The Food and Drug Administration has released a series of best practices for restaurants, which include discontinuing self-serving stations that require customers to use common utensils or dispensers, like salad bars and buffets, and most states are following those guidelines.
Below are some ideas to explore that may allow you to maintain a revised model of your current program or develop a new program:
Adopt a cafeteria-style strategy in which employees serve customers items that would have otherwise been in a buffet, eliminating the need for customers to touch utensils.
Consider using Kiosks, stationed around the facility to separate guests and control flow
Set up stanchions around the buffet areas and use floor markers tell customers where to stand as they line up for their food to encourage social distancing while in line.
Limit the number of guests in the dining area at one time.
Limit the number of people in line at any one time.
Guests should not be allowed within 6 feet of the food-serving area
Give customers their own serving utensils on the buffet line.
Serve only pre-packaged food items
Frequently wash and sanitize all multiuse utensils used on the bar
Frequently clean and sanitize counters and the entire service area
Constant monitoring by an employee trained in safe food handling and operating procedures
Only use pre-wrapped utensils
Post notice informing consumers to wash their hands if they touch/use common serving utensils
Frequent hand washing and glove changes for food service employees
Consider asking guests to wear face coverings (masks) while at the buffet
Provide hand sanitizer for customers prior to using bar
Menu Ideas for Limited Service Hotels
Pre-made, wrapped, hot breakfast sandwiches
Fruit and yogurt parfait
Fresh cut fruit cups
Whole fresh fruit
Individual Cereal Cup/Box
Bottled Beverages – Juice, water, milk etc.
Wrapped Breakfast Baked Items – Muffins, Bagels, Breads, Cookies
Foodservice CEO is provided for informational purposes only. It is intended to offer foodservice operators’ guidance regarding best practices in running their operations. Adherence to any recommendations included in this Guidance will not ensure a successful operation in every situation. Furthermore, the recommendations contained in this website should not be interpreted as setting a standard of operation or be deemed inclusive of all methods of operating nor exclusive of other methods of operating.
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