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Here Are Current Temporary Restrictions Imposed Bars And Restaurants Stem Spread

March 19, 2020/in Restaurant News /by ibrhamanager

As the coronavirus epidemic continues to spread throughout the United States, local and state governments are implementing temporary measures to limit the number of people gathering at restaurants and bars.

Nation’s Restaurant News has collected the most recent restrictions from official statements and news reports.

Updated at 1:30 p.m. EST March 19.

As of March 16 at 2 p.m. EST, the CDC recommends gatherings of no more than 50 people.

These states updated or added restrictions on March 19: Atlanta, Texas

These states updated or added restrictions on March 17: Florida, Miami-Dade County, Nevada, North Carolina, Orange County, Calif., South Carolina, Wisconsin

These states updated or added restrictions after 5 p.m. EST March 16: Colorado, Minnesota, Oregon, Vermont, Dallas, Harris County, Houston, San Antonio

Here are the limits currently imposed at the state level:  

California: Bars, nightclubs, wineries and brewpubs are closed. Restaurants must cut capacity by half to ensure tables are six feet apart.

Colorado: Restaurants and bars will be closed for dine from 8 a.m. March 17 for 30 days. Delivery, drive thru and takeout will be available.

Connecticut: Gatherings of more than 50 people are banned. Restaurants and bars are restricted to delivery and takeout only, effective March 16 at 8 p.m.

Florida: Bars and nightclubs will be closed for the next 30 days. Restaurants must limit customer entry to 50% capacity and stagger seating to ensure guests are a minimum of six feet apart when dining in.

Illinois: Restaurants and bars must close dining rooms through March 30, but delivery, takeout and curbside pickup allowed.

Indiana: Bars and restaurants must close through March 31, but takeout and delivery are allowed.

Kentucky: Restaurants and bars must be closed with limited exceptions for takeout and delivery.

Louisiana: Restaurants and bars will be closed until April 13 except for takeout or delivery. Gatherings of 50 or more people are prohibited.

Massachusetts: Gatherings of more than 25 people are prohibited. Bars and restaurants must remain closed for dine in March 17 through April 5, but delivery and takeout are allowed.

Maryland: Restaurants and bars must close until further notice at 5 p.m. on March 16 but carryout, delivery and drive-thru are allowed.

Michigan: Restaurant and bar dining rooms are closed as of March 16 at 3 p.m. Delivery, takeout and drive-thru are allowed.

Minnesota: Restaurants and bars are closed for dine in from 5 p.m. March 17 until 5 p.m. March 27. Delivery, takeout and drive-thru are allowed.

New Jersey: Gatherings of more than 50 people are banned and a curfew from 8 p.m. to 5 a.m. will be enforced. Restaurants and bars will be delivery and takeout only, all effective March 16.

New York state: Gatherings of more than 50 people are banned. Restaurants and bars are restricted to delivery and takeout only, effective March 16 at 8 p.m.

Nevada: Restaurants and bars are closed for dine in until further notice beginning at 12 p.m. March 18. Delivery, drive thru and takeout are still available.

North Carolina: Restaurants and bars are closed for dine in until further notice beginning at 5 p.m. March 17 but will be open for takeout, delivery and drive thru.

Ohio: Restaurants and bars must close dining rooms, but delivery and takeout are allowed.

Oregon: Restaurants and bars must close for dine in for one month, beginning on March 17. Gatherings of 25 or more people are prohibited.

Pennsylvania: Restaurants and bars must close dining rooms until March 27 but takeout and delivery are allowed. State-run liquor stores will close indefinately beginning March 16 at 9 p.m.

Rhode Island: All dine-in and food services will be shuttered until March 30, and public gatherings will be limited to 25 people or less. Drive-thru and takeout are allowed with a re-evaluation by the governor in two weeks.

South Carolina: Restaurants and bars are closed for dine in but takeout, delivery and drive thru are still allowed.

Texas: Restaurants and bars are closed for dine but takeout, delivery and drive thru are still allowed. Gatherings of more than 10 peole are prohibited.

