May 13, 2020

DFW Remobilization Webinar

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WelcomeZenola Campbell

Vice President, Concessions

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Agenda

I. Welcome

II. State of Pandemic

III. Flight Activity

IV. Current Governor Protocol

V. Highlights for Business Units

VI. Current Board Response of Support

VII. Q&A

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State of PandemicDustin Jaynes

Captain, DPS Regulatory Compliance/Planning

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• International, National, and Local

Situation

• DFW Airport Operations

• Characteristics of COVID-19

Agenda

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International, National, and Local Situation

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Total confirmed cases: ~4,200,000

23.4.% day over day reduction in

new cases and a 60% reduction in

daily deaths since the world’s peak

on April 12.

International Situation

*numbers current as of 5/11/20

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Total Tested: 9.4 Million, Total Confirmed Cases: 1.35 Million

49% reduction in new cases and and 56% reduction in new fatalities since our last major peak on April 24.

US Situation*numbers current as of 4/15/20

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• Texas Population: ~29 million

• Total Tested: 526,000

• 13.3% decreases in new cases

• 55% decrease in new fatalities

• Metroplex Population: ~ 6.8 million

• Enhanced testing has increased our known cases

• 82% decrease in new fatalities since 4-29-20

Texas Situation*numbers current as of 4/15/20

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DFW Screening Operations

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DFW Operations

• Travelers arriving at DFW from select international locations

• CDC continues to screen passengers from select “hot spot”

countries

• DFW airport has not transported anyone requiring quarantine or

isolation from this operation.

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COVID-19 Symptoms and Social Distancing

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• What are the atypical

symptoms

o Runny nose

o “Allergy” Symptoms

o No Fever

COVID-19 Characteristics

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Social Distancing and Masks

• Social Distancing & Cloth Maskso The 6-foot social distance is one key to prevent an induvial without

obvious illness from spreading the virus.

o Wearing a cloth mask allows us to prevent the virus from exiting

our mouths and potentially infecting others.

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Flight ActivityMilton De La Paz

Vice President, Airline Relations

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Catrina Gilbert, Vice President of Risk

Governor Ordersas of April 27, 2020

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General Guidelines

Contactless PaymentUtilize contactless payment whenever

possible.

Hand SanitizerHand Sanitizer stations should be

available to customers at entrance

and throughout store/restaurant

Screen all EmployeesSee Health Guidelines for symptoms.

Maintain 6 feet separation, or

encourage wearing of facial coverings.

Train EmployeesTrain them on proper cleaning and

disinfecting procedures

Be FlexibleState and Federal guidelines can

change at any moment

Be Mindful Federal and State employment and

disability laws, workplace safety

standards, accessibility standards,

and DFW Board Policies still in effect

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Restaurants

25% OccupancyDoes not include employees &

contractors

6 Feet SeparationMust maintain 6 Feet Separation

between tables and parties waiting to

be seated.

TablesDo not leave condiments, silverware,

flatware, glassware, other traditional

table top items on unoccupied tables.

Bring them after guests are seated.

CondimentsOnly provide upon request, in single-

use portions.

MenusUse disposable menus

BuffetsEmployees should serve the food to

the customers.

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Retail

25% OccupancyRetail stores must maintain 25% of store occupancy, does not count employees or contractors.

6 feet separationThose waiting to pay should maintain 6 feet separation between individuals. If six feet between employees and customers is not possible, retail should consider creating a barrier, like plexiglass, between customer and employee.

Clean and Disinfect If practical, staff should monitor what items customers touch and clean/disinfect the items after the

customer leaves.

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Health Guidelines

Screen employees & contactors before entering business. Send home if they

display any of the following symptoms:

• Cough

• Shortness of breath/difficulty breathing

• Chills

• Repeated shaking of chills

• Muscle pain

• Headache

• Sore throat

• Loss of taste/smell

• Diarrhea

• Feeling feverish/having fever of 100 degrees Fahrenheit or higher

• Contact with someone who has tested positive for COVID19.

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Health Guidelines

Do NOT allow employees or contractors to return to work until:

1. If diagnosed positive w/ COVID19, may return after 3 days or 72 hours

have passed since recovery, and improvement of symptoms for 10 days

since first appeared.

2. If individuals shows symptoms, but is not tested/treated, assume they are

COVID19 positive and follow first step.

