Trust20 restaurants must have up-to-date health inspections and certificates of occupancy.
Continuously clean in high-traffic spaces.
Restaurants have re-evaluated their cleaning protocols with Trust20’s assistance and added additional practices based on our recommendations. These include at a minimum, daily complete Front of House and Back of House cleaning and hourly bathroom cleaning
Trust20 restaurants maintain up to date and posted cleaning schedules for the full restaurant and all bathrooms
Businesses specifically categorize these protocols by section (back-of-house, front-of-house, and bathrooms) and have documented, continuous cleaning plans for each space.
Consistently sanitize food contact surfaces.
Back-of-house employees have been re-trained on health and safety reccommendations and maintain consistent sanitization routines of food contact surfaces such as dishware, utensils, food preparation surfaces, and beverage equipment after every use.
Front-of-house employees remain watchful and sanitize all surfaces after use that come in contact with food.
Trust20 restuarants use properly labeled sanitization products which are tested for efficacy using QT40 test strips. The mostly commonly used (and recommended) products are Quat-based that are minimum 200ppm.
Disinfect frequently touched surfaces regularly.
Trust20 restaurants adhere to FDA Best Practices and disinfect doorknobs, light switches, restrooms, and other commonly touched areas every 2-4 hours.
Trust20 restaurants use propertly labeled disinfecting products which are tested for efficacy using QT1000 test strips. The most commonly used (and recommended) products are Quat-based that are minimum 400ppm
Restaurants have been hiring and/or hiring or assigning a specific staff member to solely focus on maintaining the cleanliness of shared spaces.
Have reviewed ventilation and air flow, and adjusted HVAC systems if necessary
Trust20 restaurants have reviewed and, if needed, contacted an HVAC consultant to discuss how to optimize airflow and circulation in their space.
Restaurants create outdoor and patio seating whenever possible.
Provide handwashing stations and/or hand sanitizer that is easily accessible for all patrons
The total number of seats are limited in accordance with local guidance.
Additional tables may appear available, but they should be clearly marked as unavailable in respect to social distance.
Bar seating may be eliminated, and booths will have plexiglass dividers wherever applicable.
Limit interactions between you and other guests.
Re-designed and rearranged spaces to minimize overlap between you and other diners
Retaurants, who are able, have implemented a reservation-only model or a digital waiting list.
Trust20 restaurants communicate protocols regarding where you should wait prior to seating and if their space allows, designate separate entry and exit to manage flow of traffic.
Assume mask use is mandatory aside from eating and drinking.
Utilize physical tools to create touchless experiences.
Self-service areas like beverage and condiment stations are discontinued and replaced with pre-rolled silverware and individual condiment packages - ensuring no shared contact among diners.
Bathrooms are being renovated to include door kickstands, touchless toilets, automatic faucets, and touchless/ disposable towel dispensers.
Staff are retrained not to touch water glasses or coffee cups when refilling glasses.
Utilize digital tools to create touchless experiences.
Reusable menus that are disinfected between uses and disposable paper menus may be available, but be on lookout for digital menu boards or menus accessible from a smartphone.
Go cashless. Prioritize bringing a credit or debit card, setting up contactless payment methods (such as Google or Apple Pay), and receiving emailed receipts.
Upgraged pick-up and delivery practices.
Clear and efficient, no-contact solutions as applicable for employees, delivery drivers, and diners.
Pick-up times spaced out through online reservations with text alerts (if feasible0, and designating a safe pickup zone for all third parties and customers if space allows
Employee Health & Safety
Provide employees with personal protective equipment (PPE).
All employees are required to wear masks front of house and when interacting with guests.
Increased distance between employees’ schedules and work areas.
Practices include staggered schedules between an “A team” and a “B team” for start times, shifts, breaks, and lunch times and adjusting roles and responsibilities so close interactions happen between a minimum number of people.
Enforce handwashing protocols.
Restaurant MUST have at least one handwashing station in order to comply with the health department.
The new standard operating procedure is mandatory handwashing between tasks for all staff.
Check-in with employees daily for signs of illness.
Employees complete a verbal or written health screening questionnaire and receive a contactless temperature check upon arrive.
Trust20 recommends assigning one team member as the health and safety point person for every shift to ensure protocols are being adhered to and education is being provided.
Employees understand and comply with the restaurant's sick leave policy.
Trust20 restaurants have developed updated policies for employees who may feel unwell to stay home
Sick leave policies have been updated to align with revised Federal law
Diner Health & Safety
Restaurants have a cohesive plan for interacting with diners.
Trust20 restaurants set clear expectations with employees on the appropriate manner for interacting with all diners to ensure a safe and cordial environment for all guests
Health and safety expectations are clearly communicated.
Trust20 restaurants clearly communicate diner protocols related to health and safety. Before you visit a Trust20 restaurant, make sure to visit a restaurant's website and come prepared knowing what to expect.
Operational expectations are clearly communicated.
Trust20 restaurants have updated operational expectations of diners. Before visiting a Trust20 restaurant, do what you can to educate yourself on any new service models. Are they offering takeout/delivery? Is there dine-in, limited indoor or outdoor seating? Do they have a new reservation system, menu, or payment process?
Restaurants have increased awareness of who enters the space.
Some restaurants may require reservations for all parties or having a physical (voluntary) logbook of patrons.
Others may have single points of entry and exit to control who enters/exits and separation for distinct activities (e.g. pick-up vs. dine-in).
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