04/26/2020
Responding to a question many operators are asking. What you telling your clients on how to reopen?
Regarding your request. Here are just a few points I am giving my clients.
First have a well thought out plan for reopening, it cannot be back the normal (not yet). In your plan consider local, state (province) county and federal regulations. Keep in mind they do not have a playbook to do this so they're guidance will be limited as well.
Show the customer before they get to the door your ready to "safely" serve them. The outside of the establishment is as clean as the inside. Any kind of debris or trash outside will tell the client your not attending to the cleanliness.
Rethink the hosting area, is there space to distant clients. Too many in the lobby awaiting a table will certainly chase customers away.
Servers need to adhere to the new safe serve rules that are sure to be implemented. Zero exceptions must be the rule.
"Clean and sanitize as you go" anyone who has been in the hospitality business knows this rule, now more than ever it must be followed.
Tables will need extra space, which means fewer customers less revenue. Perhaps plexiglas dividers between each table.
So with less customers, less staff, your profits will be affected so can you meet obligations? Place this into your business plan.
Back of the house staff will likely have to learn to work masked. Yes we have worked with some face covering for beards but now gloves, clean clothes and aprons at all times. This of course will require a heavier linen charge.
No buffets, customers will be reluctant to dine from them, food waste will be high, health departments will be overtly strict. Any slight variance in serving temperature will be heavily frowned upon.
Order digital thermometers both for checking food and people. Staff and customers this will likely be a regulation.
Consider reworking a the menu so that its streamlined for the reworked service kitchens. Also print menus as single use, or be sure they are cleaned and sanitized after every time they are handled.
Consider a "ghost kitchen" to serve just take out and delivery drivers, keeping the flow of people out of the main dining areas.
Do not expect 100% return to anything normal, so be very flexible. Meet each challenge with with applied wisdom. Get as much information as you need that meets your local situation then get more. You may not need all your staff so choose wisely those you do need.
Keep debate and strife out, they only lead to confusion, frustration and high anxiety.
Consider inventory that come from local suppliers. The 100 mile principle works best. Fresh, local, should the standard.
The cure is a ways off, so look for gradual resurgence, be patience and use the time to gain the experience for the better days sure to come.
Establish an employee helps program, a share (small) of tip out could go to employee health care, or feeding, rents, think it through and be ready to give in to the employee in an emergency.
Most importantly prepare for a second shut down. Cost a percentage of daily sales into a fund that is separate from operating cost (a saving account) always follow the 5 P principle.
Proper
Preparation
Prevents
Poor
Performance
Luck will have nothing to do with your reopening, wisdom and knowledge and following the do the right thing principle will get the job done, it is:
Do what's right, do it because its right, then do it right.
Blessing,
Chef K
