Preparing for a Potential Second Wave as a Restaurant

As we edge closer to winter, concerns about a second COVID-19 wave are rising globally as the flu season approaches. With the Centers for Disease Control and Prevention (CDC) noting the difficulties ahead for American public health, it’s important for restaurants to be prepared. While many customers are happy to dine in, others still prefer takeout and delivery. To navigate these uncertain times, here’s a preparation guide for your restaurant.

Step 1 – Ready All Outdoor Space

This year, we’re preparing outdoor spaces instead of just indoor ones for two key reasons:

For those who are still nervous about eating inside.
In case new guidelines rule out indoor dining.

Invest in permanent outdoor coverings, heaters, and weatherproof furniture. Offer customers cozy blankets or allow them to bring their own. A thoughtfully designed outdoor space can create a warm, inviting atmosphere.

Step 2 – Take a Proactive Approach

Stay up-to-date with expert advice from the WHO and CDC. Learn from past shutdowns in states like California to create better strategies for your own business. Knowledge is key to keeping staff and customers safe.

Step 3 – Consider Face Coverings and Training

Ensure staff are provided with proper safety equipment and understand COVID-19 basics, cleaning protocols, and quarantine rules. Regular training ensures compliance and safety for everyone involved, including vendors and suppliers.

Step 4 – Create a Workforce Plan

Compile a workforce plan with risk assessments, procedures, and important contacts (like your local health department). This plan ensures quick access to critical information and helps manage emergencies effectively.

Step 5 – Be Flexible with Your Business Plan

Prepare for dine-in restrictions by diversifying revenue streams. Options include delivery services, branded cookbooks, virtual cooking courses, and take-and-bake meals. Implement online ordering systems and offer deals to attract hesitant customers.

Summary

With these five steps, your restaurant can be prepared for a potential second wave and survive the winter. Preparation is the key to ensuring business continuity and safeguarding your restaurant’s future.