​Hotels will likely see an increase in demand for on-premises dining once travel resumes.  Please consider the following as you craft your specific reopening plans:

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• During the investigation and booking process, provide guests with up-to-date information on local government and hotel company guidelines, social  distancing and sanitation procedures. Ensure they arrive at your hotel having had the opportunity to research and understand your requirements.
• From arrival to departure, leverage every touchpoint to eliminate concern, as one problematic encounter will negatively impact the whole experience,  including food service. Multiple exposure to important messages will facilitate awareness and participation.
• Many new and existing digital tools can help your guests plan their visit, check-in, make dining or room service reservations, order meals, gain room  access, pay, check-out, etc. Leveraging these tools will help you better manage capacity and support social distancing.

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• Leverage workplace and organizational communications to ensure employee population is aware of the requirements prior to arriving at work.
• Purposefully direct the hotel’s entry path, creating turns to slow arriving guest’s pace. This will help them notice important signs & provide reassurance  that there is a “right” way to move through the space —not just for them, but for everyone.
• Place entry signs where guests pause upon arrival, to ensure maximum comprehension. Graphically and with as few words as possible, explain the  expectations of their stay.
• Position highly visible staff in strategic locations where guests may gravitate or cluster, such as bell hop and receptions desks. Ensure staff is well-  informed and capable of answering guest’s questions, safely equipped, and able to maintain 6’ distance from guests at all times.

• When possible, install foot handles or alternative openers. Position wipes or touchless sanitizer dispensers before and after doors that must be touched.
• Provide free face masks upon entry for any guest that may require them.
• Ensure guests are aware of their dining options upon check-in. Provide disposable printed guidance or deliver via digital means. Encourage reservation-  only dining, to avoid crowding and manage occupancy.
• Use technology for menu awareness, reservations, pre-ordering, and pickup to manage dine-in capacity limitations.
• As necessary, begin queuing outside the restaurant to meter entering diners and meet occupancy requirements.  Promote availability of other options (in-room dining, pick-up,etc.) while guests wait.
• Provide clear separation between entry, waiting, and dining areas, maintaining 6’ between parties. Use signage to direct traffic,  and decorative elements (plants, etc.) to define zones.
• As space allows, segment dine-in and takeout traffic to minimize congestion at narrow doorways.
• Provide directions to the correct door as far in advance as is practical, including providing instructions online.