AN AWARD-winning Bradford chain of restaurants has outlined the range of measures it has already introduced in readiness for when the lockdown eases further.
MyLahore, which runs two restaurants and a takeaway in the city, has been closed to diners since the Government first announced its efforts to limit the spread of coronavirus across the country.
Ishfaq Farooq, one of the directors of the firm, told the Telegraph & Argus that they have continued to offer a takeaway and delivery service – and have helped vulnerable people in the local community by delivering meals to their door.
However they have seen sales drop by around 85 per cent.
Mr Farooq said they now have in place a strict Covd-19 risk assessment plan to ensure the safety of team members and customers and that this has been a priority in recent weeks.
“We have put procedures in place to welcome guests as soon as it is announced safe enough by the Government.
“We feel comfortable our restaurants and team members are equipped to meet the social distancing measures – putting safety and social distancing first.
“People are fearful and cautious and we understand this. We want to reassure all our guests and the wider community we are listening to the Government and putting in place plans that will help ease the anxiety for all who visit.
“At MyLahore, like many businesses, we have been affected financially and mentally. We continue to support all our staff financially and mentally through training and no redundancies have been implemented.
“We want to work with the Government and local authorities to come up with a plan to look into getting restaurants opened, where it is safe to do so.”
Measures implemented at the firm’s five restaurants and one takeaway, include all staff having their temperature checked before work and anyone with any symptoms, however minor, being asked to go home and self-isolate.
All staff use disposable gloves and masks which are changed regularly, and all team members have been provided with their own personal hand sanitiser to use as often as possible.
The restaurants and in particular, food surfaces are being sanitised more strictly throughout the whole shift. In addition during breaks, staff eat in separate areas which are sanitised before and after use.
The firm has also made it compulsory for its 500 members of staff to complete a Coronavirus Proactive Action e-learning course, to keep them up to date with how to minimise the spread of infection.
In the restaurants themselves a one-way system is being introduced and tables are being separated in order to preserve social distancing. They have also looked at outdoor seating.
Protective screens are also being installed between booths which cannot be separated.