NRAI issues enhanced safety guidelines for COVID-proof restaurant operations
The detailed SOPs have been developed by the industry body in association with Releski, a Bengaluru based skill-tech company.
National Restaurant Association of India (NRAI) has released a comprehensive set of Standard Operating Procedures (SOPs) and safety guidelines for restaurants. The enhanced SOPs covers issues concerning social distancing, reducing touch points, receiving and handling of goods and general health sanctity of the employees.
These SOPs also cover all available safety guidelines issued by bodies such as WHO, Union Ministry of Health and Family Welfare and FSSAI. The detailed SOPs have been developed by the industry body in association with Releski, a Bengaluru based skill-tech company.
Given that training of employees would be crucial for seamless execution of these safety guidelines, Releski have also created some easy to implement training modules. The COVID-proof restaurant course include multi-lingual, easy and short video lessons showcasing the guidelines for all departments and every single role depicting the SOP mentioned in these guidelines.
Speaking on this subject, Anurag Katriar, President of NRAI; CEO & Executive Director of deGustibus Hospitality Pvt. Ltd. says, “Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations. With various agencies of the government releasing their own version of SOPs, we felt that it is important that NRAI releases its own set of comprehensive guidelines to its members which encompasses all the critical guidelines issued by everyone. Idea was to create a document that is practical, easy to understand and easy to implement for our members”.
“Our endeavor is to ensure that our Restaurant Members surface back quickly and this is only possible if we are able to win back the consumer confidence in quick time. This SOP, combined with the visual training aids, is an important tool in achieving this objective. I am sure these guidelines will prove to be an important milestone in the journey of making the Restaurant Business COVID-Proof,” added Katriar.
Pravesh Pandey, Founder of Releski; Director – Partner of Byg Brewski Brewing Co.; NRAI Member says, “After spending 20 years in the restaurant industry, I realized that the need of the hour is a skilled landscape in the restaurant industry, as with more than 7.3 million employees and growing, the industry is purely dependent on its people. 65% of the Industry is unorganized, my intent is to help them getting organized through Training support.
We are super thrilled to partner with NRAI in standardizing the COVID-Proof guidelines through our platform. I wish every single Restaurant to have a speedy recovery through these guidelines and hope that these videos help their employees with better implementation. Through short videos in up to 6 languages from expert instructors, we are dedicated and passionate about the growth of every individual who owns or works in the restaurant industry.”
The guidelines cover detailed steps of operations and guidelines for Front of the House and Back of the House. Statutory compliances have also been well-defined in the guidelines. It focuses on the new operating procedures for all possible departments of Restaurant in all the formats.
Here’s what the guideline covers:
Front of the House (FOH)
Divide and conquers-table placements:
- The improvised seating plan should have a minimum distance of 2 metres between the tables. The distance of two metres (6 feet) between the tables should measure from one edge of the table to the other’s table edge.
- In case of back to back seating (eg. booths) the seats will be divided by Plexiglass divider raised upto 2 metres (6 feet) from the ground.
Contactless procedures for:
- Valet - High risk areas and parking procedures
- Security - Arogya Setu mandate and guest entry protocols
- Host - Building trust with the guests –handling FAQs on calls and improvised steps to greet and seat the guests
- Server -Improvised steps of service and side station & table maintenance
Hygiene and sanitation guidelines for Housekeeping
- Restroom management
- Public area maintenance
Back of the House (BOH)
Receiving and Storage
Sanitation Guidelines (Kitchen & Back area) :High risk areas & surface disinfection
Managing Employee Health : Precautionary measures
Guidelines for Management: In case of any positive case.