APRIL 30, 2020 BC RESTAURANT AND FOODSERVICES ASSOCIATION .

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NOT FOR PUBLIC RELEASEAPRIL 30, 2020BC RESTAURANT AND FOODSERVICES ASSOCIATIONBLUEPRINT FOR REOPENINGIN-RESTAURANT DININGINDUSTRY PANEL REPORT AND RECOMMENDATIONSThe British Columbia Restaurant and Foodservices Association is a dedicatedresource to help restaurateurs grow and succeed in business in our province.BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS1

TABL E OF C O N T E N T SINTRODUCTION3PREPARING TO OPEN DINE-IN4COMMITTEE PARTICIPANTS5GOALS6GLOSSARY OF TERMS6STAFF HEALTH AND SAFETY7HEIGHTENED AWARENESS AROUND CLEANING AND SANITATION8PHYSICAL DISTANCING MEASURES9GUEST EDUCATION10TRAINING11NEXT STEPS12PROPOSED START-UP CHECKLIST13CLOSING14BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS2

I NTRODUC T I O NUpon receiving the call to action for innovativethinking from Provincial Health Officer Dr. BonnieHenry, the British Columbia Restaurant andFoodservices Association (BCRFA) assembled agroup of world-class British Columbia restaurantoperators and industry representatives to cometogether with the goal of building a set of bestpractices for operators timed for the reopeningof in-restaurant dining. The group includes across-section of independent restaurants, chainsand franchises including both licensed and nonlicensed establishments.The committee wishes to acknowledge the leadership ofProvincial Health Officer Dr. Bonnie Henry and the HonourableAdrian Dix, Minister of Health and their teams in Public Healthand the Ministry of Health from the start of the response toCOVID-19. Your request for our input is heartening in anincredibly challenging time. The way that elected officials fromacross the aisle have come together to tackle this pandemicreflects your combined interest in the health and wellbeing ofour communities and of all BC residents.The group held three virtual meetings in a period of one weekto set out practical processes that raise the bar for health andsafety and build upon the industry leading standards thatoperators currently follow. We have also consulted with ourRestaurants Canada colleagues and would like to acknowledgethe work they are doing in developing re-opening bestpractices guidance for their members across the country. Theirnational perspective provided valuable insight and opportunityfor alignment and consistency. The emphasis of the discussionwas how, as operators, our industry can exceed employee andconsumer expectations around health and safety and deliverthe high quality food and beverage experiences that BritishColumbia restaurants are known for.BLUEPRINT FOR REOPENING IN RESTAURANT DININGAt the core of the process was ensuring that as stakeholdersin the industry, we are at one table with the Governmentengaged in a constructive dialogue around what the phases ofreopening restaurants looks like. Restaurants and foodserviceoperations play an essential economic and social role inBritish Columbia, and combined are the third largest employeroperating in every community across our great province. Wecollectively nourish our communities and provide the backdropfor the stories of lives lived and milestones celebrated. Webring people together. In that way, we are the completeopposite of COVID-19.The challenges that operators are currently facing areunprecedented and, for many, catastrophic. We are resilientand determined to continue and to grow and thrive. We believethat working together will help us move into the “new normal”of restaurant and foodservice in our province. We will continueto work with the Government to put the health and safety ofstaff and guests first.Food safety and the dining experience are at the core of everyfoodservice operation in our province. We reconfirm that todayand believe that the best practices outlined in this documentshowcase our strong commitment to ongoing excellence. It willshow on every plate, bite, and sip we serve.INDUSTRY PANEL RECOMMENDATIONS3

PREPARI N G T O O P E N D I N E - I NThis document is a framework to provide the bestpractices and protocols that the industry has workedtogether on. We know not every establishment orbusiness is the same, and we know that not everyscenario will be the same.That’s why the BCRFA has gathered a consortiumof experts in many different restaurants andfoodservice establishments.Our vision is that this document will help us exceed staff,government, and consumer expectations for restaurantsand foodservices in regards to public health and safety ina COVID-19 world. We know that by generating these bestpractices and by investing the time and resources necessaryto provide supporting materials, we can lead the way to restarting business with staff and consumer confidence.As a community of professionals, we know that the decisionsaround timing are in the hands of Public Health officials andthe latest epidemiological findings. However, we know thatgetting a head start on what this process looks like is essentialto building public trust. Our key recommendations focus onthree themes: PREPARATION Ensuring that establishments are wellprepared ahead of reopening dine-in. We want to ensureoperators have the materials and the time to educate theirstaff on best practices and that each operation designates ago-to health and safety person to help staff access materialsand answer questions should they arise. PROCESS Creating repeatable, consistent processes forincreased health and safety that build in transparency andaccountability. Foodservice operators regularly follow strongprotocols for the safety of all of our guests. In this time ofuncertainty, we want to ensure that our guests and staffknow what those protocols are and how we are elevating theprocess in light of COVID-19. PARTNERSHIP: Engaging the knowledge and expertise ofour partners across industry to ensure that all our suppliers,farmers, produces, foodservice distributors and technologypartners work together to pivot the supply chain to the “newnormal” as efficiently as possible.Our documents and best practices represent a collectionof our expertise and the most current and up to date bestpractices from jurisdictions across North America.BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS4

