National Association of Caterers: Proposed Measures for Hospitality

first_imgHygienic requirements for areas open to the publicMandatory installation of disinfectants at the entrances to buildings and toiletsMandatory use of protective masks (covering the mouth and nose) by service personnelDisinfection of primary work surfaces (eg reception desk, reception desk, food desk, bar)Disinfection of tables after each guest visitWithout the use of menus, wine lists and price lists – instead: oral recommendations / menus under the transparent foil on the table / use of plates / printing of the daily offer with disposable pads or on A4 paper, which must be discarded after useNew dishes and utensils must not be served and picked up at the same timeDistance controlIt is necessary to ensure the distance between the tables or separate the tables with a physical partitionSitting and consuming at bars and bars is not allowedGuests and access restrictionsLimit the number of people at the table to 10 peopleIt is possible to serve standing guests if they keep social distances, without high tables, with consumption by handUntil the guests arrive, keep the table empty, serve utensils when the guests sit downObavezno isticanje informacije za pridržavanje epidemioloških mjeraCleaning regulations Ugostitelji predlažu suspenziju poreza na potrošnju i spomeničke rente, obračun komunalne naknade sukladno prometu, kao i odgodu provođenja odluke o povećanju najma terasa ugostiteljskih objekata. National Association of Caterers (NUU) published a Proposal of Measures for Catering, related to the current situation around covid 19 and the possibility of opening catering facilities as part of the 3rd phase for starting economic activities, which is scheduled for May 11, 2020 5. Additional hygiene measures in the kitchen and after receipt of goods Prema anketi NUU-a provedenoj na više od 300 ugostiteljskih objekata, ustanovljeno je kako će u okviru mjere rada ugostiteljskih objekata isključivo na terasama, obim poslovanja unutar sektora pasti za 60 do 80%. Nešto više od 90% ugostitelja smatra kako pod takvim mjerama neće moći poslovati, dok čak 65% ugostitelja pod takvim mjerama niti ne želi otvoriti svoje objekte. Build trust by communicating with guests. This includes continuous and transparent information on hygiene measures taken. Ono što je trenutno ključno je da se definiranjem jasnih propisa mogu stvoriti preduvjeti za prevenciju širenja zaraze i strategiju za sigurno okruženje u ugostiteljskim objektima. This proposed measure applies to the entire hospitality industry. The caterers suggest that the local self-government units take the measure first adopted by the Lithuanian Vilnius, and in Croatia it be taken by Bjelovar and Pula, which allows the expansion of the terraces due to the need for mutual distance. More than 90% of caterers believe that they will not be able to do business exclusively with traffic only on terraces Mandatory wearing of protective masks in the kitchenPosluživanje na švedskom stolu – bez usluge samoposluživanja, buffet stol-pregrada iza kojeposlužuje osobljeRedovna dezinfekcija ruku i pranje ruku od strane kuhinjskog osoblja i uslužnogosobljaDisinfection of transport equipment before loading into bags / boxes or delivery vehiclesAko je moguće, uvođenje smjena tako da stalno rade isti djelatnici po smjeni. 6. Open and transparent communication with guests While we are waiting for the recommendations of the National Civil Protection Headquarters regarding the epidemiological measures that will be prescribed to them, we are bringing a proposal of measures and regulations for the opening of catering facilities, which they have compiled in the National Association of Caterers. Also, caterers suggest that the metrics of monitoring the turnover of catering facilities be defined, which will be the basis for the discussion on the reintroduction of consumption tax, if the business conditions ever allow additional tax burden. • Obvezno čišćenje posuđa, pribora za jelo i čaša u perilici posuđa s deterdžentom ili čišćenje deterdžentom i visokom temperaturom “Ne provedu li se spomenute mjere bez odgode, nažalost dovesti će do drastičnog zatvaranja ugostiteljskih objekata čime će tisuće, ako ne i deseci tisuća Hrvata ostati bez posla” zaključuje Medak. “U situaciji kad ugostiteljstvu nije omogućeno obavljati svoju djelatnost unutar vlastitog objekta, to bi svakako bio značajan doprinos daljnjoj stabilizaciji ugostiteljske djelatnosti. Pritom napominjem kako je jedina realnost privremeno dopustiti proširenje terasa bez dodatne naknade, uz eventualno ograničenje povećanja terase do maksimalno 30%, što je minimum kako bi se broj stolova na terasama u novim uvjetima imalo približio broju stolova na terasama ugostiteljskih objekata prije donošenja mjera” ističe Marin Medak, iz Nacionalne udruge ugostitelja. last_img