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[Outdated] Starting July 30: Big changes for taverns, breweries, wineries and distilleries
Note: The information below was altered by new guidance from the Governor’s Office on July 31, 2020. Taverns, breweries, wineries and distilleries can now offer indoor service in Phases 2 and 3 if they meet certain requirements. The information below is for archive purposes only.
On July 24, 2020, Gov. Jay Inslee announced hospitality businesses with four license types must end indoor dining operations to reduce the increasing number of coronavirus cases spreading in Washington state. These four license types include taverns, breweries, wineries and distilleries.
The new restrictions on these license types takes effect July 30, 2020.
The information below, unless otherwise noted, was provided by the Governor’s Office on July 24, 2020.
- Indoor service at taverns, breweries, wineries and distilleries is prohibited until Phase 4.
- If a brewery or winery also has a restaurant endorsement, it may continue restaurant operations pursuant to the safety requirements for restaurants.
General requirements that also apply to taverns, breweries, wineries and distilleries with outdoor service
Restaurants, taverns, breweries, wineries and distilleries must adopt a written procedure that is at least as strict as the requirements in this document and that complies with the appropriate safety and health requirements and guidelines established by the Washington State Department of Labor & Industries and the Washington State Department of Health.
Taverns, breweries, wineries and distilleries must follow all measures established by the governor’s guidance, the Department of Labor & Industries (L&I) Coronavirus (COVID19) Prevention: General Requirements and Prevention Ideas for Workplaces and the Washington State Department of Health Workplace and Employer Resources & Recommendations (DOH).
Face masks
All businesses are required to make their customers use cloth face coverings when interacting with their staff. If a customer or visitor who is not wearing a face covering attempts to enter, businesses are encouraged take the following steps:
- A business representative or employee should politely educate the customer or visitor about the public health requirement to wear a mask or face covering. Businesses may choose to keep a supply of disposable masks to offer customers who do not have one.
- Businesses may ask – but are not required to ask – if an individual has a condition that exempts them from the requirements, but cannot inquire about an individual’s underlying health or medical conditions.
Additional requirements
- Hand sanitizer should be available at entry for all staff and patrons (assuming supply availability).
- Have protocols in place to ensure adequate social distancing at food and/or drink pick-up stations, and within the seating area.
- Tables must be placed far enough apart when measured from occupied chair to occupied chair, to ensure guests seated at a table are a minimum of 6 feet away from guests at adjacent table, or there must be a physical barrier or wall separating tables.
- All sales, service and consumption of alcohol, including beer, wine and spirits must end at 10 p.m. until Phase 4.
- Vending and other game areas, including billiards, darts and video games, are prohibited until Phase 4.
- No bar-area seating is permitted. This is the area with a bar table/counter where patrons sit or stand side-by-side. If an establishment has bar area seating it must be closed off to prohibit use.
- Customers must wear a cloth face covering anytime they are not seated (while being seated or leaving, or while going to the restroom) and while they are talking at tables and not eating or drinking.
- Single-use menus or reusable menus that are sanitized after each use are required. Minimize the number of staff serving any given table. It is strongly recommended that one staff person take a table’s order, bring all of their beverages/food/utensils, take their payment, etc.
- All establishments must have implemented a plan to ensure proper physical distancing in lobby/waiting areas/payment counters.
- Standing is prohibited in any area of establishment, except for the lobby/waiting area and then must be done while maintaining 6 feet of distance between patrons.
- All live entertainment is prohibited.
- For liquor licensees who want to add outdoor seating to their premises, please go to the Washington State Liquor and Cannabis Board website, here, to access the Liquor Alterations Request Form. Please submit completed forms to liqouralterations@lcb.wa.gov.
New requirements for taverns, breweries, wineries and distilleries with outdoor service
- No indoor service is permitted until Phase 4.
- For outdoor seating, a temporary structure may be used. Outdoor structures (temporary or permanent) should have no more than two walls to provide appropriate ventilation. The limitation on walls applies to both rigid and flexible walls.
- Guest occupancy is limited to 50% capacity.
- All parties and tables must be limited to five guests or fewer.
- If a brewery or winery also has a restaurant endorsement, it may continue restaurant operations pursuant to the safety requirements for restaurants.
