Tag : COVID-19 MITIGATION

HomePosts Tagged "COVID-19 MITIGATION"

The FDA Has Stated that you Should Take Employee Temperatures Before Their Shift

We have created a Free Employee Health Verification Process that you can use to Pre-Screen your employees. Check out this short video describing the process.

https://www.youtube.com/watch?v=0iuAyTN5wU8

Here is the link to the FDA Site, you should visit this page because it has tons of secondary links to CDC guidance on everything you need to know right now.

FDA is stating that they want you to start Pre Screening employees before their shift. This should include taking the employee’s temperatures and to ask them some questions about their potential exposure to COVID-19 and how they are feeling.

Quick Tip: do this by the door, limit the employees access to the restaurant until you verify they are fit to work. If they are sick, it will be a lot less for your to disinfect.

OpsAnalitica has created a Free Employee Health Verification form that manages the Employee Pre-Screen process. If you want to start using this at your restaurants, please initiate a chat in the bottom right corner of this screen. We are making this available for Free through May.

Free COVID-19 Tools From OpsAnalitica

Updated with new tools on 4/16/20

We have created Free Tools for restaurant operators to help them manage their restaurants and decrease risk during the COVID-19 crisis. As with all OpsAnalitica Processes, these are 100% customizable for your business.

To get these free tools, click on the chat bot in the bottom right hand corner of this page.

Quick Synopsis of all of the Tools:

  • COVID-19 Customer Temperature Screening: The State of California just released guidance on screening customers temperatures before allowing them to enter your restaurant. We have modified our Employee Temperature Pre-Screen process to address this new use case.
  • COVID-19 Employee Temperature Pre-Screen: The FDA Stated that they want restaurants to Pre-Screen employees for COVID-19 by taking temperatures and assessing the employees health before their shift. This process does both. Check out this Resource to learn more
  • Hourly Disinfectant Schedule: This checklist is meant to be customized to your locations and provides a great starting point for creating a routine restaurant disinfecting process. Focusing on Human Touch Points.
  • Risk Evaluations (Full Service & QSR): These risk assessments guide you through the different potential virus transmission risk points in your operations and provides you with a clear understanding of how to mitigate those risks. See the video below.
  • Sick Employee & Customer Incident Logs: These logs will allow you to document any sick customer or employee incidents in your locations. Documenting your COVID-19 procedures will protect your location and your brand, to learn more check out this blog: Document, Document, Document, everything you do around COVID-19
  • Take-out/Drive-Thru Scorecard: A lot of Field Team Managers are unable to visit their restaurants today because of COVID-19. This Scorecard will allow those team members to grade the restaurants on how they are doing from a take-out/drive-thru perspective without having to enter the restaurant.

We have created additional tools for restaurant companies that will allow them to effectively scale their above store leader’s patch sizes and have effective interactions with their restaurant remotely, to learn more check out this blog: Reduce Ops Expenses without Sacrificing Customer Satisfaction

One of the most important tools on this list is the Employee Health Verification Process. This process is bullet proof and it guides your manager through the taking of the temperature and the asking of a few key questions about the employees potential exposure to COVID-19.

Here is a quick video that shows the process in action:

https://youtu.be/0iuAyTN5wU8

If you have any questions about this content or if you would like to get access to our free COVID-19 tools. Please access the chat bot in the bottom right corner of the screen.

Check out our blog on New Front Of The House Sanitation Standards In A Social Distancing World

File_0011

Area/District Managers Should Stop Visiting Restaurants During the COVID-19 Crisis

I’m writing this in early April of 2020 and I’m setting the stage of the current environment so readers of this blog in the future will understand the situation here in the US at this time. 2/3 + of the US is on mandatory social distancing, stay at home isolation through 4/30/20, restaurants are only allowed to sell take-out and delivery, and we are two to four weeks away from the dreaded peak of cases.

If you are a restaurant without a delivery or takeout business channel you are probably closed and you are worried about ever being able to re-open. The National Restaurant Association is predicting that 30,000 units have already closed permanently. This is the new reality and this isolation only went into effect 2 1/2 weeks ago.

Currently, I have clients that are still open and operating because of their robust delivery and take out models and their Area Managers are still visiting their restaurants in their local patches.

AREA/DISTRICT MANAGERS NEED TO STOP VISITING THEIR RESTAURANTS IMMEDIATELY!

An area manager that is infected with COVID-19 and who didn’t show symptoms for the average time period of 7 to 10 days could visit 5 to 10 restaurants, or more. Exposing those employees to the COVID-19 germs.

The following guidelines come directly from the state of Washington’s Dept of Health, most states are following similar guidelines here, I chose this one because it was very easy to understand:

Look at the 3rd bullet point: being within 6 feet of an infected person for about 10 minutes. That is all that it takes. The bottom paragraph states what you are supposed to do.

“You should monitor your health for fever, cough, and shortness of breath during the 14 days after the last day you were in close contact with the sick person with COVID-19. YOU SHOULD NOT GO TO WORK OR SCHOOL AND SHOULD AVOID PUBLIC PLACES FOR 14-DAYS.

The reason for this isolation is that you can be sick and contagious with COVID-19 for 7 to 10 days without having any symptoms. You could be infecting people for a week before you get your first fever or sniffle.

Because Area Managers are visiting restaurants, any customers that come into contact with employees who get sick have to do the same.

I’m not trying to be overly dramatic but having your Area Managers visiting their restaurants is exposing your brand, your employees, and your customers to an incredible risk.

The whole point of this blog is to avoid this:

A worse case scenario is that an Area Manager spreads the COVID-19 virus to multiple restaurants, resulting in their shutdown for a period of 14 days and the requirement of a major deep cleaning.

The part that is going to damage the brand immensely is going to be the public acknowledgement that customers who visited those restaurants are going to need to isolate, get tested, etc..

This could ruin confidence in your brand and will hurt the restaurant industry as whole as people will rethink eating from any restaurants during this time.

Some unlucky chain or restaurant is going to be the first. It is inevitable, and it is going to happen in the next couple of weeks or month. There are simply too many people that are infected right now that don’t have a clue that they are sick.

Do everything you can to not let it be you, I fear that very few brands could come back from that.

We recognize the need for Area Managers, they are a very important part of the multi-unit management infrastructure of our restaurants. We need to get them the tools they need so they can be affective from managing from home. We cannot risk them getting sick or exposing the units to unnecessary risk during this period.

We are hosting a webinar on how to make area managers more effective from home. You can click this link to sign-up: https://calendly.com/oa-sales/webinar-enabling-field-team-wfh

FYI: after the webinar is over, we’ll post a video in the blog of the webinar content.