Reopening Restaurants Checklist

Back to Foodservice Requirements

Operations checklist

Restaurant should develop an operations plan, The plan should address the following:

  • Creation of a sitemap (including location of business staff, proposed signage of requirements, queue spacing among customers, seating, access to bathrooms, entry and exits to the line, hand sanitizer stations, if applicable).
  • Ensure proper sanitization protocols and supplies to include:
    • Sanitize all common items at each table seating, and consider using single-use utensils and condiments.  Also consider single-use disposable paper menus or sanitize reusable menus between each seating.
    • Clean and sanitize all food-contact surfaces every 2 hours.
  • Ensure food-handling staff wear masks and gloves.
  • Prepare online reservation and ordering systems whenever possible to keep customer logs to facilitate contact tracing.
  • Speak with your staff to assess who is ready and willing to return and inform them of your operations plan.

Implementation checklist

Restaurants should develop an implementation plan, addressing the following:

  • Communication strategy, both before and during hours of operation, to inform the public and staff of the safety requirements.
  • Communication strategy regarding safety requirements for customers, both before and during hours of operation.
  • Method for monitoring and ensuring compliance with safety requirements for employees.
  • Proposed measures should an employee or employer fail to comply with safety requirements.
  • Staffing needed to address concerns or potential violations, and show the location of applicable staff on the site plan.

Closure plan checklist

In the event restaurant operation must modify due to a health incident or executive order, the business should be prepared to initiate a closure plan. The closure plan should address the following:

  • Proposed steps the restaurant will take to close.
  • If closure or modified operations is mandated through an executive order.
  • Communications to employees and customers about the modified operations or closure.