How to Really Open Your Restaurant as States Loosen COVID Restrictions

By Kyle Glatz, Messy Details Contributor

The coronavirus pandemic has lit an atom bomb inside the American restaurant industry, laying waste to tens of thousands of mostly independent eateries.

Most eateries have resorted to laying off staff, offering takeout and delivery only, or shutting their doors completely. Some will never return.

Those that do come back will likely return to a completely different way of business. The new normal will require a major mindset adjustment from restaurant operators and customers alike. Imagine servers donning masks, social distancing between tables, no shared condiments or buffet bars, and possibly even temperature checks at the door.

As more states draw back their most stringent COVID-19 measures and start allowing restaurants to reopen, here are some of best practices to ensure the safety and comfort of employees and customers in the coming weeks and months. As always, be sure to follow the law and whatever guidelines that your local health departments and governors are issuing for your county or state.

Comply with Local Regulations for Face Coverings
Masks have become ubiquitous in American daily life. But they’ve also been highly politicized. Depending on where you sit on the political spectrum, you may or may not regard masks as essential. However, you might not have much choice in the matter if you operate a restaurant in a state like California, which will require restaurant workers to wear masks. Also, according to the FDA, workers who handle food should use cloth masks if your business is not using other personal protective equipment (PPE) to prevent contamination. If your workers don’t require special PPE, then face masks should be worn.

Print Paper Menus for Customers
Menus pose a hazard to customers and workers because they need to be handed back and forth, and often sit in a “common touch” area. So, a good solution would be to print disposable paper menus. Otherwise, it’s necessary to set aside the menus and disinfect them after every use.

Leave Gaps in Seating Areas
Social distancing is the new buzzword of 2020. Putting gaps in the seating chart is a measure that most restaurants will need to put in place in a post-COVID world. Adding at least 6 feet between tabletops will reduce the likelihood of an infection spreading in the building.

Practice Social Distancing in Waiting Areas, Too
According to the National Restaurant Association, waiting areas need to reconsidered in the age of coronavirus. These areas need to have social distancing signs and markers. Also, workers should maintain a close watch on the number of people coming in and waiting to prevent unintentional crowding.

Limit the Number of Guests Altogether
Some restaurants reopening around the country right now are seating at only 25 or 50 percent capacity. Your state and local government will issue specific guidelines on the number of people who will be allowed to occupy a single building at a time.

Remove Table Presets
Pre-rolled napkin and cutlery should not be kept sitting on a table. They will only act as an additional place where germs can land if someone carrying the virus coughs or sneezes.

Sanitize Common Touch Areas Frequently
When guests come into a restaurant, they will put their hands on self-serve drink fountains, bathroom doors, tables, chairs, doorknobs, and many more surfaces. It’s important to disinfect these areas as often as possible.

Follow EPA Protocols for Cleaning
The EPA has protocols for proper cleaning and acceptable chemicals that can mitigate the spread of viruses on specific surfaces. Here is a list of the cleaning products recommended by the EPA for use in stopping the spread of COVID-19.

Consider Reduced Hours to Facilitate Cleaning
While it’s highly unlikely that restaurants will have the clientele to open at full capacity and hours right away, it’s a good idea to reduce business hours as you ease into reopening. This will allow your staff to effectively sanitize the restaurant, including the kitchen, waiting lounges and dining areas, after they have been occupied all day.

Increase Air Circulation in the Building
Another recommendation that comes directly from the FDA is to increase the circulation of outside air. Opening windows and using fans in appropriate areas can reduce the likelihood of the virus spreading. This may be more difficult to do in some settings than others.

Add Hand Disinfecting Stations
Upon entry of a restaurant, customers should have the opportunity to disinfect their hands. This will diminish the chances that they will spread the virus to others once they have entered the building and start touching various surfaces. It offers another line of protection for workers as well.

Consider Your Workers and Their Health
Last but certainly not least, every restaurant should invest in the health and safety of their employees. While this is always important, it’s so much more crucial now during this public health crisis. All workers should have the proper protection to wear while serving customers. They should not be required to work if they’re feeling sick. Management should act with transparency and keep workers well informed about changing regulations and whether anyone is getting sick.

There are numerous measures that can and should be taken to maintain as safe a working and eating environment as possible. When in doubt, it’s always best to contact the proper public health authorities to determine whether one course of action is correct and legal for the situation.
All of these rules might seem draconian or even downright insane in any other circumstance. But we are living through one of the biggest disruptions of public life in history. How we respond in this moment will determine how well we serve our customers and employees for the long-term.