May 27th, 2020- The University of Illinois Extension will host a two-part Webinar Series to help offer Restaurants support in exploring their options once re-opened.
The two webinars will cover, management issues, and planning for ways to make the reopen safe. The webinar series will be offered in two parts, Financial Considerations on May 28th and Opening Safely on June 4th.
Part one of the webinar will explore the processes and considerations restaurants must address as they develop plans to open and get back to work in a safe environment, restore their livelihoods, and reboot our state’s economy. Broadline food distributors will give their views on anticipated supply costs and strategies to buffer unanticipated increased costs. Reopening will require a careful analysis of alternative food service models which may include food subscription, take-out menu expansion, grocery market kits, online ordering, and delivery/pickup. Each option requires a break-even analysis specific to your business. A panel of professionals will join the discussion. The panel includes Chef Dustin Allen of Edge, along with U of I Food Science and Human Nutrition staff Jorden Brotherton, clinical assistant professor, and Carter Phillips, instructional chef, and quantity food manager. Gretchen Ernst, customer support manager with Gordon Food Service, will provide broadliner perspective.
Part two of the webinar will feature compliance resources and disinfectant practices which allow for a safe physical environment for patrons and staff. Strategies for instilling consumer confidence will be offered, as well as approaches for enhancing the customer experience while adhering to new operational guidelines. Tristan Popadziuk, owner and roastmaster for [CxT] Roasting Company, will provide advice as an operator.
