As we prepare for the future of restaurant service, it’s important to look ahead to some new protocols that food managers may be required to utilize as Minnesota restaurants and cafes prepare to reopen their doors for in-house service. There is some speculation that Minnesota restaurants will have to follow some sort of social distancing in order to reduce the risk of a second COVID-19 outbreak. We’ve taken a look at what some other states are doing and have some tips for certified food managers on social distancing once business resumes.
How can Certified Food Managers Enact Social Distancing?
It’s been put forth by health officials that people should maintain a space of at least six feet apart while in public, but how would this look in restaurants?
The first thing that becomes apparent is that restaurants, cafes and other sit-down eateries will have to reduce their maximum capacity, at least at first. Multi-sectioned restaurants can achieve this by opening up the entire dining floor, even on days when business wouldn’t normally warrant having multiple seating sections. This can provide adequate space for guests with tables being more than six feet apart. Food establishments with small dining areas may not be able to seat in multiple sections, but certified food managers should rearrange dining space to ensure tables meet future social distancing protocols.
There will be times when social distancing won’t be an option, such as in cafes where the register is next to baristas. In this case, you may wish to install a shield or a sneeze guard that is hung in a way where there are no openings at mouth level. Leaving a small space between the counter and the start of the shield will allow payment and wrapped baked goods to be passed back and forth.
What about service staff? It’s impossible for orders to be taken and food delivered from six feet away. This is a scenario where a tabletop ordering system could help promote social distancing. If guests can place and pay for their order remotely, then this greatly reduces interaction between server and guest. Food will still need to be brought to the table, and at this point we can only assume certified food managers will require staff to wear masks and gloves for kitchen-to-table delivery and situations where servers must take an order in person.
Do you have plans for potential social distancing regulations once your restaurant reopens?