Author: Christine Dantz

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Official Stay Safe MN Resource Guidance for ServSafe Food Managers

Official Stay Safe MN Resource Guidence for ServSafe Food Managers

In order to reopen our food industry and continue to slow the spread of Corona Virus, the state of Minnesota has put together guidance for bars, restaurants and other eateries to follow for a safe reopening. While we’ve covered many of the individual aspects of reopening, we’d like to draw your attention to a recently released document that contains the guidance for reopening food establishments must follow during the phased reopening process. ServSafe food managers should print this Stay Safe MN resource document out for reference and to ensure they are continuing to follow reopening guidelines.

Official Stay Safe MN Resource Guidance for ServSafe Food Managers
Image credit: Stay Safe MN

Stay Safe MN Resource for ServSafe Food Managers

Minnesota’s Stay Safe MN for restaurants outlines several different aspects of reopening procedures. Some vital information contained in this official document for ServSafe Food Managers includes:

  • Social Distancing Protocol
  • Employee Health and Hygiene Monitoring
  • Guidance Guests and Customers Should Receive
  • Equipment Regulations
  • Mask and Face Covering Protocol

Now that all of these rules are listed in one place, ServSafe food managers finally have a one-stop Stay Safe MN guide to the regulations in place during this current stage of reopening. In future blogs and newsletters, Safe Food Training will continue to expand on the guidance outlined in this document as well as continue to alert food service managers and business owners to any new changes as we progress through Governor Walz plan to reopen economy and foodservice industry.

Are there any rules from Stay Safe MN you’d like to see covered in more depth?

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How Certified Food Managers Can Help Their Restaurant Increase Web Presence

How Certified Food Managers can Help Their Restaurant Increase Web Presence

Due to the COVID-19 outbreak and rules surrounding the reopening of dining facilities, restaurants in Minnesota and around the nation are struggling to get noticed. Minnesota has some very specific regulations requiring how eateries can reopen, and this has certified food managers scratching their heads figuring out how to alert their guests that they are open and may require reservations for sit-down service. Given current circumstances, increasing your web presence is very important for certified food managers to let patrons know how to contact your restaurant.

How Certified Food Managers Can Help Their Restaurant Increase Web Presence

Online Resources Available to Certified Food Managers to Reach Restaurant Diners

Under current rules walk-in service is not allowed, so customers must contact restaurants to make reservations to dine-in or request pickup, and most potential guests will find their restaurant of choice’s contact details via the internet. The most common ways diners find contact info include:

  • Google search
  • Map search for “restaurants near me”
  • Reservation or delivery apps

When people want to find something on the internet, most computer and smart phone users turn to Google. Did you ever wonder why some local businesses rank higher in the search results than others? The reason is that those businesses have an active and updated Google My Business listing. Signing up for a Google My Business listing not only gives your restaurant a chance to be seen when local customers search for dining in their area, it also quickly supplies all the necessary contact information in one place. Google My Business also comes with the added bonus of placing a marker for your location on Google Maps. This makes your restaurant visible when potential guests virtually browse the area virtually.

It may be wise for certified food managers to consider an Apple Maps Connect listing for your establishment to increase your restaurant’s on-line presence as well. It’s very similar to a Google My Business listing in the respect that iPhone users can access your information via the Apple Maps app.

Delivery and pickup has become the most common way customers order from restaurants. Associating your establishment with a delivery app is a must during these times. Some commonly used delivery and ordering apps include:

  • Grubhub
  • Postmates
  • DoorDash
  • UberEats

All of these apps have different registration procedures and benefits, so a little research may be necessary to figure out which ones best suit your needs. Many customers are ordering takeout via an app, so it’s best not to neglect them.

How are you reaching your customers these days and what hints can you give to other certified food managers on how to increase their restaurant’s web presence?

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Reservation Tips for Certified Food Protection Managers During COVID-19

reservation Tips for certified food protection managers

As part of the reopening plan for Minnesota restaurants, Governor Tim Walz’s guidelines require restaurants to take reservations for all guests who wish to sit down and dine at your eatery. This can cause confusion and some challenges for certified food protection managers at establishments that don’t normally rely on reservations to know when guests are coming. We’d like to give you a few tips and outline a few procedures you can put into place to ensure you’re following the guidelines and providing a smooth dining experience for guests and staff.

Reservation Tips for Certified Food Protection Managers
Image credit: 123RF

Certified Food Protection Managers and Reservation Guidelines

We know that table seating will be limited during the phased reopening of Minnesota’s restaurants. During these phases of limited seating, reservations will be required, and that could actually help restaurants follow other guidelines as well as control the flow of business in their restaurant. Let’s take a look at some things you may wish to consider when planning a strategy for taking reservations:

  • Personally touch base with guests who leave messages
  • Take orders when reservations are placed
  • Provide a time limit for table occupation
  • Make sure your contact details are available to the public

It’s important to confirm reservations with guests who request a reservation either via phone message or e-mail. With limited seating available, this can prevent a table from being double booked. The reservation guideline has been put into place so certified food protection managers can avoid the unnecessary gathering of groups of unrelated guests, and overbooking your establishment could create a scenario where social distancing in waiting areas cannot be enforced.

Taking orders, or a partial order, when reservations are made can help speed up service. Since you have a small amount of serving options available, you may have a limited time in which to serve guests before the next reservation arrives. If you know what your guests will be ordering in advance, you can begin preparing meals once they are seated. You may also wish to have an end time for reservations. You know your restaurant best, so create a time limit that doesn’t rush your guests but provides adequate time to sanitize and prepare the table for the next reservation.

Finally, provide a way for guests to find you. Make sure that your Google Business listing is up to date and all information on dining apps and popular websites is accurate.

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How Food Managers Can Find Space for Outdoor Seating During COVID-19

Food Managers Space for Outdoor Seating

June 1st signified the date in which restaurants, cafes and bars could begin seating customers, but with one catch. All seating must take place outdoors, and all tables must be at least six feet apart. While some larger restaurants may already have patio seating that accommodates these rules, what can food managers do if they don’t already have a patio or designated outdoor eating space?

How Food Managers Can Find Space for Outdoor Seating During COVID-19
Image credit: Pxfuel

Outdoor Dining Seating Tips for Minnesota Food Managers

The unfortunate part of this regulation is that it puts food managers at smaller restaurants at a disadvantage, since they simply may not have the space to set up outdoor seating, but you may have a few options.

  • Utilize parking spaces
  • Request permission to use sidewalks or alley spaces

If your restaurant has a parking lot, even a small one, you may be able to convert part of it into an outdoor dining area. Since you’re currently required to limit seating to the outdoors, your parking lot won’t be used to its full capacity. Try setting up portable pavilions, roping off sections of tables or getting creative with your seating layout. Keep in mind, under current rules all tables must be at least six feet apart and no more than fifty people, staff and guests can be on the premises at one time.

What can food managers in Minnesota do if they don’t have a parking area to utilize for outdoor seating? Well, this is when it comes time to get a little creative. There are different sidewalk rules in different jurisdictions, but you may wish to consider working with the local authorities to create dining space on the sidewalk in front of your establishment. This may only be one or two tables, but it could be a start to tiding guests over until they are able to once again dine indoors.

How is your restaurant dealing with the new outdoor dining rule as we begin to reopen for business?