REOPENING YOUR BUSINESS
Under the phase 4.1 order, restaurants and bars will be required to submit a Safety Plan and Risk Assessment Tool by 11:59 p.m. CT on September 15, 2020, to continue in person dining without capacity limits (indoors and outdoors).
Documents should be sent to email@example.com with the subject line “COVID SAFETY PLAN: [insert name and address].” All plans will be reviewed in the order that they have been received, and approval may take several days. Once a business has been approved, the operator will receive a certificate or seal from the Milwaukee Health Department indicating that they may operate safely.
The Milwaukee Common Council adopted an ordinance requiring that all persons wear face coverings in public spaces, indoors and outdoors.
City of Milwaukee Health Department – Mask Ordinance Poster Files
- MKE Cares Mask Ordinance Poster 2-sided PDF
- MKE Cares Mask Ordinance Poster A jpg | MKE Cares Mask Ordinance Poster B jpg
Guidelines & Worksafe Practices
The toolkit is the result of a collaborative effort between MMAC, the Medical College of Wisconsin and the Milwaukee 7 Economic Development Partnership. The toolkit is designed to help businesses identify risks and implement health and safety procedures that will protect their employees and customers.
Wisconsin Safety Council: Returning to Work – 8 Steps to Keep Employees Safe
Publication Summarizes Guidance and Best Practices from OSHA, NIOSH, CDC and others. For additional guidance from Wisconsin Safety Council or to book a company-specific consultation, please visit www.wisafetycouncil.org or email firstname.lastname@example.org.
Safety Equipment & Services
MMAC offering members a discount on COVID Disinfection Services
WEDC adds protective equipment (PPE) makers to Wisconsin Supplier Network Website
Helpful Tips & Ideas
Focus Forward Podcast – Moving Your Restaurant Forward
WEDC Video – Reopening with Safety in Mind
Industry Specific Tips & Tools
- Joe was famous for saying his most expensive cost was an empty seat – and that is more true today than it ever has been. See each seat that way by maximizing its potential.
- Train, train and train. Make sure that “the experience” is the best you can offer. It’s true that the best server can make up for the worst food, but the best food can’t make up for even an average server.
- Five-day-a-week operations, requiring only one crew only opening for one service a day, instead of two or three.
- Smaller menus, find your niche and settle in there.
- Look to the theater industry and copy “set” performances/showings. Consider having “performances” at 5 p.m. (and like grocery stores, the earliest seating for vulnerable populations), 7 p.m. and 9 p.m.
- Go back to “the book” and manage your own reservations.
- Only take paid reservations, or at least a per-person deposit of your check average.
- Offering in-unit diners pre-ordered and pre-paid food “to go” for the services you do and don’t offer (breakfast and lunch as an example) – you’re now in competition with delivery services offering meals and meal kits, and we want to support local.
- Collaborate to form groups to leverage your buying power. Take a look at the consolidation of the lodging market that began about 20 years ago.
- Further collaborate to share administrative costs.
- Consider forming a trade association (think electrical and plumbing) that vets candidates, trains and certifies them and through an annual membership affords them on-going training (safety, etc.) and access to health insurance. All benefits to you.
- Most important — raise your prices. We’ll come because Covid-19 gave us a glimpse into your world. We’re armed with new perspective on what it takes to create the experiences and sustenance you offer. While we won’t likely come as often, when we do, we’ll have a far greater appreciation for you and the much-needed respite you offer.