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Changes in the restaurant business model as consumers transition to a new way of life【health protocols for restaurants to follow】



Changes in the restaurant business model as consumers transition to a new way of life

Although the PSBB (large scale social restriction) has been phased out since June, and independent warungs and restaurants have been open for eating in from June 8, and restaurants in the mall have resumed eating in from June 15, subject to entry up to 50% of their capacity.
Basically, Jakarta's malls and entertainment districts such as Blok M have a business model where low sales on weekdays are covered by sales on weekends and public holidays, and under this constraint, it is impossible to operate under this constraint, and sadly, several Japanese restaurants in Jakarta have decided to close.

Just as tomorrow, June 30, is designated as the kondisi adaptasi kebiasaan baru (adjustment period to the new normal), and the capacity limit for public transportation has been gradually eased from 50% to 70%, from July onwards, restaurants will also be assessed for this month's adjustment period. Based on the results, capacity limits may be phased out, but some Jakarta restaurant operators are considering pulling out while the wounds are still fresh.

Rather than focusing on location and décor, I think that new restaurants in the future will adopt a business model that prioritizes not causing customers to worry about hygiene, such as preparing open-air halls on large lots in the suburbs or setting up specialty delivery and drive-through restaurants in the city center.

As consumers shift to a new way of life, there are some anticipated changes in the restaurant side of the business model.

  1. In accordance with the Health Protocol for Restaurants (protokol kesehatan Covid-19) presented by the Minister of Insurance's Decree (Keputusan Menteri Kesehatan Nomor HK.01.07/MENKES/382/2020) issued on 19 June, the health of restaurants Our first priority is to improve the state of affairs and take care of our customers' health.
  2. Take into account the consumer behavior of buying more nutritious food at a reasonable price based on household income and expenditure, rather than extravagant and expensive items.
  3. Consideration is given to the cleanliness and safety of the materials. In the future, the display of the name of the place of production and the name of the producer is expected to become common in Indonesia, as it is in Japan.
  4. Consumers are more concerned about safety than brands, so for new entrants with lesser brands, the safety appeal creates a commercial opportunity.

Health protocols to be followed by restaurant owners, employees and customers under the Minister of Insurance's Order

The following health protocol (protokol kesehatan Covid-19) for restaurant operations under the new lifestyle in the Minister of Insurance's Decree (Keputusan Menteri Kesehatan Nomor HK.01.07/MENKES/382/2020) issued on 19 June Although we have presented the
Having eaten at MacDonald, Imperial Kitchen and a few others in June during the new adjustment period, I was under the impression that they were in fairly strict compliance because the local Department of Labor (DISNAKER = Dinas Tenaga Kerja dan Transmigrasi) will suspend operations if unannounced checks reveal a violation.

The word "protocol" may only be used in Japan by people in the IT industry, but in Indonesia, the word is frequently used to mean "procedure".

Protocol for Restaurant Owners

  1. Note the latest updates from central and local government related to Covid-19.【】【】
  2. Provide hand washing facilities with soap or disinfectant at entrances or other locations easily accessible to customers.
  3. Require all entrants to wash their hands with soap or disinfectant.
  4. Ensure that employees wear masks.
  5. Ensure that employees understand Covid-19 and infection prevention methods.
  6. Prohibit employees and visitors who have symptoms of fever, cough, runny nose, sore throat, shortness of breath, diarrhea, or a history of contact with infected persons with Covid-19.
  7. Check body temperature at the entrance. If an employee or visitor is above 37.3 degrees Celsius (checked twice at 5 minute intervals), no entry will be allowed.
  8. All employees in direct contact with food shall use masks, gloves or tongs and shall wear sanitary hats and aprons when preparing, processing and serving food.
  9. Minimize direct contact with food during the preparation, processing and serving process.
  10. Basically, no food and drink will be served buffet style. If this is the case, service personnel wearing masks and gloves will serve food at a distance of 1m from the customer. All utensils should be cleaned and sanitized before being used again.
  11. Ventilate the room to allow sunlight to enter and clean the filters on the air conditioner.
  12. Go cashless and wash your hands later if you pay cash.
  13. Ensure that the entire restaurant is clean and sanitary by cleaning and disinfecting the restaurant at least twice a day (just before opening and closing) using cleaning and disinfecting agents.
  14. Disinfect frequently (at least three times a day) the surfaces that people frequently touch, such as tables and chairs, doorknobs, switches, faucets, flush toilet levers, toilet seats, etc. on the cash register and dining room floor.
  15. Cover the cutlery (spoons, forks and knives) on the table with a cloth or tissue.
  16. Cutlery is changed into a bag or put out to the table at the time the guests are seated.
  17. Physical distance
    • Ask customers to wait in line with a sign on the floor in front of the cash register at least one meter away. Put a plastic or glass barrier between the cashier and the customer.
    • Set the distance between the chairs to at least 1 meter and not facing each other. Or partition between guests at the table.
  18. Improve online delivery services and take-away services through a smartphone app.

Protocol for Employees

  1. If symptoms such as fever, cough, runny nose, sore throat, or shortness of breath occur, stay home, and if symptoms persist, consult a health care provider and report to your workplace leader.
  2. Wear a mask while traveling or working.
  3. I don't touch my face, eyes, nose or mouth.
  4. Maintain a distance of at least one meter from those around you.
  5. Wear work clothes when working.
  6. Do not share personal property, such as prayer carpets and cutlery, with others.
  7. Before coming home, shower and change before coming into contact with family.
  8. Before returning home, clean your phone, glasses, bags and other possessions with a disinfectant solution, if necessary.
  9. When you get home, shower and change your clothes and clean your phone, glasses, bag, and other possessions with a disinfectant solution before you come into contact with your family.
  10. Increase endurance by avoiding risk factors for disease by applying Problem Solving for Better Hospitals (PHBS), which includes balanced nutrition, exercise for at least 30 minutes a day, and adequate rest with at least 7 hours of sleep.

Protocol for customers

  1. Check your health before going to a restaurant, stay home if you have symptoms such as fever, cough, runny nose, sore throat, or shortness of breath, and consult your health care provider if the symptoms persist.
  2. Wear a mask at all times while traveling, keep a distance from other people, and avoid touching your face. If you are forced to touch your face, wash your hands with soap and disinfectant.
  3. When you get home, shower and change before you come into contact with your family.
  4. Clean your phone, glasses, bags, etc. with a disinfectant solution.
  5. Apply PHBS (Problem Solving for Better Hospital), such as avoiding risk factors for disease such as balanced nutrition, exercise for at least 30 minutes a day, and adequate rest with at least 7 hours of sleep to increase endurance.

Overall, it is a well-rehearsed procedure for citizens because it follows the procedures that were in place in supermarkets and pharmacies that were allowed to operate during the PSBB, and the possibility of infection is minimal, at least as long as the above procedures are followed, and future increases in the number of infected people in Indonesia are likely to occur in markets, mosques, and other places where there is a limit to how much crowding can be avoided.

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