Plan ahead to manage new stresses

In all likelihood, COVID-19 has made both your customers and employees more anxious about safety – and your customers may not fully appreciate all of the measures you and your staff have always taken to protect their health. A report from Modern Restaurant Management about the unforeseen challenges of the pandemic advises having a plan for managing both staff and customer responses to new stresses. Ensure your employees are clear on your new procedures and have been trained on how to respond to the range of new concerns they may hear from customers. Empower them to politely set boundaries with guests who demand precautions beyond the requirements of regulatory authorities. Make your expectations clear to your team about not only your service but their own health – they should know they should not ever risk coming to work while showing symptoms of illness. #foodsafety