Vermont: Restaurants and bars are clossed for dine in starting close of business March 17 through April 6; delivery and take out are still available. Gatherings of more than 50 people are prohibited.

Washington state: Restaurants and bars are closed for dine in; public gatherings are limited to 50 or fewer people. Takeout and delivery allowed.

Wisconsin: Restaurants and bars are prohibited from serving food on premises but delivery, takeout and drive thru are still available.

Here are the limits currently imposed at the municipal level: 

Atlanta: Restaurants and bars are closed for dine in until further notice beginning at midnight March 20. Takeout and delivery are still allowed.

Dallas County TX: Restaurants and bars are closed for dine in for a week after March 16 at minimum. Gatherings of more than 50 people are now prohibited.

Harris County, TX: Bars are closed effective modnight March 16.

Houston, TX: Restaurants and bars are closed for dine in for at least 15 days, effective 8 a.m. on March 17.

Los Angeles County: Restaurants and bars are closed for dine in through March 31. Delivery, drive-thru and takeout are allowed.

Miami-Dade County: Restaurants and bars with more than seating for eight people are closed for dine in. Kitchens will remain open for drive thru and delivery.

New Orleans: Restaurants and bars are closed for dine in but delivery, drive-thru and takeout are allowed.

Orange County, Calif: Restaurants and bars are closed for dine in through March 31. Delivery, drive thru and takeout are allowed

San Antonio, TX: Gatherings of more than 50 people are prohibited.

Washington, D.C.: Restaurants and bars will close at 10 p.m. on March 16 until April 1. Takeout and delivery will still be allowed.

https://ibrha.org/wp-content/uploads/2020/03/pick-up.png 453 770 ibrhamanager http://ibrha.org/wp-content/uploads/2020/04/IBRHA_High-Res-Logo-180x180.png ibrhamanager2020-03-19 15:21:122020-03-19 20:47:15Here Are Current Temporary Restrictions Imposed Bars And Restaurants Stem Spread

Train Your Sales and Reservations Team To Show Compassion For Cancellations

March 19, 2020/in Hospitality Feature, Uncategorized /by ibrhamanager

As a hotel sales trainer, it seems very odd to be writing a train-the-trainer article about how to manage cancellations, yet this is absolutely necessary as the lodging industry has been turned upside down temporarily.

Imagine how strange it must be for those who are tasked (and incentivized) for securing revenue are now dealing with a flood of calls and emails about reversing the flow. I’m sure it is time consuming, stressful and heartbreaking, especially when such staff are surely worried about their own job security and health concerns.

It’s at moments like these when we all need to remember that we are in the hospitality business, not the room or meeting space rental business.  Rather than just stating the cancellation terms, and talking about holding deposits and rescheduling, it is essential that we all show compassion for those who are canceling.

For salespeople who sell to the social or wedding markets, this is a lost sale to us but the postponement of a dream for the planner.

For those who sell to meeting planners, many of which are contractors who might also be suffering a loss of income due to this, we need to acknowledge their probable sense of wasted effort and check on their wellbeing.

Regarding the transient market, for traditional hotels with 24-48 hour cancellation policies, cancellation is probably happening online, although some guests will no doubt call in a panic and will notice and appreciate heartfelt compassion.

Transient cancellation conversations get a lot more complicated when guests have opted for a pre-paid / advance purchase booking, or at destination resorts, or for any guests who have paid an advance deposit that is non-refundable and not covered by trip insurance.  It seems that most companies have extended ‘apply the amount for a future stay’ option as the airlines have done, and I’m pretty sure that leaders have addressed how to explain whatever procedures are in place at your hotel.

What’s most important though is to train sales and reservations staff to show compassion for the person who is canceling.  Remember that the true heart of hospitality is human kindness, especially for strangers. Certainly, this is a good practice that generates goodwill for the lodging company, but even more important is that it’s simply the right thing to do for our fellow humans we call our guests.

