Restaurants are struggling financially and with no timetable for reopening, more and more restaurants are closing permanently. Curbside and takeout are not enough and only producing 10%-15% of normal revenue. But restaurants are ready to reopen. They are well trained in safety and sanitation -- they do it every day.
RAM, in consultation with officials from the National Restaurant Association, the CDC, the Food and Drug Administration (FDA) and University Food Science Representatives, has outlined a reopen plan that fully addresses the safety of employees and the public.
“Restaurants are Ready” plan during Phase Two of the Maryland Strong: Roadmap to Recovery:
- All employees will complete a health screening prior to their shift.
- Hand sanitizer will be available upon entry and exit for customers and employees, or hand washing stations facilities will be readily available.
- Employees interacting with customers will be required to wear face coverings or utilize other protective equipment, such as plexiglass barriers, in keeping with public health guidelines relating to COVID-19.
- Physical distancing of at least 6 feet between tables for customers shall be maintained. Businesses shall design their seating areas to accommodate these minimum specifications. If possible, tables should be removed or clearly marked as not available for service to ensure they are not used.
- RAM is asking the Governor for an Executive Order allowing for restaurants and bars to expand their dine-in seating to existing outdoor areas, such as parking lots or other usable space, without the current restrictions from zoning boards, health departments, liquor boards and other agencies. A permissible expansion of seating will allow businesses to offer more space for proper physical distancing among guests and the opportunity to operate at a capacity that will promote opening rather than remaining closed.
- Seating with physical barriers between guests, such as in booths, may be utilized without the 6 feet distance requirement between booths provided that the physical distancing intent is maintained, and the physical barrier prevents guests from coming into contact with one another.
- Operations that have self-serve buffets will continue to utilize protective barriers and shall provide and require all customers to use hand sanitizer or protective gloves before serving themselves and touching utensils. Signage of this customer requirement shall also be posted at each buffet table or station. Directional signage, ropes or stanchions will be required to manage the flow of customers through the buffet lines that ensure proper physical distancing. A dedicated employee(s) will be assigned to ensure compliance and monitor, manage and control the flow of customers.
- The maximum number of customers at any one table setting shall be 10 people.
- While waiting to be seated, appropriate physical distancing guidelines will be maintained. If space does not allow for appropriate physical distancing, customer will be asked to wait in their cars or other off-premise area.
- Child play areas located inside and outside of restaurants shall remain closed.
- Bar seating located within establishments that serve food may be utilized provided that customers are seated and comply with the appropriate physical distancing guideline of at least 6 feet. Standing in a bar area will not be permitted. A maximum of four customers that have a common relationship may sit together at the bar, while adhering to the physical distancing guideline between other customers.
Show your support for #RestaurantsAreReady! Join the conversation on social media.
Mission: We promote, protect and improve the foodservice & hospitality industry in Maryland
Restaurant Association of Maryland & Restaurant Association of Maryland Education Foundation
6301 Hillside Court - Columbia, MD 21046 Phone: (410) 290-6800
Office Hours: Monday - Friday
9:00am - 5:00pm
Copyright © Restaurant Association of Maryland & Restaurant Association of Maryland Education Foundation