Customize and share restaurant reopening guidelines for small businesses

Starting today (5/21), Bokumo will resume dine-in service while taking the utmost care to prevent the spread of COVID-19.

For the time being, we will continue to operate as a takeaway establishment.

When reopening, I looked at media and online information to think about what kind of preventive measures I should take. I found some information that made me think, "I see, this is what I should do," but then I wondered how to put it into practice at the store. How far is it OK to go? I'm not confident about making decisions on my own each time. I'm sure there will be times when I'm unsure.

So I thought I needed to create "local guidelines for my store." I thought that if I put those guidelines in a visible place and just followed them, it would be OK for the time being, so that it would be relatively easy to work.

The first thing I looked at was the Cabinet Secretariat website (I've been checking it a lot recently. See here for the reason → " A 500,000 yen fine!? ").

Here is a list of infection prevention guidelines for each industry. Restaurants can refer to the " Guidelines for Business Continuity in the Restaurant Industry " created by the Japan Foodservice Association, so we will use this as a reference. However, since this is a guideline for restaurants of various types, you will need to be a little selective about how you apply it to your own store.

I'm also looking at the table " COVID-19 Prevention Guidelines (for businesses) " posted on the Aichi Prefecture website . This is a simple table that marks the items that should be addressed by industry, so it's more general than the association's guidelines, but it's easier to understand what needs to be done compared to other industries.

Based on these two guidelines, I will customize it by adding anything else that I think should be added based on the information I have obtained.

Customization conditions are based on your store's conditions.

• 18 tsubo
• 1st basement floor
• 38 seats
• Wine is the main
• Restaurants with counters
• Lunch box and wine sales also available

is.

According to the Ministry of Health, Labor and Welfare's website, the key infection prevention measures for the new coronavirus are to thoroughly take two steps : "prevent droplet infection" and "prevent contact infection."

So, to make it easier for all staff to organize their thoughts, we've created a table dividing things into "Why do we do it?" and "What will the staff do/what we ask the customers to do."

Bokumo infection control measures

What staff do
Measures against droplet infection	Basically wear a mask Staff with a cough will not work Improve ventilation in the store (keep the entrance and exit doors open and keep the ventilation fans on at all times) Changed the layout of the store to increase spacing (see Figures 1 and 2 ) Instruct passengers to sit side by side, not facing each other. (See Figure 2 ) Ensure that customers and staff do not sit face-to-face at the counter (see Figure 2 ). When taking orders, stand to the side of the customer to maintain distance Keep the volume of background music low to create an environment where you don't need to talk loudly.
Measures against contact infection	Wash your hands with soap once an hour Disinfecting surfaces that are frequently touched, such as doorknobs, desks, chairs, menus, and cash trays Do not touch doorknobs with bare hands, use paper towels instead Hand sanitizer is readily available Avoid sharing serving tongs and chopsticks Change the small serving plate to a medium serving plate so that serving only takes place in one go. Be careful not to touch your face Be careful to avoid contact with customers (use a cash tray when paying)
Other measures	Even when not at the store, avoid unnecessary outings and contact to prevent infection. Take your temperature before coming to work, and if it is over 37.5℃, you will not come to work → Immediately contact the person in charge Be prepared to immediately contact the Ministry of Health, Labor and Welfare telephone consultation service in case you suspect you may be infected. Infected staff and staff who have been determined to have been in close contact with infected individuals are prohibited from working.

Requests to customers
Measures against droplet infection	People who are coughing or sneezing repeatedly will be asked to refrain from entering the store. Please wear a mask except when eating. Please sit side by side in accordance with the restaurant layout, which allows for ample space between customers. Please refrain from loud conversations. We may refuse entry to groups of 5 or more people. Stays are limited to 2 hours.
Measures against contact infection	Hand sanitizer will be placed on each table for you to use when necessary. We ask that customers refrain from pouring drinks for each other or sharing glasses or drinks.
Other measures	We ask all customers who dine in to fill out a visitor record with their name and contact information (to be submitted to the public health center in the unlikely event that they become a source of infection) . <Note 1> The above ledgers will be thoroughly managed and completely destroyed after two weeks. Customers ordering takeaway lunches will be asked to wait in the hallway outside the store.

<Note 1>

This item, "Please fill in your name and contact information in the visitor register," was not included in the two guidelines referenced.

However, when I followed developments overseas, I saw that countries like New Zealand and Hong Kong were implementing this when they resumed eating and drinking establishments, and I felt that it was certainly necessary.

We cannot say that there is no possibility of a second wave of cluster outbreaks, as happened with the clubs in South Korea, and in the unlikely event that a cluster outbreak does occur in our establishment, I feel that it is the duty of small restaurants like ours, where the number of customers can be counted, to be able to conduct investigations into close contacts.

I will decide how long I will continue depending on the situation.

<Figure 1>

Store layout before COVID-19

<Figure 2>

Infection prevention layout after resumption of business

• The capacity has been reduced from 38 seats to 14 seats.
• We have eliminated seating opposite each other within the same group.
• The layout was set up so that other customers would face away from each other.
• The counter is L-shaped so that staff cannot stand directly in front of customers.

As of now (May 21st), we are trying to restart by sharing these guidelines with our staff and asking our customers to follow them.

Also, as I try to use it, I think I will find some points to improve, so I will update it as I go. I would appreciate it if you could give me your opinions.

Information about the in-store menu and lunch box menu will be posted on " Bokumo's LINE ," so please register if you would like.

Please wait a little longer for Rockmo to resume.