So be sure to remind your sales and reservations staff that besides stating the cancellation, change or refund policies, they should also take a moment to share a personal statement to include two components:

One: A Personalized message about how sorry you are to hear that their exciting or important plans have fallen through. Examples:

  • “On a personal note, I know you have put a lot of effort into planning this meeting (or event), and I am so sorry about how it has turned out.”
  • “I’m sure your family must be so disappointed to hear the trip is on hold.”
  • “I’m so sorry to hear your vacation plans have fallen through.”
  • “I can just imagine how disappointing it must be that your trip is canceled.”

Two: A brief inquiry about how they are doing personally. This does not require a long chat (or a long paragraph in an email) and we don’t have to be therapists. Just something to pause and share the moment by listening reflexively.  Now if the caller is rushing through the whole conversation, or does not react well to the personalized message recommended above, you can skip this. Otherwise, just take a brief moment to pass on the spirit of hospitality.  When ending phone conversations, you might start with “Chris, before I let you go…” or when wrapping up emails you might start with “On a personal note…”

  • “…I just wanted to say I wish you and your family the best.”
  • “…We definitely look forward to having your visit in the future.”
  • “…Beyond planning for this meeting/event, I hope you and your family stay safe and healthy, and I look forward to hearing back working with you once we get through this and the plans are rescheduled.

On a final note, as hospitality leaders, while it is important to show compassion for all our staff members right now, be especially sensitive for those who are fielding calls and emails from panicked guests and planners.  When you check-in with your own sales staff, make sure your only question for them is not “How many bookings did we lose?” or “What other groups canceled?”  Be sure to pause and check with them personally. Thank them for working the extra hours and acknowledge just how stressful it is for them to be dealing with panicked people.

Doug Kennedy

March, 2020

About Doug Kennedy

Doug Kennedy is President of the Kennedy Training Network, Inc. a leading provider of hotel sales, guest service, reservations, and front desk training programs and telephone mystery shopping services for the lodging and hospitality industry. Doug continues to be a fixture on the industry’s conference circuit for hotel companies, brands and associations, as he been for over two decades. Since 1996, Doug’s monthly training articles have been published worldwide, making him one of the most widely read hospitality industry authorities. Visit KTN at www.kennedytrainingnetwork.com or email him directly doug@kennedytrainingnetwork.com.

Doug is the author of “So You REALLY Like Working With People? – Five Principles for Hospitality Excellence.”
Logos, product and company names mentioned are the property of their respective owners.

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Coronavirus: Retail Industry Info and Resources

March 18, 2020/in Restaurant Resources, Uncategorized /by ibrhamanager
Read more
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Coronavirus: Restaurant Industry Info and Resources

March 18, 2020/in Restaurant Resources, Uncategorized /by ibrhamanager
Read more
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Coronavirus: Hospitality Industry Info and Resources

March 18, 2020/in Hospitality Resources, Uncategorized /by ibrhamanager
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COVID-19 & your hosting business: How to minimize the impact

March 16, 2020/in Hospitality News, Uncategorized /by ibrhamanager

Updated March 16, 2020

The coronavirus (COVID-19) is affecting many in our community, whether personally or because of disruptions to their hosting or travel plans. And while many travelers are choosing to stay home during this uncertain time, some are still considering local stays and future travel.

Here’s what hosts can do to meet those guests’ needs right now:

  • Adopt a more flexible cancellation policy. Understandably, many guests are uncertain about booking future travel. If you currently have a strict cancellation policy in place, consider switching to a flexible or moderate one (you can always go back to your strict cancellation policy as needed). Knowing they have more flexibility to cancel may give guests the confidence to move forward with a new reservation.
  • Open your calendar for longer stays—and offer weekly or monthly discounts. Many guests may be looking for weekly and monthly stays closer to home. By opening your calendar up for longer stays, you can attract these guests, get more predictability throughout the month, and reduce the amount of time you spend cleaning and prepping for new guests. Consider offering a discount on stays of 7 days or longer—less than 50% of hosts offer a weekly or monthly discount, and those who do tend to get more bookings for longer stays.
  • Let guests know your space has the amenities they need right now. As many face school closures and shift toward remote work, those who decide to book a stay may be drawn to work- and family-friendly listings. If your space offers things like fast wifi, a comfortable workspace, and/or is suitable for children, make sure to update your amenities to reflect that. Please keep in mind that we’re encouraging all guests to respect local guidelines about gatherings or social interactions.
  • Offer self check-in. Many guests may prefer to check themselves in rather than meet in person. If you can, consider installing a key lockbox or smart lock with a keypad. Remember to update your listing to add self check-in.
  • Review your cleaning routine. Guests may want extra info about the cleanliness of your space. You might consider sharing the types of cleaning products you use, how often you clean the space, the type of cleaning products you’ll have available for guests, and other details. We recommend that all hosts review these cleaning tips from the Centers for Disease Control and Prevention (CDC).

