MM Covid 19 Handbook

EFFICIENCIES
MATERIALS AND RESOURCES
ENERGY
Energy can be costly and now
is the time to use OUR energy
to look after the planet and
reduce costs that can be
avoided.
• Switching off fridge lights
at the end of service or on
bars that aren’t open.
• Turning off lights when
you leave a room.
• Switching off kitchen
equipment that isn’t in
use.
• Do not leave taps running.
CONSUMABLES
We need to adopt different
behaviours and this includes
using every part of our
consumables and avoiding
overuse and waste.
• If we have unused Napkins
these can be used rather
than thrown away.
• Be sensible with blue roll –
use bar clothes where
possible.
• Use sensible condiment
amounts and avoid over
portioning.
• Fill bin bags to the brim.
• Reusing beer mats where
possible without
compromising the guest
experience.
EQUIPMENT
Some of our equipment can
be very costly and as trade
will be slow we need to be
cautious with what we use.
• Put items back where you
got them, it saves on
wasted journeys and helps
your team.
• PDQs/Tills are very costly –
ensure we are taking care
and following correct use.
• Cleaning equipment and
putting it back where it
came from will avoid
damages and keep it
looked after.
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