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Reopening Illinois Restaurants
Please take the following 7 minute survey to help us determine ways to reopen your business. Information will be used in the aggregate. Individual names and comments will not be used. * Required.
1.
Email address*
2.
Contact Name*
3.
Contact Phone Number*
4.
Business Name*
5.
Business Location* (City/Town/Village ect.)
6.
Business Website
7.
What type of food service operation do you operate? (Check all that apply) *
Full Service
Quick Service
Fast Casual
Bar/Nightclub
Free-Standing Banquet Facility
Catering Company
Hotel Restaurant
Food Truck
Other (please specify)
8.
Are you a seasonal business? *
Yes - only open part of the year
Yes - significant increase in business during part of the year
No
9.
What is your seating capacity? (Not including standing room)*
0-20
20-50
50-100
100-150
150-200
200-250
250-500
500+
Not Applicable
10.
What is your TOTAL capacity? (including standing room)*
0-20
20-50
50-100
100-150
150-200
200-250
250-500
500+
Not Applicable
11.
How many people did you employ before the crisis? *
12.
How many people are currently employed at your business? *
13.
Are you currently offering takeout and/or delivery? *
Takeout and Delivery
Takeout only
Delivery only
Not Open
14.
Do you intend to continue offering takeout and/or delivery when you reopen? *
Takeout and delivery
Takeout only
Delivery only
No
Not currently offering takeout/delivery
15.
If you are currently offering alcoholic beverages with takeout, do you intend to continue this service? *
Yes
No
Unsure
Not Applicable
16.
Do you have additional areas that fall outside your licensed premise that you could use for service (weather permitting)? (Check all that apply) *
Outdoor seating
Sidewalk/cafe
Not Applicable
Other (please specify)
17.
Do you offer buffet dining? *
Yes
No
Occasionally
18.
What is the minimum seating capacity you would require to make it worth it to reopen? *
25%
40%
50%
60%
75%
100%
19.
Which additional restrictions would you feel comfortable implementing when you reopen? (Check all that apply) *
Opening with reservations only - no walk-ins, no lines
Opening without allowing seating/standing at bar
Limiting the size of the party to 6 or less
Special hours for vulnerable guests (elderly, those with health issues, ect.)
Have same Team of Staff work same shifts (if possible)
Require all staff to wear masks
Require all staff to wear gloves
Clean and sanitized high customer contact areas (i.e. door entrances) every two hours
Provide condiments only by request and sanitized after each usage
Provide disposable condiment packets only
Menus, if laminated, cleaned after each usage or paper menus designed for single use and disposed of after each guest.
Bar seats available for dining reservations only
Increase distance between tables
Only accepting credit cards and exact cash (no change would be given)
Other (please specify)
20.
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)
21.
Additional comments?
