The authors of our playbook, "Safety First," weigh in
May 29, 2020
Read Time 2 mins
This spring, we’ve been hosting webinars as part of our Industry Support learning series. Topics have covered all facets of the current crisis, from deciphering government relief options, staying motivated in the face of stress, writing your first cookbook, and more. Earlier this month, we gathered together chefs and restaurant owners with the lead authors of our new re-opening playbook, Safety First, created in collaboration with the Aspen Institute, World Central Kitchen, and Off Their Plate. Check out some of the top takeaways from their discussion below, and download a copy of Safety First here.
1. Dr. Sam Dooley, an epidemiologist, explained that there is a hierarchy of infection control:
2. Wear your mask whenever you’re around other people, wash it often, and use good hand hygiene. The fit of your mask/face covering is important—your nose, mouth, and chin need to be covered at all times.
3. Give your staff multiple face coverings. Ask them to have separate shoes and clothes that they only wear inside the restaurant to help ensure they’re not tracking anything in.
4. Contact tracing is important. Have everyone on your team sign in and sign out, even on breaks, so you know who has been working and at what time. If someone on your team is infected, this log will allow you to identify anyone who might be exposed.
5. If your dining room isn’t open, your whole space is now available. Be creative about your business’s space when thinking about safety and physical distancing.
Our team would like to know what topics you would like us to cover. Please email us at email@example.com with your suggestions on speakers, resources, and issues you would like us to host.
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