Glovin’ it

If gloves have become a part of your pandemic food safety protocol, make sure your staff know how best to use them and where they can fall short, since they can introduce new risks if the wearer isn’t mindful of them. Above all, gloves can give the wearer a false sense of security, so enforce the need to avoid cross-contaminating foods and preparation areas while wearing gloves, and to wash hands with soap and water, then dry them, before and after wearing gloves. Also ensure the gloves are a proper fit, since rips or punctures could lead to contamination. Employees should change (and discard) disposable gloves between tasks, after touching hair, mouth or nose, or after four hours of use. Sturdy, reusable gloves should be washed and sanitized between tasks.​

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​Know your inventory inside out

This year has demonstrated the power of managing your inventory like a pro. As operators have had to shift to offering takeout only, inventing new business models, partially opening their dining rooms, and responding to evolving consumer habits all within the space of days or weeks, they have had to ensure their inventory can keep pace. The next several months could bring even more ups and downs for restaurant businesses, so what is the best way to ensure you’ve got enough (but not too much) of the right ingredients at the right time, when you your traffic may be difficult to predict? Befriend your freezer and stock it with batches of foods ranging from soups to sauces to vegetables in an effort to extend your inventory and minimize waste. Prepare some extra portions of frozen meals that can be promoted and sold individually to guests – or offer a promotion to dine-in guests who may want to purchase extra portions of their favorite fresh dishes. Consider brining vegetables as shelf-stable (and on-trend) side dishes – and preserve fall fruits in dried form or in sauces or chutneys. If you have operated as a grocerant in recent months, keep it going. Do a detailed assessment of each item on your menu to confirm its actual cost to make sure you’re minimizing waste and maximizing profit

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