Workplace safety and health requirements reminders
All tavern, brewery, winery and distillery owners have a general obligation to maintain a safe and healthy workplace in accordance with state and federal law and safety and health rules for a variety of workplace hazards. In addition, they must comply with the following coronavirus worksite-specific safety practices as outlined in Gov. Jay Inslee’s Safe Start Proclamation 20-25.4, the Washington State Department of Labor & Industries General Requirements and Prevention Ideas for Workplaces, and the Washington State Department of Health Workplace and Employer Resources and Recommendations.
All businesses are required to post signage at the entrance requiring their customers to use cloth face coverings. Employer-owners must specifically ensure operations follow the main L&I coronavirus requirements to protect professional employee-service providers. Employers must specifically ensure operations follow the main L&I coronavirus requirements to protect workers, including:
- Educate workers in the language they understand best about coronavirus and how to prevent transmission and the employer’s coronavirus policies.
- Maintain minimum six-foot separation between all employees (and customers) in all interactions at all times. When strict physical distancing is not feasible for a specific task, other prevention measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks and stagger work shift starts.
- Provide personal protective equipment such as gloves, goggles, face shields and face masks as appropriate or required to employees for the activity being performed. Cloth facial coverings must be worn by every employee not working alone on the jobsite unless their exposure dictates a higher level of protection under Department of Labor & Industries safety and health rules and guidance. Refer to Coronavirus Facial Covering and Mask Requirements for additional details. A cloth facial covering is described in the Department of Health guidance.
- Ensure frequent and adequate hand washing with adequate maintenance of supplies. Use disposable gloves where safe and applicable to prevent transmission on tools or other items that are shared.
- Establish a housekeeping schedule that includes frequent cleaning and sanitizing with a particular emphasis on commonly touched surfaces.
- Screen employees for signs/symptoms of coronavirus at start of shift. Make sure sick employees stay home or immediately go home if they feel or appear sick. Cordon off any areas where an employee with probable or confirmed coronavirus worked, touched surfaces, etc. until the area and equipment is cleaned and sanitized. Follow the cleaning guidelines set by the CDC to deep clean and sanitize.
A site-specific COVID-19 supervisor shall be designated by the employer at each job site to monitor the health of employees and enforce the COVID-19 job site safety plan.
A worker may refuse to perform unsafe work, including hazards created by coronavirus. And, it is unlawful for their employer to take adverse action against a worker who has engaged in safety- protected activities under the law if their work refusal meets certain requirements.
Employees who choose to remove themselves from a worksite because they do not believe it is safe to work due to the risk of exposure may have access to certain leave or unemployment benefits.
Employers must provide high-risk individuals covered by Proclamation 20-46 with their choice of access to available employer-granted accrued leave or unemployment benefits if an alternative work arrangement is not feasible. Other employees may have access to expanded family and medical leave included in the Families First Coronavirus Response Act, access to use unemployment benefits, or access to other paid time off depending on the circumstances. Additional information is available here.
No tavern, brewery, winery or distillery may operate until they can meet and maintain all the requirements in this document, including providing materials, schedules and equipment required to comply.
How to: Convert your license to a Spirits/Beer/Wine Restaurant License or Beer/Wine Restaurant License
- When converting to a Spirits/Beer/Wine Restaurant License or Beer/Wine Restaurant License, you must submit an email to retailliquorlicensing@lcb.wa.gov. Please indicate in the subject line of your email that you are requesting to convert your business to a Spirits/Beer/Wine Restaurant or Beer/Wine Restaurant, as applicable.
- You will be assigned to a licensing specialist that will request the following documents:
- Menus – For a Spirits/Beer/Wine Restaurant License, all menus are required to meet the food standards contained in WAC 314-02-035. For a Beer/Wine Restaurant License, all menus must meet the minimum food service requirements as defined at WAC 314-02-010(14).
- Floor plans – Required for Spirits/Beer/Wine and Beer/Wine Restaurant License applicants if they plan to serve persons of all ages. Floor plans are not required for Spirits/Beer/Wine and Beer/Wine Restaurant License applicants if they plan to serve only persons over the age of 21.
- To be approved, the applicant must meet all the requirements for a Spirits/Beer/Wine Restaurant License or a Beer/Wine Restaurant License. For more information about these requirements, please see the WSLCB’s Retail Fee and Description Sheet.
- If approved, you will receive an approval letter confirming the changes via email.
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- What do I do if my employee has coronavirus?
