The Bon Appétit team at Zoox is delighted to begin service in Zoox’s microkitchens.
We’re planning an exciting program that includes house-made snacks, wholesome and waste-reducing Z-licious produce, special treats from Bakery 350, and some special programs and surprises! As we launch the new program, we want you to know that Bon Appétit is implementing rigorous sanitation and service measures to ensure guests can dine with us safely and comfortably.
These measures have been developed based on guidance from the Centers for Disease Control (CDC), health and sanitation experts from our company’s Coronavirus Response Team, and local health regulations:
COVID-19-specific training for all staff designed by sanitation experts and updated regularly as new issues emerge. Topics covered include proper disinfection, the use of personal protective equipment (PPE), physical distancing protocols, and more, and are integrated with food safety and sanitation protocols.
Pre-shift wellness screenings for employees in alignment with local regulations, which include no-contact temperature scans and daily interview questions.
Decision tree and step-by-step action plan for unit managers who have employees who are sick or who may have had contact with someone diagnosed with COVID-19. (Bon Appétit offers paid sick leave to all employees.)
Employees will wear masks at all times.
Amped-up cleaning and sanitation schedules with clearly detailed procedures that meet or exceed all local guidelines and national best practices. This includes frequent disinfection of high-touch surfaces. Sanitation stations at entrances.
Clear physical distancing and wayfinding signage so guests feel comfortable moving around in the space.
Shifting from self-service to full-service espresso/coffee/tea offerings. Unwrapped snacks are being replaced from individually wrapped options and/or freshly made, prepackaged meals.
The health and well-being of our guests is our top priority. Our corporate safety team is continuously monitoring CDC recommendations, updating our guidance as needed, and regularly communicating with our on-site team.
We would like to add that while safety is a key priority, it is not our only one. We still believe that food has an important role to play in building culture and community. Our chefs will still be cooking from scratch, using fresh local and seasonal ingredients that meet our sustainability standards. We are offering free online wellness resources to support your health and well-being. We want these microkitchens to go beyond a place to refill a cup of coffee or sneak a slightly indulgent late afternoon treat. Instead, we hope they become areas of casual collisions and places to relax and refuel for performance (whether that’s after a quick run or before a big presentation), and where you can all go for a mental refresh
Sincerely,
Kristela Mendoza, Culinary Director