Healthcare officials have come to the area to examine the outline presented to promote the opening of the restaurant industry • The message they conveyed: "The industry has been abandoned, don't leave us in the dark"

In Jaffa Tel Aviv restaurant (Thursday) an in-depth presentation was held to promote the opening of the restaurant industry. Chef Haim Cohen presented the detailed demo along with restaurant and bar association CEO Shay Berman.

The restaurateurs present to the Ministry of Health senior officials the layout of the return to activity // Photo: Omer Bresch

A similar presentation was held about a week ago at the Tel Aviv Institute of Peacock, led by longtime restaurateur Lilac Sapir, CEO of Katyat Group and the owner of the Peacock and other strongholds of food and drink in the city.

 Lilac Sapir and Haim Cohen are at the forefront of the struggle of the restaurants during the Corona. The two lead the screams of deserted restaurants and bars that are choking. More interesting is the fact that the two seem to be left alone at the front. Aside from scathing interviews with the popular media, the restaurants, chefs and night people did not stand united as a strong front in the face of the deep crisis of the industry.

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There has been some resurgence recently, after it has become clear that restaurants and bars are the last priority to step out of the restrictions. Chefs and restaurateurs are slowly announcing a determined struggle, rebellion and demonstration in the face of the opening of educational institutions, the aviation industry, bathing beaches, gyms, beauty salons and cosmetics, and other industries.

Chef Haim Cohen's poignant message is clear and straightforward: Let us start a process, don't leave us in the dark and unanswered.

In his justified claim, these businesses are capable of consistently and responsibly overseeing the layout and restrictions. For, all diners and visitors will find in one space where the rules can be enforced. Unlike the beach, for example.

Cohen also said that we are always proud of the Israeli initiative, fulfilled. We encourage young people for business entrepreneurship and on difficult days like these, reciprocity is measured. Assistance and support from the government is needed in a field that is characterized by a young and kick-starting business. Unfortunately, the restaurant industry has been abandoned. I will survive. There are better years and there are fewer. It will be a very difficult year, but many of my colleagues have no way of recovering from the terrible crisis.

The demo, which included measuring the spaces between the chairs and tables and placing alcohol bottles on each table, also introduced the ontopo platform technology solutions, which offers codes for scanning restaurant menus to the smartphone so that there is no human touch in common menus, a computer pool of customers also offers Fulfilling an intentional health statement and many other developments.

The reasoned presentation seemed to list the representatives of the Ministry of Health and Health Services, but an unequivocal answer was not given last night.

Prof. Itamar Grotto, Deputy Director General of the Ministry of Health, and Prof. Sigal Sadecki, Head of Public Health Services Senior executives came to the area to examine the outline presented by Chef Haim Cohen, together with Shai Berman, CEO of the Restaurant and Bar Association. They were asked stiff questions and asked to set a deadline for returning the restaurants to activity, but the two eluded an explicit answer and rolled responsibility from them on.

At the same time, the representatives of the municipalities who came to the place, Mr. Ruby Zalof, deputy CEO of the Tel Aviv Municipality, as well as representatives from the Business Licensing Division, were warmly welcomed.

According to Ofra Ganor, from the Mint Ray restaurant, the veteran restaurants in the country and a jurist for the restaurant industry: "The Tel Aviv Mayor, Mr. Ron Huldai, is the landlord and ally." Ganor also said that the Tel Aviv municipality has been offering relief and regular support over the past few weeks and that the municipality Supports the opening of restaurants in the city, while following the rules and guidelines.

Outline shown:

To top it off, Israel's restaurant, bars, and clubs industry has over 14,000 businesses. The vast majority are completely closed or open to shipments only. More than 203,000 workers are employed in the industry, of which about 150,000 are expended in the USSR.  

In light of Keaton's welcome trend in the rates of the Corona virus, we found it appropriate to incorporate a set of criteria in this document to bring our businesses back to business while maintaining the health of our customers.

This document was written after comparisons with other countries around the world and based on WHO recommendations.

Based on all the data we have collected, there is no reason to open the business now and the deadline we set ourselves for reopening is 20.5.20, based on meeting the criteria set out in this document.

The document was drafted with the help of experts in food safety and public health, as well as consulting with leading business owners in the industry.

Reopening  

Thorough cleaning will be carried out throughout the kitchen, bar, warehouses, services and dining area, with disinfectants approved by the Ministry of Health and following its guidelines. 