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- Indoor dining, bowling and other restrictions extended until Jan. 11
- [Webinar] Oregon Restaurant and Lodging Association discuss foreclosure, eviction moratorium
- Dine-Out (DO) Washington: Digital Take-Out Dining Guide
- Governor announces three more weeks of restrictions
- [Win!] Courts rule in favor of policyholders for business loss claims.
- [Rick Braa] Working Washington Small Business Grants -- Not first-come, first-serve!
- Washington state adopting new CDC quarantine guidelines.
- Legislators from all four caucuses pledge urgent relief for Washington's hospitality industry in the 2021 legislation session
- New Restaurant Restrictions: we’re taking action
- Inslee announces cap on third-party delivery fees
- Outdoor seating requirements for restaurants, taverns, wineries and distilleries
- New restrictions on restaurants and businesses announced; relief packages in development
- [Webinar Recap] Free testing locations
- [Webinar Recap] How long is this going to last?
- Health department flow chart for coronavirus testing, quarantine
- [Rick Braa] What to do with PPP loans once you receive them?
- [Breaking News] Phase 1 counties now moved to Phase 2
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- [Rick Braa] PPP Forgiveness
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- [Breaking News] Restrictions lightened on dining, alcohol sales and pools
- 2021 minimum wage rate increases
- [Rick Braa] Essential Strategic Decisions
- New guidance allows business events to resume
- [Rick Braa] Delivery and pickup service
- Pierce County Mobile Testing Unit
- How to find mental health services in your area
- $10 million in grant funding available to Spokane County small businesses
- CEO says, “We’re up next” – What you should do today
- Read the letter from association CEO Anthony Anton regarding coronavirus
- Show all articles ( 15 ) Collapse Articles
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- Shuttered Venue Operators (SVO) Grant Guidance Released
- Tacoma Pierce County Health offers some extensions, refunds or waives late fees
- Thurston County Extends Food Establishment Permit Expiration Dates by Six Months
- Check your third-party delivery invoices
- Washington state grant funding portal will be live on Dec. 2
- Pierce County approves $10,000 grants for 'Main Street' businesses
- Outdoor seating requirements for restaurants, taverns, wineries and distilleries
- [Webinar Recap] Masks and Social Distancing
- Property tax due at the end of October
- SeaTac Increases 2021 Minimum Wage to $16.57 an Hour
- WIN! Pierce County Creates $7.5 Million Program to Help Restaurants
- Unemployment Insurance tax rate increases
- New guidance allows business events to resume
- CDC Advises Against Daily Hotel Guest Room Cleaning, Unless Requested
- Tacoma Pierce County Grants for Small Business Open Sept. 9
- National Restaurant Association launches national Restaurant Revival campaign
- Employment Security Department begins processing eligible $300 payments Sept. 21
- [WIN!] 2021 per diem rates for government travel, 8.14.20
- [Updated Oct. 14] Governor extends no mask, no service statewide, rolls back Phase 3 bar seating and hits pause on phase advancement.
- How to encourage customers to mask up
- Inslee and Wiesman announce pause on county progressions to Phase 4
- Webinar: Group Purchasing Program
- King County Moves to Phase 2--Effective Immediately
- King County Applies to Enter Phase 2
- [OFFICIAL] Phase 2 restaurant & tavern reopening requirements
- Employment Security Department posts new resources
- Inslee announces Washington’s coronavirus recovery plan, 4.21.20
- Governor outlines Washington state's recovery plan
- Washington Hospitality Association - Business Insurance Webinar
- Washington Hospitality Weekly 3/19/20:
- Coronavirus updates for King County members
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- Anthony's Top 3 Daily Links - 4/13/20
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- Anthony's Top 3 Daily Links - 4/6/20
- Anthony’s Top 3 Daily Links – 4/3/20
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- Anthony's Top 3 Daily Links - 3/30/20
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- Tacoma Pierce County Health offers some extensions, refunds or waives late fees
- Thurston County Extends Food Establishment Permit Expiration Dates by Six Months
- Pierce County approves $10,000 grants for 'Main Street' businesses
- Contact tracing in King County
- Property tax due at the end of October
- SeaTac Increases 2021 Minimum Wage to $16.57 an Hour
- [WIN] Snohomish County Board of Health Rethinks Fee Increase
- WIN! Pierce County Creates $7.5 Million Program to Help Restaurants
- 2021 minimum wage rate increases
- Safe Start for Taverns and Restaurants (SSTAR) Formally Launches in King County Aug 3
- $10 million in grant funding available to Spokane County small businesses
- Free PPE for Spokane County small businesses
- King County Moves to Phase 2--Effective Immediately
- Seattle City Council Passes Hazard Pay Fees for Third-Party Delivery Drivers During Pandemic
- King County Applies to Enter Phase 2
- King County issues more guidance on adding outdoor seating and best practices.
