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Reopening Task Force Presentation - NH Economy · 2020-04-23 · • } v ] v µ µ ] } v ( } P µ P...
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Presented by Mike Somers DRAFT PLAN TO REOPEN THE HOSPITALITY INDUSTRY
Transcript of Reopening Task Force Presentation - NH Economy · 2020-04-23 · • } v ] v µ µ ] } v ( } P µ P...
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Presented by Mike Somers
DRAFT PLAN TO REOPEN THE HOSPITALITY INDUSTRY
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Phase 1 – Outdoor Dining
• As an extension of the curbside and delivery model, allow those properties that have outside dining areas and those that have access to an area that could be used in such a fashion, to open on May 5th.
• Allow restaurants to expand outside wherever an outdoor area can be set up safely such as parking spaces close to entrances, sidewalks, existing patios, lawn areas, etc.
• On-going sanitation training and education for staff such as ServSafe. Training specific to viral mitigation.
• Staff temperature testing upon arrival for each shift.
• Masks available for staff. Regular handwashing required.
• Hand sanitizer stations for customers and staff.
• Social distancing between tables of at least 6 ft.
• Limited staff to minimize risk.
• Service area designated and clearly delineated. 2
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Phase 2 - Restricted Level – Restaurants• On-going sanitation training and education for staff such as ServSafe.
Training specific to viral mitigation.• Staff temperature testing upon arrival for each shift.• Masks available for staff. Regular handwashing required.• Hand sanitizer stations for customers and staff.• Enhanced sanitation strategies after every table use – all tables, chairs
wiped down. All other hard surfaces within reach sanitized – walls, rails,condiments, caddies, etc.
• Regular sanitizing of door handles, faucet handles, and all othercustomer touch points.
• Menus – laminated, plastic coated menus sanitized after each use orsingle use paper menus.
• Allow for outdoor dining with social distancing protocols – anywherethat can safely be used.
• Diners may only dine in groups of no more than 10 people.• Restaurants table spacing of 6 ft. to maintain recommended social
distancing guidelines.• As customers arrive to be seated, they must maintain social distancing at
all times. Suggest markings on floors to facilitate.• Customers at a bar must be in groups spaced 6 ft. apart.• No buffets, plated meals only.
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Phase 2 - Restricted Level - Lodging• Staff temperature testing upon arrival for each shift.• Masks available for staff. Regular handwashing required.• Hand sanitizer stations for customers and staff.• Regular sanitizing of door handles, faucet handles, and all other
customer touch points in common areas.• Enhanced sanitation strategies after every room use. All hard
surfaces sanitized.• No congregating in the Lobby.• Social distancing at check-in. Sneeze guard barriers
recommended. All digital check-in where possible.• Hotel restaurants – see above. Room service or grab and go
items as an alternative. Single serve pre-wrapped itemswherever possible.
• Close Pools.• Close exercise facilities.
Catering and Functions-• Tables of 10 people, each spaced 6 ft. apart to maintain social
distancing.• Plated meals only. 4
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Phase 3 - Eased Level - Restaurants• On-going sanitation training and education for staff. Training
specific to viral mitigation.• Staff temperature testing upon arrival for each shift.• Masks available for staff. Regular handwashing required.• Hand sanitizer stations for customers and staff.• Enhanced sanitation strategies after every table use – all menus,
tables, chairs wiped down. All other hard surfaces within reachsanitized – walls, rails, condiments, caddies, etc.
• Dining in groups allowed.• As customers arrive to be seated, they must maintain social
distancing at all times. Suggest markings on floors to facilitate.
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Phase 3 – Eased Level - Lodging• Staff temperature testing upon arrival for each shift.• Masks available for staff. Regular handwashing required.• Hand sanitizer stations for customers and staff.• Enhanced sanitation strategies after every room use. All other hard
surfaces sanitized.• No congregating in the Lobby in groups of more than 10.• Social distancing at check-in with sneeze guard barriers. All digital
check-in where possible. • Restaurants – see above. Room service or grab and go items as an
alternative. Single serve pre-wrapped items wherever possible.• Pools open with sanitation of hard surfaces.• Exercise facilities open with enhanced sanitation regimens.
Catering and Functions –• Tables of 10 people each, spaced 6 ft. apart to maintain social
distancing.• Plated meals or staffed stations.
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Phase 4 – Unrestricted Level• Continue on-going sanitation training and education
for staff.• Continue enhanced sanitation strategies.• NHLRA/State officials shift focus to ensuring access to
vital sanitation needs.• Industry focus on outreach to the public.• Continued education for guests regarding best
practices.
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