HEALTH AND SAFETY CONSIDERATIONS FOR REOPENING: RESTAURANTS


Thursday, June 4
9:00-10:00am

Register here

In this next phase of reopening the importance of maintaining a healthy and safe physical environment, for staff and guests, is critical to ensure public health and to assure customer confidence.

In the second of a three-part series, the CTSBDC and the DECD have assembled a panel of public health experts, advisors, and business owners to provide financial and industry expertise to help you make the best decisions for your business.

What you need to consider financially and operationally as you prepare safety measures in this second and future phase of reopening.

Topics to be covered:

  • There are many federal and state guidelines for reducing the risk of COVID-19 transmission. What are the key strategies to help you minimize the health risks now and what should you be planning for as the next phase of indoor dining is introduced?
  • How can you and your staff improve upon the procedures for your restaurant?
  • What will your customers expect from you?
  • What will you expect from your customers?
  • What will enforcement look like?
  • Have you determined the costs of operating under COVID era health guidelines and beyond? Are items like extra cleaning products, protective equipment, ventilation modifications, offering sick pay, just to name a few, factored in against your revised revenue projections?

 

PANELISTS:

Paula Schenck, MPH, Research Associate and Advisor to physicians at theĀ UConnĀ Health Occupational and Environmental Medicine Clinic on environmental contributors to illness

Scott Martinson, MPH, MS, RS, Director of Health, Connecticut River Area Health District

Bill Carbone, Owner, Dish Restaurant Group

Christine Sullivan, CTSBDC Business Advisor

MODERATORS:

Steven Semaya, Business Advisor
Meghan Brennan, Communications Manager

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