- Spokane County property tax deadline extended to Aug. 1
- Spokane County small businesses will soon have access to free PPE
- King County to apply for Phase 1.5 to allow outdoor dining at 50% capacity
- Spokane City Council paves easier path to sidewalk cafés and streateries
- Spokane launches county-wide financial help hotline
- How You Can Help: Restaurants Supporting Medical Responders
- Seattle: Keep Workers Healthy and Safe Fund is now live
- City of Spokane announces moratorium on evictions and foreclosures
- Update: March 23, 2020
- Spokane COVID-19 Business Resources
- Greater Spokane COVID-19 Updates
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- Indoor dining, bowling and other restrictions extended until Jan. 11
- Governor announces three more weeks of restrictions
- AG Ferguson issues new guidance for third-party delivery companies
- Governor announces $135 million stimulus package
- Inslee announces cap on third-party delivery fees
- Outdoor seating requirements for restaurants, taverns, wineries and distilleries
- New restrictions on restaurants and businesses announced; relief packages in development
- Health department flow chart for coronavirus testing, quarantine
- [Breaking News] Phase 1 counties now moved to Phase 2
- Eviction moratorium extended to the end of the year
- Hotel pools can now reopen in Phase 2
- [Breaking News] Restrictions lightened on dining, alcohol sales and pools
- New guidance allows business events to resume
- Inslee updates guidance for weddings and funerals
- [Federal Guidelines] Opening Up America Again, 4.16.20
- Washington State Coronavirus Response Page
- State ordered closures
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- Governor announces $100 million plan for business support, unemployment insurance rate reduction
- [WIN!] 2021 per diem rates for government travel, 8.14.20
- [Official] Overview of statewide mask order
- COVID-19 is on a path to runaway growth in Washington state, 7.17.20
- Inslee extends eviction moratorium, 6.2.20
- Washington, Oregon and California announce Western States pact, 4.13.20
- Gov. Inslee extends WA school closure through end of school year
- Help medical professionals and first responders get personal protective equipment
- Inslee letter to Trump requests federal major disaster declaration
- Inslee statement on potential national emergency declaration, 3.13.20
- Declarations FAQ
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- Spokane County Assessor’s Office delays notices to property owners
- Spokane City Council paves easier path to sidewalk cafés and streateries
- King County Public Health Cloth Face Covering Directive
- Seattle Executive Order to Extend Moratorium on Residential, Non-Profit and Small Business Evictions
- Seattle Third Party Delivery Cap Emergency Order
- Seattle Paid Sick & Safe Time Emergency Rule
- Seattle King County Public Health Quarantine Directive and Isolation Order
- City of Spokane announces moratorium on evictions and foreclosures
- Update: March 23, 2020
- Coronavirus updates for King County members
- Seattle Mayoral Moratorium on Small Business Tenant Evictions
- Seattle King County Public Health Local Health Officer Order
- Seattle Mayoral Proclamation of Civil Emergency
- Snohomish County has issued a restriction on events with fewer than 250 attendees
- Seattle and King county have additionally prohibited gatherings of 249 persons or fewer, unless precautions are met
- Thurston County issues ban on large gatherings of 250+ people
- Spokane Regional Health District has banned all events and gatherings of more than 250 people for the next 30 days
- Seattle and King County ordered closures
- King County Local Health Officer order
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- [FAQ] Fitness centers, 8.10.20
- Lodging members: Fitness center clarification, 8.10.20
- Lodging members: New updates for Phase 2 & 3 fitness centers
- [Official update] Taverns, breweries, wineries and distilleries can now serve indoors
- Memo on high-risk worker proclamation, 7.29.20
- [Outdated] Starting July 30: Big changes for taverns, breweries, wineries and distilleries
- [Official memo] Safe Start Changes, 7.28.20
- Statement on statewide face covering order expansion, 7.25.20
- Inslee extends Safe Start proclamation, eviction moratorium, 7.24.20
- Phase 2 and Phase 3 restaurant, tavern, breweries, wineries and distilleries COVID-19 requirements, 7.24.20
- [In detail] Modifications for weddings and funerals, restaurants, bars, fitness and entertainment centers, 7.23.20
- Inslee announces rollbacks to some activities to slow COVID-19 exposure, 7.23.20
- [Breaking news] WA state tightens hospitality business restrictions
- Inslee extends proclamations related to COVID-19 (including SharedWork), 7.16.20
- [Governor's Blog] Inslee announces steps to address COVID-19 spread, 7.16.20
- Inslee announces steps to address COVID-19 spread, 7.16.20
- [Updated Oct. 14] Governor extends no mask, no service statewide, rolls back Phase 3 bar seating and hits pause on phase advancement.
