US Foods Launches Restaurant Reopening Blueprint
ROSEMONT, IL - Companies and businesses are slowly reopening their doors to the general public. As some cities loosen COVID-19 mandates, US Foods is helping restaurateurs prepare for the new daily normal with the launch of its latest online operator resource, Restaurant Reopening Blueprint. The Blueprint provides operators with a how-to for putting key COVID-19 guidelines into practice as they plan reopening efforts.
“Preparing to reopen a restaurant in the face of a changing pandemic can be complex and challenging without the right resources to help guide your planning efforts,” said Jim Osborne, Senior Vice President of Customer Strategy and Innovation. “As part of our ongoing commitment to helping independent operators Make It, we believe the Restaurant Reopening Blueprint is an invaluable resource for helping operators make sense of the new business practices and applying them in a way that will enhance diner confidence and support the successful ramp-up of their reopening efforts.”
According to a press release, the Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff, and US Foods consultants and chefs. Interviews were also conducted with operators and diners in China to understand what learnings might be applicable for U.S. restaurant operations.
The guide provides recommendations for approaching regulatory requirements, principles for planning an effective reopening, best practices for approaching front-of-house and back-of-house operations, and specific solutions for other foodservice formats such as cafeterias, quick-service restaurants, fast-casual restaurants, food courts, and bars and lounges. Some highlights from the Blueprint include:
Principles for an effective reopening
- Importance of health and well-being of employees and customers
- Adapting with a tighter, more focused menu
- Embracing preparation and safety protocols
- Maintaining a distinct separation between front-of-house and back-of-house
- Seeking opportunities to create new, lasting rituals to signal safety; claim new spaces; and to innovate
- Creating clear and consistent communications with employees and customers
Best practices for approaching front-of-house and back-of-house operations
- Pre-arrival/Arrival – Use online tools to help diners plan their visit and provide clear instructions upon arrival
- Entry/Exit – Change the entry path and establish six-foot distances
- Dining Room/Bar – Strategies to keep diners and staff safe and operations efficient with new integrations and dining-room rituals
- Restrooms – Visits to the restroom should be as contact-free as possible
Rethinking roles and responsibilities—front-of-house and back-of-house
- Distinguish customer engagement and restaurant safety roles for front-of-house staff
- Establish new roles and parameters for back-of-house roles
Will there be more changes on the horizon as we seek a new normal? ANUK will continue to deliver the latest in retail, foodservice, and fresh produce.