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Road to Recovery - Restaurant Reopening Roundtable - Shared screen with speaker view
patrick tamm
27:04
https://cdn.ymaws.com/www.inrla.org/resource/resmgr/2020/hoosier_hospitality_promise.pdf
Alec Najem
42:22
What is your recommendation on handling linen napkins and silverware for the guest?
Michelle Aguilar
46:29
Can I find a printable health screening form to document employee's status upon each incoming shift?
patrick tamm
46:31
Alec - while guidelines are silent on those specific items (linens and silverware). Your silverware is washed in a commercial dishwasher that is inspected by the health department. You are fine in utilizing silverware - from a practical perspective - we would not recommend “pre-setting” tables. Linen napkins your staff may have issues with utilizing.
Alec Najem
47:06
Thank You Patrick
patrick tamm
48:41
Michelle - These screens are in the Hoosier Hospitality Promise Document.
patrick tamm
49:00
* What kinds of questions should a restaurant ask its employees to perform health screenings before each shift?Yes or no questions/statements like these can help strike the balance between obtaining the necessary health information and respecting privacy concerns.Recommendation is to have all employees complete a simple pre-shift screening that includes answering questions like:• Do you have any of these symptoms: fever, aches, cough, shortness of breath?• Have you come in contact with anyone diagnosed with COVID-19?• Are you currently waiting for the results of a COVID-19 test?• Have you traveled outside Indiana over the last 14 days?• I understand my responsibility to not come to work if I have symptoms of COVID-19 or have recently come into contact with someone who has COVID-19.• I understand my responsibility to comply with [the restaurant’s] health and sanitation standards.
Debbie Head
49:58
We are a banquet venue, can we use a roll top chafer in a cafeteria style served meal to shield guests from food?
Brenda Myers
49:59
These are great … we could easily create a form for you if that’s helpful.
patrick tamm
50:12
If you choose to utilize thermal scans of employees please note that the CDC states it’s 100 degrees and above
jhoover
50:51
We are a restaurant not a bar however we ca
Alec Najem
51:29
How do recommend the servers and expediters serve plates to the guest?
jhoover
51:50
have a counter along with tables. Can we seat people at the counter with distance between each?
patrick tamm
52:15
Debbie - with regards to the banquet venue - you can use a chafer - however, no self serve of food by a guest . You must have staff serve each guest. I would also recommend connecting with the health department to talk through the particulars of your physical setup for service.
patrick tamm
55:00
JHoover - I would need to understand the counter dimensions and layout of the space to best answer your question.
jhoover
56:34
10 stool counter spaced 1 1/2 feet apart
Jeremie
58:59
Can we require an employee to get a doctors note to return to work, if they have any symptoms?
jtl
58:59
Distance at 6' is the critical criteria to meet with a counter. Also consider 6' table to table in all directions.
Tay
01:02:43
Have these slides been distributed as well?
LoudenFamily
01:07:18
Can we get a copy of the Axiom deck?
wknox
01:13:41
Patrick & Brenda - this is William Knox and I am the Director of the Grand Park Sports Campus in Westfield, IN.Knowing that the restaurant and lodging industries are both heavily reliant on out of area visitors, what recommendations would you give to sports tourism facilities to help the governor understand the importance of developing separate guidelines for outdoor facilities that provide acceptable numbers such that we can program the facility for activity as long as the facility has the ability to adhere to social distancing guidelines?Currently, the guidelines are such that facilities similar to ours are not able to open until May 24th and at that time we can only have 100 people on the entire 400-acre campus.
Brian Murphy
01:13:47
Thank you all for presenting! This has been fantastic and helpful.
patrick tamm
01:14:41
William - let’s connect via phone - 317-902-3772. I am moderating another panel in two minutes. . .
Brenda Myers
01:14:45
We provided that information to the governor, William.
wknox
01:15:02
Thanks!
Amanda’s iPad
01:15:13
What about napkin holders on the tables?
Brenda Myers
01:15:21
I also am happy to talk … and support you and Sports Indiana in this effort. We NEED Grand Park to be open!
jtl
01:16:17
Please also watch for +- accuracy of the thermometer. Medical grade thermometer need to be used
clint
01:16:21
Thanks for putting this together. Very helpful.
patrick tamm
01:16:35
Thank you everyone for having me today. Feel free to reach out at any time. ptamm@tammcapitalgroup.com or my mobile 317-902-3772
Dianad
01:16:51
Can we wipe down laminated menus with sanitizer between uses?
Jeff Wilcox
01:18:39
Thank you all for the information and the time you have shared
Joe Druckemiller
01:19:32
I missed the first haIf off this meeting, is there a recap of what the roll out might look like? Specifically a schedule of openings?
AZelt
01:19:39
Andy at Axiom HRS - 317-587-1019 x201 email- info@axiomhrs.com
Jason crouch
01:19:48
is quat sanitizer still good for wiping down tables or do we need something different now
Mark
01:19:52
Great meeting. Very helpful
Joe Druckemiller
01:20:09
Thanks for all the resources!
Debbie Head
01:20:14
Thank you, hope you continue these types of webinars.