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NRAI launches SOP and Safety Guidelines for the restaurants

Thursday, June 25, 2020, 15:10 Hrs  [IST]
HBI Staff | Hyderabad

The Restaurant Industry has been badly affected due to COVID-19, the biggest global pandemic faced by the living mankind, and the resultant lockdown. The contours and rules of the consumption in the sector is expected to see a paradigm shift, with safety becoming the most important factor for a restaurant. NRAI realized very early that one of the biggest early challenges will be to create awareness and ensure compliance of these new norms by every restaurant across the country. Every restaurant may have intents to do so but most of them may not have the wherewithal to do it and a few may not have adequate resource for this. NRAI, as the most responsible Industry body, recognized this problem and hence, partnered with Releski, a Bengaluru based skill-tech company that has hospitality in its veins, to create the most comprehensive set of Standard Operating Procedures (SOPs) for the post-pandemic era.

 

Amongst the challenges that we foresee in building procedures and earning consumer confidence are issues concerning social distancing, reducing touch points, receiving and handling of goods and general health sanctity of the employees. These SOPs cover all these issues and much more. It seeks to provide our consumers with a feeling of safety in the restaurants rather than instilling a sense of panic.

 

These SOPs also cover all available safety guidelines issued thus far by bodies such as WHO, Union Ministry of Health and Family Welfare and FSSAI. We have also developed some multi-lingual visual training aids for employees who may not be in a position to read the entire SOP.

 

Today, NRAI hosted its Town Hall 3.0 to formally launch the Safety Guidelines E-handbook made for the Industry, by the Industry Experts.

 

These 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. More importantly, it focuses on the new operating procedures for all possible departments of Restaurant in all the

 
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