When it comes to handling the logistics of operating in-house dining, takeout, or a combination of both, there are many details to consider to keep guests and staff safe. This includes the more obvious aspects like handling food and following cleansing procedures, but it also takes into account the entire setup and flow within the restaurant.
On this week’s episode of Tripleseat’s podcast Two Chicks, Three Seats, Kate and I explain how your restaurant can adjust the physical setup of the space to efficiently host in-house dining while always keeping social distancing front of mind. Listen up to learn tips for rearranging your physical space and changing staff processes within the space, all while maintaining and prioritizing the guest experience. Many states have had very little government direction in this department, therefore the task to operate safely is in the hands of the restaurant itself. There are many ways to successfully navigate the new way of operating all while using the resources you already have (and not breaking the bank).
Check out Episode 16: Adjusting Your Restaurant’s Physical Space For COVID-19 on any of the platforms below!
