They way we do business in New Mexico is rapidly changing. New Mexico Association of Commerce & Industry is a valuable resource for anyone seeking to enrich their lives through the calculated risk and reward of starting and maintaining a business, especially now. Visit their website, and sign-up for their newsletter, full of updated information and opportunities to learn more about commerce and industry in the state, including a state-wide COVID-19 resource page. Through advocacy and education, the NMACI represents all New Mexicans on the legislative level, from mom and pop businesses to large, local manufacturers. Become a member, sign up for their newsletter, and help grow New Mexico’s future.
Community Resources
Employee and Customer Safety During COVID-19 – Part 3
After reading Parts 1 and 2 of this series, you may ask, “what is really happening out there?” According to a current survey of CNM and UNM students working outside their homes, it’s evident that gloves, masks and sanitizers are being used. Customers are also being restricted from going inside businesses – retail or office.
One student reported, however, that at a popular coffee shop, workers wear masks but not gloves. Employees of the establishment are required to wash their hands every 30 minutes, but most are washing every 15 minutes.
According to Susan Davis, Franchisee Business Consultant for Dairy Queen, there are three things that all stores have added to their arsenal: new disinfecting practices, gloves/masks and separation of duties.
“Traditionally restaurants have followed ‘cleaning and sanitation’ guidelines outlined by the local health departments, corporate offices and the National Restaurant Association. Now, there is a new disinfecting plan that has been implemented to reduce any type of bacteria presence,” according to Ms. Davis. “In addition to gloves and masks, isolation of duties has been implemented. What this means is that a person handling the financial aspect of the transaction, money handling, has no involvement in the food component. A separate person will now put the food order in the packaging to deliver to the customer, separate from who the customer dealt with for payment purposes.”
Lastly, what is the best practice while using your credit card? Many establishments will take your payment at the time of the order removing the need to handle the card later (ask ahead of time). If they do not, it is best to insert your own credit card if a machine is available. If a business takes your card, whether they are wearing gloves or not, have a Clorox wipe ready to wipe it down.
Keeping Employees and Customers Safe During COVID-19 – Part 2
Both employees and customers should wear a mask and gloves when venturing out in public. Take wipes everywhere you go, and don’t touch any surface without wiping it down first. It’s always best not to touch your face before sanitizing your hands. Now is not the time to use your own bags – use new paper or plastic bags from the retail shop, and discard the disposable bags upon arriving home.
Dr. Jeffrey VanWingen, a family practice physician in Michigan, offers an informative video about handling take-out food and groceries. There is little evidence that COVID-19 is transmitted through food or food packaging, but it’s best to take food out of bags and packaging immediately. Discard the containers and follow by washing hands thoroughly, according to Dr. VanWingen.
While lobbies are shut down, customers are wondering if proper sanitation rules are being followed. Can you be assured that your take-out restaurant is following guidelines? Businesses should communicate to their customers how their food or other items are being handled. Posting information on the website homepage and doors will alleviate customers’ worry.
Keeping Employees and Customers Safe During COVID-19 – Part 1
Businesses have experienced disruptions all-around during this pandemic. Riding this crisis out into the foreseeable future, businesses need to assure both employees and customers that they are safe. The comfort factor is critical.
Employees need to be assured that management has their best interests in mind when setting up a safe and healthy workplace. The CDC suggests being flexible and non-punitive with leave policies, establishing an emergency communication plan and considering staggering shifts. Employees should be encouraged to stay home if sick, and they should exercise proper hygiene etiquette for coughing, sneezing and hand washing. The CDC also suggests implementing practices to minimize face-to-face contact between employees.
Customers should be encouraged to exercise proper hygiene etiquette when in public to protect themselves and others. Social distancing is critical within a retail business or office, out of respect for other customers and employees. Small businesses need to enforce the distance between customers in order to keep customers safe and comfortable.
Art in the Days of COVID-19
Rachel Popowcer is an artist and member of CNM’s faculty. In this Southwest Contemporary article, she is interviewed about how she and students are navigating through COVID-19 and the role of art during this time of crisis.
Q & A with the CNM Business Incubator
If you are a small business owner struggling with this quarantine, or if you want to be a small business owner, bring your questions and concerns to the virtual CNM Business Incubator.
Staff are available to assist you with creating, launching, and growing your business, as well as help you find ways to overcome the adversities you, as a small business owner, might be experiencing right now.
Every Wednesday from 12:00 noon until 3:00 p.m., we’re “open” for business!
Use this link to join us.
Meeting number (access code): 809 504 022
Meeting password: jKscjR8XY58
Faculty and staff who own their own businesses are ready to coach you from idea to launch, and beyond.
