Page 49 - DB Crisis Management Guide

 Once all admin functions and computer functions are completed, it is then time for everyone in the building
to hit the floor and assist in making sure everything is set and ready for the next day’s business.

 The KM should personally inspect all items in all coolers to make sure proper temperature was maintained
through the power outage. All products that failed to stay within the proper temperature zone must be
noted and discarded.
 The KM and the BOH Manager must compile a list of all products that are discarded and check all
remaining products in the building to make sure no spoiled products are sent out to the Guests.
 The KM should make a complete check of all electrical equipment in the kitchen to make sure that any
equipment that is functioning correctly has the appropriate repair service notified. Once all of the
refrigeration equipment has been verified as operational and is maintaining the correct temperature, the
KM will set about with his/her game plan of off-loading the refrigeration trucks and carefully returning all
items into their correct spot within the walk-ins.
 Have the MOD tally up all information regarding additional labor needed to bring the building back to
opening status. This will assist in the interruption insurance claim that will need to be filed with Risk
Management and the insurance company.
 Tally up and document any additional expense that was incurred because of the outage and put with the
food loss, labor expenses and statements. Possible documentation could also include expenses and
promos due to the rescheduling of parties.

 Once all aspects of the operation are back to normal, have your lighting and fire system installation crew
review all the emergency lighting to ensure that the system has recharged itself.

 Once you have all the necessary documentation, make triple copies. A copy for the store, a copy for Risk
Management and a copy for the insurance company.

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