Victoria’s restaurateurs hope safety accreditation will speed up reopening
Leading Victorian restaurateurs have signed up to an “industry best practice” gold standard to ensure restaurants and cafes can reopen safely on October 19. This is what it means for diners.
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Victoria’s leading hospitality operators say a new COVID best-practice accreditation plan will allow the industry to safely reopen on October 19 in time for the AFL Grand Final long weekend.
The “Gold Standard” health and wellbeing plan is a comprehensive accreditation layer that is in addition to and goes above the “COVID safe” reopening plans submitted to government.
Developed in collaboration with the Australian Hotels Association, technology providers and in consultation with the Restaurant and Caterers Association, the plan has been endorsed by more than 30 of Victoria’s leading restaurateurs, including Andrew McConnell, Alla Wolf-Tasker and Guy Grossi.
Almost 200 businesses have already registered to take part.
Accredited businesses would display a “gold tick”, signifying the venue applies best practices to the health, safety and wellbeing of both customers and its staff.
The plan outlines the safety measures for a typical day in the hospitality industry, from cleaning regimens to contactless delivery, staff arrival and order of service.
The plan uses leading technologies to implement temperature testing, contact tracing, contactless delivery, contactless ordering, cleaning and monthly antimicrobial fogging, which is said to be 99.99 per cent effective in killing viruses and bacteria on surfaces for 30 days.
It also incorporates a “knock off drink” where group mental health is promoted in accordance with a venue’s Mental Health Plan.
Creator of the gold tick standard, Julian Gerner from Morgan’s in Sorrento, said he hoped the Government would recognise the plan as the best-in-class standard for the hospitality industry.
“This is an industry-led initiative, born out of industry, for the industry, by the industry. We’re prepared to go over and above, but we need to be listened to. We understand hospitality. The government does not,” he said.
“It’s not just a plan to get Victorian hospitality open, it’s about changing the way we work. It’s a layer of protection for our staff and customers.”
Mr Gerner said the standard was not only about making venues COVID safe for indoor dining, but by implementing better work practices and using technology, venues could ensure the safety of hospitality workers and customers into the future.
“This is not just about COVID, this is about creating safer environments and better practices to change the way we operate businesses, for the better.”
Co-owner of the San Telmo group of restaurants Jason McConnell said the gold tick would help customers know their restaurants took safety seriously.
“The gold tick is about formalising our processes for customer assurance so everyone feels safe,” he said.
“Anything we can do to open safely earlier, that’s the key.”
In addition to these measures, restaurants operating under the Gold Standard will keep customers’ names and contact details for 28 days, have different entry and exit points in a venue where possible, refuse service to those without masks and taking shared plates and condiments off the menu.
The proposal has been submitted to Premier Daniel Andrews’ Victorian COVID Advisory Group, with the hope the blueprint will encourage a fast-tracking of the reopening roadmap timetable.