“We are now moving into the next phase of reopening dining rooms according to guidance from local authorities and will be welcoming back millions of guests to dine-in at our convenient locations,” said CEO of Restaurant Brands International, José Cil.
After weeks of lockdown and more than 50 per cent of U.S. states reopening dining rooms, businesses are now shifting from crisis mode to recovery mode.
Restaurant Brands International CEO, José Cil, issued a statement on Tuesday outlining how the three quick-service brands Burger King, Tim Hortons and Popeyes will be enhancing operational procedures as they reopen dining rooms.
“We have fully embraced the notion that parts of our restaurants need to change – certainly, for the foreseeable future and possibly forever,” stated Cil. “For instance, while we have mandated masks and gloves in the short-term, our brand and operations teams are now evaluating more comfortable and reusable masks that may become part of our standard uniforms.”
Most restaurants have an acrylic shield at the counter and contactless service. In addition to this, dining room tables will have clear signage to indicate which tables are open and which ones are reserved and they along with chairs will be sanitized after each use.“We have turned off our self-serve soda fountains and are offering beverages, extra condiments, and trays from behind the front counter,” continued Cil.
The three restaurant concepts have also expanded their digital capabilities, including adding hundreds of new stores onto delivery apps, improving the drive-thru experience, expanding mobile order and pay, and curbside pick-up options. “There has never been a better time to embrace a business model that serves tens of millions of people a day with speed and limited contact,” Cil said.
Restaurant Brands International’s 30 most senior restaurant leaders from around the world participated in daily morning calls for the past two months, which has helped in creating the company’s new operations guidelines.
He said: “We have all benefited from the diversity of voices and experiences available to help us quickly navigate so many difficult issues. Our early decision to take the temperatures of all our team members at the start of each shift in North America is just one good example of something we learned from our colleagues in Asia, where they are a couple of months ahead of us and have learned how to safely reopen dining rooms while giving comfort to our guests.”
“Our team members worldwide are participating in thorough, rigorous training to ensure that all of our health and safety protocols are well-known and implemented. But equally important, we are reminding all our team members that they play an important role in creating a dining atmosphere that gives you a safe, comfortable and welcoming space to gather with friends and families to enjoy time together over a meal.”
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