Cold and flu season has arrived, and restaurants need to up their efforts to minimize the spread of germs and keep their staff and guests safe. Not only does a proactive approach lower the risks to your guests and staff, but it also cuts down on absenteeism, allowing you to better manage your labour, customer experience, and your bottom line.
Here are some of the steps you can take to help keep your restaurant and your staff healthy throughout the fall and winter months:
- Step up your cleaning protocols, paying attention to high-touch areas like door handles, restrooms, shared lockers, pay terminals, and more.
- Stay vigilant with keeping sanitization stations and soap dispensers fully stocked and easily accessible to guests and staff.
- Post handwashing instructions and expectations around the back-of-house to remind your teams of the rules and expectations.
- Spread tables out a little wider to allow more room and larger proximity between guests.
- Use touchless menus with QR codes in place of physical menus with stickers or tent cards to limit the spread of germs via contact with the menus.
- Encourage staff to make alternate arrangements if they are unwell. Check in with staff regularly and make it easy for them to switch shifts to keep germs at home and so you can stay fully staffed.
- Many restaurants experience poor IAQ as grills, ovens, and stoves produce large amounts of smoke and grease, which can build up in your heating and cooling system. Ensure your HVAC system is doing its job to keep the air fresh and clean by removing buildup, changing air filters, and practicing regular maintenance.
- Make sure all teams are aware of your sick policies and health practices. Refresh training and ensure to include temporary or seasonal staff in the training.
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While cold and flu season is inevitable, there are steps you can take to keep the effects at a minimum at your restaurant. Take a proactive approach to keep staff and guests happy and healthy, and limit illness and absenteeism through the fall and winter.
