Every restaurant and even business for that matter must take extreme precautions as they get back to business. Staff temperature should be taken upon entering the building. If they have a high temp, you must send them home. We know that making decisions like this is difficult especially if the staff member is a star and you are already understaffed. However, the cost of not doing this could be catastrophic. Consider the consequences if that staff member were to work an entire shift (or even multiple) and they infected dozens or even hundreds of customers. Customers and staff should continue to observe the social distancing principles that we’ve all become familiar with since the start of the virus. Your business would likely be shutdown by regulatory demand and the hit on your community reputation could be more than you can overcome.
Dishes or Disposable for your restaurant post Covid-19. Which Kind of Dinnerware Is Best for Your Restaurant?
Have you decided if you are using regular dishware (glass, china, plastic) or disposable for serving your customers? Some things to consider:
|Pro’s||Many customers want the full experience of dining out which includes heavy dishes and real utensils.||Some customers will appreciate knowing that they have completely sanitary dishware and utilities.|
|No additional purchases or trash collection fees||Drink refills can easily be made by supplying another cup|
|Normal process has little change||Less hours of dish washing personnel. Much more convenient and streamlined process for staff|
|Capital costs (one-time) and likely investment already made||Operational costs (weekly/monthly)|
|Con’s||Cost overhead for paying dishwasher personnel; Drink refills will not be done using existing cups so many more cups/glasses will need to be washed/sanitized every hour.||Low quality / low cost disposable products will turn some customers away so select your products of choice wisely|
Customers will rightfully scrutinize cleanliness more than ever so keep your dishwasher rack capacity under 95% and confirm the water temp is within acceptable ranges.
|Much larger waste/trash capacity (storage) needed|
If you are new to dine-in, the cost of dishes, dishwasher and racks, depending on expected volume can be thousands or even tens of thousands of dollars in capital expense
Dishes vs Disposable
Over time, the cost difference between hard dishware and disposable is not a huge factor. Disposable can be cheaper and offers very little capital expense (Trash cans and storage capacity) over a full calendar year. However, if you must have dishwasher personnel on staff anyway to account for staff equipment (pans/utensils, restaurant cleanliness) then the operational cost for disposable is higher but not a huge factor. The bigger factors to consider in making the decision is image. What experience do you want to give your customers? All of the other things are just noise as they cancel each other out. Post Covid-19 customers will accept and in many cases appreciate disposable so for now, except for fine dining, disposable may be the way to go.