3. If an individual is showing symptoms, and wants to return to work before

end of self-isolation, individual must obtain a doctor’s note clearing them

based on alternative diagnosis.

4. If an individual has had exposure to someone who is lab-confirmed,

COVID19 positive, that individual needs to self-quarantine for 14 days

before returning to work.

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Governor’s Website: gov.texas.gov/opentexas

CDC: cdc.gov/covic19

DFW: dfwairport.com/covid19

For More Information

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Carolyn PhillipsUpdated 05/11/2020

Remobilization to OpenConcessions Post COVID-19

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Different timing will be required based on type of location, how long the business has been closed and the status of operator’s employees.

Phase 1: Locations that Reopen

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Up to 3 months prior

Contact Business Unit Manager for reopening checklist

Rehire and/or hire new employees

Badging for new employees

Parking privileges for new employees

Deep clean location

Restock inventory

Ensure adequate safety supplies for employees

2 weeks prior

Contact Coca Cola to review equipment station, reactivate fountain system, and order

product

At least 1 week prior

Complete Reopening Checklist

Provide Social Distancing Plan with Planogram

Compliance Analyst will schedule inspection with Fire Marshall and TPM

Provide 4 keys to Fire Marshall

Run all faucets for 2 hours

Order and place social distancing stickers

Timeline for Opening

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The following guidelines apply to all concession locations regardless of type of business unit and will be the first portion of all Reopening Checklists.

All Business Units

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All Business Units - Inspection

Any location that closed will require an inspection by the Fire Marshall, Tenant Project

Manager, and Compliance Analyst.

Owner will contact their Business Unit Manager:

• Business Unit Manager will send a letter to the operator with their Business Unit’s

reopening checklist

• Compliance Analyst will schedule inspections upon notification from operator of

completion of the checklist.

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All Business Units – Social Distancing Plan

Provide a plan to Business Unit Manager on how social distancing and other CDC guidelines

will be maintained for both staff and customers. Visit www.coronavirus.gov for the latest

information.

Plan must include a planogram of the dining room / sales floor which includes:

• Queuing plan for entrance with 6’ markers noted and at register (where applicable)

• Sneeze guards at cash register / cash wrap (Highly Recommended)

• Staff Training Plan

• Glove and mask use, hand washing, and hygiene requirements per CDC guidelines

NOTE: Masks will be required effective May 18th.

• Social distancing plan for staff

Planogram must be approved by Business Unit Manager and Tenant Project Manager prior to

inspection scheduling.

All Business Units - Keys

Provide keys for Knox box to Fire Marshall (4 keys) for each location

• Provide current emergency contact information.

• Ensure Fire Extinguishers are in date.

• Test Emergency Lighting (batteries not dead).

• Test Exit signage (Battery backup & normal operation).

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All Business Units

All employees must wear masks. Ensure that there are adequate supplies for employee

safety – gloves, masks, etc. and that any safety guidelines can be met as requested by

authorities.

Cleanliness and Sanitation are TOP PRIORITY – Customers are watching EVERYTHING,

Ensure that they feel secure at your location.

If location closed and there is a water source at your location, run all faucets for 2-hours to clear

the lines.

Reopening Checklist will be signed by Tenant Owner/Manager, Fire Marshall, Tenant Project

Manager, and Compliance Analyst at inspection and given to Compliance Analyst to be retained

in lease file. Checklist must be signed by all parties, and fully completed before approval given

to reopen location.

If location needs social distancing stickers contact Anthony at Synergy 817-992-5332, $15 per

sticker.

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All Business Units

Sustainability

• Concessionaire will continue to actively participate in efforts to focus on resource

management, food management and waste management.

• Continue providing non-plastic straws

• Participate in DFW’s Food Donation Program

• Recycle cooking oil

• Recycle cardboard

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Food and Beverage

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F&B: Never closed, reopening Dining Room

• Contact Business Unit Manager with request to reopen

• Clean, sanitize and reposition all equipment, fixtures, shelves, counters and other location

furnishings (as needed)

• Provide a hand-sanitizing station upon entry to the restaurant – new per State of Texas

• Remove all shared condiments from location (crème, sugar, salt, pepper, etc.) and provide

individual use replacements.

