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COVID-19 Tips and Tricks

  • Talk to your landlord to make payment arrangements in order to sustain the business
  • Stay relevant. If you’re able to deliver or work with a third-party portal continue to work with current clients that ARE still working. 
  • Wash hands with antibacterial soap for at least 20 seconds. Wash often.
  • Have plenty of gloves on hand. Have all employees wear gloves all day long. Change gloves between food prep, when going from preparing food to preparing delivery, before/after delivering an order, after touching condiment/spice shakers, after touching the credit card machine, cash register or money.
  • Do not use communal utensils, no shared spoons, knives, etc.
  • Use dedicated stations for each order. Thoroughly wash the station with fresh rags using soap and water after each use (between orders). Use disinfectants that have been approved as effective against the coronavirus. You can find a list on the Environmental Protection Agency’s site.
  • Have plenty of hand-sanitizer/dispensers available, especially in high-touch surface areas such as countertops, entrances, exits, doorknobs, kiosks, touch screens, computers, restrooms, etc.  
  • Do not have any buffet-style food set-up (toppings stations, etc.) Instead work from individually packaged containers using fresh utensils every time.
  • Use individually packaged utensils for take-out/delivery orders
  • Offer individually prepared/packaged foods, bagged/boxed lunches
  • Seal food with your label/sticker in a place where consumers can see that their food hasn’t been tampered with since preparation
  • Create Ghost-Kitchens
  • Tell your employees to stay home if they feel sick!
Michael Rosman

Michael Rosman

Owner/Founder, The Corporate Caterer, Boston, MA

Michael Rosman is the founder of, a consulting, coaching and lead generation company for businesses that aspire to take their corporate catering business to the next level or start a new division. He is also a Senior Consultant with He can be reached at [email protected].