COVID-19 FAQ

Dear <<Account>> students:

We are very excited to be able to welcome you to campus! As you’d expect, we’re implementing some serious sanitation and service measures to ensure you can dine with us as safely and comfortably as possible. We’ll go into those in more detail later.

While COVID-19 safety is a key priority, it is not our only one. We still believe that food has an important role to play in individual wellness and in building culture and community here at <<Account>>. Our chefs will still be cooking from scratch, using fresh local and seasonal ingredients that meet our sustainability standards. (We were thrilled when the Humane Society of the United States ranked Bon Appétit the #1 food service company, the only one with an A+ grade, in their recent Food Industry Scorecard!) 

In addition, you will continue to find abundant plant-forward, vegetarian, and vegan options as well as ones that are made without gluten-containing ingredients every day. If you have a food allergy or other dietary restriction, please reach out to <<INSERT WHO FIRST CONTACT SHOULD BE>> us and we will work with Student Affairs, our registered dietitian, and you >>> to make sure you can enjoy plenty of delicious food, safely, with us. (Contact info follows.)

FAQs for <<ACCOUNT NAME>> 

So basically, how is dining going to work? 

<<Insert overview of general changes, as Denison did below>>

<<DENISON EXAMPLE>>

At Curtis and Huffman cafés, you’ll find a “starting table” at the entrance. Swipe your meal card yourself, peruse the menu, and then choose a line to stand in (6 feet apart please!) — such as grill, global, deli, or salad. Each line will have enough options, including side dishes, to make a complete meal. 

We are setting up the stations in the cafés for speed, with many popular items prepackaged, to reduce the number of decisions being made when ordering, and therefore reduce everyone’s time in line and thus crowding. We are also hoping to implement an order-ahead-and-pick-up option for a limited menu ASAP; stay tuned.>>

What’s the deal with masks and seating?

We’ll be wearing masks while serving you. <<INSERT UNIVERSITY POLICY REGARDING MASKS FOR STUDENTS>> 

<<DENISON EXAMPLE>>Denison is requiring students to wear masks in lines and while walking around in the café — we will also have some directional wayfinding to reduce crowding — and to remove them only while eating. We are offering takeout containers to encourage people to dine outside the café.

For those who choose to eat in, seating has been reduced by about 25%. There will be plexiglass partitions separating individual seats at each table, and sanitize-me/just-sanitized signs indicating a seat’s status for you. Please do not rearrange furniture or remove plexi dividers.>>

What’s happening with the self-serve salad bar, condiment station, soda station, etc?

We’re happy to serve you! All self-service items are being reconfigured to be served by our staff. 

<<EXPLAIN HOW YOUR SELF- TO FULLY-SERVED CHANGES WILL WORK>>

<<DENISON EXAMPLE>>>>

• Salad bars: At Huffman, we can make you your salad just the way you like it, but we’ll also offer some popular combinations in ready to grab versions. Curtis Café will offer ready-to-go entrée salads. All stations will have side green salads available, and daily specials for composed salads.
• Condiments: Ketchup, mustard, hot sauce, soy sauce etc are moving behind their stations, ready to be given to you in packets or a small cup.
• Silverware: Reusable silverware for dining in or plastic to-go silverware will be provided with each meal.
• Beverages: Staff will dispense fountain drinks, milk, and coffee for you. Sorry, no outside containers will be allowed. We may also have attendants at bottled beverage coolers during peak periods to reduce touching of door handles. [TBD by Health department]>>  

Can I still get Made Without Gluten-Containing Ingredients meals? Where have the packaged gluten-free items gone? 

<<EXPLAIN HOW YOUR MWG CHANGES WILL WORK>>

<<DENISON EXAMPLE>>

MWGCI and gluten-free items will be available in each café, by request from behind the appropriate station. For example, the deli and grill will have GF breads and pizza crust is available in a GF version. The larger selection of items that we used to keep at both Curtis and Huffman for self-service will still be displayed and available for guests, just served from behind the line.>>

I am vegan/vegetarian, where do I look for items?  

