Those of us in food production and consumption have much to teach the world as Covid 19 ramps around the globe. Sanitation and Safety are viscerally more than buzz words.
The world of restaurants and foodservice performs every aspect of business there is. We literally have “all” verticals of industry under “one roof” every day. More so, our transaction time is faster by far than most. Our production cycle is multiple times an hour, every day, with the expectation of zero defects, and 100% money-back guarantee. We accomplish this outcome with very tight margins! At the very foundation of our performance, and most often taken for granted, is sanitation and safety.
As global pandemic of Covid 19 spreads this month three simple rules apply: Rule 1. “Wash your hands with soap and water for twenty (20) seconds.” Rule 2. Sneeze into your elbow/sleeve. Rule 3. Manage personal space. These rules are basic in our industry, so obvious and so often forgotten.
Trust that safe, sanitary production is present in our world of work has historically been at the very core of both guest trial and retention. When we execute effectively, this trust evolves into the creation of raging fans of our businesses.
What has been restaurant/food production “101” for decades cannot be taken for granted. As operators, owners, brand managers, team members, we lead the way. We can be the model for our nation and the globe. We can do this and be this, literally.
Our guidance from the federal government is not consistent. Different levels of government are sharing different views on what is real and/or what is important. In our industry, we know these basic rules, and how to handle and create sanitary conditions. We can model these basic methods and be a voice of reason and care.
There are at least two deeper issues and opportunities we can step into from our wake-up call with Covid- 19. Both issues focus on our teams and their well-being.
Issue 1:
What about paid medical leave? The alternative is our habit. That is, having our whole team cycle through ongoing illness because there is no paid medical leave. Exacerbated now, the potential of this habit can unknowingly spread illness to our customers. For years, the real cost of lost production and/or sales to our companies when illness cycles on site over and over again has had me in awe. Yet, this has been our habit. Hopefully, no more. We have the opportunity to be conscious and choiceful in our actions.
Issue 2:
As big, and just simply sad, is the issue of childhood hunger. Covid 19 has raised attention to a major issue of school shut downs, usually unspoken. We seem oblivious to: How many students DEPEND on both breakfast and lunch from school programs. What happens for these kids and their nutrition when the schools are closed? There’s no valid reason for childhood hunger. Yet, this issue will continue as will the awareness of basic hand washing (sanitation) long after Covid 19 is dealt with and “gone.” We have an opportunity to get rid of this issue, if we choose. (Please check out: nokidhungry.com and other programs available via google or other media.) We have an opportunity to be conscious and take positive action by choice!
My invitation, from one restaurateur to another, from one business person to another, is that we step into the bigger dialogue and solution of these two issues: medical leave and the issue of childhood hunger. Along the way we can reinforce all we know about hand washing, sneezing into a sleeve/elbow and honoring personal and public space.
Best to you, your team and your community during the next few months of this challenge of pandemic! Let’s lead the way in what we can do daily with the choices we make for our lives and businesses!