- How to encourage customers to mask up
- Governor's Amended Proclamation To Safe Start Plan
- Secretary of Health Order on Statewide Face Coverings
- Inslee announces statewide mask mandate, 6.23.20
- Governor issues statewide mask order
- Inslee extends 23 proclamations relating to coronavirus, 6.18.20
- [Golf] State issues Phase 1 updates, Phase 2 requirements
- Inslee announces contact tracing initiative, 5.12.20
- [OFFICIAL] Phase 2 restaurant & tavern reopening requirements
- [Who is approved?] Faster reopening for smaller, coronavirus-free counties
- Five Washington counties approved for early move to next phase of reopening, 5.8.20
- Governor extends ratepayer assistance and DOR, LCB relief from payments, fees until May 31, 2020
- Governor extends 12 proclamations until May 31
- Inslee signs new COVID-19 order for phased re-opening of Washington's economy, 5.4.20
- Inslee signs new COVID-19 order for phased re-opening of Washington’s economy, 5.4.20
- [Chart] Washington's Phased Approach, 5.1.20
- We're up next: Governor lays out 4-phase plan to reopen
- Inslee announces easing of outdoor restrictions, 4.27.20
- Golf courses: Ready, set, reopen May 5 - How to prepare
- Inslee expands eviction moratorium, adds protections for residential, some commercial tenants - 4.16.20
- Governor issues order to protect high-risk employees, 4.13.20
- Protecting high-risk employees: Workers’ rights, 4.13.20
- Temporary moratorium: Garnishments and accrual of interest, 4.14.20
- Gov. Inslee extends WA school closure through end of school year
- Inslee extends Stay Home, Stay Healthy Order through May 4, 4.2.20
- Governor extends stay-home order through May 4
- Inslee on statewide shutdown of restaurants, bars, gatherings to protect against coronavirus, 3.15.20
- Inslee announces statewide school closures, expansion of limits on large gatherings, 3.13.20
- Inslee issues emergency proclamation that limits large events to minimize public health risk during coronavirus, 3.11.20
- Inslee issues coronavirus emergency proclamation, 2.29.20
- Stay at Home, Stay Healthy Order March 23, 2020
- Essential Critical Infrastructure Workers defined
- Gov. Inslee: Stay Home, Stay Healthy -- for at least two weeks
- Governor’s complete statement
- Gov. Inslee’s full press conference with King County Executive Dow Constantine
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- Washington state adopting new CDC quarantine guidelines.
- [Webinar Recap] Free testing locations
- Contact tracing in King County
- [Webinar recap] Best practices for employee coronavirus screening?
- What distinguishes flu from coronavirus?
- Health department flow chart for coronavirus testing, quarantine
- Pierce County Mobile Testing Unit
- New CDC interim guidelines for essential services workers who may have been exposed to the coronavirus
- Social distancing is critical to containing the spread
- Coronavirus Fact Sheets
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- Can the government issue a closure of restaurants?
- Will grocery store deli's still going to be allowed to serve?
- How do I ensure my employees are well and can safely work?
- Health Dept. FAQ
- Reducing food waste during temporary closures
- What do I do if my employee has coronavirus?
- What should we do if our business is impacted by coronavirus?
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- Secretary of Health Order on Statewide Face Coverings
- DOH, DOR guidelines for selling grocery and pantry items during the Stay Home, Stay Healthy Order
- Concerned about Legionnaires' disease? DOH offers guidelines for restarting water systems that have been shut down for coronavirus
- What do I do if my employee has coronavirus?
