I am part of a committee looking into ideas to respond to Campus needs for Catering during the Fall, while we are still practicing social distancing. How to identify and market hygienic practices for staff safety, customer safety and assurance, menu marketing, and possible equipment needs. We are thinking of developing a tiered response based upon the situation we find ourselves in terms of stricter or more relaxed practices. If anyone has been working along the same lines, I would be interested in hearing from your group! Many thanks and may you & yours stay well and safe!
Director Of Catering
University of Richmond
410 Westhampton Way
Richmond, VA 23173
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