The COVID-19 pandemic has led the food services industry to transform the restaurant landscape and change the way they operate, while consumers are required to form new safety habits when eating out. To survive this crisis, all restaurant owners are trying to adapt to a new normal and are focusing their efforts on creating a safe environment where customers can dine with confidence. Here we have some of the best practices being done by restaurants that reopened after a period of closure:
All customers are asked to go through mandatory body temperature checks and fill up the COVID-19 Self-Assessment Health Questionnaire upon entry. Those with temperatures above 37.6 degrees Celsius are not allowed in and are advised to seek medical help.
Some establishments have installed hands-free sanitary alcohol dispensers for everyone’s use and also provided alcohol dispensers for each table. Upon seating, customers are asked to sanitize their hands.
Regulating everyone to maintain at least 1 meter distance from one another can be a challenge. Strategically placing signages that will promote social distancing is now a must to effectively guide those who dine. A simple sticker saying ‘skip this seat‘ or ‘stand here‘ can already help in making sure they are maintaining a safe distance.
With close physical interactions discouraged, customers will now experience contactless service as much as possible. Some contactless solutions are digital menus, remote ordering, digital wallets, and e-receipts.
From installation of protective shields, sanitation of tables and chairs after every use to providing disposable pouches where customers can store their masks—these are just some of the new protocols to ensure the welfare of everyone.
For Club Paradise Palawan, more rigid cleanliness and sanitation measures have been incorporated in all areas of operations under the Home Safe program. This aims to fulfill the resort’s promise to cultivate a culture of care, so that all guests can enjoy a beautiful, worry-free dining experience.
