In wake of the COVID-19 global pandemic, the world looks a lot different. Businesses are closing up shop, others are hanging on by a thread, and those that are still open face a multitude of challenges as they relate to the ever-changing local, state and federal health safety guidelines.
Restaurants are emerging as some of the hardest hit—and most stringently regulated—businesses when it comes to safely preparing and serving food. Restaurant operators face constant pressures, such as achieving facility preparedness, monitoring workforce readiness, creating an effective emergency management response, and mitigating risk to ensure the safety of their guests, employees and community.
