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Guidance and information for restaurants looking to safely reopen.
The restaurant industry, more than any other industry in the nation, has suffered the most significant sales and job losses since the COVID-19 outbreak began. More than 8 million restaurant employees were laid off or furloughed, and the industry lost $240 billion in sales between March and December.
There is a lot of work in front of the industry. Restaurant operators will need information, guidance, and community to be successful. To help operators navigate the new dining landscape, we’ve created guidance on how to reopen your restaurant. To ensure the future of the restaurant industry we’ve outlined a recovery blueprint for government officials.
COVID-19 Operating Guidance for Restaurants
For restaurant operators navigating on- and off-premises service during the pandemic, this updated guidance provides science-based direction, a framework for best practices, and quick access to the most updated links and resources available to help mitigate exposure to the COVID-19 virus during operation. It includes the most recent information from the Association, CDC, FDA, EPA, OSHA, industry and academia.
Reopening Guidance for the Restaurant Industry Webinar
With states reopening in different phases and with differing requirements, this webinar will share updated guidance as well as ideas of how to navigate various rules and requirements.
This webinar is designed in partnership with public health officials to provide you with a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus, including:
This webinar is designed as an information session for individuals working in the foodservice industry. It is not ServSafe Certification training. Please visit ServSafe.com for information on ServSafe training.
Reopening Marketplace
The Reopening Marketplace is a new addition to the National Restaurant Association’s Marketplace member affinity program. As with Marketplace, the site offers members a selection of important products and services geared to reopening safely and priced at an exclusive, member-only advantage. This select group of products and services helps advance and protect America's restaurant and foodservice industry as it returns to full service.
You’ll find exclusive discounts on everything you need to reopen safely.
State by State Reopening Guidance
State/Federal Guidance for the WARN Act: The Worker Adjustment and Retraining Notification Act requires companies with 100 or more full-time employees to report plant closings involving 50 or more employees during a 30-day period. Restaurant and retail owners may not realize that a WARN notice also is triggered if employees are terminated or laid off for more than 6 months or if they have their hours reduced 50% or more in any 6-month period. These two documents, one for the federal requirements and one outlining state-specific requirements, will help you navigate the WARN Act and its state offshoots.
State Reopening Training & Certification Requirements/Recommendations This document, updated regularly, covers all training and certification requiremen ts for restaurants by state as each enters new reopening phases. It also covers any state food protection manager and food handler certificate expiration extensions and required recertification deadlines.
Official Return to Work Guidelines for Foodservice Establishments A comprehensive compilation tracking official orders from all 50 states in categories including dine in status (permitted or not), employee and customer PPE/health check requirements, sanitation requirements, occupancy limits, payment process changes, and local exceptions.
COVID-19 Liability Protection Statutes by State The National Restaurant Association Restaurant Law Center has assembled a state-by-state guide that covers where COVID-19 liability protection legislation stands in states where it’s been discussed, proposed or passed. It will update as new information comes in.
Indoor Dining Restrictions by State A summary of information from the more extensive Official Return to Work Guidelines for Foodservice Establishments, this regularly updated document lists which states permit indoor dining, occupancy rates allowed, and any restrictions that apply.
State/Local Face Covering & Health Screening Requirements The National Restaurant Association is updating a compiled list of City & County Face Covering requirements and recommendations in real time.
Guidance for Restaurants Responding to COVID-19 Positive Employee Strategies employers could consider in preparation for a potential COVID-19 positive employee. Note, this document provides general guidance and should not be construed as legal, medical or human resource advice, but rather as a resource for employers needing to take quick action. The electronic version of this document contains the relevant links, as of June 24, 2020, to the CDC, OSHA, EPA, and EEOC pages.
Expansion of Restaurant Off-Premise Alcohol Sales During COVID-19, many state and local governments expanded the ability of restaurants to sell alcohol for off-premise consumption (to-go and delivery). As many of these regulations are being extended, the National Restaurant Association team will be tracking them with this resource.
For more state and local resources visit RestaurantsAct.com
Blueprint for Restaurant Revival
The "Blueprint for Restaurant Revival" outlines specific and immediate action the federal government can take to help restaurants and employees confront and overcome the lingering COVID-19 crisis. The National Restaurant Association Blueprint for Restaurant Revival will help restaurants of every size and operational model in every community across the country—an industry that pre-COVID counted over one million locations—and more than 15.6 million employees, the second-largest private sector employer.
