While at the time of this writing fewer than 20 cases of the coronavirus had been confirmed in the U.S., the illness had still created a ripple effect: Across the country, many Chinese restaurants have taken a hit due to the panic associated with the illness. Even if you don’t operate a Chinese restaurant, you can likely appreciate the challenge of trying to manage a sudden health crisis that threatens your brand – or even your entire restaurant category. The widespread nature of supply chains, along with the increased risk of viruses and weather-related crop damage, mean your restaurant could face a brand crisis at any time. It’s critical to have a contingency plan for responding to such events so you don’t have to create a plan mid-crisis. In a report from the Vending Times, Steritech’s Paula Herald suggests brands should take such steps as securing food supplies and distribution agreements, developing a food security plan to protect their operation from theft in the case of shortages, reviewing and refining their sick-leave policies, developing a plan to manage widespread absenteeism including limits on public transport, cross-training staff so workers can easily step in for others who are out, and keeping (and discussing with employees) up-to-date-communication plans and staff contact lists so they’re not struggling to get in touch with their team during a health crisis. Are you confident in your current crisis response plan – and in your team’s ability to carry it out?
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