The gathering COVID-19 storm has become a reality. For many in the foodservice industry, delivery is now their only source of revenue. For others, it will become the best option once they’re allowed to reopen for business at all.
This leads to a fundamental question during these unprecedented times: What steps should foodservice operations take today to ensure delivery revenue remains a viable option tomorrow?
Communicate essential, accurate facts
Since this is considered a “novel,” or new, virus, one challenge facing health and disease control officials themselves is learning and sharing facts as quickly and accurately as possible. This, in turn, puts anyone in the foodservice industry in a challenging position as they field a variety of difficult questions.
To give workers and customers the confidence they’re looking for, make sure to always get answers from reputable sources. For example, many are wondering if food itself contributes to the spread of the COVID-19 virus. According to the FDA, “currently there is no evidence of food or food packaging being associated with the spread of COVID-19.”
Once foodservice professionals have answers, what’s the best way to communicate them? Basically, whatever makes the most sense for the situation. The right answer for some might be emails, phone calls or a combination of both. Others might also consider creating a fact sheet for workers and separate informational literature for customers that could accompany the food being delivered.
Take all necessary precautions
To make sure nothing is risking worker safety or compromising an operation’s ability to get delivery revenue, managers need to take steps to ensure everyone is using sanitation best practices and complying with federal and state regulations.
Creating a checklist for workers can ensure they’re using an abundance of caution in food prep and delivery. At a minimum, that checklist should include the following instructions: Keep hands and arms clean by washing them regularly with a disinfecting soap for at least 20 seconds.
- Re-wash hands and arms before, during, and after preparing food, as well as before eating.
- Use proper sanitation in food preparation by wiping down surfaces and sanitizing pots, pans and other equipment.
- Wipe down steering wheels, door handles and other touched surfaces with a disinfecting wipe before, during and after delivery.
- Leave food outside doors whenever possible for “touch-free” handoffs that ensure proper social distancing.
- Use any sanitation equipment, such as dishwashers with hot water boosters, to achieve the highest level of safety.
Stay as current as possible.
Visit the official USDA government site often to learn of any new developments on the crisis. In addition, be sure to check out industry-specific online resources, including this blog, for updates geared to the unique challenges you and other foodservice operations face.
We realize this is a pivotal moment in our shared history. Like you, we hope the pandemic resolves itself with the least amount of disruption to the health and well-being of individuals and businesses. In the interim, please don’t hesitate to reach out with specific questions or comments.
