How to set out your venue under the new social distancing guidelines

It’s not a redesign any restaurant was intending to make at the start of the year, but the post lockdown layout is one redesign all venues have to comply with in order to reopen their premises to the public.

Last week, the Government announced and approved the reopening of pubs, hotels and restaurants on July 4, after publishing guidance on how venues can recommence their operation.
Here’s what we know:

  • There will be a proposed limit to the number of people allowed in the venue (dependant on size of premises)
  • Clear markings should be visible on the venue floor and in toilets to enforce social distancing
  • Tables should be spaced apart accordingly, with drinks being delivered to the table
  • Staff will participate in hourly cleans of surfaces and door handles
  • Staff will participate in regular patrols of external areas to ensure social distancing is being fulfilled
  • One way systems should be applied to areas more likely to be congested
  • Inform and encourage customers to book reservations in order to stagger bookings
  • Single-use paper menus will replace permanent or fixed menus
  • Instead of condiment baskets that usually occupy a restaurant’s table, condiments will be supplied and served in single sachets, if wanted
  • Restaurants should condense menu items in order to minimise cross-contamination of ingredients
  • Contactless card payments will be encouraged
  • Venues should apply cleaning procedures for external goods entering the premises

How to implement these measures

Using these aforementioned guidelines, business owners should be preparing a suitable layout for their reopening and accompanying this layout with the right facilities.

Moving your tables so that they are adequately spaced apart and placing measure markings on the floor are the key steps to be made.

Having a meeting with staff prior to reopening is important so that the team feels well-prepared for their change in roles and for kitchen staff, business owners should ensure chefs are well-equipped with the right PPE.

In addition, placing hand sanitiser points around your venue ensures that customers are maintaining high levels of hygiene and prevents the spread of bacteria and viruses.

And finally, make sure transferables, such as condiment baskets and menus are removed from the public’s touch and are replaced with single use menus and sauce sachets.

Fortunately, Sylvester Keal can support you in your business reopening, as we are equipped with all the key products needed for implementing a safe return to work. Get in touch today on 01472 352033 to find out more.

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