photo by @kenzandnick
photo by @gbculinary
Ready to be together again? While we devise some fun distanced concepts to get us all outside and enjoying good food, we’ve been balancing light-hearted horizons with best practices.
*All information quoted or paraphrased from colorado.gov
Farm Dinners
Seating to be drive-in style or by table reservation, depending on event format. Current max of 8 Guests per table.
Curbside Check-In for concierge-style physical distancing.
Guidance that Guests wear face coverings when not eating or drinking (ie, while walking past other tables to restrooms, etc.).
Signage confirming hygiene and sanitation expectations for all in attendance. This extends to Guests not joining the event if they or anyone in their household is experiencing any symptoms of illness.
Guest comfort stations with hand sanitizer and gloves located at the event entrance and throughout the event area.
Restrooms disinfected every hour and limited to a capacity of one guest at a time per restroom.
All menu items packaged in delightful single-use boxes per person to adhere to public health standards without compromising style and presentation.
Refusal of service to Guests who decline to adhere to hygiene and physical distancing requirements. Any Guests found to be at risk of exposure will be notified via contact information received during check-in process.
Contactless pre-payment for all services enjoyed at event.
Private Dinners
Events at a private residences are not regulated by the the State of Colorado.
If you would like to plan a restaurant-level gathering at your own home, it is up to our mutual discretion as public health guidelines progress. We welcome your inquiry.
GB Culinary Staff
Implementing symptom monitoring protocols (including workplace temperature monitoring and symptom screening questions) for all staff reporting to work.
Appointing one employee per shift to monitor staff and public for adherence to safety measures.
Requiring face coverings and new gloves per task in addition to washing hands frequently via scheduled breaks and as needed (ie, upon arrival, in preparation for certain tasks/interactions, in response to task completion, etc).
Requiring the same guidelines listed above for other vendors providing services in preparation for the event on- and off-site (ie, in the GB Culinary kitchen, on-site prep area, etc).