<<DENISON EXAMPLE>>

We will have vegan and vegetarian options available throughout the cafés, always incorporating these into our regular menus for all stations.>>

I’m an athlete — how will you accommodate my need for a high-calorie diet? 

<< Explain if you will allow guests to take more than one entree and extra sides if needed or….>>

So … what’s going to be available where and when?

View all our cafés’ current hours of operation and menus at <<ACCOUNT.cafebonappetit.com>> 

<<CONSIDER SUMMARIZING WHAT’S NEW/DIFFERENT ABOUT EACH CAFÉ AS DENISON DID BELOW>>

• At Curtis Café you will find: 
  • Premade entrée salads and daily soup selections served by staff
  • Your usual favorites plus specials from the Deli, Comforts, Grill, Pure Fare, and Pizza stations
  • We will still have a Pure Fare station for those with food allergies, served by staff
  • Desserts, pastries, and fruit will be available from the deli station at breakfast, and from behind the hot beverage/ cereal line at lunch and dinner
• At Huffman Café: 
  • Build-to-order salads and a daily soup selection served by staff
  • Your usual favorites plus specials from the Deli, Comforts, Grill, Pure Fare, and Pizza stations
  • We will still have a Pure Fare station for those with food allergies, served by staff
  • Desserts, pastries, and fruit will be available from behind the salad bar area
• At Slayter Market: 
  • Breakfast smoothies and items from the grill, deli, and our global entrée station “Spice”
  • Premade entrée salads and daily soup selections served by staff
  • Express/GO items available (assisted by staff during peak times throughout the day)
• The Nest at the Roost: 
  • Will now be open for lunch 11am-1:30pmdaily, M-F, and late-night hours will remain the same, 7 days a week
  • Individual pizzas, mac-and-cheese specials, sandwiches, and wings will be available to go 
• DFuse: 
  • We will be expanding our snack selection to include a larger variety of healthy snack items and beverages
  • We will continue to have our smoothies made to order, but will also be adding a “ power bowl” option — a healthy entrée to go, that can be enjoyed cold or reheated
• Common Grounds: We’re still working on the plan. <<//DON’T BE AFRAID TO INCLUDE SECTIONS THAT ARE STILL TBD>>

What other COVID-19 safety measures are Bon Appétit dining staff taking?

• All dining employees will wear masks and gloves at all times.
• All staff are going through COVID-19-specific training designed by sanitation experts and updated regularly as new issues emerge. Topics covered include proper disinfection, the use of personal protective equipment (PPE), physical distancing protocols, and more, and are integrated with food safety and sanitation protocols. 
  • Team members wear “I’m Trained” buttons to let you know they’re up to date on all safety measures.
  • <<DENISON EXTRA EXAMPLE>> A café supervisor will be designated for each meal period to maintain physical distancing by guests and to ensure staff follow cleaning/disinfection protocols and schedules.>>
  • Separate workspaces for food preparation will allow for required safe physical distancing (6-ft rule) between colleagues. 
• Amped-up cleaning and sanitation schedules with clearly detailed procedures that meet or exceed all local guidelines and national best practices. This includes frequent disinfection of high-touch surfaces, including wiping down tables and seats between guests, disinfecting all highly touched areas such as door handles every 20 minutes <<or if your schedule is different, indicate>>
• Pre-shift wellness screenings for employees in alignment with local regulations, which include no-contact temperature scans and daily interview questions. 
• Decision tree and step-by-step action plan for unit managers who have employees who are sick or who may have had contact with someone diagnosed with COVID-19. (Bon Appétit offers paid sick leave to all employees.)

I have a question you didn’t answer! Who can I ask?

<INSERT YOUR CONTACT INFO HERE>>

• Contact me, General Manager Paul Taylor, paul.taylor@cafebonappetit.com, 216-905-9960. 
• Use the form on our dining website, Denison.cafebonappetit.com 

Thank you for reading — we look forward to seeing your “smizing” faces in August!

<your name

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