Tips and tools from federal, private, and international sources
April 28, 2020
Read Time 2 mins
Photo: Eric Vitale
Some U.S. governors have chosen to relax stay-at-home orders, and in some cases are even opening restaurants as soon as this week. Restaurants in Tennessee and Georgia were allowed to open yesterday, with several other states allowing restaurants to re-open with limited capacity this Friday, May 1. As you think about what re-opening might look like for your business, we wanted to share some resources from around the web:
Black Sheep COVID-19 Playbook: written by the Hong Kong hospitality group founded in 2012, this guide highlights health and hygiene practices, tips for interacting with guests, some best practices for menus and delivery/take-out, and both internal and external communication strategies.
CORE—Restaurants Envisioning Safe Reopening: CORE architecture and design firm created these slides to discuss customer expectations and strategies for reconfiguring your space to meet health and hygiene and social distancing rules.
Food & Drug Administration Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic: this long-awaited guide from the FDA addresses key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE). This guide is also available in Spanish, Korean, Simplified Chinese, Tagalog, and Vietnamese.
National Restaurant Association Reopening Guidance: this extensive guide from the NRA and ServSafe features guidance for restaurant owners on messaging best practices with staff and vendors, and health and hygiene and social distancing best practices.
Resnick Center Guide: Resnick Center and the UCLA Law Library have launched an expansive online resource that tracks issues at the intersection of the novel coronavirus pandemic and food law and policy.
Safety First Guide: for more than a month, Dr. Sam Dooley, a 32-year veteran infection-control specialist at the Centers for Disease Control, and James Beard Award–winning journalist Corby Kummer compiled health and safety guides from nonprofits, restaurants, and regulatory agencies to come up with “the baker’s dozen—or 13 commandments—of basic operating rules that any kitchen should follow.”
Building a Path to Reopening with Elizabeth Tilton of Oyster Sunday: guidance on how to build a 360-degree view of re-opening as it relates to operations, marketing, finance, HR, technology, insurance, compliance, and facilities.
Updated Food Safety and Sanitation with EcoLab and the American Culinary Federation: learn about the manageable, practical steps you can take to significantly boost workplace hygiene compliance, as well as information on the most effective practices and products that can help combat the spread of COVID-19 in your business.
All of the above resources can also be found compiled here.
We’re looking for culinary leaders across the country who are interested in engaging with policy makers at the state and local level to advocate for financial and other assistance during and following the COVID-19 pandemic. Sign up here.
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