Most states have permitted restaurants to offer takeout and delivery amid the crusade for social distancing. Others have decided the payback isn't worth the effort, their menus don't work for off-premise or they worry about the potential risk to staff. Whatever the reason, they opt to close. Here's a list of what to do if you choose that course of action, courtesy of the Dig farm-to-fork restaurant chain and the New York City Hospitality Alliance, a trade group for New York City restaurants, bars and nightclubs that has been active in helping members protect their staffs and businesses. Included are the frequently asked questions (FAQs) of restaurateurs facing a decision.
Restaurant Closing Checklist: COVID-19 Response
Purpose: To provide clear guidance on what actions a restaurant should take to close its restaurant during the COVID-19 restaurant shutdown.
Procedure: Complete the below checklists. Email a photo or scan of the completed document to [Point/Team of Contact email address].
Food Items Checklist
| Category | Tasks |
| Proteins, Vegetables, Dairy, and Sauces | Removed from stand-alone refrigeration units and either:
No perishables left on site, walk-ins left empty except beverages |
| Dry Food Products (rice, farro, etc) | Remain in tightly sealed containers. Confirm date/name labels have been added and up to date. |
| Beverages | Removed from stand-alone refrigeration and stored in the walk-in. If there is no space in the walk-in, store with dry goods at least 6 inches off the floor |
| Frozen Foods | [Insert process for saving or disposing.] |
[Food Inventory Software] Checklist
| Category | Tasks |
| Food Shared with Team Members (priority 1) | [Insert directions on how to log transfer/waste] |
| Food for Donations or Transfers | [Insert directions on how to log transfer/waste] |
| Commissary Orders + Invoices | [If applicable, insert directions on how to close out/approve all invoices] |
| Closing Inventory | [Insert directions on how and what to inventory] |
Tech Checklist
| Category | Tasks |
| POS | Leave all POS terminals powered on and plugged into a viable power source. Put the display to sleep by [insert directions]. Make sure ALL payments have been batched out and any walk-in orders have been closed. |
| Online Orders & 3rd Party Delivery | Notify [guest experience team or equivalent] of any unconfirmed orders so that they may cancel and communicate with guests. |
| Hardware Transport | In the event you have been instructed to transfer hardware (e.g., 3rd party delivery tablets, printers and wires) to a different restaurant, do so. |
| Hardware Security | For anything not being transported to another restaurant, secure in safe, e.g., all laptops, floating tablets, printers and wires. |
| Music | Do NOT turn off amps or any sound equipment. Turning these off can cause problems when the restaurant opens back up. |
Facilities & Food Safety Checklist
| Category | Tasks |
| HVAC | Keep on; Set to [recommended temperature: 70-72°F] |
| Hot Equipment |
|
| Refrigeration |
|
| Plumbing |
|
| Exhaust | If possible manually turn off the exhaust fan via the electrical switch. Otherwise, if the unit is programmed do not touch. |
| Electrical | Unplug all non-essential equipment from outlets ([provide examples]) |
| Garbage Room |
|
| Floor |
|
| Green Room | Remove all employee belongings. Any leftover belongings shall be disposed of. |
| General | Deep clean the entire restaurant to remove any food debris and standing water in hard-to-reach areas. This includes underneath undercounter dish machines, refrigeration units, etc. |
| External | [If applicable] Remove the lockbox from the front door before locking the restaurant. Note: A manager MUST take home the key in case of emergency. |
FAQs
| Q: | A: |
| What happens with my restaurant's external preventative maintenance? | The [Facilities Team, or equivalent] will be suspending all preventative maintenance to your restaurant while it is closed. This includes exhaust cleanings, grease trap cleanings, fire/life safety, and pest control PM’s. |
| Should I be calling in critical repairs? Should I be calling in non-critical repairs? | [Insert process for critical and non-critical repairs in closed restaurants] |
| Do I need to notify external parties of my restaurant's closure? | [If yes, provide directions. If no, indicate who from corporate will be responsible for this.] |
| Who should I contact if I have questions about a checklist? | Each checklist has a designated support member assigned to its tasks. Contact that person. |
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