Nevada COVID-19 Business Continuity Planning Basics Poster

Maintain a 	HEALTHY 	
WORK ENVIRONMENT	
COMMUNICATE OPENLY 	 	
& PROACTIVELY	 with 	 	
your employees	
 Ensure adequate air circulation and 	
post tips on how to stop the spread of 
germs.	
 Promote hand and respiratory hygiene.
 Ensure wide availability of alcohol-	
based hand sanitizers (not just in places 
required by law). 	
 Provide 	sanitizing supplies	 for 	
frequent cleaning of surfaces and 
equipment.	
 Remind employees to report any 	
illness to their manager especially if they 
are sick with fever, coughing and/or 
shortness of breath.	
 Educate your workforce about the 	
threat of the pandemic, what you are 
doing to prepare the business, and what 
they should do to protect themselves and 
their families. Information is available at 
restaurant.org/Covid19	
 Evaluate your sick leave and family 	
leave policies and communicate what 
you will expect during a pandemic. 	
 After determining who are “essential 	
employees” (Step 5), decide what changes 
or new policies are needed; communicate 
them clearly.	
 Update your employee contact system 	
(whether it’s through a social media 
channel, app, phone tree, texts, website 
or other system) and be sure to have a 
plan in place to reach employees quickly. 	
 Notify your employees of the 	CDC ’s 	
travel guidance	. Ask them to notify you 	
if they have been to, or plan to travel 
to, an area identified as representing a 
particular concern. 	
Develop (or engage 
your current) pandemic 
PLANNING TASK FORCE	 and 	
review this checklist	
1	.	3	.	
4	.	
 U.S. Centers for Disease Control and 	
Prevention (CDC) guidelines -
www.cdc.gov/flu/pandemic-resources/pdf/
businesschecklist.pdf	
BE INFORMED	 about 	
government & industry 
pandemic preparedness 
activities & planning	2	.	
 Use information provided to you by 	
industry resources such as the 	National 	
Restaurant Association website.	 	
 Be familiar with your state and local 	
pandemic plans and maintain contact 
with the 	local health department.	 	
 Monitor news and developments 	
coming out of the state and 
federal governments on pandemic 
preparedness — key websites are:	
• Centers for Disease Control 
Coronavirus Disease 2019 - 
What’s New
• World Health Organization 
Rolling Updates 	
COVID-19
BUSINESS CONTINUITY
PLANNING BASICS	 	
What should my business do
to prepare for a pandemic?	 	
For more information & resources, visit	 www.restaurant.org/covid19	
We urge all diners to adhere to the guidelines in place by the CDC and their state and local health officials. • Revised 3/13/2020

Build in 	TRAINING 	
REDUNDANCY	 to prepare 	
for inevitable absenteeism	
 Consider that not only sick 	
employees will stay home. Others might 
need to care for the sick or for children 
if schools close; quarantine situations 
might arise. 	
7	.	
Determine what outside 
activities are vital to your 
business & 	EVALUATE WHAT 	
YOUR BUSINESS CAN DO	 to 	
maintain normal business	
If there are interruptions in the supply chain 
or transportation system, how will that affect 
your business? Consider:  	
 What reserve supplies might be necessary 	
to stockpile (e.g., cleaning supplies, gloves 
or other protective equipment, “to-go” 
containers, etc.) 	
 Possible interruptions of essential 	
government services, such as water or power, 
which might force restaurant closure. 	
 Lines of communication to your key 	
vendors and suppliers to plan collaboratively 
for the long term and explore contingencies 
to get the supplies and services you need 
to continue to operate. Consider modifying 
existing contracts to protect your interests. 	
6	.	
Identify your company’s 
ESSENTIAL FUNCTIONS & 	 	
THE NECESSARY EMPLOYEES	 	
to perform them. 	
 Note that there will likely be shifts in 	
demand for your products during a pandemic.	
 Take care to establish what functions are 	
truly essential in order to build a meaningful list 
of employees who are truly critical to business 
c o nt i nu it y.  	
5	.	
Establish & maintain an 	 	
OPEN DIALOGUE WITH	 	
THE LOCAL COMMUNITIES	 	
where you operate	
 Determine which officials will be 	
making decisions about foodservice, 
transportation and other essential 
services on a local level, and maintain an 
up-to-date contact list. 	
 Reach out to leaders in your local 	
communities to make them aware of your 
planning activities and ways that you can 
work together in the face of a pandemic. 
Foodservice for makeshift hospitals and 
the community at large could be needed; 
it’s best planned for in advance. 	
8	.	
Consider ways to 
MINIMIZE LOSS OF 
REVENUE	 during times 	
of “social distancing,” 
such as:	
 Modifying menus to respond to 	
customer concerns or item shortages. 	
 Increasing “takeout” options, 	
including delivery and curbside delivery. 	
 Determining ways and establishing 	
safety protocols to increase delivery 
capacity. 	
 Increasing remote ordering capacity 	
and infrastructure support, online and 	 	
by phone. 	
9	.	
Try to allow employees 
to 	WORK REMOTELY 	
WHEN POSSIBLE	
 While this isn’t possible for most 	
restaurant employees, evaluate and 
establish policies and tools that will allow 
employees with administrative or financial 
work responsibilities to do so from home. 
Be sure to consider the hardware needs 
for this step.	
10	.	
COVID-19
BUSINESS CONTINUITY
PLANNING BASICS	 	
What should my business doto prepare for a pandemic?