Business Continuity Steps During COVID-19

With state’s ordering non-essential workers to stay home and many retailers closing their doors and temporarily moving all sales online orders and curbside pickup, FEDA members are quickly transitioning their businesses to accommodate these public health measures during the COVID-19 outbreak

FEDA has been in contact with its members to learn what steps they are taking to ensure businesses continuity during this difficult time. The following is a list of steps and processes members are implementing to respond to the situation.

From Mason Greene, Hotel and Restaurant Supply:

  1. Communication to employees, customers, and partners about the steps being taken to manage the spread of the virus. Adoption of the steps the White House announced last week with additional guidelines specific to the company.
  2. Securing extended payment terms from vendors, etc. to help with cash flow
  3. Communication with banks to get ahead of the potential need to increase lines of credit
  4. Cutting non-essential expenses
  5. Reducing inventory: Only ordering product that is sold or moving fast during this time, transferring stock between locations instead of ordering new; also, making sure to not bring in product too early for upcoming projects and verifying customer projects aren’t delayed before product shipment, etc.
  6. Staying aware of all current and proposed legislation to help make decisions on how to manage employees and workforce issues during this time.
  7. Planning for how employees can be productive if their normal tasks are slow, such as professional development and training ideas.
  8. Working on operational projects or ideas that were set aside during previously busy periods.

From Jameel Burkett, Burkett Restaurant Equipment:

  1. How Burkett is taking action to support foodservice provides as the industry responds to new CDC guidelines and constraints on the supply chain. Download here.
  2. Essential business operations changes. Download here .

If your company is taking additional steps, we ask that you contact FEDA CEO Tracy Mulqueen at so that we may share those ideas with other members to maintain the health of the foodservice equipment industry.