Mark Klingspon operates several of this city's high-profile restaurant and lounges, including The Nest
, The Cannery
, and now Korean BBQ spot JUJU
. Over the last week, he has been putting together guidance for his restaurant group in preparation of re-opening on how to deal with the hygiene aspect of potentially operating a restaurant in the time of coronavirus. Initially intended as an internal document, he has decided to share the 30+ page instructions in the hopes that it will help any other F&B operators trying to formulate their own response and set up their own guidelines. Click here to see the full English PDF version
and here to see it in Chinese
. At a minimum, it's an interesting insight into how restaurateurs are handling this major hygiene challenge. A couple takeaways: separate staff dormitories by travel history; offer disposable cutlery; wrap clean cutlery in plastic wrap; keep fingernails short; mandatory self-quarantine for staff who have traveled through seven eastern or southern Chinese cities, including Ningbo and Shenzhen; mandatory hourly hand-washing; and the removal of raw foods from the menu, even if it is not law. Stay clean!