A commercial location can determine whether you make it or break it for your business. Many times, this is one of the key elements for your business to do well or one of the main reasons it can fail. And because it is not an easy decision to make, here are some things...
Electricity is one of the most consuming expenses for any kind of commercial business. Keeping tabs on your energy usage it is not only good for your restaurant and employees, but also good for the environment. So, here are some tips to improve your revenues and limit...
There are different theories about how regularly vent hoods should be clean. Some say it should be every month, every 3 months or at least twice a year. But, which is the correct answer? The importance of vent hood cleaning Preparation of food involves the release of...
Hiring a professional, for any given project, serves as a creative guru. Even if you’re acquainted with the implications of designing and developing a restaurant, an app or even a play, having someone by your side who has knowledge and experience is essential to guide...
Finding durable and good-quality materials for commercial construction may be a difficult task. There are infinite options, especially nowadays when sustainability is a fundamental element to take into consideration. Practicality is not the sole characteristic to bear...
Restaurant Renovation: Ideas for remodeling and re-adapting your restaurant after Covid-19
Covid-19 took a heavy toll on the food industry. Not only was there a temporary closure of restaurants and commercial facilities worldwide, which left many out of business, but also new mandatory measures were enforced to control the health crisis. Not everything is lost and the panorama is more hopeful than ever. And because change demands creativity, here we are to offer you some creative ideas for you to incorporate to your business to get things back on track.
How to re-adapt your restaurant after Covid-19
Check the current health measures
Your restaurant should be equipped to protect both your staff as well as your customers. Hence, the front, or dining room, and back of house, or kitchen, require equal structural reforms to abide by the new Covid-19 regulations. As an initial step, checking state and local health measures should easily guide you through this re-adaptation.
Keep everything clean
It’s especially important not only to clean surfaces, equipment, utensils, and tables, but also all groceries and food. Furthermore, you should ask your staff and your customers to use hand sanitizer and to clean their hands frequently. Hence, the installment of hand sanitizers ensures the hygiene of both staff and customers.
Provide adequate ventilation
An adequate supply of fresh air to indoor spaces where there are people present is also a way of preventing the spread of the virus. This doesn’t necessarily entail buying new ventilation equipment. Natural ventilation such as opening windows, doors and vents, can be a solution. If your space is not fully ventilated, you can acquire mechanical ventilation such as fans and ducts, or a combination of both. Some places have a CO2 monitor that controls whether the space is poorly ventilated or not. It’s important you frequently check for any poorly ventilated spaces in your premises and take steps to improve fresh air flow in these areas.
Use of masks
Workers should wear masks at all times when manipulating food, both at the back-of-house as well as at the front-of-house. In regards to customers, you could install signs indicating the applicable health rules at your establishment, such as the use of masks, especially if customers are getting near a pick-up point or the cashier. Masks should cover both nose, mouth and chin for its appropriate use. The U.S. Centers for Disease Control and Prevention (CDC) recommends masks for the general public.
Distance and pick up stations
A safe social distance is one of the main preventive measures against Covid-19. Tables in the dining room should be separated by at least 3 feet apart, as well as between customers and employees, so as to avoid people being clustered against each other and reduce the chance of contracting the virus. Also, a pick-up station can serve as a way to sell more food if your indoor space is limited and/or crowded because of the implementation of these regulations.
Care about your employees’ health
Workers who have any of the main symptoms of COVID-19, such as fever, nausea, loss of taste and/or smell, among others, or have a positive test result, should follow the public health advice to stay at home and avoid contact with other people by not attending to work.
If you need help redesigning your space to fit any new Covid-19 measures, get in touch with us, Protech Facility Services, one of Houston’s most experienced contractor services with 35 years of experience on installation, cleaning and maintenance of commercial kitchens.
Our 24/7 response team will be happy to help, just contact us!