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These days, hygiene is on everyone’s mind. Especially when trying to enjoy a good meal at a restaurant or hotel.

Some of the measures taken during COVID-19 might be here to stay. Here are some suggestions to consider for enhancing a “conventional” breakfast buffet set-up.

The Food and Drug Administration has released a series of best practices for restaurants, which include discontinuing self-serving stations that require customers to use common utensils or dispensers, like salad bars and buffets. We may very well see as a by-product of COVID-19 an emphasis being placed on safety, cleanliness, and hygiene even at the expense of speed and efficiency. A few examples of this could be:

• The cleaning of a credit card when handed to an employee and the cleaning of it upon return
• The cleaning of a POS terminal between transactions or when a different employee uses it
• The changing of gloves between customers or the regular use of hand sanitizer between customers
• The sanitizing of a tray prior to delivering it to the customer
• Placing items like napkins and condiments behind the counter and requiring customers to ask for them

Nowhere will the impact of COVID-19 have a longer lasting impact than in the table service segment of the industry. Whereas some will come back as loyal customers and show support and loyalty, it is expected that a greater number will not, at least initially. Table service restaurants need to look at ways to manage the objections that will likely be raised by customers and do their best to address them immediately.

Shared Objects

1. Discourage sharing of items that are difficult to clean, sanitize, or disinfect
2. Limit any sharing of food, tools, equipment, or supplies by staff members
3. Ensure adequate supplies to minimize sharing of high-touch materials (e.g., serving spoons) to the extent possible; otherwise, limit use of supplies and equipment by one group of workers at a time and clean and disinfect between use
4. Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. Instead, use disposable or digital menus, single serving condiments, and no-touch trash cans and doors
5. Use disposable food service items (e.g., utensils, dishes, napkins, tablecloths). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water, or in a dishwasher. Change and launder linen items (e.g., napkins and tablecloths) after each customer use. Employees should wash their hands after removing their gloves or after handling used food service items
6. Avoid use of food and beverage utensils and containers brought in by customers
7. Use touchless payment options as much as possible, if available. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand to avoid direct hand to hand contact. Clean and disinfect frequently touched surfaces such as pens, counters, or hard surfaces between use and encourage guests to use their own pens

Modified Layouts and Procedures

1. Change restaurant and buffet layouts to ensure that all customers remain at least 6 feet apart (e.g., marking tables/stools that are not for use)
2. Limit seating capacity to allow for social distancing
3. Offer take out or delivery options as applicable. Prioritize outdoor seating as much as possible
4. Ask customers to wait away from the breakfast area while waiting to pick up food or when waiting to be seated. Inform customers of food pickup protocols on your website and on posted signs
5. Discourage crowded waiting areas by using phone app, text technology, or signs to alert customers when their table is ready. You might also consider asking customers to book a table at a specified time slot as they would for lunch and dinner
6. Avoid offering any self-serve food or drink options, including drink stations

Please note: This guide is intended as a resource to help you provide food and beverage options in a safe and efficient way, to meet guest needs while maximising labour efficiencies. This guide is not intended to replace or supersede your management company or brand direction.

Trinity Purchasing recommends actively engaging with your distributors to confirm product availability, stocking information and to understand other solutions that may be available to support your specific needs.