COMM I T T E E P A R T I C I P A N T SThe BCRFA is proud to work with industryrepresentatives, partners and the Government toensure that restaurants can ease back into being thehearts and souls of our communities. We anticipatethat this process will be evolving and are ready toupdate our protocols based on experiences in othermarkets and official guidance from the BC CDC, BCMinistry of Health, and Dr. Bonnie Henry. COMMITTEE PARTICIPANTSNeil Martens 19 Okanagan (Kelowna)Eric Griffith Alta Bistro (Whistler)James Walt Araxi (Whistler)Al Cave Assembli Restaurants and MR Mikes SteakhouseJohn Pigeon A & W Restaurants (Canada)Jordan Holm & Cara Piggot Boston Pizza (Canada)Scott Ward Browns Restaurant Group (BC)Bob Parrotta Butchart Gardens (Victoria)Richard Jaffray, Andrew Latchford & Carl Dean Cactus ClubRestaurantsRobert Belcham Campagnolo, Monarch Burger & Popina(Vancouver)Michael Doyle Canucks/Toptable Group (Vancouver/Whistler)Karri Schuermans Chambar (Vancouver)Mo Jessa Earls Restaurants (BC)Eric Pateman Edible Canada (Vancouver)Todd Pollock Gateway Casinos & Entertainment LimitedEmad Yacoub Glowbal Group (Vancouver/Burnaby)James Iranzad Gooseneck Hospitality (Vancouver)Heidi Romich The Heid Out Restaurant (Cranbrook)Megan Buckley & Neil Aisenstat Hy’s of CanadaPepe Barajas Infinity Enterprises Group (Whistler)Kerren Bottay Listel Hospitality Group (Vancouver/Whistler)Doug Smith Milestones Restaurants (Canada)Alan Howie Northland PropertiesPeter Buckley Old Spaghetti Factory (Canada)Scott and Stephanie Jaeger The Pear Tree Restaurant(Burnaby)Sheida Shakib-Zadeh PH Restaurants LP & Aquilini CoolTreats LP (BC)Frank Hennessey & Nicolle Scavuzzo Recipe UnlimitedCasey Greabeiel Salt & Brick, Diner Deluxe and Jack’s Pizza& Liquor (Kelowna)Eva Gates Sequoia Company of Restaurants (Vancouver)Paul Hadfield Spinnakers (Victoria)BLUEPRINT FOR REOPENING IN RESTAURANT DININGLori Digulla Starbucks CanadaCarl McCreath Steamworks & Rogue Kitchen & Wetbar(Vancouver)Daniel Frankel & Jason Forbes Tap and Barrel Restaurants(Vancouver/North Vancouver)Erin Philips Toptable Group (Vancouver/Whistler)Warren Erhart White Spot Restaurants & Triple O’s (BC)Kelly Gordon Xtra Mile Hospitality (Vancouver/Victoria) INDUSTRY PARTNERSJeff Guignard Alliance of Beverage LicenseesKen Beattie BC Craft Brewers GuildMiles Prodan BC Wine InstituteJeremy Luypen Canadian Culinary Federation & SummerhilWinery (Kelowna)Shawna Gardham Chefs Table Society of BCDavid Chung Chinese Restaurant Association & JadeRestaurantComox Valley Economic Development Restaurant CommitteeDebbie Yule Elegua EnterprisesNicole Brassard Global Public AffairsGlenn Robertson & Richelle Akimow Gordon Food ServiceBritish ColumbiaDoug Ramsay Premium BrandsMark von Schellwitz & Carol Patterson Restaurants CanadaDennis Green South Arm Training & DevelopmentRob Cinkant Sysco British ColumbiaNeil Wyles Vancouver BIA Partnership, Revitalization Group(Vancouver) BRITISH COLUMBIA RESTAURANTAND FOODSERVICES ASSOCIATIONTEAMIan Tostenson - President & CEOPeter DeBruyn - ChairpersonMichael Audet - Vice-ChairPeter Teasdale - TreasurerSamantha Scholefield - Program ManagerChristina Ferreira - Membership ManagerSherri Barkoff - Executive AssistantSpecial thanks to Barbara Bell (Nanaimo), Leila Kwok(Vancouver) and Chrystal Myers (Victoria) for their help inputting the document together so quickly.INDUSTRY PANEL RECOMMENDATIONS5

