Restaurants rely heavily on utilities such as electricity, gas, and water to keep their operations running. Any disruption in these services can lead to significant challenges, including food spoilage, equipment damage, and financial losses. According to the U.S. Department of Energy, power outages alone cost American businesses approximately $150 billion each year.
The National Restaurant Association has released its latest annual crisis preparedness guide titled "Always Ready: Utility Disruptions." The guide aims to help restaurant operators prepare for unexpected utility interruptions and outlines key steps for recovery and risk assessment.
Michelle Korsmo, President & CEO of the National Restaurant Association, stated, “Utilities are crucial to nearly every aspect of a restaurant’s operations, making it critical for operators to have a plan to protect their customers, team, and business. This year’s Always Ready guide helps operators navigate the uncertainty of unexpected utility disruptions – whether electricity, gas, or water – to minimize impact on their business margins. The more they can plan ahead, and be nimble during and following an outage, the quicker they can return to service.”
The guide offers practical advice on forming a crisis management team, maintaining necessary supplies, considering insurance needs, and planning for both short-term and long-term electrical outages. It also provides step-by-step protocols tailored to specific types of disruptions such as natural gas leaks or water service issues.
Korsmo added: “Communities look to restaurants for stability and comfort in times of uncertainty and disaster. The Association is committed to creating industry-specific disaster preparedness guides to help operators recover as quickly as possible when the unexpected happens, so they can be there when their community needs them the most.”
The new resource is available for download online through the National Restaurant Association’s website. Previous guides addressing natural disasters, fires, and foodborne illness outbreaks are also accessible.
