Operating Safely GUIDE

How restaurants and foodservice operations can adopt safe practices while operating efficiently



While every restaurant is different, most establishments share typical guest “zones”

A typical diner’s visit unfolds across a series of experience zones. Think about how these zones apply to your restaurant in order to appropriately apply this Blueprint to your unique situation.


Roles and responsibilities: a new way to think about your team

By further distinguishing roles and responsibilities between the front- and back-of-house, restaurant operators can uphold reopening principles of a contactless customer space and a sealed food preparation space.


Roles and responsibilities

A contactless front-of-house requires that the entire FOH team consider what responsibilities are associated with customer engagement, and what responsibilities are associated with restaurant safety. By dividing responsibilities into these two functional areas, the FOH team can maintain a high level of service and safety, while reinforcing sanitation measures deployed in the BOH.

Positions such as servers and floor managers can sharpen customer engagement and culture stewardship responsibilities, while positions such as food runners, bussers, and barbacks should carry designated restaurant safety responsibilities.

Strong role distinction and coordination will help plan the flow of space, the safety of staff and customers, and the movement of food from the kitchen to the table. All people working in the front of house area maintain clear boundaries in their respective roles to enhance precautions.

This information is guidance only. It does not constitute legal, medical or safety advice, nor is it a formal endorsement of recommendation of a particular response.