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Tips to reopen your onsite café or restaurant

Kardia at UNC REX Healthcare recently opened, with a limited menu, eliminated seating and enhanced cleaning policies.

Becky Schilling, Group Content Director/Editor-in-chief

June 22, 2020

When coronavirus hit earlier this spring, the dining team at UNC REX Healthcare had a leg up. The year before, the restaurant had to close to, forcing the team to create a grab-and-go dining program. That experience formed the basis of the hospital’s meal program during the COVID-crisis.

But now that Kardia is open to open its doors once again, the team is having to adjust to new policies and procedures to ensure the safety of staff and diners alike. I spoke with Kardia chef manager James Castellow to find out how the hospital’s foodservice team opened up the restaurant with a limited menu, a new flow for a patrons, limited hours to ensure proper cleaning could take place and the removal of seating to other parts of the hospital to maintain social distancing.

Here’s James’ story.

About the Author

Becky Schilling

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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