Modern Restaurant Management

JULY 9, 2021

In the restaurant industry, sanitation and health safety have always been held at the utmost importance – and that has been even more so through the past year. This Act prompted even more eyes to focus on the food processing and food service industries to ensure sanitation. In 2011, the U.S.

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Modern Restaurant Management

JUNE 8, 2020

Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Cleaning/sanitizing/disinfecting. We’re open.

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Modern Restaurant Management

MAY 4, 2020

The first and most obvious step, both necessary and for the sake of perception, is sanitation. Our consultants suggest having a staff member available for ongoing sanitation, especially in the restrooms. Make sure to sanitize all shared surfaces, including menus, pens, and ticket holders.

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Modern Restaurant Management

OCTOBER 28, 2020

From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), Build Sanitization Stations into Your Design. The CDC has even issued guidance for when to use soap and water versus when to use alcohol-based hand sanitizer.

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Modern Restaurant Management

MARCH 20, 2020

Sanitize the ice scoop with a mixture of 2 tsp chlorine bleach per gallon of water (you can also sanitize the scoop in your dishwasher). Disinfect and Sanitize Your Kitchen Equipment – Including your Ice Machine. Disinfecting and sanitizing your kitchen equipment will kill most any virus – coronavirus included.

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Modern Restaurant Management

SEPTEMBER 4, 2020

First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community by donating 100 gallons to local first responders. We developed our own brand of hand sanitizer, partnering with local distillers to put people back to work. How were they able to accomplish that?

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Modern Restaurant Management

OCTOBER 31, 2023

The way you train your employees to clean, disinfect and sanitize in the restaurant is a crucial step in avoiding the spread of bacteria and viruses. To ensure proper sanitation practices, be a role model in handwashing etiquette and personal hygiene standards.

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Modern Restaurant Management

MAY 27, 2020

” Increase cleaning, sanitization and restocking. Provide trash cans and hand sanitizer near exits. ” Installing hand sanitizers outside restrooms is another way people can sanitize their hands upon entering and leaving the restroom. .” Prop open doors to increase visibility and minimize contact.

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Modern Restaurant Management

MARCH 10, 2020

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded.

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Modern Restaurant Management

OCTOBER 27, 2021

The restaurant industry will need to provide complimentary sanitation and prioritize customer health and well-being. Many restaurants of all sizes had to double down on sanitation vigilance at the onset of the pandemic. Complimentary sanitizing measures will allow customers to feel more comfortable while dining indoors.

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Sanitation Marketing 208

Modern Restaurant Management

AUGUST 21, 2020

It’s no surprise that parents have high expectations of safety and sanitation procedures at restaurants. I trust their sanitation and safety procedures (45 percent). Keeping Kids Safe. They also have expectations of safety procedures that relate specifically to kids. They’re kid-friendly (57 percent).

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Modern Restaurant Management

AUGUST 14, 2020

Assure guests (and employees) that your restaurant is taking proper precautions with the five most important aspects of safely re-opening: Cleanliness — Deep cleaning and repeat sanitation of high-touch areas. Show the completed checklists that detail all the steps your employees are taking for sanitation and food safety.

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Modern Restaurant Management

JUNE 15, 2020

Have hand sanitizer available upon entering the restaurant for customers and employees alike. Ask customers to hand sanitize prior to entering the dining room. Make efforts to consistently clean and sanitize all public surfaces touched by customers upon their departure. These practices will be essential as restaurants reopen.

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Modern Restaurant Management

MAY 13, 2020

It may seem obvious, but proper maintenance and cleaning of your mixer is key to optimal performance, as well as avoiding sanitation issues that could cause food-borne illnesses. These are usually best washed by hand in hot water with mild soap and sanitized with an approved, non-caustic cleaner.

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Modern Restaurant Management

APRIL 24, 2020

Lastly, know and understand the difference between “cleaning,” “sanitizing,” and “disinfecting” and what is the proper process to kill bacteria, germs, and potential virus strains. Let’s take a moment to look the differences: Cleaning removes dirt, impurities, and many germs from surfaces or objects.

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Modern Restaurant Management

MAY 7, 2020

Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. The restaurants are also implementing enhanced cleaning and sanitation procedures: There will be dedicated team members whose sole job is to constantly clean countertops, tables, chairs, door handles and more.

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Modern Restaurant Management

JUNE 25, 2020

Protection and Sanitation Are a Must. We’ve entered a period of time where the need for protection and sanitation have been greatly heightened and enforced, a requirement that isn’t going to go away. In fact, consumers say they are using delivery services (DoorDash, Caviar, GrubHub, etc.)

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Modern Restaurant Management

DECEMBER 28, 2021

Personal hygiene and excellent sanitation policies are critical to maintaining food safety. You can also prevent pests from invading your establishment by cleaning the facility regularly, conducting inspections, sanitizing equipment and making sure there is no expired food rotting. This can pose a risk to food safety.

