We make constant, committed efforts to ensure a safe visit

DINING OUT

There are few industries that have been as negatively affected by Covid-19 as the restaurant industry. The hits have come hard, even unbearable, for many, resulting in an astounding number of closures, and many that are coming.

I never imagined that a global pandemic would affect me so personally.

As part of the Great NH Restaurants leadership team, I have firsthand knowledge of what it takes to make a restaurant safe, and as a chef, I’m getting asked every day to answer that question.

The environment created has been a relentless storm for so many operators in our industry: guests’ fear of being around others, unsustainable financial loss, employees’ hesitation in returning to work and so much more. The saving grace for many in the Northeast has been outdoor dining, but winter will come and regulations are still tight.

For an industry that operates on high volume and low profits, we’re facing an unsettling reality.

But why? Why have restaurants been somewhat singled out as “unsafe”? Is it the fact that we handle consumable products? Is it that we are places of gathering? Perhaps, but industries like grocers and home stores fall under similar categories and seem to be doing quite well and have enjoyed much more relaxed mandates.

The irony in much of what has come at our industry in terms of safety and mandates is that what is being asked of us has been quite easy to manage because it’s things we already do, either by previous regulations, standard industry practices or company policy.

Many of these practices — constant sanitizing of services, utilizing sterile equipment, chemical knowledge, deep understanding and training on food safety, practicing no cross-contamination, the growth of microorganisms, rapid fresh air intake and replacement — are just a small example of safety practices we’ve been doing or trained to do discreetly or “behind the scenes” and not in front of our guests. It’s not the sexy part of our business, but it’s always been done.

We have now made a major shift into the exact opposite realm: showing guests how much you sanitize and with what chemicals, how educated your staff is on the spread of germs and how fast your building replaces its air, to name a few.

At Great NH Restaurants, we are happy to explain how we have always kept our employees and guests safe, including the dozens of additional safety protocols put into place since the beginning of the pandemic.

And because we knew we were navigating uncharted territory, in late August we commissioned the Saint Anselm College Survey Center to conduct a poll to give us an idea of consumer attitudes about dining during the pandemic. That was to ensure that practices and precautions being taken were aligned with consumers’ expectations for safe and comfortable dining experiences.

The poll helped us to move forward with the purchase of an air purification system. There are constant and committed efforts on our part to ensure a wonderful and safe visit. These details have always gone above and beyond food and service. It’s the many layers guests do not see that create a truly wonderful (and safe) dining experience.

Lastly, as a wife and mother of four, a chef and a businesswoman I encourage everyone to take charge of the choices they make each day. Keep your family safe and do it in a way that maintains your quality of life. And when you choose to dine out, put your trust in those that you know have always stood behind the New Hampshire communities we love.

Nicole Barreira is director of marketing and menu development of Bedford-based Great NH Restaurants Inc., which owns the T-Bones, CJ’s and Copper Door restaurants.