BPAA Reopening Resources - Food and Beverage

Operational Readiness: An employee has Covid-19. Should you close your center.

Kelly Bednar / Wednesday, July 8, 2020 0 1950 Article rating: 5.0

Note: This article refers directly to restaurants, but it’s guidance should be considered for your center.

Reopening 101 for Restaurants: Divide Customers into Three Main Groups

Kelly Bednar / Friday, June 5, 2020 0 1727 Article rating: No rating

Operators need to please customers' diverse interests, keep guest zones safe, and establish clear communication between staff to achieve Post-Pandemic Success.

JUNE 2020 RACHEL PITTMAN – FSR MAGAZINE

National Restaurant Association COVID-19 Reopening Guidance-UPDATED

Kelly Bednar / Friday, May 29, 2020 0 0 Article rating: No rating

Whether you are getting ready to reopening or are still “on deck”, you’ve got an endless to do list just to get back to some sense of normalcy let alone covering all the bases for our new reality, some of which will be with us for the foreseeable future. If you are like most you likely still have questions on guidelines, regulations, and best practices on reopening your foodservice operation. Read on to review the National Restaurant Associations COVID-19 Reopening Guidance.

Reopening Successfully, Part 3 – Optimizing Revenue & Operations

Kelly Bednar / Thursday, May 21, 2020 0 1 Article rating: No rating

As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you make more money and keep your customers happy.

Reopening Successfully, Part 2 – Menu Strategies

Kelly Bednar / Tuesday, May 12, 2020 0 1693 Article rating: No rating

As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you make more money and keep your customers happy.

Reopening Successfully, Part 1 – How to Manage Labor

Kelly Bednar / Tuesday, May 12, 2020 0 2198 Article rating: No rating

As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you maximize revenue and keep your customers happy.

Personal and Environmental Hygiene Recommendations

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

A summary overview of some basic facts of the risk factors of the Novel Coronavirus and personal and environmental hygiene recommendations to prevent the spread of this disease. Presented by ECOLAB and the Texas Restaurant Association.

Resuming Foodservice Operations – Front of House

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

From bar stools to buffet stations, what should I clean and how should I clean it? This guide is a thorough step by step tool, including an editable checklist, to help ensure environmental hygiene in front of the house areas of your center. Presented by ECOLAB and the Texas Restaurant Association.

CDC guidelines for sanitizing your food and beverage operation.

Ronny / Saturday, April 25, 2020 0 1969 Article rating: No rating

Trust is key. To keep your guests coming back you must demonstrate your commitment to frequent and on-going sanitization standards. Only then will you be able to establish trust and confidence in your hygiene practices. By following CDC guidelines for keeping sick team members at home, maintaining social distancing, and increasing the frequency of cleaning and sanitizing, you will demonstrate your commitment to providing a safe and clean recreation environment for both your guests and team-members.

Resuming Foodservice Operations – Back of House

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

What products do I need? What tools do I need? What should I clean and how should I clean it? This guide is a thorough step by step tool, including an editable checklist to help you in preparing for reopening back of the house operations and equipment. Presented by ECOLAB and the Texas Restaurant Association.

Resuming Operations – Safeguarding Employees

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

Your most valuable asset is your people. This guide will help develop a plan to ensure your employees remain healthy and able to safely and confidently take care of your guests. Presented by ECOLAB and the Texas Restaurant Association.

Operational Readiness: Guidance to Safely Resume F&B Operations

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

With so many boxes needing to be checked, how can you be sure you have a comprehensive plan to re-open your food service facility? This 2-page overview from the Texas Restaurant Association and ECOLAB is a high level summary you can use to insure your center has all the bases covered for a successful and safe re-opening.

Operational Readiness: General Manager Foodservice Reopening Checklist

Ronny / Saturday, April 25, 2020 0 0 Article rating: No rating

From assessing your plan, to preparing for reopening, training and compliance, the Texas Restaurant Association and ECOLAB “Food Service Readiness, GM Reopening Checklist” is a step by step quick guide to help your GM fully prepare for a successful re-opening.

Discover Cleaning and Disinfecting Best Practices and Recommendations of F&B related Equipment.

Ronny / Saturday, April 25, 2020 0 1530 Article rating: No rating

In the food and beverage operation cleaning and sanitizing has always been the norm. But COVID-19 has changed the way we perform those tasks. Now that you are cleaned up and ready to re-open your doors to guests hungry for food, fun and entertainment, how do you keep your food and beverage related equipment clean, sanitary, disinfected and safe? Learn what others are doing to gain and keep their guests' trust.

Learn What Other Operators Are Doing About Social Distancing & Sanitation To Make Their Guests Feel Safe In The Area of Food & Beverage.

Ronny / Friday, April 24, 2020 0 1477 Article rating: No rating

You have made the decision to open back up your facility. The team is rehired, trained on your new safety and sanitation measures, now you are challenged with operating under the new Social Distancing & Sanitation Guidelines. While your state or even local government may set some overriding guidelines, it is going to be up to you as the operator to define what those look like at your location.