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Food Service Industry Updates

Restaurant Association: Stop Blaming Industry for COVID-19 Surge

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The National Restaurant Association (NRA) is urging the National Governors Association (NGA) to stop using the industry as a “scapegoat” for the surge of COVID-19 cases across the country.

The NRA sent a letter to the NGA noting there is no scientific evidence linking restaurants to the increase in COVID-19 cases and urging the association to consider policies and regulations that will enable the industry to safely serve its respective communities for the duration of the pandemic.

To date, a systemic outbreak of COVID-19 has not been found coming from the hundreds of thousands of restaurants around the country that operate within the Association’s COVID-19 Safe Operating Guidance and follow the guidelines of local public health safety regulations, according to the NRA.

The letter noted that restaurants have enhanced the Food and Drug Administration (FDA) Food Code practices with the association’s guidance to require face coverings for staff, request face coverings for guests, add more frequent hand sanitizing, provide guests with hand sanitizers, and increase frequency of cleaning and sanitizing high-touch surfaces. The NRA said restaurants also updated floorplans to ensure social distancing of at least 6 feet between guests while in a restaurant.

“There is an unfounded impression that restaurants are part of the problem, and we are suffering as a result of inconsistent, restrictive mandates,” said Tom Bené, president and CEO of the NRA in the letter. “Data tying systemic community outbreaks of COVID-19 to restaurants has yet to emerge, but we are too commonly labelled as ‘super-spreaders,’ and have become a convenient scapegoat for reflexive shutdowns.”

As governors determine whether socially facing businesses like restaurants should be closed or scaled back, the association urged them to take the following suggestions into consideration:

  • Regulations and decisions regarding restaurant operations that are based on facts and contact-tracing data, not hypothetical simulations of transmission.
  • When restrictive regulations are imposed, such as capacity restrictions or shutdowns, it should be clear what health metrics must be achieved to return to the previous level.
  • Restaurant operations should be treated the same as other retail establishments. Shutting down indoor dining should be considered a last option. 
  • If a shutdown is mandated, restaurants should be recognized as essential businesses and remain open for off-premises sales (takeout, delivery and drive-through), as well as outdoor dining.
  • Restaurants should receive as much advance notice as possible of changing regulations.

Read the full letter to the National Governors Association here.

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