In line with advice from the Government, restaurants, pubs, clubs and cafes are cautiously and carefully reopening. Planning and preparation is important – so what does this look like for your business?

How do you give customers what they want while protecting the growth of your business?

Things to consider for managing customers, guests and staff:

  1. Assess the number of customers allowed within your space, to enable social distancing. There are clear government guidelines on this.
  2. Review how customers move through and around your venue (indoors and outdoors) and considering how you could adjust the flow of customers and staff to reduce congestion and contact, e.g. queue management and one-way traffic flow.
  3. Appropriately limit the number of customers and control crowd density. Ask customers to book ahead and allot a time to avoid queues.
  4. Stagger entry times and take steps to avoid queues building up in surrounding areas.
  5. If you can’t avoid queues manage them using barriers and have staff direct customers. Use clear signage and posters.
  6. Ensure customer flow management accommodates frail and disabled customers.
  7. Be mindful of how you are communicating changes with those who are hearing or visually impaired.
  8. Encouraging customers to use handwashing facilities or hand sanitiser as they enter the premises to reduce the risk of transmission by touching products or surfaces.
  9. Set clear use and more frequent cleaning procedures for toilets to ensure they are kept clean and disinfected. Your staff play a vital role here.
  10. Remind customers with children that they are responsible for supervising them at all times, and children should also follow social distancing guidelines.
  11. Work within your local authority guidelines at all times, especially if including outdoor / kerbside seating.
  12. Work with neighbouring businesses and local authorities to avoid overcrowding in public spaces.
  13. Ensure staff and customers are aware of your operating procedures and guidelines both inside and outside your venue.
  14. Display posters and informative signs setting out how staff and customers should behave at your venue, to keep everyone safe.

Hospitality businesses plan on staying open – and that means planning, preparing and safeguarding your staff, guests and customers to keep them safe.