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Here’s what fast food chains are doing for future dine-in service


In previous reports, food establishments are allowed to do dine-in services at 50 percent capacity in areas under modified general community quarantine (MGCQ).  This will take place with strict compliance to the Department of Tourism (DOT) and Department of Trade and Industry’s (DTI) health and safety regulations.

Pinayagan na po ang dine-in operations pero hindi ponangangahulugan na piyesta at inuman na. Sa ngayon, ang dine-in ay para lang sa MGCQ. Kailangan pa rin sumunod sa health protocols (Dine-in operations are allowed but it does not mean we treat like a fiesta with drinking sessions. For now, dine-in operations are allowed only in MGCQ areas. They must still follow health protocols),” Presidential Spokesman Harry Roque says in a televised press briefing.

While the topic of Metro Manila transitioning to a looser community quarantine is still a discussion, some of the country’s top fast food chains are already operating dine-in services in places under MGCQ and are preparing their establishments in Metro Manila as they look forward to serving their customers again in their own restaurants.


Fast food chain Jollibee is equipping its stores with safety measures to help diminish the spread of the coronavirus while serving their diners.


These measures include staff wearing protective gears at all times, putting social distancing marking on the floor and tables, digital ordering system, contactless payment, and maintaining cleanliness throughout the restaurant from sterilization of dining utensils to constant cleaning of table surfaces.

“Now, as we transition to a new normal, we further intensified our safety protocols to ensure that the safety and welfare of both our employees and customers will continue to be prioritized,” said Ferns Yu, president of Jollibee Philippines.

Sa Jollibee, BEEDA ang SAFETY at SAYA! Watch this to see the level up safety measures we are implementing as we open…

Posted by Jollibee on Friday, June 5, 2020

Just like with Jollibee, it is not new for McDonald’s Philippines to practice safety measures in its restaurants. Prior to the announcement of the enhanced community quarantine (ECQ), the fast food brand has already introduced precautionary measures such as its No-Touch McDelivery and Drive-Thru, more frequent handwashing and temperature check for its employees, the use of facial masks and gloves by all restaurant personnel, and the availability of sanitizers for customers, among others.


From left: McDonald’s Assistant Vice President for Operations Rommel Ong, DTI Undersecretary for Consumer Protection Group Ruth Castelo, McDonald’s President and CEO Kenneth Yang, Chairman of House Committee on Trade and Industry Congressman Wes Gatchalian, DTI Secretary Ramon Lopez, National Task Force against Covid-19 Chief Implementer Secretary Carlito Galvez Jr., and SM Supermalls President Steven Tan

“McDonald’s has always been strict and committed when it comes to quality, safety and cleanliness. This has always been part of our DNA. We have global standards and protocols when it comes to food safety and quality from sourcing to serving, sanitation of our stores, and most importantly, safety of people—our own employees, and customers,” says Kenneth Yang, president and CEO of McDonald’s Philippines. “As we face the new normal, we assure everyone that it is safe to enjoy your favorite world famous fries or best tasting Chicken McDo either dine-in or through McDelivery, drive-thru, take-out, and even pick-up option.”

Because we know that your safety starts with us, we’re doubling our efforts in taking care of our employees.

Posted by McDonald’s on Tuesday, June 2, 2020

“We are happy with the preparation of McDonald’s. We appreciate the preventive measures for customers and even for their employees,” says DTI Secretary Ramon Lopez during a visit in one of the brands food establishment.


As Metro Manila-based food businesses are optimistic that they will be doing dine-in services soon, the DOT has released Memorandum Circular No 2020-004 or the “New Normal Health and Safety Guidelines for DOT-Accredited Restaurants.”

DOT-accredited restaurants must follow new protocols such as requiring diners to fill out Health Declaration Forms (HDF), monitoring the body temperature of all employees, and providing their staff with personal food safety apparel and training, and annual check-ups.

The guidelines also contain a comprehensive list of food safety and conduct standards, and disinfection and sanitation protocols for different areas, furniture, wares, and surfaces within the restaurant, which employees are expected to follow.

Restaurant owners are encouraged to install an alarm system that will remind employees to practice proper handwashing every 20 minutes, before and after meals, before wearing gloves, touching food or food-contact surfaces, and other specific actions. In the absence of soap and water, 70 percent solution alcohol or alcohol-based hand sanitizers must be provided.

On the other hand, customers must also wear masks, accomplish HDFs, undergo temperature checks, and practice proper handwashing and physical distancing upon entry to or when inside the restaurant premises. They will be required to provide their names and contact details in a contract tracing log sheet supplied by the establishment.

Other salient features of the guidelines include standards on in-house and delivery services of restaurants such as the establishment of pick-up or take-away zones for customers, and overall improvements to the establishment’s table and seating arrangement, customer queueing, order-taking, and payment systems.

“The DOT remains committed to its ‘slow but sure’ approach in reopening the tourism industry amidst our current public health concern,” says DOT Secretary Bernadette Romulo-Puyat. “To make this happen, we expect strict compliance from our partners. The only way we can jumpstart tourism is to regain the  confidence of our visitors.”

Source: Manila Bulletin (

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