This situation is an opportunity to review and update our strategies, protocols, policies and procedures at the institutional and operational level.
3 min read
The opinions expressed by collaborators are personal.
The spread of the coronavirus is worldwide, so it is important that, as restaurant entrepreneurs, we are prepared for the emergency. We must focus on the safety of our diners and our collaborators. This pandemic situation is an opportunity to review and update our strategies, protocols, policies and procedures at the institutional and operational levels.
How can you protect your restaurant or local food? Here are seven recommendations that you can follow as a restaurateur:
1. Stay informed and communicated
Identify the reliable sources of information and consult them constantly, do not get carried away by false news and avoid spreading them. Communication with the authorities, with your delegation from the National Chamber of the Restaurant and Seasoned Food Industry ( CANIRAC ) is key.
2. Intensify hygiene measures
We must put emphasis on hygiene measures in our facilities, as well as training personnel regarding the infection. Let's not forget to document such training. It is necessary to carry out the preventive activities indicated by the authorities in the facilities and constantly keep tables, chairs, cards, napkin rings, counters, bathroom furniture and knobs in the restaurant disinfected.
3. Proceed appropriately to remove staff with symptoms
Personnel presenting probable symptoms of infection should be immediately channeled through the National Institute of Respiratory Diseases (INER). This practice must be carried out in an orderly and documented manner. It is important to keep in communication with your legal labor area and with the competent authorities when this situation occurs.
4. Prepare operational and administrative departments
All company departments must be prepared for the possible contingency through proper personnel management, proper inventory management, review of insurance policies and employment contracts.
If there is a temporary quarantine shutdown, plan your cash flow to deal with the possible contingency.
5. Avoid a work environment of stress and anxiety
The stress and anxiety related to the coronavirus can also be an element that affects the working environment of the restaurant and that contravenes our observance of NOM 035 (Psychosocial risk factors at work), for which it is necessary to maintain a work environment healthy. The collaborators must be attentive to the risk that the infection entails, let's avoid acting if there are no elements for it.
The same is true in the way we communicate with our diners. If our restaurant has an over-alert climate without foundation, surely our clients will not feel comfortable in the establishment.
6. Properly handles personal data
Employers are obliged to notify the competent authorities if we detect collaborators who show symptoms of the infection. We observe and respect the provisions of the federal law on personal data protection.
7. Make an action plan for the worst case scenario
We have on paper and duly communicated an action plan if the infection were an epidemic in our country that forces you to stop operations. This plan must consider the personal, business and of course financial aspect.