Weekly Update — You can now sell premade cocktails; New federal furloughed employee guidance; governor extends coronavirus relief

Weekly Update — You can now sell premade cocktails; New federal furloughed employee guidance; governor extends coronavirus relief https://wahospitality.org/wp-content/uploads/2016/10/WashingtonHospitalityWeekly_WebsiteImage2016.jpg

[Cheers!] Liquor and Cannabis Board says yes to cocktails

As of May 6, you may now sell cocktails for takeout and delivery if your restaurant has a current spirits, beer and wine license. In order to sell premixed alcoholic beverages, you must comply with certain rules and regulations. You can find them here.

Federal loan forgiveness news you want to hear

The U.S. Department of the Treasury released new guidance on Paycheck Protection Program loan forgiveness. According to the National Restaurant Association, the department said that an employer will not be penalized with reduced Paycheck Protection Program loan forgiveness if an employee rejects an offer to return to their job. Read more here.

[Department of Labor] Furloughed employees must resume jobs if offered or lose benefits

The Department of Labor has updated its guidelines on unemployment assistance for furloughed employees. Click here to read the latest.

Letter from the CEO — What you should do today

With Gov. Jay Inslee’s announcement last week, we now have a clearer sense of the sequence by which the state will reopen. The good news is: Restaurants are next. Read more from our CEO here.

Governor extends coronavirus relief orders until May 31

On May 5, Gov. Jay Inslee announced the extension of 12 proclamations in response to the continuing coronavirus pandemic. Several extensions will grant business owners some relief through May 31, 2020. Read more here.

Seattle mayor extends moratorium on small business evictions

Seattle Mayor Jenny Durkan has signed an executive order to extend the moratorium on residential, nonprofit and small business evictions in the city of Seattle until June 4, 2020. The extension follows a proclamation by the governor, which extends the statewide ban to June 4, 2020. Read the order here.

[Safety alert] Before you re-open, flush your pipes to prevent Legionnaire’s disease

Many restaurants and hotels have shut down or have been using their water systems sparingly during the Stay Home, Stay Healthy Order. This lack of use can cause the growth of Legionella and other pathogen and corrosion concerns. Find Department of Health Guidelines to flush your pipes here.

Use this crisis as a business reset

Independent Contractor Chris Patterson and Kimberly LiVecchi, MBA Business Management, Proprietor of Navigator Consulting have ideas on how to jump-start your business in response to our new normal. Read their thoughts here.

Register now for webinar on re-engineering your menu May 13

Wondering what you can do to make your restaurant more efficient when you re-open? One thing we are recommending is re-engineering your menu.
Learn how to use your inventory effectively from established restaurant consultants in Washington, including Arnold Shain of the Restaurant Group and Mark Linden of Culinary SOS.

Register here

Ask questions ahead of time here

AHLA released Safe Stay guidelines: Industry-wide hotel cleaning standards

The American Hotel & Lodging Association on May 4 released its new Safe Stay Guidelines to meet new health and safety challenges and expectations presented by the coronavirus. Read the Safe Stay Guidelines here.

Free online ServSafe courses available through May

Courses are available to download from the National Restaurant Association ServSafe program, including online training and assessment and ServSafe Takeout and Delivery: COVID-19 Precautions, a training video featuring:

  • An overview of coronavirus and details about its transmission
  • Review of five-step handwashing process
  • Respiratory hygiene practices to reduce the spread of the virus
  • Keeping guests safe through heightened cleaning and sanitizing
  • Guidelines for single-use gloves
  • Packaging considerations for takeout and/or curbside pickup
  • Guest contact precautions during takeout

Additional Training Available

Food Allergies
Restaurant Certifications
Hotel & Lodging Certifications
Sexual Harassment Prevention

INDUSTRY ROUNDUP

On the Front Lines: Dick’s Drive-in general manager gives customers comfort food ‘buy the bagfull’ (Spokesman-Review)

“It is heartbreaking to see”: Some restaurants may survive COVID-19 as ‘ghost kitchens’ (KOMO News)

Nobody is going out for breakfast anymore. That’s a problem. (CNN)

Outback Steakhouse parent Bloomin’ Brands reopens dining rooms as coronavirus rules ease (Nation’s Restaurant News)

Hotel industry issues safety tips ahead of summer travel (USA Today)