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Should restaurants worry about the omicron variant?

A Deeper Dive: Roslyn Stone, chief operating officer of Zero Hour Health, joins the podcast to talk about the possibility of another wave and what restaurants can do to protect their workers and businesses.

The omicron variant is spreading. Will it cause problems for restaurants?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Roslyn Stone, chief operating officer of Zero Hour Health, who talks about this new variant and what it means for restaurants.

Stone oversees medical crisis prevention and response services for more than 25,000 locations in the restaurant and foodservice industries, including major events like the Super Bowl. She is an expert in restaurants’ responses to public health crises.

Delta has been clearly dominant, and it appears that another strain of the virus could prolong the problem even more. Omicron has roiled markets and led to fears that it could impact the economy, prolong inflation or both.

Stone talks about how restaurants can protect themselves, how they can ensure their employees get vaccinated and get better information on whether they’re vaccinated at all.

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