How we're taking action

Hand sanitizer available at all points of entry/exit throughout our commissary.

Employees must pass a temperature and health check prior to each shift.

All employees complete an Attestation for Worksite Entry document

The entire building is locked and all entrants must be checked in.

UV-C sanitizing lights to disinfect cell phones and keys upon arrival.

Sick pay is provided to employees.

Staff is provided with a nutritious daily meal to power them through the day.

Top health department scores.

Kitchen and all equipment sanitized twice daily.

All surfaces, such as door handles, copiers, desks, telephones, etc. sanitized twice daily.

The entire building (kitchen, coolers, office, door handles, telephones, etc.) sanitized frequently.

Staff washes hands frequently, at minimum every 30 minutes.

Keeps a checklist and tracks all sanitation practices.

Chef apparel stays at our commissary and is washed daily.

Hand sanitizer available at all entry and exit points and throughout the building for guests and staff.

Staff serves all food to guests.

Service items that traditionally communal will be individually packaged.

Place settings, utensils, and menus will be single use or will be cleaned and sanitized after every use.

Tables, chairs and event equipment cleaned and sanitized after every use.

Work stations (kitchen and office) spaced 6 or more feet apart.

All delivery equipment and vehicles are cleaned daily.

Individually packaged meals come with individually wrapped utensils, disinfectant wipes, condiments, etc.

The culinary team wears gloves, masks and hair nets while preparing food.

The delivery/service team wears gloves and masks while serving food.

All staff members wear gloves and masks, when social distancing is not possible

Gloves and masks are used when handling food. Gloves changed frequently.

Contactless pickup and delivery is available for all orders.

Seating capacity at venues based on state/local guidelines.

Dining tables at venues placed 6+ feet apart, with 10 or fewer guests per table.

Our food is freshly made to order by certified sanitarians.

Signage throughout the building reminding everyone of how to be safe.