More tips for hosting

We’ve also introduced a suite of tools and programs—what we’re calling “More Flexible Reservations”—to help you host and to help guests travel more confidently during this difficult time. Here’s what it includes:

  • Enabling hosts to offer refunds directly. Many guests have had their travel plans affected by coronavirus disruptions, and hosts have asked how they can be considerate of guests who need to cancel. So we’ve added a new tool that allows you to authorize a refund to your guest directly.
  • Helping guests find listings with flexible cancellation policies. We’ve rolled out a search filter to show listings with cancellation flexibility, so guests can easily find the ones that best suit their needs.

During these times of uncertainty, we’re asking everyone in our community to be considerate to hosts and guests who need to cancel. As the situation evolves, we’re closely monitoring guidance from governmental and health authorities, and we ask that guests and hosts follow official guidelines and recommendations.

For information about our extenuating circumstances policy, including eligible reservations, dates, and locations, so please bookmark this Help Center page for the latest details on cancellations without charges. For more updates, please keep checking our frequently asked questions—we’ll be adding answers to your top questions.

Thank you once again for being a host, and for your patience and understanding as we work to support our entire community.

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What Does Social Distancing Mean for Social Businesses Like Restaurants?

March 13, 2020/in Restaurant Feature, Uncategorized /by ibrhamanager
What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance?

As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines.

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. Among the findings:

  • Most diners are not overly fearful, with 57 percent making no change to their dining behaviors.
  • However, 20 percent of respondents did, unfortunately, say they were avoiding restaurant dining completely.
  • 17 percent said they were just avoiding dining-in (opting to pick-up or have food delivered), with 10 percent appearing to lean toward Ordering for Pickup only.
  • 34 percent of respondents saying they plan to prepare more meals at home

“It’s a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today,” said Susie Fogelson, Founder/ CEO, F&Co. “First and foremost, restaurants need to address the obvious points about density and restrictions being put in place by local public officials, about cleanliness and safety and engagement.  Utmost care and attention is required today.

 

She said this is also a moment of opportunity for restaurants.

“The desire for convenience has always been present, coupled with an equally strong desire for delicious food.  In today’s world, safety is the third leg of the stool.  So the best way for restaurants to remain relevant, stay in business and stay connected to their customers is to increase delivery and pick up orders. And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food.  It is critical that restaurants message this option at every touchpoint (social!), reinforcing that the food customers love is still as delicious as ever prepared in a safe manner.”

Bo Peabody, Co-Founder and Executive Chairman of restaurant reservation and rewards app Seated, Board member of Boqueria Restaurants, and Co-Owner of Mezze Restaurant Group, suggests:

  • Beyond spacing out tables, take advantage  of outdoor space if you have it available. We’re lucky in the sense that this outbreak is happening while we have milder weather, and people will feel more comfortable in an open air environment. So while it’s early in the season, open up patio and sidewalk space if you have it.
  • To the extent that you can, create spaces where people can feel safer because there’s airflow and they’re not confined in a space with no windows or open windows. Crack a window, open the blinds, do what you can to make the space feel open and airy.
  • Up the restaurant’s hygiene and cleanliness standards: fully sanitize tables, menus and chairs after each reservation. Not only does this maintain cleanliness, but it will provide comfort to other diners in the restaurant who witness it.
  • Continue to clearly communicate your plan of action to both customers and employees. Reassure them that as long as it’s safe and comfortable to do so, you’ll remain open but with heightened hygiene and cleanliness standards.

