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A restaurant's hurricane vulnerability is defined by two numbers: the value of its perishable inventory and the daily revenue cost of being closed. A well-stocked commercial kitchen can represent $5,000-$25,000 in food cost. The operational decisions made in the 72 hours before landfall directly determine how much of that inventory is protected, sold, donated, or documented — and how quickly you reopen.
The ERG Restaurant & Food Service Hurricane Operations Plan structures those pre-storm decisions and provides the post-storm framework for compliant reopening.
WHAT'S INCLUDED:
72-hour pre-storm decision timeline: menu reduction, inventory draw-down, donation protocol
Perishable inventory documentation worksheet for insurance claims
Staff communication and scheduling protocol during storm watch
Facility securing checklist: kitchen equipment, outdoor furniture, deliveries
Vendor and supplier notification matrix
Florida DBPR post-storm inspection requirements and reopening checklist
Food safety protocols for post-storm inventory assessment
Generator and refrigeration continuity planning
Customer communication templates for closure and reopening
Business interruption documentation for insurance claims
Delivered as a fully editable Word document.
WHO THIS IS FOR: Restaurant owners, general managers, kitchen managers, and operations teams at Florida food service operations.
A restaurant's hurricane vulnerability is defined by two numbers: the value of its perishable inventory and the daily revenue cost of being closed. A well-stocked commercial kitchen can represent $5,000-$25,000 in food cost. The operational decisions made in the 72 hours before landfall directly determine how much of that inventory is protected, sold, donated, or documented — and how quickly you reopen.
The ERG Restaurant & Food Service Hurricane Operations Plan structures those pre-storm decisions and provides the post-storm framework for compliant reopening.
WHAT'S INCLUDED:
72-hour pre-storm decision timeline: menu reduction, inventory draw-down, donation protocol
Perishable inventory documentation worksheet for insurance claims
Staff communication and scheduling protocol during storm watch
Facility securing checklist: kitchen equipment, outdoor furniture, deliveries
Vendor and supplier notification matrix
Florida DBPR post-storm inspection requirements and reopening checklist
Food safety protocols for post-storm inventory assessment
Generator and refrigeration continuity planning
Customer communication templates for closure and reopening
Business interruption documentation for insurance claims
Delivered as a fully editable Word document.
WHO THIS IS FOR: Restaurant owners, general managers, kitchen managers, and operations teams at Florida food service operations.
