Here you will find all of the up-to-date industry information and guidance as restaurants look ahead to what re-opening might look like. Visit the blog series for more guidance and examples of how independent operators are adapting to challenges presented to them in the face of COVID-19 in extraordinary ways.
In Industry News
House overwhelmingly passes bill to extend Paycheck Protection Program & make it more flexible
Restaurant Hospitality, 5/29/20
Industry leaders see hope for bipartisan support in the Senate
OSHA: Coronavirus cases considered recordable illnesses
Meat + Poultry, 5/28/20
Employers are responsible for tracking cases in their workplaces under revised recordkeeping rules.
Restaurant Associates creates new safety czar position, stresses “facts over opinions”
Food Management, 5/26/20
Striving for a ‘new food experience’ rather than a ‘new normal,’ and backed by an advisory board of public health experts, Anthony Capozzoli is vetting information, training staff on overt sanitation and communicating ways to make dining safe in the era of COVID-19.
Reopened restaurants find there’s no one size-fits-all way to bring back employees
Restaurant Hospitality, 5/22/20
Operators must make decisions around who to rehire, how many hours to give them, what to pay and how to keep them safe on the job. Here’s how four restaurant groups are navigating post-coronavirus workforce issues.
CDC updates guidelines for reopening restaurant dining rooms and bars
Nation’s Restaurant News, 5/21/20
COVID-19 contact person should be appointed for each shift
Next round of states poised to open for dine-in restaurant service
Nation’s Restaurant News, 5/21/20
Ohio, Kentucky and North Carolina to lift restrictions this week as Texas and Florida expand capacity
Quarantine cuisine: Food service menus change in the age of coronavirus
Food Management, 5/20/20
Overnight, onsite foodservice menus went from striving to be Instagrammable to needing to be grab-and-go-able. The sudden shift away from high-touch, interactive, communal dining has meant operators are finding new ways to connect with their customers—socially distanced now, and with lasting echoes as dining rooms reopen and menus move forward.
What independents can learn from a chain’s pivot to digital ordering
Restaurant Hospitality, 5/15/20
The fast-casual Wingstop takes cautious approach to reopening dining rooms but grows delivery and takeout
10 questions for onsite dining in the post-COVID world
Food Management, 5/7/20
As some states being to loosen coronavirus-induced restrictions and businesses, institutions and public venues begin considering reopening, their in-house dining operations will face a series of challenges, none with easy answers. Here are 10 that many onsite dining operators will have to consider.
Can restaurants mitigate the liability risk of operating during a pandemic?
Nation’s Restaurant News, 5/6/20
This advice may not prevent you from being sued, but it could improve your chances in a lawsuit
Treasury Department guidance on Paycheck Protection loans gives employers exemption if workers reject offer to be rehired
Restaurant Hospitality, 5/5/20
With some workers afraid or unable to return to work, move protects employers seeking loan forgiveness
Restaurants re-openings: What American operators can learn from China as we enter the COVID-19 recovery stage
Nation’s Restaurant News, 4/27/20
In most restaurants across China, face masks are mandatory and customers get their temperature checked upon entering
National Restaurant Association COVID-19 Reopening Guide
The purpose of guidance is just that, to offer you direction and provide a framework for best practices as you reopen.
Best strategies for reopening restaurants in the coronavirus era
Nation’s Restaurant News, 4/22/20
Expert Mandy Sedlak, food safety and public health manager for Ecolab’s Ecosure division, offers health and sanitation steps to consider as restrictions are lifted