Wash all dishes, preferably washing the dishwasher at a temperature of at least 70 ° C.

Manual rinsing: Initial rinsing, soaking in disinfectant and then thorough rinsing with warm water and soap. Drying with disposable Nir towels only. 

Employee entry Beginning of activity and beginning of each day / shift. 

All employees will undergo general behavioral training due to the new situation. Employees will sign the document confirming that they have received appropriate training, understand it and are committed to the behavioral rules outlined in the guidance.

Entry to work with face mask in accordance with the requirements of the Ministry of Health. An employee who arrives without a mask will not be allowed to go into work and that day will be absent today. Ask each employee for the heat before entering work. Ask each employee about his or her health status, whether coughing, chilling, feeling unwell in the last day and making sure no one was suspicious or sick.

Documentation will be monitored for each employee at each entry to work, including documentation (without detracting from attendance monitoring through the existing system): Employee name, time of entry, body temperature, and employee liability not found in situations that could endanger him and those around him. Absolutely - any non-health worker will not enter the restaurant.

Wash hands thoroughly in accordance with the Ministry of Health guidelines (hot water, thorough scrubbing with soap for at least 20 seconds, washing with running water and wiping with a paper towel). Replace home clothes with clean work clothes or wear a clean robe. Home clothing and equipment that comes with the worker will be stored in a separate closed wardrobe.

Current work in the kitchen 

Work with gloves and face masks for the entire time being in the kitchen. Change gloves and hand wash according to standard food safety guidelines more frequently. Garbage disposal to the central tank frequently. Care must be taken that the bins in the kitchen do not exceed 75% of the filling. 

Waiters, bartenders, coffee counters, ready-to-serve products, any activity that requires customer contact. Service providers will be provided with face masks and there will be no self-service option, all products will be provided by staff (customers cannot touch food products). Prepared food will be packed (nylon clinging or any other insulated packaging from space). 

The dining hall and reception

Customer introduction: In the waiting phase, make sure you keep a distance between homogeneous or conventions of guests. Waiting in line and entering, a face mask is required according to the Ministry of Health requirements until reaching the seating area. Check heat at the entrance, anyone who shows signs of illness will not be allowed to enter. Make a hand wash stand for customers, make sure there is warm water and soap to wipe hands, recommend that customers go and wash hands before sitting down. Place hand sanitizer (alcohol) on the entrance, near the bathroom, the serving area and the tables.

Disables customers

Homogeneous, or conventional, groups can sit at the same table or together on the counter / bar. In terms of the distance between the tables or between these groups, there will be a strict prevention of physical friction between the tables. Keep a minimum distance of at least 40 cm between customers from two adjacent tables that are set up at the same time.

Seated outdoors in open spaces: will be seated in homogeneous or agreed groups for the same table, the distance between the tables shall be maintained as defined in the Business Licensing Law. 

Waiters will serve guests with a face mask. After clearing the table from guests, cleaning and disinfecting the permitted disinfectants of the chairs and accessories on the table should be performed before a new group is seated. 

Using one-time menus, or displaying the menus on a central panel and using digital means to display the menu so that the guest can view the menu on his mobile and personal device. In addition, tables should be avoided before guests arrive.  

Shipping position 

Deliveries will be prepared in a dedicated position for this. The position must be kept clean and disinfected in accordance with the instructions of the Ministry of Health before starting work and between delivery and delivery. All work will be done with clean gloves and a face mask, with gloves 70% alcohol or alcohol disinfected before shipping. 

The empty packaging will be stored in a bag, or any other container enclosed, and each time before taking the required quantity to prepare the shipment, disinfect the container containing 70% alcohol before opening. At the same time, the crate or any other tool in which the shipment is shipped will be disinfected before work begins.  

Closing at the end of the day

Strict closure in accordance with the routine of the restaurant will include disinfection of stationary equipment and work surfaces in accordance with the Ministry of Health guidelines. Ensure that all food products are closed and covered.

Clubs and bars

Clubs have an incoming control system for which additional parameters can be added; Heat measurement for all incoming, asking about health status and more. Make sure that all pending entry keep a distance between agreed upon guest groups. Face mask required until entering the club / well.

Restricting the age of incarceration: Population groups at risk groups will not be allowed and no occupancy of more than 70% of the allowable occupancy will be allowed on normal days.

Open Clubs - in the open air 

Closed clubs - with a commitment of up to 8 air exchanges. Air alternatives will be checked by a qualified tester and documented periodically.