With restaurants now reopening with in-person dining, how do you keep patrons and staff safe? How have you heightened your cleaning protocols? Have you improved airflow with HVAC filtration or other upgrades? What about social distancing measures — how do these affect the layout of dining rooms and even the kitchen? What is the best advice for restaurants trying to reopen — and stay open — during these uncertain times? How do you market 'dining out' right now? Do customers feel safe? Do you predict any COVID-era measures being here to stay, post-pandemic?

Retail & Restaurant Facility Business magazine is hosting a panel of restaurant leaders and service providers to discuss the impact of the coronavirus on the restaurant industry, as well as strategies they are implementing to address the challenges they face.

Join us for the complimentary webinar on Wednesday, September 30, at 1:00 PM Eastern.

Panelists will include Peter Cancro of Jersey Mike's, Paul Martino of A&W Restaurants, Kendra Payne of Slim Chickens, and Hussam Chater of Mamoun's Falafel. Vendor panelists will include Frank Bacchetta of Total Comfort Group and Bob Robinson Jr. of Kaivac. The panel will be moderated by Synergy Restaurant Consultants.

Topics to be discussed:
• How have your cleaning protocols changed since COVID?
• How do you improve your HVAC systems for indoor dining?
• How have dining room layouts changed in the COVID era?
• What is your best advice for reopening restaurants and staying open during COVID?
• Which of the new restaurant operations will last post-pandemic?

Core Green Technologies, Kaivac Cleaning Systems, KPS Construction, and Total Comfort Group are sponsoring the webinar, which is produced by France Media's Retail & Restaurant Facility Business magazine.