“It’s important to remember that in times  of disaster, restaurants have always served as a gathering place for the community,” he stressed. ” It’s up to us as restaurant operators to create a welcoming, comforting environment when people are feeling concerned.”

Rob Pellegrini, a real estate and business attorney for restaurants in Greater Boston, is anticipating a need for towns/municipalities to change their local laws so that restaurants can operate outside of the confines of their brick and mortar space (for those who are not permitted).

“Restaurants and bars with outdoor spaces will have the greatest chance of surviving a coronavirus downturn this year and for the rest, they may have to pivot to Plan B,”  said Robert R. Pellegrini, Jr. Esq., president of PK Boston.  That includes working with the town to amend certain by-laws and have an open dialog with local leadership.

Disaster response expert Patrick Hardy said preparation is key when establishing social distancing measures and said restaurants can quickly create customized plans for free via the Disaster Hawk app.

His other advice:

  • To avoid touching other people, implement a tablet ordering system. Be sure to wipe down the tablets frequently.
  • Use a system where the greeter informs the guests of where their table is and then have the person leaving the menus put their hand up so they know where to go. Then, they can take two steps back and let the guests sit at the table.
  • Have the servers leave the drinks at the front of the table and let guests grab them after the server has stood up.
  • They should consider leaving menus at the table instead of having the server take them. If this is not feasible then make sure that one of the bussers grabs the menu and not the server
  • Make it clear to the servers to limit the number of times they are touching cash and credit cards.

“Social distancing can be effective, but restaurant management needs to consider how it applies to both the front of the house where patrons are, and the back of the house where the staff is likely to be together for eight or ten hours,” said Roslyn Stone, MPH, COO of Zero Hour Health and Founder of Zedic. She also suggests:

  • Upfront, consider seating every other table, taking less reservations and upping “to go” options so patrons can eat at home. Certain jurisdictions like New York City are requiring seating only 50 percent of capacity.
  • In the back of the house, restaurant management should discontinue alley rallies and staff meetings; instead, communicate via group chat or video so all staff get the same messages.
  • Family meals should be “to go” or served buffet style -foregoing everyone sitting around one table.
  • Many employees socialize after their shifts – either at yur bar or elsewhere. Please discourage or suggest limits this right now.
  • Kitchens often have tight workspaces where staff are working closely together, particularly in prep areas.  Considering spreading prep out, either physically or by schedule.

“It bears reminding that we continue to hear about very complicated situations where managers worked sick and attended meetings, employees self-quarantined after very casual exposure to someone who hadn’t tested positive (or had) and many had difficulty finding testing for sick employees. These are all things that are out of our control, but social distancing is something that can be controlled in many circumstances and will help curb transmission.”

On Tuesday, March 17, Stone will present a free webinar in conjunction with The Food and Beverage Shows titled, “Restaurant Preparation to Minimize COVID-19 Disease Risk and What You Need to Do Now.” To learn more and register,  click here.

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education, pointed out the patrons and restaurant operators need to be smart and safe so this current health crisis doesn’t become a long-term economic one.

“Restaurants that are 70 percent-filled look empty and if they go to 50 percent, it will be horrible.” (Limiting seating capacity to 50 percent is in compliance with New York State’s COVID-19 public gathering mandate.)

Camac said many restaurants already have stringent cleaning practices in place making them a safer environment than, for example, the car service that dropped them off.

“You’re in a social setting everywhere,” he said. “Be smart about choices.”

By: Modern Restaurant Management

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Coronavirus Information and Resources

March 9, 2020/in Uncategorized /by ibrhamanager
Questions
Actionable Information
Other Resources

The restaurant industry is home to more than 15 million trained and skilled employees in restaurants across the country serving the public every day. The restaurant industry is open and the tables at America’s 1+ million restaurant and foodservice locations are always a great place to gather with friends and family. To ensure that restaurants have the latest information about coronavirus, we created this industry-specific guidance for owners and operators. The industry works day in and day out at food safety. You can find out more about ongoing ServSafe training and certification programs here.

