Restaurant Reopening Guidelines

By Vickie Holland

On a Zoom call last weekend my friends were talking about what they miss most during the “Stay at Home” order. The #1 answer was going to a restaurant! Thankfully most of the restaurants in our area have pivoted to curbside pick-up but that doesn’t take the place of sitting down in a beautiful restaurant while someone brings you a plate of delicious grilled red snapper on a bed of quinoa topped with a tropical fruit salsa. Or an order of jerk chicken wings (flats only) well done.

Once the “Stay at Home” order has been lifted, is your restaurant ready for customers? The National Restaurant Association has published this handy comprehensive reopening guide to help you get ready. Take the time to read it carefully. In addition, Imperial Dade’s HyProtection Zone consultation is available. This complimentary service includes a site survey, product recommendations, and review of best practices addressing disinfection and hygiene.

Here are our 10 favorite reopening guidelines:

  1. Check in with all employees’ well-being. They may have lost a loved one or experienced anxiety, loneliness or depression during quarantine.
  2. Instruct sick employees to stay home. Prescreen employees on arrival for signs of COVID-19 by taking their temperature.
  3. Enforce strict hand hygiene. Prompt reminders with posters on best practices.
  4. Develop a strong SOP for cleaning and sanitizing surfaces. Check that your disinfectant is EPA registered and appropriate for use against SARS-CoV-2.
  5. Train employees on the new, more detailed disinfecting and sanitizing practices.
  6. Follow the 4 steps of Food Safety: Clean, Separate, Cook and Chill
  7. Consider rolling silverware and eliminate table presets.
  8. Provide hand sanitizer for customers and employees.
  9. Use single-service gloves, deli tissue or suitable utensils.
  10. Consider a reservation only business model to better space diners.

Employees should be aware of the steps you have made to protect them from COVID-19. Ask employees for feedback on these changes and listen to suggestions. Employees often have creative solutions.

For more information on restaurant reopening guidelines, disinfectants, or COVID-19 prevention in the workplace contact your local branch today and ask to speak to a chemical specialist. Visit www.imperialdade.com/locations to find a location near you.

 

 

 

 

 

 

Tamper-Evident Packaging & Supplies

By Jennifer Jaworski

The impact of COVID-19 is being felt nationally in the foodservice industry. For restaurants to continue to serve their customers safely and comply with local restrictions, they may offer take-out and delivery service.

Everyone is very concerned about health and safety today. By using tamper-evident food packaging, especially for delivery orders, you are expressing the same level of concern. Remember, food safety is a priority.

Here are options to help tamper-proof your restaurant’s take-out and delivery program.

Tamper-Evident Containers

tamper-evident container

  • Visual confirmation that the package has been properly sealed
  • Leak-resistant lid closure
  • Tamper-resistant tear-strip opening

 

Tamper-Evident Cutlery Kits  Cutlery Kit

  • Various kits available including choice of cutlery, napkins, and condiments
  • Individually wrapped and sanitary

 

 

Tamper-Evident Labels

label2

  • Confirms food packaging has not been opened 
  • Includes one or more safety indicators to easily recognize if the seal has been broken
  • Can be used on containers, boxes, and bags

 

Tamper-Evident Bags tamperevidentbag

  • Wide openings make bags easy to load
  • Adhesive strip fastens bag tightly
  • Helps prevent contamination
  • Allows for food to be securely transported

 

Customers will appreciate your attention to detail and care in packaging their order. When they know they can trust your food safety procedures, they’re more likely to order again in the future.

For a to-go packaging consultation, visit http://www.ImperialDade.com and contact the location nearest your restaurant. 

Expert Interview – Sustainable Style

 On a recent trip to New York, I visited PacknWood’s loft showroom in midtown Manhattan. Over coffee, the company’s Founder and CEO Adam Merran explained the company’s product line and commitment to sustainability. 

LC: What makes PacknWood different from the many other manufacturers of foodservice packaging and catering supplies?

AM: We create innovative, high-quality and eco-friendly packaging solutions using many unique materials for all kinds of food applications. We currently have the largest eco-friendly line in the market, launching 80-100 new products a year. That really keeps things exciting for all our customers.

LC: Looking around, I see you do have many product lines which are made from a variety of raw materials.

AM: The natural look of the material is very important. The features, being sustainable and practical, are also important. For example, bamboo is the fastest growing plant on the planet. Our bamboo leaf plates are beautiful with a two-sided design. They have an exotic look. Each plate looks different. The material can hold many types of food for long periods​ of time without losing strength.

Bamboo leaf plate

AM: We also make products from other renewable and compostable materials such as sugarcane pulp, palm leaves, starch, wood, and paperboard. Other items are made with recycled and recyclable plastics.

LC: How do you stay ahead of the marketplace in terms of innovations?

AM: We stay on top of the trends and we anticipate them. PacknWood launched paper straws 8 years ago. We now see the market is ready for them. We happen to have 50 different designs ​available. We also just launched a hard bamboo straw.

AM: I am a foodie and pay attention to foodservice concepts. One of the big trends I noticed 4 or 5 years ago was the popularity of food trucks. So, we developed a product line called Street Eats which is perfect for all kinds of portable food items.

Grab and go

AM: We also import trends from Europe such as our VIP sets. Catering companies often cater in bulk with large catering trays, we decided to offer an alternative with upscale, single-​serving containers.

VIP set.jpeg

LC: How do you make sure your products continue to meet the needs of your customers?

AM: We try to create excitement by continuously launching new products and applications. PacknWood exhibits in at least 10 national trade shows every year and we keep ​in close contact with our end-users to understand what they need. ​This is what drives the product launches and, to be honest, that is what I am passionate about personally. For example, we noticed catering companies were drilling holes in wood planks to hold our skewers. We decided to create a solid ready-to-use skewer stand using beautiful bamboo. Our stadium customers were using plain picks to serve food so we developed a line of sports-themed bamboo picks, which enhanced their guests’ experience.

Sport skewer

LC: Sustainability is obviously a big part of your business model. Tell me about why that is important to you.

AM: It is key to me as I believe we need to be more sustainable every day. I attempt to certify as many of our items as possible. We select renewable or recyclable materials throughout all our new product launches. Two years ago we took the initiative to neutralize our company’s carbon emissions. We are sponsoring projects around the world that offset our emissions. We are looking at going further by becoming a B Corporation.

LC: Tell me more about the B Corporation program.

AM: It is a third-party standard requiring companies to meet social sustainability and environmental performance standards. The certification applies to the whole company across all product lines and issue areas.

LC: What are some challenges that foodservice operators have today and how do your products address those challenges?

AM: Very often, the challenge for an operator is to become a more sustainable business. It can be difficult to fit that goal into their budget. We offer many green alternatives at different prices. What we do is offer a solution that will enhance their food presentation and enhance their brand. That investment makes​ it possible for them to obtain a higher selling price for their menu items, a triple win.

LC: Thank you for inviting me to visit you today and learn more about PacknWood!

AM: It was my pleasure!

For more information about PacknWood’s product offering visit www.packnwood.com or ask your Imperial Dade representative.