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Sanitation 189

Modern Restaurant Management

MARCH 2, 2021

Trust that our washrooms are constantly maintained to new sanitation standards. Trust that everything they touch has been COVID sanitized. The difference between how we sanitized in the past and how we must do it today, based on CDC and OSHA guidelines. Trust that our entire staff is doing its part to keep them safe.

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Modern Restaurant Management

JULY 11, 2024

percent of violations were due to inadequate sanitization of food contact surfaces. Beyond access to sinks and soap or sanitizer, ensure that cleaning products like wipes and sanitizers are located near food preparation and service areas.

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Modern Restaurant Management

JULY 22, 2020

It's used not only for cooking, food prep and production, but in these times, for janitorial and enhanced sanitation needs such as cleaning food contact surfaces and high touch areas from doorknobs to display cases, checkout counters to order kiosks. Hot water is the lifeblood of restaurants.

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Sanitation 201

Modern Restaurant Management

JUNE 4, 2020

Make sure that your employees are keeping their distance, even while cleaning and sanitizing common areas. Hand sanitizer and face masks have been wiped clean off the shelves in many grocery stores! Keep employee and customer interactions positive, but also respectful of personal space. Reward Customer Loyalty.

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Modern Restaurant Management

JULY 20, 2020

An April survey taken by consulting firm AlixPartners LLP found that as many as 68% of American adults say they’ll make dining decisions based on a restaurant’s sanitation and safety practices. However, little of the sanitation conversation includes talk of air quality. In a May survey by Washington State University, U.S.

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Modern Restaurant Management

JUNE 29, 2020

That includes social distancing, sanitation, masks, partitions and contactless payment and menus (or throwaways). Kitchens must be sanitized, per recommended guidelines. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules. Food handlers must wear gloves, hats and masks.

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Modern Restaurant Management

APRIL 8, 2020

Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. Sanitizing – reducing, not killing, the occurrences and growth of bacteria, viruses and fungi on a surface. from the surface.

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Sanitation Communication Back of House Training 212

Modern Restaurant Management

SEPTEMBER 3, 2021

With the risk of cross-contamination, it is imperative that you always wash your hands and surfaces thoroughly for at least 20 seconds with soap and warm water as well as clean and sanitize food-contact surfaces immediately before and after they are used. In addition, how you clean and sanitize food-contact surfaces is also important.

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Modern Restaurant Management

NOVEMBER 23, 2020

Regardless of which technology and system is used, they should not be considered the first line of defense, but instead as secondary measures in tandem with other sanitization procedures and protocols. Air Filtration. In particular, UV-C wavelengths are considered the most effective in killing or deactivating pathogens.

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Sanitation 223

Modern Restaurant Management

APRIL 25, 2024

Cleaning and Sanitizing : Regularly dismantle removable parts for cleaning and sanitizing to remove mold, slime, and mineral deposits, which can contaminate ice and compromise flavor. To maintain the integrity of your ice production, it's essential to implement a comprehensive cleaning and maintenance schedule.

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Modern Restaurant Management

DECEMBER 17, 2020

In a proprietary survey that Bureau Veritas commissioned, more than 73 percent of people felt it was important that businesses take extra precautions regarding the way they manage sanitation to minimize the spread of the virus. Single-use paper menus and digital menus accessed via QR codes can also be implemented.

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Modern Restaurant Management

JANUARY 10, 2022

COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Restaurants will continue to follow guest preferences for better sanitation and wellness protocols.

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Modern Restaurant Management

JUNE 3, 2020

Sanitization Upgrades. As restaurants begin opening back up with customers inside the facilities it is important for these businesses to have implemented the proper social distancing and sanitization procedures to keep employees and patrons safe. ” .”

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Modern Restaurant Management

APRIL 13, 2020

As a result, consumers will have a renewed interest and demand for hygiene, and successful brands will learn how to proactively and thoughtfully communicate to their customers around the actions they take to ensure proper sanitation in the wake of the pandemic and what lies ahead. Communicating with the Customer.

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Modern Restaurant Management

DECEMBER 22, 2020

In terms of operations, we enhanced our already stringent sanitation and safety protocols to comply with new government regulations, but ultimately, we needed to effectively and clearly communicate these changes externally to instill confidence in our customers. We created a ?live live update tracker?

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Modern Restaurant Management

JANUARY 27, 2022

And follow new COVID protocols: frequent sanitation of high-touch areas, frequent hand washing, social distancing, and masking. Be sure you use clean and sanitized utensils to prepare allergy-friendly foods and put allergy-friendly meals in separate containers for delivery. Continue focusing on food safety.

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7 Shifts

MARCH 16, 2020

Washing hands, avoiding touching eyes, mouth, face, properly sanitizing. Put sanitizing hand rub dispensers in prominent areas around the restaurant. Show cleanliness, like kitchen and servers wearing gloves, sanitizing the restaurant, etc. Practice proper restaurant sanitization. Put up posters about proper hygiene.

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Modern Restaurant Management

NOVEMBER 18, 2019

Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.

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Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Ensure On-Premise Sanitization. Take every initiative you can to disinfect and sanitize your restaurant.

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