R E S U LT S T H R O U G H S T R AT E G Y
An Incomplete Guide to Rethinking, Reimagining and Reopening Your Restaurant By FRED LEFRANC, Chaos Strategist “An Incomplete Guide to Rethinking, Reimagining and Reopening Your Restaurant” is designed to follow your guests on their journey through your dining room, from greeting to goodbye. It does so through a series of important checklists: pre-arrival, arrival, seating, kitchen operations and serving. The guest journey section details key elements and touch points. It will help you understand why training your staff to apply them will lead to positive guest experiences. We realize that today many restaurant operators may be reluctant to reopen their restaurants. The danger inherent in COVID-19 disease would appear to outweigh taking a chance on infecting
employees and customers. We sympathize with that position. Yet we are also convinced that, by following guidelines influenced by medical science, restaurants can safely operate their on-premise dining services and, finally, get back to doing what they to do best: providing sustenance and community for all. Fred LeFranc is the founder of Results Thru Strategy, a restaurant and technology consultancy. A former restaurant CEO, LeFranc is a frequent speaker at industry events. Reach him at fred@resultsthrustrategy.com or visit ResultsThruStrategy.com.
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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
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y late April, America’s restaurant owners were waiting for their governors to utter the words: “Open up the dining-room doors.” In preparation, many were no doubt also wondering: What are the proper protocols for reopening apart from social-distancing, which means fewer tables and chairs. To help owners as they undertake this crucial task of reopening, my company, Results Thru Strategy, and HUB International Insurance Services created a useful guide that offers a safe plan to reopen a restaurant. It’s important to note that we’ve written it as a supplement to state and local guidelines — and that we will be updating the e-document as rules change the requirements for restaurants and bars.
