Reduce areas of contamination by eliminating self-service and focusing on service stations
Prepackage all items, including pastries, fruit, and grab and go
Reduce areas of contamination by eliminating self-service and focusing on service stations
Prepackage all items, including pastries, fruit, and grab and go
Continue the practice of no personal mugs and cups at our hot beverage stations
Turn off water dispensers, spa water and/or infused water, or provide signage discouraging usage
Start slow: focus on key, most popular stations (e.g., deli, grill, and salad at lunch). Adjust the menu to provide depth while balancing over production
Focus on ingredient-driven, made-to-order items to ensure freshness and eliminate waste
Make masks and other PPE available to our employees
Comprehensive employee training, including food safety, COVID-19, PPE and workplace safety, and service excellence
Increase floor presence of management to help guide guests
Increase overt sanitization, increase frequency of employee handwashing, cleaning of high-touch areas and service equipment
Install Plexiglas barriers for cashiers
Stock hand sanitizer dispensers and ensure availability
Add dedicated dining table or area for Aramark Québec associate/food handlers
Consider uniform changes to make floor ambassadors or employees recognizable to guests and available for support
Communications signage highlight limited services and full offerings, new service models, safety protocols, sanitization measures, products and menu items, and social distancing in and around the café.
