Restaurant Re-Openings: What American Operators Can Learn from China as We Enter the COVID-19 Recovery Stage
April 27, 2020 via Nation's Restaurant News
As certain cities and states around the country begin to loosen COVID-19 restrictions starting this week, some restaurants will begin the arduous process of reopening their dining rooms after five weeks or more of coronavirus closures.
But what will these openings look like? American operators can look toward China, where the recovery process began in April and businesses have opened their doors again as restrictions were lifted.
In China, there are still many rules and regulations in place to keep the general population safe and healthy — from temperature checks and limiting guest capacities to asking guests to sign waivers before stepping foot into a restaurant. Here are some lessons American operators can learn from restaurant owners and one restaurant designer operating in China.
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Major Cities Look to Cap Third-Party Delivery Fees April 2020 via FSR Magazine
Seattle announced an emergency order that capped third-party delivery provider commission fees at 15 percent. The cap will remain in place until restaurants are allowed to reopen dining rooms. Seattle joins San Francisco, which announced a 15 percent cap on April 10.
FDA Relaxes Nutrition Facts and Menu Labeling Requirements for Restaurants and Food Manufacturers During COVID-19 Emergency
April 16, 2020 via Nation's Restaurant News
The U.S. Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic.
The closures affect millions of American workers, who are now out of jobs and navigating unemployment. This article is intended to help restaurant and hospitality industry workers navigate the impact of COVID-19. This post will be updated regularly.
