Re-Opening the Region Survey

Take 6 minutes to share your feedback

As we continue to have conversations about what reopening might look like for our region, it is imperative the unique nature of our industry is captured during conversations. Our goal is to include as much of your input and data as possible as we come to the table to help develop guidelines with local regional leaders.

Please fill this out based on an individual restaurant location. If you have multiple restaurants, please complete a survey for each restaurant.

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* 1. Name of Restaurant (this will remain confidential)

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* 2. Email address for best Point of Contact (this will remain confidential)

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* 3. My restaurant is located in

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* 4. Are you still open for business?

Yes

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* 5. If you are open, how many people are you employing currently?

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* 6. What type of food service establishment do you operate?

Full service restaurant

Fast Casual/Quick Service

Bar/Nightclub

Catering Company

Food truck

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* 7. What is your seating capacity not including standing room? If you have multiple locations, your answer should reflect one location.

0-20

20-50

50-75

75-100

100-150

150-200

250+

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* 8. What is your total capacity including standing room? If you have multiple locations, your answer should reflect one location.

0-20

20-50

50-75

75-100

100-125

125-175

175-225

225-275

275-350

350+

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* 9. Do you provide any form of self service? (examples but not excluded to: buffet, fixings station, coffee station, etc)

Yes

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* 10. Did you offer take out and/or delivery before coronavirus?

Yes

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* 11. Do you plan to offer take out and/or delivery when on premise dining is allowed?

Yes

Unknown

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* 12. If you are currently offering beer, wine and spirits to-go, if still allowed, do you intend to continue this service?

Yes

Not sure

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* 13. Do you have additional areas that fall outside of your licensed premise that you could use for service? Check all that apply.

Outdoor seating

Sidewalk

Parking area

Other (please specify)

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* 14. What is the minimum capacity you would require to make operating worth it?

25%

50%

75%

100%

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* 15. Which additional restrictions would you feel comfortable implementing as the region reopens? Check all that apply.

Opening with reservations only (no walk ins, no lines)

Opening without allowing seating/standing at the bar

Limiting the size of the party to 6 or less

Special hours for vulnerable guests

Only accept credit cards and exact cash (no change would be given)

Have team of staff work the same shifts (ex: team a/shift a, team b/shift b)

Requiring all staff to wear masks

Increase distance between tables

Other (please specify)

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* 16. Which additional restrictions would you NOT feel comfortable implementing as the region reopens? Check all that apply.

Opening with reservations only (no walk ins, no lines)

Opening without allowing seating/standing at the bar

Limiting the size of the party to 6 or less

Special hours for vulnerable guests

Only accept credit cards and exact cash (no change would be given)

Have team of staff work the same shifts (ex: team a/shift a, team b/shift b)

Requiring all staff to wear masks

Increase distance between tables

Other (please specify)

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* 17. What are some of the challenges you foresee in reopening? Check all that apply.

Staffing

Consumer confidence

Burdensome regulations

Reduction in sales

Other (please specify)

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* 18. Do you feel you have proper access to protective gear and disinfectants as we approach phases of re-opening?

Yes

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* 1. Name of Restaurant (this will remain confidential)

Question Title

* 2. Email address for best Point of Contact (this will remain confidential)

Question Title

* 3. My restaurant is located in

Question Title

* 4. Are you still open for business?

Question Title

* 5. If you are open, how many people are you employing currently?

Question Title

* 6. What type of food service establishment do you operate?

Question Title

* 7. What is your seating capacity not including standing room? If you have multiple locations, your answer should reflect one location.

Question Title

* 8. What is your total capacity including standing room? If you have multiple locations, your answer should reflect one location.

Question Title

* 9. Do you provide any form of self service? (examples but not excluded to: buffet, fixings station, coffee station, etc)

Question Title

* 10. Did you offer take out and/or delivery before coronavirus?

Question Title

* 11. Do you plan to offer take out and/or delivery when on premise dining is allowed?

Question Title

* 12. If you are currently offering beer, wine and spirits to-go, if still allowed, do you intend to continue this service?

Question Title

* 13. Do you have additional areas that fall outside of your licensed premise that you could use for service? Check all that apply.

Question Title

* 14. What is the minimum capacity you would require to make operating worth it?

Question Title

* 15. Which additional restrictions would you feel comfortable implementing as the region reopens? Check all that apply.

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* 16. Which additional restrictions would you NOT feel comfortable implementing as the region reopens? Check all that apply.

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* 17. What are some of the challenges you foresee in reopening? Check all that apply.

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* 18. Do you feel you have proper access to protective gear and disinfectants as we approach phases of re-opening?

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* 19. Please add any additional thoughts you have regarding reopening the region.