• Remove napkin dispensers – employees to provides napkins to customer

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F&B: Never closed, reopening Dining Room

• Use disposable menus (new for each patron) – New per State of Texas

• Delivery of food to table must be covered (either with a cover such as is used in room

service, or in a covered to-go container)

• Tables and chairs must be fully sanitized after each use. Recommendation - Designate a

Sanitization Expert for each shift that is responsible for keeping the dining room sanitized

• Ensure that tables and chairs meet social distancing guidelines. Current maximum seating

is 25% of seating capacity.

• Ensure that all tables, chairs etc. meet ADA guidelines for distances

• Add 6-foot queueing markers for customers in line.

F&B: Add ’l Requirements for Closed Locations

• Turn on all lighting and ensure all fixtures/bulbs are functional (including above cooking

equipment)

• Clean and sanitize all location floors, ceilings and other services

• Per manufacturer guidelines, follow procedures for the reactivation of all equipment

• Turn on gas line valves to each piece of equipment and make sure all pilot lights are lit

• Turn on main water lines and ensure no leaks

F&B: Add ’l Requirements for Closed Locations

• Flush all drains

• Ensure remove-me-not drain plates are in place

• Hand-wash sinks have soap and paper towels

• Sanitize soda nozzles

• Ensure current fire extinguisher tag

• Inspect grease hoods and type 1 vents and ensure all are clean and operational

o Test hood Ansul system (nozzles in proper place & annual inspection in date)

F&B: Add ’l Requirements for Closed Locations

• Inspect that ALL cooking equipment is under a hood

• Ensure 36” clearance of electrical panels

• Ensure nothing is stacked on electrical transformers

• Turn on illuminated blade signs

• Assess all remaining product in location and discard any products that have passed the

expiration date

• Clean/sanitize walk-in coolers and freezers prior to restocking

F&B: Add ’l Requirements for Closed Locations

• Contact Coca-Cola for reactivation support and to place initial orders (2 weeks prior)

• Verify temperatures on cooling equipment prior to stocking (41-degree hold, thermometer in

place inside each refrigeration unit - including grab-n-go areas)

• Clean and remove streaks from Hufcor doors and all glass fixtures and furniture

• Set up delivery times for new products (contact dock to ensure operating hours match delivery

time)

• Ensure POS has connectivity and is operational

• Provide official notification to Tarrant County Health and TABC (if applicable) of reopening

• Provide copy of last pest control inspection and any findings since location temporarily closed

F&B: Add ’l Requirements for Closed Locations

• Review certifications, logs, and required posters

o Current Food Permit

o Liquor License current and in view of customers

o Manager ServSafe certificate copies on hand

o Cold food receiving log (when supplies are delivered to storage or restaurant location)

o Sales Tax Certificate

o Food Handler cards on location

o Knife Log

o Pest Control Log

o Heimlich Maneuver Poster in place

o Menu/Allergies Poster in place

• Consider adding items to To-Go menu and/or expanding To-Go area.

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Food and Beverage Cleaning and Sanitizing Guidelines

The following are DFW Airport minimum guidelines.

Consider designated Sanitizing / Physical Distancing lead(s) for each shift whose

responsibility is sanitizing surfaces and enforcing social distancing as noted below

Cleaning protocol will be at or above CDC Guidelines as noted in their link:

https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html

State of Texas

www.gov.Texas.gov

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F&B: Cleaning and Sanitizing Protocol

• Host Podiums including all associated equipment to be sanitized at least once per hour

• Service stations, service carts, beverage stations, counters, handrails and trays to be

sanitized at least once per hour

• POS terminals to be assigned to a single server where possible and sanitized between each

user and before and after each shift. If multiple servers are assigned to a POS terminal,

servers will sanitize their hands after each use.

• Flex glass (sneeze guards) are highly recommended at registers/cash wrap or countertop

where employee/customer interactions are being conducted

• Dining tables, bar tops, stools and chairs to be sanitized after each use

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F&B: Cleaning and Sanitizing Protocol

• Condiments to be served in single use containers

• Check presenters, votives, pens, mobile credit card machines and all other reusable

customer contact items to be either sanitized after each use or single use

o Sanitize portable credit card readers prior to presenting to customer

o Consider use of touchless systems

• Menus to be single use

• Existing porous placemats to be replaced with linen, single use disposable or non-porous

placemats that can be machine washed and sanitized after each use

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F&B: Cleaning and Sanitizing Protocol

• Sanitize trays (all types) and tray stands after each use

• Storage containers to be sanitized before and after each use

• Food preparation stations to be sanitized at least once per hour

• Kitchens to be deep cleaned and sanitized at least once per day

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F&B: Physical Distancing Protocol

