 Let’s face it: Even if you keep your coolers and cooking equipment sparkling clean, a sloppy handoff of food to a customer can negate any special care you’re taking behind the scenes. Make sure your updated health and safety procedures carry through to when you pass food to customers who are collecting takeout or receiving deliveries. For takeout orders, Statefoodsafety.com advises taking extra care to wash hands regularly, keep food preparation areas clean, avoid cross-contamination of items and, if needed, keep food awaiting pickup in either hot- or cold-storage equipment until a customer collects it. Delivery drivers should arrive in a clean vehicle, have a means of cleaning their hands regularly, avoid touching potentially contaminated surfaces before touching food or food containers, and have storage that keeps foods at the proper temperature at delivery.
 The coronavirus has brought new importance to the cleanliness of restaurant facilities – and you may well be cleaning surfaces more regularly now. Your POS equipment needs special care, since improper cleaning and disinfecting can cloud screens or damage other components. The National Restaurant Association advises following the manufacturer’s guidelines for all cleaning and disinfecting, but some general rules apply overall: Before cleaning equipment, make sure your hands are clean and dry. Use a clean microfiber cloth or soft towel – not soap – to clean visible marks on equipment. Don’t pour disinfecting liquids directly onto a POS surface; rather, use a solution that’s at least 60 percent alcohol on a soft towel or microfiber cloth, or use premoistened alcohol wipes.
 While the U.S. Environmental Protection Agency has addressed the need for good ventilation in its guidance about keeping indoor spaces safe from the coronavirus, overhauling ventilation systems isn’t typically at the top of the list of actions restaurant operators are taking to make their facilities safer right now. There are likely good reasons for that: For one, the challenging economic climate makes it difficult to fathom making a significant investment in an HVAC update. But what if there were more cost-effective ways to improve the air quality in your restaurant? Regular system inspections and maintenance, attention to cleaning products and protocols, and the reconfiguring of your kitchen and dining room can all help. This report from Modern Restaurant Management offers additional guidance (https://bit.ly/2DCTjSa).
 If, before the pandemic, your restaurant generated most of its business through dining room sales as opposed to through off-premise sales, your staff may be used to communicating far differently about your menu. If your team was near-perfect when it came to suggesting substitutes and communicating about allergens during conversations at a guest’s table, have you found a new system for replicating those communications as effectively either electronically or during the shorter in-person interactions that are common now? As the National Restaurant Association reports, the increase in off-premise sales and the decline in on-premise sales mean your servers don’t have as direct of an opportunity to discuss food allergies and sensitivities. So it’s important (and, in some locations, required) to update your allergen profiles as your recipes change – and to make sure that information is readily accessible in written form – on your website, app, or at your restaurant for those who order food in person. That’s especially true to remember as you update your menu for a new season or substitute new ingredients due to shortages.
|
subscribe to our newsletter
Archives
February 2026
Categories
All
|
RSS Feed