COVID-19 Guidelines and considerations
Restaurants, Breakfast, Dining Rooms and Bars
As restaurants and bars re-open or resume operations the following considerations should be kept in mind to protect employees, customers, and communities and slow the spread of COVID-19.
COVID-19 is mostly spread by respiratory droplets released when people talk, cough, or sneeze. It is thought that the virus may spread to hands from a contaminated surface and then to the nose or mouth, causing infection. Therefore, personal prevention practices (such as frequent hand washing, staying home when sick) and environmental cleaning and disinfection are important principles. Fortunately, there are several additional actions operators of restaurants and bars can take to help lower the risk of COVID-19 exposure and spread.
Read further for the WHO guidelines and considerations for accommodation providers at this time for Restaurants, Breakfast, Dining Rooms and Bars.
Fortunately, there are several actions operators of restaurants and bars can take to help lower the risk of COVID-19 exposure and spread.
Staff are expected to perform personal hygiene actions as strictly as possible. Guests should be reminded to disinfect their hands before and after entering eating areas.
Buffet & drinks machines
- All guests should avoid handling any food.
- Change tongs, ladles and food dispensing items more frequently, leaving them in separate containers.
- Clean and disinfect buffet surfaces, thoroughly, after each service.
- Drink dispensing machines and others, in particular the parts more in contact with the hands of users, should be cleaned and disinfected at least after each service and more often if necessary.
Dishes, Silverware and table linen
As usual, all dishes, silverware and glassware should be washed including those items not used due to potential cross-contamination. In case there is no dishwasher machine, the usual wash, disinfect, rinse method should be used and drying completed using disposable paper towels.
It is recommended to have a maximum of 4 persons per 10 sq metres. The back of one chair to another should be at least 1 meter apart, and similarly, opposite facing chairs should also at least 1 metre apart.
In-room dining service might become the hotel’s most popular option after a hotel opens again.
For the unforeseeable future, crowded breakfast buffets and packed bars will have to become a distant memory. While hygiene has always been a priority in these areas, the hustle and bustle of diners might have led to a lapse in frequent cleaning. In the fight against COVID-19, cramming strangers in a room with little to no time to disinfect surfaces and utensils at regular intervals will not be the best bet moving forward.
Alternatively, in-room dining service might become the hotel’s most popular option after a hotel opens again. With in-room dining, each guest-staff encounter is kept to a minimum and easier to track. It involves one staff to interact with one guest at any given time. However, a major challenge does remain: it is very staff-intensive.
Some hotels have already begun to experiment with robot assistants who are able to deliver food and other requested items to a guest room. Guests who prefer to limit their human-to-human interaction by staying in their room, and thus order room service, might be positively surprised to see a robot outside their door delivering their order.
To pull this off, hotel staff will need a powerful interface to exchange information with the robots, and to dispatch the guest orders. FCS Connect can be integrated with Savioke, a leading robot manufacturer for hotels and hospitals, to effectively dispatch and track orders from a single platform on the web or a mobile app.
The room service team of the future will most likely be headed by a hotel employee who will receive orders, communicate with the kitchen via a POS and manage its robot colleagues via FCS Connect.
Another area that has the opportunity to be transformed rapidly as a result of this pandemic is the handling of maintenance job requests in kitchens and restaurants, as well as hygiene checklists. A big portion of the HACCP standard includes, for example, the careful recording of the temperature of a fridge. Historically it has been done on a flimsy paper taped to the door of the fridge with a pen shared by the entire kitchen staff. This is where FCS Engineering comes in.
Another area that has the opportunity to be transformed rapidly as a result of this pandemic is the handling of maintenance job requests in kitchens and restaurants, as well as hygiene checklists.
FCS Engineering is the ideal platform to build controlled checklists based on established workflows. An entire department can digitally update records with notes, pictures, voice notes and even videos for easy checking, archival and retrieval, all directly from an app on their mobile. FCS Engineering can even automatically create a subsequent job order to a hotel engineer to repair a fridge that has below optimal temperature levels or a leaky faucet that resulted in mold growth around a sink. Each hazard will be clearly tagged and the repair status will be updated in real-time.
No more pen, no more paper, no more reminder calls to the engineering office to fix the same faulty exhaust hood. Save time, money and the environment, while minimizing physical interactions, with FCS solutions.
The Covid-19 pandemic has made an impact in every area of hotel operations, including Technical & Maintenance Services. Are you up-to-date with the WHO’s guidelines and recommendations? And how can you stay ahead of it all?
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