GOAL S1. To signal to diners, employees andhealth officials that the restaurantindustry is adopting measures thatmaximize public safety and increaseconsumer confidence.2. To create an opening checklist andhelpful resources for operators.3. To outline best practices for guestand employee health & safety thatcan be applied in restaurants whenprovided a timeline for reopeningby the regulators, the Ministry ofHealth and Dr. Bonnie Henry.4. To identify what procedures areenduring and which will be phasedto usher us through reopening.GL OSSARY O F T E R M SFor purposes of this report, decisionsaround timelines - reopening in restaurantdining, when phases start and when protocolsare eased - are sole discretion of regulators, theMinistry of Health, and Dr. Bonnie Henry.New NormalThe items that are included as the “NewNormal” are industry recommended bestpractices from when dine-in service opens untila vaccine and/or herd immunity have beenestablished.Additional Measures for Phase 1Additional Measures for Phase 1 2The items that are included as Phase 1 2are industry recommended best practicesare recommended to be in effect from whenrestaurants are permitted to reopen for dine-inservice through the first phase of easing ofprotocols. Based on other markets, this couldbe 6-8 weeks in all.Templates will be available for businesseswho choose to use them. Businesses may createcustom or proprietary documents to serve theirneeds.The items that are included as Phase 1 are themost strict controls to implement only for theinitial period immediately after restaurants arepermitted to reopen dine-in.BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS6

STAFF HE A LT H A N D S A F E T YOVERVIEWRestaurant staff are the frontline workers of hospitality: they are in contact with customers, eachother, and other workers regularly. As we begin to reopen dine-in, the health and safety of ourstaff is essential to the success of all industry operations and to ensuring an industry-leadingguest experience.Part of the industry commitment to enhanced staff health and safety is to educate staff on howto protect themselves, and what is expected of them in terms of their responsibilities to thebusiness and public well-being. Our industry operates within a strong regulatory framework thathas always put food and guest safety at the forefront. Refreshing staff on existing health andsafety protocols combined with training on the new normal will ensure that we exceed guestexpectations and achieve enhanced public trust.OUR BEST PRACTICES FOR ENHANCED STAFF HEALTHAND SAFETY ARE:1. All staff working at the time of reopening dine-in willcomplete and sign a simple one time health checkdeclaration form that states that they agree not to come towork if: they have any symptoms of COVID-19 including fever,cough, shortness of breath; have been in contact with COVID-19; and/or have travelled and are currently subject to 14-dayquarantine.Optional template will be made available.New staff will be asked to complete a health check form whenthey join a new organization.2. Restaurants will post a province-wide medical resource listfor staff that includes: Telephone numbers and website addresses for keymedical, mental health, and bullying resources; and Approved sources for COVID-19 information.Template will be created and made available.3. Each restaurant shall share with their staff the name ofthe health & safety point person that ensures best practicesare being adhered to and education materials are shared. Thisperson should be a member of the Joint Health & SafetyCommittee required by WorkSafe BC for businesses over20 staff.BLUEPRINT FOR REOPENING IN RESTAURANT DINING4. Operators and staff may reserve the right to refuse serviceto any guest: if they display symptoms of illness in order to protect theirstaff and other guests, similar to refusal to serveintoxicated individuals.Operators would like the support of the Ministry of Health todetermine protocols around refusing service. To support this,restaurants would like the option to post a sign on their doorsto inform customers that anyone with symptoms of COVID-19can be turned away. Sign templates could be created andmade available with approval of the Ministry of Health.5. All staff will have a pre-shift health check in the form ofmandatory temperature checks. (Phase 1, possibly further atthe request of the Ministry of Health) Anyone with a fever or other COVID-19 symptoms will besent home.BCRFA would like to work with the Ministry of Health to outlineways to check temperatures: either phone applications orapproved thermometer models with details of the acceptablerange of regular temperatures in order to provide the bestpractices document to all operators.INDUSTRY PANEL RECOMMENDATIONS7

