Mark Klingspon, who operates restaurants The Nest, The Cannery, JUJU, and Rye & Co, has been kind to share his internal guidelines on safety measures for restaurants during the coronavirus.

The guideline includes practical information gathered from multiple public sources, adjusted for F&B operations and safety measures for guests.

Initially meant for internal use, Mark is sharing the document to support the F&B community and others, and to help them do their due diligence.

Bullet Points: Restaurant Operations Guidelines During Coronavirus

  • Information about the coronavirus and its symptoms
  • Hygiene guidelines
  • Safety measures for those returning from high-risk areas in China
  • Staff dormitory guidelines
  • Daily staff safety checklist upon returning to work
  • Safety measures for staff
  • Safety measures for guests, including temperature check and hand-sanitizer on arrival
  • Frequent disinfecting for high-traffic areas and menus
  • Removal of raw items on the menu (oysters, seafood platters, tartare)
  • Providing sharing utensils for shared plates
  • Guidelines for cleaning after service
  • Guidelines for suppliers/outside workers


The 31-page document is available for download in English and Chinese below:

English (Weiyun)

Chinese (Weiyun)

English & Chinese (Dropbox)