On March 18, 2020, the Association sent a letter to the Administration and Congress defining the extreme impact the coronavirus outbreak is having on the food service industry, and outlining several actions Congress can take immediately to provide relief and aid recovery for the nation’s one million restaurants and their 15.6 million employees.

Our team launched a nationwide grassroots campaign urging Congress to take immediate action to support the restaurant industry. Make your voice heard.Take action at https://actnow.io/recovery or by text “Recovery” to 52886.

The Interational Black Restaurant & Hospitality Association continues to engage with local, state, and federal officials to help our employers and employees address this public health emergency.

Updated March 23, 2020

Questions

What is 2019-nCoV Coronavirus?

2019-nCoV (Coronavirus) is a virus that causes COVID-19 respiratory illness. It was first detected in Wuhan, China. According to the Centers for Disease Control and Prevention (CDC), it’s unclear how easily or sustainably this virus is spreading between people. Typically, respiratory viruses are most contagious when an individual is most symptomatic, but there have been reports of the virus spreading when the affected individual does not show any symptoms.

How can I find out what my state or city is requiring me to change at my restaurant? – added 3/19/20

The COVID-19 Resources by State document includes information on what is required in every state, city, or county as it relates to restaurants and coronavirus measures such as closing dining rooms, required posters, and additional information. This document has been compiled and vetted by ServSafe.

Can the coronavirus be spread through food, including refrigerated or frozen food?

According to the CDC, “Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support the transmission of COVID-19 associated with food.”

What food safety measures are restaurants taking?

The foodservice industry follows strict local public health guidelines. To meet these guidelines, restaurants have safety protocols and best practices in place, including guidance from ServSafe. Owners and operators should contact their state and local health departments for the latest advisories/information about coronavirus in their community. The Association also has a fact sheet in English and Spanish with information specific to the industry.

How can I find out if the federal, state, and/or local governments have made changes to how restaurants can operate? – Updated Daily
Our Restaurant Law Center, in coordination with our state and local partners, is tracking official orders closing or restricting foodservice establishments in response to COVID-19 and whether the federal or state government is offering unemployment insurance available to those affected by COVID-19.  A document with this information is being updated daily and can be found here.
How can I find out if there is any federal or state government guidance or emergency rule on paid sick, emergency, or safe time leave laws as they relate to COVID-19? – Updated Daily
In addition to tracking federal law changes, our Restaurant Law Center, with the help of its Law Firm Partners, has contacted all state paid sick leave enforcement agencies seeking guidance concerning the interaction between COVID-19 and their paid sick and/or safe time (PSST) leave laws.  It has prepared a document providing a brief summary of relevant PSST standards from the federal government and by state that addresses the use of PSST for COVID-19 purposes.  The document is updated daily and found here. Please note that not all states have issued any guidance on this issue.
What do I need to know about the CDC guidance on social distancing? – added 3/16/20
On March 15, the CDC released guidance for large events and mass gatherings include conferences, festivals, parades, concerts, sporting events, weddings, and other types of assemblies that for the next 8 weeks, organizers (whether groups or individuals) cancel or postpone in-person events that consist of 50 people or more throughout the United States. This guidance does not apply to the day to day operation of organizations such as schools, institutes of higher learning, or businesses. However, some states and municipalities are imposing new limitations on restaurant operations.
Where can I find the EPA list of antimicrobial products for use against the novel coronavirus SARS-CoV-2?
On March 3, the EPA released a list of registered disinfectant products that have qualified under its emerging viral pathogen program for use again SARS-CoV-2. You can find the list here.
Where can I find more information about the Small Business Administration (SBA) disaster assistance loans for impacted businesses?
On March 12, the SBA announced that it will work with state governments to provide targeted, low-interest disaster recovery loans to small businesses severely impacted by the outbreak. You can find out more about these loans and how to access them here.

What can we all do?

The CDC suggests that people take the same steps they would keep from getting the flu: get a flu vaccine, take everyday preventative actions – like washing your hands often – and see a doctor when you are sick.