- Washington State Department of Health issues specific guidance for food workers and establishments
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- [NEW] Complete list of LCB guidelines for license holders
- LCB guidance for adding or extending outside liquor service
- Liquor and Cannabis Board says YES to cocktails
- Restaurants: What to do with your leftover beer
- What delivering spirits, beer and wine really means for your business
- LCB -- temporary expansion of curbside liquor service to accompany 'to-go' food sales
- Returns of Alcohol Product
- Beer/Wine delivery rules (LCB guidance)
- Liquor and Cannabis Board: Help for Licensees During COVID-19 Restrictions
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- Dine-Out (DO) Washington: Digital Take-Out Dining Guide
- [Webinar Recap] Masks and Social Distancing
- [Webinar recap] Best practices for employee coronavirus screening?
- [Rick Braa] PPP coverage periods -- how they work and what you need to know
- [Rick Braa] Essential Strategic Decisions
- [Rick Braa] Outsource non-operations
- [Rick Braa] Delivery and pickup service
- [Rick Braa] Fundamental Routines
- [Rick Braa]Plan and Forecast
- [Rick Braa]Engineer your business
- [Rick Braa] Negotiating Agreements
- [Rick Braa] Use all available government programs
- [Legal guidance] 5-step action plan for handling anti-mask guests
- Creating QR codes is an easy and free way to reach restaurant customers
- Best practices for hotels during coronavirus
- Concerned about Legionnaires' disease? DOH offers guidelines for restarting water systems that have been shut down for coronavirus
- Department of Labor and Industry Division of Occupational Safety and Health Letters
- Washington restaurant shutdown checklist
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- [Rick Braa] Fundamental Routines
- [Rick Braa]Plan and Forecast
- [Rick Braa]Engineer your business
- Tips for cleaning POS equipment
- Safe Start for Taverns and Restaurants (SSTAR) Formally Launches in King County Aug 3
- Decision Tree For Teams Who May Have Been Exposed to Coronavirus
- [Updated Oct. 14] Governor extends no mask, no service statewide, rolls back Phase 3 bar seating and hits pause on phase advancement.
- Coronavirus basics -- sanitation, staffing and more
- FDA announces best practices for food establishments
- How to optimize your delivery and take-out operations
- Ready for delivery? Avoid driver insurance pitfalls, 4.2.20
- How restaurants can preserve cash to weather the coronavirus outbreak
- OSHA guidance on employee and workplace safety during coronavirus
- Cleaning and disinfecting guidance for hospitality
- No-contact delivery visual guide
- Hands-free hospitality: How to make no-contact delivery part of your business model
- Small Business Development Center business survival strategies
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- [Toolkit] How to set up outdoor seating (Open Air Guidance)
- Tips for cleaning POS equipment
- [Outdated] Starting July 30: Big changes for taverns, breweries, wineries and distilleries
- Sysco Coronavirus Resources
- [Updated Oct. 14] Governor extends no mask, no service statewide, rolls back Phase 3 bar seating and hits pause on phase advancement.
- Zero Cost Marketing Resources
- Restaurants: Use the crisis as a business reset
- Business insurance claims and grace periods during the coronavirus outbreak, 4.1.20
- OSHA guidance on employee and workplace safety during coronavirus
- Cleaning and disinfecting guidance for hospitality
- New guidance to auto insurers about covering delivery services
- Free ServSafe classes for safe takeout and delivery
- Does the Association have a standard letter to communicate to staff what COVID-19 is and why we might need to close?
- Staying in business: Coronavirus checklist
- [Webinar recap] Small business relief loans, survival strategies and more
- Social distancing is critical to containing the spread
- Small Business Development Center business survival strategies
- Some small businesses and residential renters to get relief
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- Reducing food waste during temporary closures
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- Videos -Advisory Network Podcast: Buying or Selling Other Q&A’s
- [FAQ] Should my employees wear masks? 4.6.20
- What if anything do I need to do for my employees so that they can travel to work?
- Does the Association have a standard letter to communicate to staff what COVID-19 is and why we might need to close?
- Small Business Development Center business survival strategies
- Should hotels shut down the complimentary breakfast area?
- Can my landlord still demand rent from me if I'm forced to close?
- Operations FAQ
- Should we adjust our cancellation policies?
- How can we communicate with customers?
- What should I be doing in my business?
- What if I temporarily close?