Restaurant sales declined for the third consecutive month in December, with total industry sales losses reaching $240 billion in 2020.
Payroll Protection Program loans are back; application process is streamlined for smaller loans and expenses covered are tax deductible.
Educational Foundation fundraiser collected more than $850K to help restaurant workers hurt by the pandemic restart their careers.
After the devastation of 2020, we assess the state of our industry and offer a sampling of trends shaping businesses this year.
Eating and drinking places finished 2020 nearly 2.5 million jobs (or 20%) below their pre-coronavirus employment level.
Bloomin’ Brands newest concept has a menu that’s set to-go from the get-go.
The percent of restaurant sales coming from travelers and visitors is less than half of what it was before COVID-19.
Restaurant employment in 47 states and the District of Columbia remained below February’s pre-coronavirus level.
Consumers say they plan to give gift cards as holiday presents. That’s good news for restaurants still struggling during the pandemic.
Restaurant sales plunged 4% in November, and a majority of operators expect business conditions to worsen during the winter months.
Finding good solutions to bad problems requires a strong team equipped with the right tech tools.
Nothing proves the industry’s innovation better than the rise of myriad off-premises-only dining models.
Document’s December update incorporates the latest recommendations from leading health and safety authorities.
Seeks Congressional leadership’s help to pass COVID-19 restaurant relief legislation as industry faces record closures during pandemic.
Chef-owners open during COVID-19, adapting menu, space and service to succeed in a pandemic environment.
As business conditions continue to deteriorate, the likelihood of additional restaurant staffing reductions is rising.
Association’s Sean Kennedy shares his views on what the first year of the new administration could look like for the restaurant industry.
Despite being in need themselves, restaurants continue to find ways to give.
QSR chain shares how it rolled out enhanced safety for team members on the front line and increased its customer connection.
Hawaii, Vermont and the District of Columbia have the largest deficits from their pre-coronavirus employment levels.
The first step in helping your team handle stress this holiday? Actively listening so they know they’re heard.
Restaurant sales declined for the first time since the spring lockdowns, with total pandemic losses reaching $215 billion through October.
The Federal Reserve Bank lowered the minimum loan amount in its Main Street Lending Program to $100,000.
Restaurants added jobs for the sixth consecutive month in October, but industry employment remained 2.1 million below pre-coronavirus levels.
Specialized meal kits and full restaurant-prepared dinners can spruce up sales during the holiday.
Consumers increased their usage of takeout and delivery during the pandemic, and this trend will likely continue during the winter months.
Winter is coming – but it may not lead to a decline in on-premises dining, according to new Association research.
Seven industry executives, all of whom have experienced racism, discuss the challenges they’ve faced, and the successes they’ve experienced.
Club members get an invite and a meal kit to virtually join the chefs’ table for dinner
Mayors from cities around the country joined Association policy chief Sean Kennedy to talk about impact and advocacy efforts to help the restaurant industry.
Chain uses food, technology to fulfill precise delivery needs and tempt appetites.
This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.
The Restaurant Law Center looked into a crystal ball to see how election results might impact the restaurant industry.
The total shortfall in restaurant and foodservice sales topped $200 billion during the first seven months of the pandemic.
Tom Bené outlines the plans and programs on tap to assist restaurants devastated by COVID-19.
Tech adopters, active safety managers, and creative thinkers prove there are ways to push through the pandemic.
Closed for six months, the nonprofit restaurant and training facility prepares its student staffers for what comes next.
Protect your operation so you’re less susceptible to data breaches and other cybercriminal activity. Preventive measures make a difference.
We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?
After an initial hiring surge in the aftermath of the coronavirus lockdowns, restaurant job growth slowed significantly in recent months.
The vice president of culinary for Wendy’s U.S. explains what menu innovation means to Wendy’s during COVID-19.
Guests want to know restaurants are being extra careful when preparing food and keeping the kitchen clean and sanitized during the pandemic.
COVID-19 is affecting physical and mental health, especially for those working in the hard-hit restaurant industry. Fortunately, we have resources to help.
Expand your payment options to make it easier and safer for customers to purchase from your restaurant without handling cards or cash.
Five states – South Dakota, Maine, Indiana, Idaho and Mississippi – surpassed their pre-coronavirus restaurant employment peaks.
Outdoor dining helped offset sales losses in the spring and summer, but what will dining out look like as the weather turns colder?
