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!
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