STAFF HE A LT H A N D S A F E T Y6. Restaurants will increase use of physical barriers to separateguests and staff using high, clear barriers in counter serviceand payment settings. Create a separation from action stations or open kitchens:with separation guests from the kitchen or plating teamwith high, clear dividers if the distance between guest andstaff is less than 2m or 6ft. (Phase 1 2 only)7. Operators will outline and post their repeatable process fordeliveries and suppliers that ensures reduced contact.Execution should include: Tracking all deliveries, service professionals and visitors(either electronic or manual delivery log). If a corporateprotocol exists, that will be maintained. For smallbusinesses, a sample Delivery Log will be created anddistributed to record business, date, time, name. Ensuring that staff receiving deliveries wear masks (clothor PPE masks) and gloves (one pair per delivery).(Phase 1 2 only) Keeping a record of key drop deliveries.8. Serving teams will reduce the number of items that remainon tables including: discontinuing on-table condiments, caddies, table cards,marketing materials, billfolds and candles until thecompletion of Phase 2.9. Operators will increase their use of sanitizing stations and: encourage all guests to use hand sanitizer upon enteringthe facility (with availability, preference is for handsfree).(Phase 1 2 only) BCRFA will work with the Government to ensure availabilityof sanitation stations.BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS8

HEIGHTE N E D AWA R E N E S S A R O U N D C L E ANINGAND SANI TAT I O NOVERVIEWWhile there are already existing public health guidelines and protocols around cleaning andsanitation, a heightened vigilance and accountability is critical to preventing the spread ofCOVID-19. Adhering to existing cleaning and sanitizing protocols, while increasing transparency,accountability, and frequency of cleaning procedures are essential to keeping everyone safe.Our best practices in this section, focus onincreased accountability and transparency andcreating awareness for existing protocols.Operators will be reminded to:Post handwashing protocols Standard signage for handwashing protocols to be postedat every kitchen handwash station and in every bathroom.Diagram-rich templates will be made available in electronicand printed form for those who don’t have in house materials.Post cleaning schedule that: Indicates the frequency of cleaning and sanitization ofcommon places (door handles, front of house counters,bathrooms); Is managed by a visible cleaning log denoting date,time and person - posted in or near washroom;Records to be kept for one month; and template to beprovided to those that need it.Document kitchen sanitation procedures showingthe correct usage of kitchen sanitation products.Commit to enhanced protocols for handling dirty dishes.(Phase 1 2 only) Staff members clearing plates and doing dishes mandatedto wear masks (cloth uniform style or disposable PPE) andgloves (dishwashing gloves are suitable). If using disposable PPE, the Ministry of Health guidelinesfor when to change PPE should be posted in thedishwashing area. In the event a server must clear dishes, they should usehand sanitizer or wash hands between clearing and servinganother table. Clearing trays should be sanitized between uses.Use approved cleaning methods: Cleaning products and methods used must be certified byHealth Canada or the British Columbia Ministry of Health. Resources will be provided 19.htmlDisplay nightly closeout procedure clearly in an obviouslocation in the kitchen or staff room.BLUEPRINT FOR REOPENING IN RESTAURANT DININGINDUSTRY PANEL RECOMMENDATIONS9

PHYSI CA L D I S TA N CI N G M E A S U R E SPhysical distancing is the most critical componentof the fight against COVID-19. Through thisprocess, we have identified a series of actions thatoperators can implement during the initial stages ofreopening to achieve a successful and safe phasedopening approach.1. In Phases 1 and 2, operators will increase the spacingbetween tables and chairs to observe physical distancingrequirements: Moveable tables shall be arranged such that the distancefrom the back of one chair to the back of another chairshall be more than 1m or 3ft apart. With fixed seating:a. For fixed tables and chairs, operators will seat everyother table; orb. For booths, restaurants have the option of beingdivided through the use of temporary partitions thatraise the division between booths to at least 2m or6ft tall.2. Capacity for guests dining inside will be temporarilyreduced to 50% provided that physical distancing measuresare respected (Phase 1). We recommend that staff not be included in the revisedcapacity. For Phase 1 only, parties should be limited to no morethan 10 people per group to enforce physical distancing. It is the committee’s hope that the guest capacity andgroup limits will increase incrementally in subsequentphases. The committee will be working on patio capacity andreaching out separately on this issue after consultingwith the municipalities.BLUEPRINT FOR REOPENING IN RESTAURANT DINING3. Temporarily close all buffet and salad bar service until thecompletion of Phase 2. Buffets with staff serving and limitedguest service or se

BLUEPRINT FOR REOPENING IN RESTAURANT DINING INDUSTRY PANEL RECOMMENDATIONS 3 Upon receiving the call to action for innovative thinking from Provincial Health Officer Dr. Bonnie Henry, the British Columbia Restaurant and Foodservices Association (BCRFA) assembled a group of world-class British Columbia restaurant

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