Emergency Action Plan for Retail Food Establishments, Research Paper Example

Introduction

Emergency preparedness within the restaurant industry requires a strategic approach to communication and interaction among managers, employees, and patrons in order to effectively promote a successful management plan. This process is instrumental in order to maintain a sense of order within the restaurant environment in case of an emergency. Specifically, when there is a threat of a hurricane or tornado, it is important for all restaurants to have a specific plan in place that will provide an impactful response to a storm emergency. This requires open lines of communication and a shared vision regarding the needs of the organization in order to protect its employees and customers from unnecessary risk or harm. It is important for a restaurant to develop a plan that will protect its most valuable assets and to also aim towards a smooth recovery in the event that there is any type of physical damage to the structure after a storm.  Most importantly, the safety of employees and patrons must be a critical priority and must demonstrate a high level of cohesiveness in emergency preparations (QSR, 2011). The following discussion will address the role and significance of emergency preparedness within a restaurant environment in greater detail in order to emphasize the importance of safety for employees and customers, as well as preserving the organizational structure as best as possible.

Body

A restaurant which is located in an area where a large storm is likely to occur must be effectively prepared for the risks that are associated with this type of event. It is necessary to communicate the emergency plan to all employees, including all necessary procedures, while also recognizing the value of sharing information on a regular basis, particularly if procedures or guidelines change at any moment (QSR, 2011). This will ensure that all employees are on board with the plan and are able to follow instructions as necessary to protect themselves and customers from unnecessary risk. This requires a level of training and an understanding of the procedures that are in place in order to evaluate the conditions of the restaurant and the overall development of methods to manage an emergency as effectively and as seamlessly as possible. This process requires the development of a framework that will be effective in supporting the restaurant’s strategy to protect its employees and patrons in preparation for, during, and after a storm emergency.

Emergency preparedness and disaster management within the restaurant industry requires the development of short and long-term plans for an organization in the event of an emergency. For example, the adoption of a plan to communicate different elements of the strategy to the organization, perhaps via text message or social media (Facebook and Twitter) is important to keep employees and patrons engaged regarding the restaurant’s status if a storm event is taking place or is likely to occur in different ways (QSR, 2011). This reflects the importance of understanding the role of communication in advancing an emergency procedural agenda in order to have a positive and lasting impact on maintaining routine operations as much as possible (QSR, 2011). This process is instrumental in supporting a framework that will enable employees to acquire important and necessary information regarding the restaurant as necessary when the threat of a storm has occurred or is likely to occur (QSR, 2011). This also reflects the importance of developing a strategy that will accommodate an emergency in a seamless fashion and that will encourage the development of a sustainable approach to decision-making in this capacity across many areas (QSR, 2011). When this is the case, it is possible for the restaurant to focus on the needs of its employees and clientele and to recognize how to best manage a situation that is beyond human control in a calm and comfortable manner to ease the trauma and discord that is experienced.

In the restaurant business, it is important to plan for a potential emergency as early as possible in order to prevent further complications and to be cognizant of the issues that may emerge at the organizational level when an emergency has occurred (New Hampshire Department of Health and Human Services, 2007). Planning for a possible emergency requires an examination of areas such as the water supply and how to manage food items without adequate water and also plumbing concerns; managing the possible disruption of electrical power and the possible use of a generator during a storm or other emergency event; addressing possible sewage problems and toilet use; posting a fire plan in the event of a fire emergency; and addressing possible flooding with the use of different tools to monitor areas where this might occur (New Hampshire Department of Health and Human Services, 2007). Each of these actions is essential to the discovery of a cohesive strategy to address primary areas that affect operations in the event of an emergency, such as a storm event.

Within a restaurant, an emergency action plan must be in place that will be used to address specific issues where actions are necessary to positively impact the organization as a whole (New Hampshire Department of Health and Human Services, 2007). This also reflects a need to understand the dynamics of an organization and to be proactive in working towards solutions that will have the greatest possible benefit for the restaurant, its employees, and its patrons. Developing alternative methods for cooking and other areas may be necessary in the event of an emergency; therefore, these must be considered as part of a long-term strategy to effectively manage any emergency as best as possible (New Hampshire Department of Health and Human Services, 2007). This practice will also encourage the restaurant management team to periodically review these plans with their employees in an effort to produce the intended results without difficulty.

Preparing for a hurricane or another large storm requires an emergency management strategy that includes the following elements, as noted in Figure 1: 1)Mitigate/assess the current risk prior to an emergency occurrence; 2) Prepare for the emergency as best as possible using the resources that are available; 3) Respond effectively to the emergency and aim to minimize damage as much as possible; and 4) Recover from the emergency to protect all available assets and the safety of those around the facility (Clark County Nevada, 2015).

This process supports an understanding of the responsibilities of the management team and restaurant employees in preparing for a potential disaster as effectively as possible to meet all required expectations in a timely manner. This is necessary to ensure that the organization is prepared to work at a high level to ensure that all possible needs are met with respect to protecting patron and employee safety in the intended manner and to recognize where changes might be necessary in order to effectively achieve the desired results for the restaurant in preserving its physical structure and economic stability.

All businesses in a zone where storms are likely to occur will experience different types of threats and will be vulnerable to different risks, particularly during storm and hurricane seasons; therefore, they must be effectively prepared to manage these risks and to be responsive to basic needs and protections (Texas Department of Public Safety, 2015). This reflects a need to evaluate the conditions under which an organization is able to produce the intended results and to recognize how to best evaluate what might occur if in the path of a hurricane (Texas Department of Public Safety, 2015). This requires the restaurant to also have a set of procedures in place that will be used to manage any and all new risks that might occur, along with the preparation of the facility as necessary, such as the removal of furnishings or other items that may be vulnerable to a storm’s path (Texas Department of Public Safety, 2015).

Summary

A restaurant’s ability to prepare for a storm or hurricane requires a number of critical elements that are associated with its level of knowledge in preparing for a storm, its ability to develop a specific plan for evacuation, and the need to protect employees and patrons from unnecessary risk or harm. This requires a strategy that is comprehensive in nature and that supports the overall sustainability of the restaurant in the event of an emergency. This reflects a need to consider the tools and resources that are required to support a team-based effort in working towards a set of viable solutions for the business with respect to emergency preparedness. This process also requires an acknowledgement of the tools and resources that are required to ensure that business operations are sustainable over a long period of time and that they are able to accommodate an emergency. Therefore, communication is critical to this process, along with other tools that will be effective contributors to the overall development of the organization and its ability to work cooperatively with employees and customers to manage an emergency as best as possible.

References

Clark County Nevada (2015). Emergency management. Retrieved from http://www.clarkcountynv.gov/depts/fire/oem/Pages/default.aspx

New Hampshire Department of Health and Human Services (2007). Emergency action plan for retail food establishments. Retrieved from http://www.dhhs.nh.gov/dphs/fp/documents/emergency.pdf

QRS Magazine (2011). NRA offers hurricane readiness tips to restaurants. Retrieved from http://www.qsrmagazine.com/news/nra-offers-hurricane-readiness-tips-restaurants

Texas Department of Public Safety (2015). Hurricane preparedness planning for businesses. Retrieved from http://www.harriscountycitizencorps.com/newsletters/hurricaneplanforbusinesses.pdf