Part II of our Reopening Strategies Series featured 3 of our members, 3 outside experts and one operator in a focused conversation on the evolving architectural, mechanical and sanitation related protocols operators face as they reopen for service.
Hosted by: Suzan Wines
Suzan Wines (our resident designer and architect) hosted the event and highlighted various ways her clients and some national & international concepts are updating their spaces (using partitions, maximizing outdoor spaces) in order to represent the brand while upholding the new regulations. She also shared a number of helpful resources for owners as they move toward reopening their businesses.
Members Kash Singh (contracting and building) and Harmony Trujillo (contract cleaning) provided visual examples of key improvements that operators can make to their spaces prior to reopening to enhance cleanliness both inside and outside the operation (rethinking flooring, wall coverings and outdoor surfaces) that also reduce costs year after year. They also shared updated technologies currently being installed that can help minimize pathogens inside the operation (UV lights and cleanse portals) in order to keep their guests and team members safe and secure.
Our expert guests included Mike Kuteras and Jeremy Coffin of Day and Night All Service (HVAC and Refrigeration) who shared practical considerations to ensure the airflow in your operation is clean and pathogens are reduced or eliminated (cleaning your filters, installing C-Packs, and adding ionizers in your HVAC units). Keith Durst of FOC shared what he is currently advising his clients both large and small; he recommends focussing on guaranteed minimums for pick-up orders and offered insights on purchasing used equipment (ensure there are detailed service logs).
Our featured operator was Hallie Meyer from Caffe Panna, a Roman style gelato bar, who has reconfigured her space so that guests are served entirely through their windows (the cafe sits enviably on a corner and offers 2 sides of windows). Hallie shared her strategy to opening (a considered series of steps) and in an answer to a question that came in, advised operators not to rush, to take their time to rethink their service and operation in order to maximize their ability to be as successful as possible. All in all, this was a very informative session that provided topical and practical insights and maximized the expertise of our members and guests.
For more information and community support:
Please visit the NYCHG Community Hotline, a Facebook Group where hospitality operators can ask questions and members will provide professional guidance.
Additional Links – Reopening Guidance:
NY STATE REOPENING
NYC DOB ESSENTIAL CONSTRUCTION
NYC OPEN STREETS
FOC LIST OF RESOURCES & GUIDELINES FOR THE HOSPITALITY INDUSTRY
Established in 2009, The New York City Hospitality Group ("NYCHG") is a New York City-centric organization dedicated to serving the restaurant and hospitality industry. NYCHG is comprised of the best in class professionals that act as a resource to each other and the hospitality community.
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