How can we safely operate our kitchens and restaurants within the COVID-19 restrictions?
The purpose of this MODULE is to give business owners an understanding of what is required to re-open their food business and safely operate their kitchen and restaurants within the VOCID-19 restrictions.
We’re all in the same situation.
We must prepare for recovery. Even if we are still uncertain about when we will be able to reopen, there is no doubt that there will be an upheaval in our organization and the way we run our businesses.
The restrictions will be much bigger than we can imagine, so we need to prepare and plan for our re-opening step-by-step.
In this guide I bring you the important elements for our restart and the critical points that we will have to manage.
This will not be limited to the simple fact of
- To have tables spaced further apart
- More supervised bookings
- Or disposable menus