How we're taking action

Top health department scores.

Kitchen and all equipment sanitized twice daily.

All surfaces, such as door handles, copiers, desks, telephones, etc. sanitized twice daily.

Staff washes hands frequently, at minimum every 30 minutes.

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Hand sanitizer available for guests and staff.

Staff serves all food to guests.

Service items that traditionally communal will be individually packaged.

Work stations (kitchen and office) spaced 6 or more feet apart.

All delivery equipment and vehicles are cleaned daily.

Individually packaged meals come with individually wrapped utensils, disinfectant wipes, condiments, etc.

The culinary team wears gloves, masks and hair nets while preparing food.

The delivery/service team wears gloves and masks while serving food.

Contactless pickup and delivery is available for all orders.

Seating capacity at venues based on state/local guidelines.

Dining tables at venues placed 6+ feet apart, with 10 or fewer guests per table.

Our food is freshly made to order.

Signage throughout the building reminding everyone of how to be safe.

Hand sanitizer available at all points of entry/exit throughout our commissary.

Employees must pass a temperature and health check prior to each shift.

All employees complete an Attestation for Worksite Entry document

The entire building is locked and all entrants must be checked in.