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

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. 

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.

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.