The next topic in my short series of blogs about how to prepare for the reopening of your F&B operation concerns the specific steps you should be taking to enable your guests to feel comfortable using your outlets without the fear of contracting the invisible coronavirus. (Read the first in the series, which addresses employee training, among other things.)

Restaurant and bar layout

Re-draw the floor plan of each restaurant bar so that there is a minimum of 6 feet between tables
Do the same for your bar chairs, marking their positions on the floor
Draw lines on the floor outside the restaurant 6 feet apart to indicate where guests should stand while waiting for a table
Limit parties to no more than six people per table
No salad bars or buffets!
If your casual restaurant has booths, consider installing plexiglass between each booth

Reservations

I strongly recommend that only guests with reservations be allowed inside, given that you must manage how many guests can be in the space at any one time.
Offer a ‘pre-order to go’ service to allow your guests to dine in their rooms or in a more remote area of the hotel.

Restaurant and bar service

Do you have patios or alternate areas where you can set up tables to serve food?
Create a policy for thoroughly sanitizing tables and any other commonly used items after each use
Provide hand sanitizer for staff and guests
Require that all guests use hand sanitize prior to entering the restaurant
Have some face masks available for guests if they wish to wear one
Increase the frequency of cleaning in public restrooms
Do not pre-set tables
Cutlery: In more casual restaurants, offer disposable utensils; otherwise, use rolled silverware packets
Single-use napkins, placemats and drink mats
Single-use menus
Single-use check presenters; offer contactless pay and no cash
Condiments should be single service, including salt and pepper (and I suggest making this on request only)
All straws should be wrapped
Discontinue any complimentary self-serve coffee, tea or refreshments
Eliminate self-service drinks, utensils and condiment stations
Ensure you re-train ALL employees on your new standards

Communication

Clearly communicate your new standards on your website. Guests will feel reassured to know what you are doing.
Email your new standards to all guests reserving tables
Post a clear notice at the entrance of each restaurant explaining your new policies, procedures and standards

5/25/2020