Full Service Restaurant Magazine: 4 Guidelines for Managing Restaurant Workers in a ‘New Normal’.

With a vaccine for COVID-19 still a distant goal, it’s up to business owners to take the necessary precautions to protect the health and safety not only of their patrons, but also of workers across the foodservice chain—including warehousing and distribution centers. Any negative impact to the health of these essential workers risks severely disrupting the supply chain, which would lead to limited menus, increased risk of exposure to COVID-19, not to mention unhappy customers, too. That said, safety practices are often harder to manage than we recognize at first. From food procurement to distribution centers, to your restaurant doors, it takes planning, budgeting and management to effectively maintain a streamlined operational procedure that keeps all involved safe and healthy.