Our commitment during COVID-19 is continually providing our customers the best resources and information to help navigate these uncharted and uncertain times. Beyond offering product solutions to help ramp up delivery and takeout operations, we’re putting together up to date resources to reduce confusion and ease worried minds.
Internal COVID-19 (Coronavirus) Resources for Restaurants
How to make up for lost revenue, how should you respond to staff and customers, what to do with perishables?
Are you legally required to close? Can you apply for financial assistance? What are you legally required to do for employees taking time off?
What are the required cleaning procedures? What products kill the coronavirus? Checklist of what restaurants need to do to protect themselves, their staff, and their guests.
It’s been confirmed that the COVID-19 Coronavirus can live on stainless steel surfaces for up to three days. Using standard cleaners and polishers aren’t enough to kill viruses and bacteria. Here are step by step instructions to thoroughly disinfect your stainless steel surfaces.
Combatting COVID-19 with Resources from Around the Web
Economic injury disaster loan program, guidance for businesses and employers, Small Business Administration products and resources, local assistance.
The Centers for Disease Control and Prevention are providing resources for businesses and employers to plan, prepare, and respond to the coronavirus, including interim guidance for businesses, and cleaning and disinfection recommendations.
The World Health Organization providing updates around the COVID-19 outbreak, and suggestions on how to protect yourself, country and technical guidance, travel advice, media resources, situation reports, research and development, and fact vs. myth.
Engaging with local, state, and federal officials, the National Restaurant Association is bringing up to date information to frequently asked questions pertaining specifically to the service industry regarding COVID-19. They also developed this downloadable pdf covering what your restaurant should do during the coronavirus outbreak.
A directory of resources for the North American Association of Food Equipment Manufacturers, related to emergency paid leave, state emergency orders, IRS tax credits for small and midsize businesses, employee and employer guides, and more.
“In response to the COVID-19 pandemic, restaurant dining rooms continue to go dark across the country. As a result, restaurant and bar operators now offer modified service in the form of takeout, curbside pickup or delivery. Unless the operator is a quick-service or fast-casual concept that’s used to preparing its food fro travel, making this transition is not as easy as it may seem.”
Continuously updated information related to the foodservice industry about the COVID-19 coronavirus situation.
The COVID-19 assessment is changing daily. Though many can catch this virus, there are some at a higher risk of more serious complications, including older adults and those who have serious chronic medical conditions like heart and lung disease, and diabetes. Though you may not fall under this high-risk population, COVID-19 is easy to catch and transmit to those who are. Therefore, precautionary measures are being mandated by many local and state governments, as well as recommended courses of action stemming from the federal level. These include limits to dining out, traveling, and attending large group gatherings.
Resources From Our Vendor Partners
Our valued vendor partners are also creating resources to help the foodservice community adjust during these times.
We’re Here to Help
During this time, our product experts and customer service teams remain fully accessible via phone, email, and chat to address any needs, concerns, or questions you may have.
We also realize cash availability is currently a challenge for some. We have resources available to help with any immediate burdens, including equipment leasing and more than 10 different payment options, such as free, no-obligation net 30 terms, 12 month terms, etc.
We’d also like to hear from you. The more we know, the more we can do. By sharing your ideas, suggestions, and needs, we can research and provide information and alternative to our foodservice community, as well as address the needs of our individual customers. Please reach out to us in any way that’s convenient for you.
We have even more informational resources to help throughout this crisis, and every day after.
Chase joined Central Restaurant Products in February 2016 as a Content Specialist, bringing to the role years of various foodservice experience, including front-of-house service (slingin’ chicken wings and libations with a smile on his face) and back-of-house food prep using heavy-duty commercial cooking equipment to prepare for peak dining hours at his university’s dining hall.
He puts this experience to use writing for Central’s Resource Center, website, and print catalog. ServSafe certified, he enjoys educating on food safety in the commercial setting, researching new dining room and tabletop trends, and sharing innovative solutions to enhance operational efficiencies. He also enjoys (in no specific order) long hikes with his dog, bingeing 90s sitcoms, red wine, and live music.