Seven in 10 operators say off-premises sales represent a higher proportion of their total business compared to pre-coronavirus levels.
As total restaurant sales losses topped $185 billion, a majority of operators do not expect their business to fully recover within 6 months.
Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.
Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.
The Marketing Executive Group is launching a new series, MEG Talks, to help restaurateurs ramp up marketing efforts that keep customers dining on and off premises.
ServSafe delivers six tips and teaching activities to reinforce ways to correctly clean and sanitize your restaurants.
The restaurant industry added just 133,600 jobs in August, and staffing levels remain nearly 2.5 million jobs below the pre-coronavirus peak.
Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.
ServSafe program takes center stage as restaurants operate on and off premises; delivers tips and tools through September.
Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.
The Association’s state-by-state COVID-19 resources are comprehensive, growing in number, and updated regularly.
Four states – Texas, Arizona, Florida and Oklahoma – lost eating and drinking place jobs in July.
Operators increasingly report unpleasant confrontations with customers who declare their right to refuse face coverings. What recourse to you have handling this situation?
Our Restaurant Law Center offers this guidance on what you can do to protect your restaurant and employees from coronavirus.
A majority of U.S. adults say they know of a restaurant in their community that has permanently closed during the coronavirus outbreak.
The Association's Educational Foundation campaign provided direct support in the form of $500 checks to those in need.
The total shortfall in restaurant and foodservice sales surpassed $165 billion during the first five months of the pandemic.
While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety, including you, your employees and your guests.
The industry’s premier food safety training and certification program is accessible online, especially key during COVID-19.
Multiunit operators tell MFHA Town Hall participants about their experiences with staff during coronavirus pandemic.
Restaurant job growth is expected to be choppy in the months ahead, following the initial bounce of 3 million jobs in May and June.
Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.
There’s a lot restaurateurs can do to make the order-handoff to drivers go smoothly and safely.
Trained to prevent the spread of foodborne illnesses, inspectors look to ensure restaurants comply with guidelines to help prevent the spread of coronavirus, as well.
Worried about someone getting infected and suing your restaurant when you’ve taken reasonable steps to comply with ever-changing guidelines? Keep up with the legislation.
Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.
Expanded regulations allowing the sale could help juice up revenues lost during the pandemic.
While people are eager to visit restaurants again, many are concerned about COVID-19 exposure; building their trust will rebuild your business.
The total shortfall in restaurant and foodservice sales reached an estimated $145 billion during the first four months of the pandemic.
The Association’s Restaurant Law Center offers guidance on what to do next.
The supply chain faced challenges at the outset of the coronavirus outbreak, but experts say production is now nearly back to normal.
If you’re welcoming customers back to dine in, you’ll want to add supply receiving and other back-of-house protocols to your coronavirus safety arsenal.
Learn to avoid the practices that can get you fined.
Formed over time and assembled from multiple resources, detailed checklist covers a full gamut of reopening to-do tasks.
Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you’re actively reducing risk.
The impressive two-month employment bounce only marks the beginning of a long climb back to pre-coronavirus staffing levels.
Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again.
In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus
Operators will have to help customers navigate a new set of ground rules as they return to restaurants.
The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements, and state off-premises alcohol permissions.
Conversation covered everything from PPP to real estate, supply chain and opening grocery stores in restaurants. What’s working, and what’s next?
The Reopening Marketplace is a new addition to the National Restaurant Association’s Marketplace member affinity program.
Equipment, training, schedule flexibility are keys to ensuring they feel comfortable serving guests on site again.
While the May job growth is a positive sign, it only marks the beginning of a painfully long road to recovery for the restaurant industry.
Reassuring your staff that you’re taking safety precautions will encourage them to return to work and demonstrate confidence to customers.
The total shortfall in restaurant and foodservice sales likely surpassed $120 billion during the first three months of the pandemic.
As restaurants reopen, our upcoming series will help you consider strategies and design hacks to minimize risk to employees, guests and food.
New survey indicates operators don’t expect to profit in foreseeable future; many who permanently closed businesses say they’ll likely exit industry for good.
The legislation signed last week is good news for the restaurant industry, fixing some of the problems with the Paycheck Protection Program.
In addition to ensuring the well-being of guests and staff, you’ve got to let customers know you’re open and that it’s safe to dine with you.
As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.
Although restaurants added 1.4 million jobs in May, their staffing levels remain down more than any other industry.
Sales, employment and capital spending levels are expected to remain dampened through the end of the year.