bake - May/June 2020 - 44
department
foodservice
food safety for
takeout
delivery
The National Restaurant Association provides some tips to
help foodservice businesses make the most of their resources
and keep foodservice safe during this outbreak.
Businesses need to rethink their customer interactions. Utilize
technology to make curbside pick-up and drive-thru safer and
more comforting for customers. For drive-up service, designate
a parking space curbside or in your parking lot with signage. You
can also ask customers to call when they arrive to pick up their
orders or use location technology through an app.
You should also rethink payment options. Opt for cashless
transactions (often touchless) through mobile payment apps
and credit card readers. Customers can even pay by giving their
The new norm for retail bakeries and other foodservice estab-
credit card over the phone, if they're comfortable with that. For
lishments across the country has been pivoting from in-person
cash and card transactions, have designated employees wear
dining, at least in the short term. Over the past few months, state
gloves to handle these payments, and make sure they change
and local governments have advised or mandated closing on-
gloves between transactions.
premises dining in foodservice establishments due to the threat
Streamline your drive-thru by making sure the drive-thru sta-
of the coronavirus. The National Restaurant Association even
tion hand sink is clear and accessible so employees can wash
launched an online guide to track the ever-changing restaurant
hands often. It should be stocked with soap and paper towels, to
industry coronavirus mandates by city, county and state.
make it easier for employees to always keep their hands clean.
You should also enforce food safety in this critical time. Essen-
bringing in revenue during this difficult time, they would need
tial food handling practices in the back of the house must remain
to adapt business models to optimize off-premises options. This
the same. Packaging supplies will be critical also. Containers must
includes curbside pick-up, drive-thru and delivery. That will con-
be able to hold the integrity of the food for longer than normal.
tinue in the near future, even as states and cities ease restric-
Use clear lids if possible to keep employees from opening pack-
tions on businesses.
aging to verify orders. This reduces deterioration and contamina-
©GJEERAWUT - STOCK.ADOBE.COM
Operators quickly came to the realization that to continue
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