When regulations for the reopening of restaurants rolled out, many food safety managers were left scrambling to meet standards in order to reopen their businesses. Over the course of the reopening processes, we’ve heard speculation that newly opening restaurants are ditching standard designs for plans that already meet or exceed recommendations in preparation for future public health crisis situations. Let’s take a look at some key aspects of how COVID-19 has changed the way food safety managers look at restaurant design.
How the COVID-19 Pandemic Could Change Restaurant Design for Food Safety Managers
In researching new restaurant designs being implemented today, food safety managers notice three key elements that have been implemented due to current COVID regulations:
- Greater connectivity to support remote ordering
- Powerful and upgraded ventilation systems
- Roomier dining rooms and booths separated by partitions
New restaurant designs are also adding remote ordering kiosks at tables, near pick-up counters and even in parking lots. These types of ordering systems put a toll on Wi-Fi networks, so designers are including plans that result in higher bandwidth possibilities that help integrate the ordering and payment process. at restaurants that previously operated without these systems may have been forced to purchase equipment in order to facilitate remote ordering in their establishments. New restaurant designs seem to be taking care of that for owners and food safety managers before construction even begins.
One of the biggest challenges for restaurateurs during these times has been meeting HVAC standards to allow indoor dining. New restaurant designs are being planned with more powerful ventilation in the kitchen and in dining areas. Rather than install HVAC systems that simply meet restaurant construction codes, new facilities are planning ahead by including systems that exceed Stay Safe MN COVID-19 ventilation standards.
Finally, restaurant designers are coming up with plans should social distancing in dining rooms become the norm. Booths are being separated by Plexiglas partitions, more space is being considered in dining areas and even kitchens are being constructed to keep back-of-the-house staff separated while performing their duties.
Have you noticed any other restaurant design trends that the current pandemic has changed to help food safety managers deal with future public health scenarios?
