“The first thing a restaurant needs to do is to create a “lessons learned” plan from the first wave, and that’s three different sub-steps: first, conduct a debriefing with all of your staff and ask them two questions: “what did we do well?” and “what do we need to work on?” Those are the lessons that will be important for a second wave. The second sub-step is you have to make an after-action report: a short report that shows you what you need to improve upon this time. The next step is to identify solutions and change your policies. You need to make sure you’re implementing these into your plans.”
Posted in In the News
