October 30, 2020

Chef tips for safe dining #2: make it your asset!

Navigating the new Covid-19 'normal' and reassuring staff and guests that the all measures have been taken to make dining out as safe as possible can feel like a full-time job. Our second chef tips for safe dining looks at how processes and shared health & safety responsibility can make safe dining an asset for your venue.

How are food service businesses around the world ensuring safe dining for their guests in the time of Covid-19?  

In our first chef tips for safe dining we established the importance and the power of engaging the most important people in your restaurant business: your staff and your guests. Keeping within the notion of the food business being a people business, it's time to look at processes and protocols around safe dining. 

 

As absurd as it may sound, with carefully and jointly designed processes, safe dining could become an important asset to any food business - a bit like the new 'new normal'. How to go about it? 

Make your cleaning and hygiene processes fail-proof

→     Schedule and monitor frequent hygiene routines. Plan these together to ensure buy-in from everyone.  

→     Make masks easily available and mandatory for your staff, particularly those in direct contact with your guests.

→     Provide guidelines on how to explain the improved hygiene and safety routines to guests with the aim of improving customer experience and transparency.  

→     Reassure your customers about your practices personally, so they feel directly connected to your kitchen.

→     Ban physical contact: handshakes, hugs, high-fives all need to wait for later. But – keep up the shared laughter and smiles – we all need an injection of good humor right now!

Keep up the shared laughter and smiles – we all need an injection of good humor right now!

Make good health and safe dining your shared mantra

→     Suggest check-in times with your staff to talk about their health and how they are feeling about changes in protocol. Have clear guidelines for what to do if someone is experiencing Covid-19 symptoms and make it easy for them to share concerns confidentially. Clearly post information for hospitals and testing clinics and be prepared to share this information with your restaurant guests if they ask.

→     Maintain a zero-tolerance policy for guests and staff alike when it comes to Covid-19. If someone feels sick, has a fever, or otherwise suspects they are not in good health, ask them to kindly stay at home. Let them know there is no shame in this: when a potential risk is identified early, it’s better for everyone. This includes any visitors and delivery services to your premises. We are all in this together and the more careful we are, the faster we’ll see ourselves on the other side of this pandemic.

→     For your staff, make sure they understand the inherent risks of the food service business. It’s not a stay-at-home job so we need true commitment from each other to keep safe. Assure them that they won’t lose their jobs by staying home if they feel unwell.

We are all in this together and the more careful we are, the faster we’ll see ourselves on the other side of this pandemic.

Safe dining as your asset

As food safety and hygiene take center stage, the food industry struggles to keep up with fast-changing regulations.

Chefstein® was developed to help you manage all your kitchen operations with enhanced efficiency in the time of Covid-19, and beyond.  

The more data you gather about your food safety and hygiene practices, the easier it is to make fail-proof plans for the future.

We wish you and your restaurant well, and hope you’re able to stay open through these trying times!  

Read part 1 of our Chef tips for safe dining here.

Book your free, consultative Chefstein® demo here.

Did you miss Part 1 of our Top Chef Tips for Safe Dining series? Click here!

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