Tuesday, September 21st, 2021

Hoosier restaurants preparing to reopen Monday

Posted: Friday, May 8, 2020

Restaurants in most Indiana counties will be able to partially reopen beginning Monday and both restaurants and patrons are being urged to exercise caution. Patrick Tamm, chief executive officer of the Indiana Restaurant and Lodging Association, says it is important that everyone knows what to expect. Tamm talked about the efforts to reopen during Governor Eric Holcomb’s daily COVID-19 briefing on Tuesday.

“We have a commitment to our team members, as well as our guests,” said Tamm. “But we are also asking for a ‘Hoosier Hospitality’ promise of key things from our guests. If you are not feeling well, do not come in. If you are exposed to someone that is believed to have COVID-like symptoms, do not come into our restaurant. If you have underlying health conditions, do not come into our restaurants.”

Tamm says those who fall under those categories are encouraged to continue to utilize delivery or carry-out services offered by restaurants.

The decision to reopen restaurants was unveiled by Holcomb last week as part of the state’s “Back on Track Indiana” plan. The restaurants will reopen at 50% capacity as part of the plan.

Only restaurants in Cass, Lake, Marion and Monroe counties will not reopen next week. Monroe County is not included in the state order, but the local stay at home order remains in place until May 15. Tamm says when the restaurants reopen, specific guidelines listed here will be in place.

“We’re required via guidelines, rightfully so, to have face coverings on all of our employees, including in the kitchen, as well as front-of-house. We’re uniquely equipped to work in this environment because we have to use the right chemicals that already are CDC approved. We also have to use the proper things for food protection, but we also have to do it in our dining rooms as well.”

Tamm says restaurants will be more diligent about making sure customers are aware of the steps they are taking with regard to safety and sanitation.

“Every restaurant that is open must have an individual on each shift that is available to any customer to explain those processes and those guidelines and those steps that the individual restaurant is doing.”