Both the World Health Organization (WHO) and Occupational Safety and Health Administration (OSHA) have issued guidance for preparing a workplace for COVID-19 that includes tips for preventing the spread of the virus and steps to reduce workers’ risk of exposure. And the CDC recently issued a strategy for implementing mitigation strategies for communities with local transmission.

What is the impact to the supply chain?

It is still unknown if or how the coronavirus will impact the foodservice supply chain. Many organizations and researchers are monitoring developments.

Where can we find resources?

To ensure that the foodservice industry can easily access the latest resources from the best sources, we will continue to update this page as new information develops.

Actionable Information from the Association

COVID-19 Resources by State  – includes requirements by state, city, or county as it relates to restaurants and coronavirus measures (Updated 3/20/20)

Coronavirus: What You Can Do Fact Sheet (English & Spanish)

Handwashing 101 Poster (English & Spanish) and Youtube Video

Handwashing Infographic

Before You Come To Work Poster

Cleaning vs. Sanitizing Poster (English & Spanish)

Clean-up of Vomiting and Diarrheal Event Poster

Food Safety Focus Blog

March 10 Webinar: Preparing for Coronavirus: Steps for Foodservice and Restaurant Readiness

What Experts are Saying

Business Continuity Planning Basics: 10 Steps to Take Now

Other Resources

U.S. Centers for Disease Control and Prevention

What’s New

Latest News

Environmental Cleaning and Disinfection Recommendations

Implementation of Mitigation Strategies for Communities with Local COVID-19 Transmission

Coronavirus Disease 2019 (COVID-19) Situation Summary

Preventing COVID-19 Spread in Communities

Preparing Communities for Potential Spread of COVID-19

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http://ibrha.org/wp-content/uploads/2020/04/IBRHA_High-Res-Logo-180x180.png 0 0 ibrhamanager http://ibrha.org/wp-content/uploads/2020/04/IBRHA_High-Res-Logo-180x180.png ibrhamanager2020-03-09 08:38:372020-03-23 15:18:01Coronavirus Information and Resources

Facebook announces $100M in grants to small businesses impacted by COVID-19

October 10, 2018/in Uncategorized /by ibrhamanager

Dive Brief:

  • To assist small businesses impacted by the COVID-19 outbreak, Facebook is offering $100 million in cash grants and advertising credits, the social media site announced.
  • Facebook is distributing the funds and ad credits for up to 30,000 eligible small businesses in more than 30 countries, but the company hasn’t shared more details regarding eligibility.
  • Grant recipients can use the funds to assist small businesses with rent, marketing costs, employee assistance and other operational expenses, the company noted. The platform will be taking grant applications during the coming weeks and has introduced a business resource hub.

Dive Insight:

Facebook’s effort to assist small businesses during the coronavirus outbreak is yet another sign of just how much the pandemic is impacting retail. As states urge residents to stay home, retailers are feeling the impact of consumers’ changing shopping behaviors.

Retailers have taken a variety of approaches in response to the outbreak. While many retailers have closed their stores and provided their employees with some financial assistance, others have opted to keep their stores open, take additional sanitization precautions and reduce their hours.

It’s not exactly clear how the retail sector will recover from the pandemic. The National Retail Foundation stated in late February that retail sales could reach $3.9 trillion despite the coronavirus outbreak. The organization on Wednesday, though, sent a letter President Donald Trump, Treasury Secretary Steven Mnuchin and other leaders in Washington, D.C.,​ urging the government to support retailers as they cope with drastically reduced sales and payroll and rent costs.

Meanwhile, a report from Apptopia found that grocery apps have been experiencing record-high downloads as consumers stock up on essentials. But while grocery stores see a surge in e-commerce activity, it’s not clear whether other, nonessential retailers will survive.

https://ibrha.org/wp-content/uploads/2020/03/skynews-facebook-instagram_4377388.jpg 432 768 ibrhamanager http://ibrha.org/wp-content/uploads/2020/04/IBRHA_High-Res-Logo-180x180.png ibrhamanager2018-10-10 19:36:512020-03-20 12:18:23Facebook announces $100M in grants to small businesses impacted by COVID-19
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