them for their patience as you work to ensure their safety.

Try not to allow guests to congregate in waiting areas or bar areas. Design a process to ensure guests stay separate while waiting to be seated. The process can include floor markings, outdoor distancing, waiting in cars, etc. Consider an exit from the facility separate from the entrance. Determine ingress/egress to and from restrooms to establish paths that mitigate proximity for guests and staff.

Where possible, workstations should be staggered so employees avoid standing directly opposite one another or next to each other. Where six feet of separation is not possible, consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing.Note: Face coverings may be required by government officials and/or restaurant operators to mitigate the distancing gap. If not mandated, face coverings are recommended by CDC and, when worn, they should be cleaned daily according to CDC guidance.

Limit the number of employees allowed simultaneously in break rooms.

With larger staffs, use communication boards to or digital messaging to convey pre-shift meeting information.

ON SOCIAL DISTANCING

R E O P E N I N GG U I D A N C E

l 9 l COVID-19 REOPENING GUIDANCE

Summary of Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic

BE HEALTHY, BE CLEAN • Employees - Stay home or leave

work if sick; consult doctor if sick, and contact supervisor

• Employers - Instruct sick employees to stay home and send home immediately if sick

• Employers - Pre-screen employees exposed to COVID-19 for temperature and other symptoms

• Wash your hands often with soap and water for at least 20 seconds

• If soap and water are not available, use a 60% alcohol-based hand sanitizer per CDC

• Avoid touching your eyes, nose, and mouth with unwashed hands

• Wear mask/face covering per CDC & FDA

• Never touch Ready-to-Eat foods with bare hands

• Use single service gloves, deli tissue, or suitable utensils

• Wrap food containers to prevent cross contamination

• Follow 4 steps to food safety Clean, Separate, Cook, and Chill

CLEAN & DISINFECT

SOCIAL DISTANCE

PICK-UP & DELIVERY

• Train employees on cleaning and disinfecting procedures, and protective measures, per CDC and FDA

• Have and use cleaning products and supplies

• Follow protective measures

• Disinfect high-touch surfaces frequently

• Use EPA-registered disinfectant

• Ensure food containers and utensils are cleaned and sanitized

• Prepare and use sanitizers according to label instructions

• Offer sanitizers and wipes to customers to clean grocery cart/basket handles, or utilize store personnel to conduct cleaning/sanitizing

• Help educate employees and customers on importance of social distancing:

- Signs

- Audio messages

- Consider using every other check-out lane to aid in distancing

• Avoid displays that may result in customer gatherings; discontinue self-serve buffets and salad bars; discourage employee gatherings

• Place floor markings and signs to encourage social distancing

• Shorten customer time in store by encouraging them to:

- Use shopping lists

- Order ahead of time, if offered

• Set up designated pick-up areas inside or outside retail establishments

• Encourage customers to use “no touch” deliveries

• Notify customers as the delivery is arriving by text message or phone call

• Establish designated pick-up zones for customers

• Offer curb-side pick-up

• Practice social distancing by offering to place orders in vehicle trunks

• If offering delivery options:

- Ensure coolers and transport containers are cleaned and sanitized

- Maintain time and temperature controls

- Avoid cross contamination; for example, wrap food during transport

For more information, see Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic April 2020

ORDERPLACED PICK-UP

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Summary of Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic

BE HEALTHY, BE CLEAN • Employees - Stay home or leave

work if sick; consult doctor if sick, and contact supervisor

• Employers - Instruct sick employees to stay home and send home immediately if sick

• Employers - Pre-screen employees exposed to COVID-19 for temperature and other symptoms

• Wash your hands often with soap and water for at least 20 seconds

• If soap and water are not available, use a 60% alcohol-based hand sanitizer per CDC

• Avoid touching your eyes, nose, and mouth with unwashed hands

• Wear mask/face covering per CDC & FDA

• Never touch Ready-to-Eat foods with bare hands

• Use single service gloves, deli tissue, or suitable utensils

• Wrap food containers to prevent cross contamination

• Follow 4 steps to food safety Clean, Separate, Cook, and Chill

CLEAN & DISINFECT

SOCIAL DISTANCE

PICK-UP & DELIVERY

• Train employees on cleaning and disinfecting procedures, and protective measures, per CDC and FDA

• Have and use cleaning products and supplies

• Follow protective measures

• Disinfect high-touch surfaces frequently

• Use EPA-registered disinfectant

• Ensure food containers and utensils are cleaned and sanitized

• Prepare and use sanitizers according to label instructions

• Offer sanitizers and wipes to customers to clean grocery cart/basket handles, or utilize store personnel to conduct cleaning/sanitizing

• Help educate employees and customers on importance of social distancing:

- Signs

- Audio messages

- Consider using every other check-out lane to aid in distancing

• Avoid displays that may result in customer gatherings; discontinue self-serve buffets and salad bars; discourage employee gatherings

• Place floor markings and signs to encourage social distancing

• Shorten customer time in store by encouraging them to:

- Use shopping lists

- Order ahead of time, if offered

• Set up designated pick-up areas inside or outside retail establishments

• Encourage customers to use “no touch” deliveries

• Notify customers as the delivery is arriving by text message or phone call

• Establish designated pick-up zones for customers

• Offer curb-side pick-up

• Practice social distancing by offering to place orders in vehicle trunks

• If offering delivery options:

- Ensure coolers and transport containers are cleaned and sanitized

- Maintain time and temperature controls

- Avoid cross contamination; for example, wrap food during transport

For more information, see Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic April 2020

ORDERPLACED PICK-UP

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BEST PRACTICES F O R R E T A I L F O O D S T O R E S , R E S T A U R A N T S & F O O D / P I C K - U P D E L I V E R Y S E R V I C E S D U R I N G T H E C O V I D - 1 9 P A N D E M I C

FDA is sharing information about best practices to operate restaurants, retail food stores and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.

This addresses key considerations for how foods offered can be safely handled and delivered to the public. This is not a comprehensive list. FDA encourages consulting the references and links provided below (by CDC, FDA, EPA, and OSHA) for more detailed information. This will be updated as FDA receives further information and inquiries.

• Managing Employee Health (Including Contracted Workers)

• Personal Hygiene for Employees• Managing Operations in a Foodservice

Establishment or Retail Food Store• Managing Food Pick-Up and Delivery

C O V I D - 1 9

REOPENINGGUIDANCE

For other resources:RESTAURANT.ORG/COVID19

A GUIDE FOR THE RESTAURANT INDUSTRY