•  Consider reducing menu offerings to a restricted or non-select menu.

•  Adjust menu items to convenience foods (canned, frozen, pre-cooked) vs. scratch.

•  Do not switch to disposable dishware to save on dishroom labor unless absolutely necessary per infection control policy.

•  Cancel or reduce catered events unless they are essential to the business.

•  Outsource some of your foodservice needs to local organizations with licensed kitchens and experienced staff, such as restaurants, caterers and hotels.

•  Reach out to area businesses such as restaurants and hotels for potentially sharing their labor pool.

•  Hold video interviews with potential team members.

•  Consider offering an abbreviated or online orientation to expedite onboarding.

•  Partner with your state or local restaurant association to help obtain potential employees.

•  All hands on deck! Post sign-up sheets for other non-nursing staff (administrative, housekeeping, activities, etc.) to help with meal service.

•  Collaborate with your HR department to redeploy workers in areas where there’s demand.

•  If you are using staff or volunteers that are not experienced in foodservice, provide basic food safety and sanitation training.

•  Change to 12-hour shifts, fewer days per week.

•  Consider scheduling your team in specific groups to limit the number of employees who come in contact with each other. If someone tests positive for COVID-19, you limit worker exposure.

•  Increase rounding with team members. Ask them about their family and friends … show them you care

•  Hold daily team huddles to ensure consistent communication.

•  Say “Please” and “Thank You” … often.

•  Increase recognition. Go from “Employee of the Month” to “Employee of the Week”.

•  Implement an employee recognition bulletin board within the department.

•  Provide a meal for employees when at work and free snacks in the break room.

•  Have dress-down days.

•  If possible, offer grocery or gas gift cards.

•  Incentivize employees to remain in the building during breaks to decrease exposure.

•  Save employees time and reduce unnecessary exposure by offering micro markets in your building for all employees.

•  Develop a streamlined pre-order and pickup system for employees to use.

•  Offer cashless payment, such as payroll deduction. Require payment at time of order.

•  Develop a menu based on staff capacity and product availability.