EATER

APRIL 8, 2021

At the weekly staff meeting, they came up with an ad hoc plan: One group of staff members developed their first COVID safety protocols, ordering hand sanitizer, scheduling hand-washing breaks, and putting lines of blue painter’s tape across the floor of the restaurant to show people how to stay six feet apart.

Training 121

Training Catering Sanitation Facility Management 121

Modern Restaurant Management

JUNE 18, 2020

62 percent of respondents answered that frequent sanitization of all surfaces would be their most important safety initiative. Restaurant staff being scheduled has dropped by 40 percent. While some facilities might have chosen air dryers before the pandemic, the perceived ease of air dryers isn’t enough anymore.

Marketing 184

Marketing Travel and Tourism Download Facility Management 184

Modern Restaurant Management

JUNE 8, 2020

Restaurant owners can view all of the available resources and schedule a one-on-one consultation with a US Foods Restaurant Operations Consultant or Food Fanatic Chef, here. The tool also triggers notifications and tasks to managers based on specific answers within a survey. Recovery Roadmap. ” Davisware and Parts Town Team Up.

Sanitation 155

Sanitation Information Marketing POS Systems 155