{"id":3418,"date":"2020-03-10T16:26:55","date_gmt":"2020-03-10T20:26:55","guid":{"rendered":"https:\/\/lgcassocprod.wpengine.com\/?p=3418"},"modified":"2024-04-29T10:12:12","modified_gmt":"2024-04-29T14:12:12","slug":"creating-a-plan-for-covid-19","status":"publish","type":"post","link":"https:\/\/lgcassociates.com\/es\/creating-a-plan-for-covid-19\/","title":{"rendered":"Hospitality in the News | Creating a Plan for COVID-19"},"content":{"rendered":"

Every week we comb through the news to find employment trends affecting the hospitality\u00a0<\/span>industry<\/span>\u00a0so you don\u2019t have to. This week\u2019s topic: creating a plan for COVID-19.\u00a0<\/span>\u00a0<\/span><\/p>\n

Creating a Plan for COVID-19<\/strong><\/h5>\n

COVID-19, more commonly known as\u00a0<\/span>the\u00a0<\/span>coronavirus,\u00a0<\/span>has been the priority for media outlets the past several weeks as cases grow around the world.\u00a0<\/span>With th<\/span>e<\/span>\u00a0recent<\/span>\u00a0rise of cases in the United States, it\u2019s time to create an \u2018in case of emergency\u2019 plan for your\u00a0<\/span>business to help keep workers and customers safe. Because<\/span>\u00a0COVID-19 is spread through close contact, it\u2019s especially important for restaurant operators to\u00a0<\/span>develop an easy to implement strategy.\u00a0<\/span>\u00a0<\/span><\/p>\n

When creating\u00a0<\/span>an emergency plan,\u00a0<\/span>on<\/span>e step is to\u00a0<\/span>account<\/span>\u00a0for<\/span>\u00a0<\/span>all possible scenarios<\/span>,<\/span>\u00a0<\/span>such as\u00a0<\/span>an employee get<\/span>ting sick or their family member getting sick<\/span>.<\/span>\u00a0<\/span>You\u2019ll also want to be mindful of any\u00a0<\/span>city\/state quarantines\u00a0<\/span>and\u00a0<\/span>school<\/span>\u00a0or\u00a0<\/span>work closings.<\/span>\u00a0Another step is to encourage your team to take care of themselves and stay home if they\u2019re sick or\u00a0<\/span>noticing coronavirus-like symptoms<\/span>.<\/span>\u00a0<\/span>Oftentimes<\/span>, restaurant industry employees\u00a0<\/span>feel like they can\u2019t call off work\u00a0<\/span>when they’re\u00a0<\/span>ill\u00a0<\/span>because of being short-staffed<\/span>.\u00a0<\/span>Especially during the presence of COVID-19, m<\/span>anagers should be encouraging workers to stay home\u00a0<\/span>if they\u2019re feeling sick<\/span>\u00a0to prevent the spread of germs.\u00a0<\/span>\u00a0<\/span><\/p>\n

At LGC, Senior VP of Operations Rachel Martin\u00a0<\/span>took the initiative to create an action plan\u00a0<\/span>in case the coronavirus effects our internal\u00a0<\/span>employees<\/span>,<\/span>\u00a0temporary workers, or<\/span>\u00a0clients<\/span>. Rachel says<\/span>,<\/span>\u00a0<\/span>\u201c<\/span><\/b>We wanted to create a formal policy to ensure the health and safety of our staff, as well as ease as much of the stress of the unknown as we could.<\/span><\/b>\u201d<\/span><\/b>\u00a0She added, \u201c<\/span>It was also a priority to make sure our clients know we\u2019re here to support them and their needs during\u00a0<\/span>this time.\u201d\u00a0<\/span>\u00a0<\/span><\/p>\n

Based off constructing LGC\u2019s policy, Rachel suggests the following when thinking of creating a plan for COVID-19<\/span>:<\/span>\u00a0<\/span><\/p>\n