• Host/Hostesses and managers to monitor physical distancing at entries, waiting areas and

queues (in addition to signage)

• Peak period queuing procedures to be implemented when customers are not able to be

seated immediately

o All locations where there may be possible queuing (e.g., host station, register, to go

ordering and pick-up, etc.) require physical distancing floor markers at 6-foot minimum

distancing.

o Queues (e.g., to-go service) that spill out into the airport common areas must be

reviewed and approved by DFW Airport

• Tables and booths to be utilized with appropriate physical distancing between each family or

traveling party (six feet or as otherwise advised by local authorities)

o Family or traveling parties cannot exceed 6 individuals when seated together

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F&B: Physical Distancing Protocol

• Reduce bar stool count to provide appropriate physical distancing

• Manage the line flow at quick serve outlets to ensure coffee and food pick up areas remain

appropriately distanced

• Additional quick serve coffee options to open based on demand and length of physically

distanced lines

• For self-serve coffee - if not self-enclosed, a means of separation from the handle should

be provided i.e. a stack of napkins by the pot with an adjacent trashcan provided

for disposal

• Service Bars will be staffed to allow for appropriate distancing between employees

Passenger Amenities

Passenger Amenities

• Social Distancing:• Seating capacities and floor plans to be compliant with 6-foot minimum physical distancing guideline or have

proper distancing mitigation such as flex glass dividers

• Cleaning and Sanitizing Protocol:• Frequently touched surfaces to be cleaned and sanitized at least once per hour and upon a shift change

• All employees must wear masks and gloves where appropriate

• Per State of Texas - make hand sanitizer, disinfecting wipes, soap and water, or similar disinfectant readily

available to employees, contractors, and customers.

• Lounges: (See Food and Beverages requirements for further details)

o Buffet Style:

o Suspend OR Follow Governor of Texas Guidelines – Serve food to customers

o Seating capacities and floor plans to be compliant with 6-foot minimum physical distancing

guideline or have proper distancing mitigation such as flex glass dividers

• Shoeshines/Spas/Massage Establishments – Follow guidelines by State, Federal officials and Texas

Department of License and Regulation (TDLR)

Retail

Retail

• Social Distancing:• Reposition all equipment, fixtures, shelves, counters and other location furnishings; ensure fixtures are placed

to allow for appropriate social distancing

• Protective flex glass (sneeze guards) between customer and employee.

• Cleaning and Sanitizing Protocol:• Cash wraps, phones, workstations, hard surfaces, handles and frequently touched surfaces to be cleaned and

sanitized at least once per hour and upon a shift change

• Provide hand sanitizer for employees where no hand sink is available

• Touchless processes where possible

• Per State of Texas - make hand sanitizer, disinfecting wipes, soap and water, or similar disinfectant readily

available to employees, contractors, and customers.

• For locations that serve food and beverages, follow all F&B guidelines; any exceptions must be

approved by your Business Unit Manager.• For self-serve coffee - if not self-enclosed, provide a means of separation from the handle

• For soda fountains - the use of personal refill cups are not allowed. All soda nozzles should be cleaned, or

changed out, and sanitized at a minimum of every 4 hours

Rental Car Center

Rental Car Center

• Social Distancing:

• Protective flex glass (sneeze guards) between customer and employee

• Promote touchless encounters

• Clearly mark any area where customers or employees typically queue for appropriate

physical distancing.

• Seating areas within the lease line should maintain social distancing guidelines

• Cleaning and Sanitizing Protocol:

• Disinfect and sanitize all frequently touched surfaces

• Increase the frequency of cleaning employee workstations, back-office areas, break-rooms,

shared space areas.

• Employees to wear mask and wear gloves where appropriate

• Hold meetings virtually or outside

Pest Control

Tammy HuddlestonVice President, ETAM

Coca-Cola Updates

Coca-Cola Updates

PROPOSED ACTIONS -• Delivery Days Transition to Monday morning and Thursday morning deliveries for DFW

Concessionaires• Effective Date Week of May 18th – BEGIN NEXT WEEK• Communication Plan Collaborate with DFW Concessions team to provide update to key stakeholders

by COB, May 13th

• Tracking/Monitoring Track Volume and Delivery Analytics to best serve DFW Concessionaires

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Current Board Response of Support

Zenola Campbell / Greg Spoon

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Q & A