Tucson’s voice at the table. Let’s thrive together.
The restaurant industry is big business that contributes $1 trillion to our country’s economy. The Chamber's Restaurant Advisory Council directs the Chamber team on identifying and sharing best practices, policy issues hindering the hospitality and restaurant industry and ways to solve these issues.
TUCSON METRO CHAMBER MAKES IMPACT ON RESTAURANT POLICIES
When razor-thin profit margins are turning into deficits, the overall goal should be to assist and promote businesses, not increase the number of regulations on an industry that already is highly regulated by the Health Department. Of the 17 additional requirements triggered by the Board of Supervisors two weeks ago, due to the Chamber’s advocacy, two were eliminated and the other 15 modified so to still achieve the goal of public health and safety but allowing restaurants to open their dining rooms.
We are also pleased to announce that one of the concepts approved by the Board was a partnership with the RAC to acknowledge and promote restaurants abiding by the measures set forth. The RAC will be working with Pima County to develop this program which will encourage health and safety amongst operators but also positively promote the restaurant and bar industry. We appreciate Supervisors Valadez, Bronson and Villegas for their willingness to support this program as well as the changes and modifications they approved.
We would also like to acknowledge Supervisors Christy and Miller’s dissenting vote. Their dissent was not due to lack of support for these changes, but rather a desire to simply allow restaurants to operate under the guidelines outlined in Governor Ducey’s Executive Order. The County is awaiting a decision by the Attorney General regarding the challenge to their authority to implement these types of restrictions. The Chamber and the RAC will continue to actively work with the County on issues concerning the restaurant industry like access to PPE, third party delivery drivers and additional regulatory barriers.
Restaurant and Bar COVID-19 Measures
The Chamber’s Restaurant Advisory Council has been hard at work to ensure regulations during this time promote public safety while at the same time don’t place undue burdens on our local businesses. During these discussions, there have been a number of proclamations and executive orders approved by various entities so we wanted to make sure you knew what you can and cannot do.
- You need to take the temperatures of your employees before they enter the establishment. Taking the temperature of delivery drivers, contractors and vendors is encouraged but it is not required.
- Cloth masks and gloves and/or frequent hand-washing is required for all servers and restaurant personnel.
- You need to post a sign that says, "STOP Please do not enter if you have COVID-19 symptoms" at the entrance of the facility.
- Tables must be spaced a minimum of 6 feet apart from one another. Bar top or counter seating is not allowed, unless each party is spaced approximately 6 feet apart.
- You need to clearly mark 6-foot spacing marks and/or signage along entrances, hallways, restrooms and any other location within a restaurant where queues may form or patrons may congregate.
- You cannot seat more than 10 people at a table.
- Be creative with your menus and payment systems, like online versions, that reduce the potential of spread through physical menus and other points of contact.
- You cannot have salad bars and buffets at this time.
- Hand sanitizers or soap and water stations should be available at or adjacent to entrances to the facility, restrooms and in employee work areas.
- Like you already do, please carefully wipe down tables, tablecloths, chairs/booth seats, table-top condiments and condiment holders.
- You can expand your seating area outside and it does not have to be immediately adjacent to the existing restaurant footprint. You still need to obtain a permit but the jurisdictions have simplified the process for these temporary extension of premises.
- Liquor cannot be served to an extended area that is not contiguous to the restaurant.
- Restaurants and bars can deliver alcohol either through a delivery service or themselves. A Department of Liquor form is required to be filled out for each delivery.
CITY OF TUCSON ADOPTS TEMPORARY EXTENSION OF PREMISES MEASURES
- Seating allowed in a parking lot or private property
- Seating in walkways or common areas on private property
- Permits for banners and A-Frame signs are not required through the end of the year
- Temporary tents and similar shade coverings may be used when properly located, secured, and approved
- New seating does not have to be contiguous to the existing restaurant footprint (but state liquor laws must still be followed)
Restaurant Advisory Council.
Ray Flores, Flores Concepts | Chair
Jerry Moore, AJ’s Famous Hollywood Hot Dogs
Mark Miller, Arizona Food Marketing Alliance
Jaime Dickman, Barrio Brewing Company
Carrie DeMallie, Black Bear Diner
Jeannette Ornelas, Canchola Family McDonald’s
Ande Motzkin, Caruso’s
Wendy Gauthier, Chef Chic
Dave Carrell, Chick-fil-A
Joao Zanrosso, Churrasco De Brasil
Tyson Torres, CS Design Studios
Kelley Bolender, Culinary Dropout
Timm Timbrook, Culinary Dropout
Ed Norton, Culver’s
Shawn McCarthy, Dave & Busters
Rebecca Wicker, Dedicated Gluten Free
Paul Dias, Dias Management
Grace Fricke, Fleming’s Steakhouse
Ray Flores, Flores Concepts
Sonya Sotinski, FORS Architecture
Lisa Lovejoy, Freddy’s Frozen Custard & Steakburgers
Stephen Ochoa, Frost
Nick Eggman, High Wire
Jerry Fischer, HSL Properties
April Ramirez, Illegal Pete’s
Jackie Chapman, Illegal Pete’s
Paul Cizek, Johnny Gibson’s Downtown Market
Jeff Azersky, Kingfisher
Terry Kyte, Kyte Enterprises
Martha Davila, Los Betos
Josh Jacobson, Lucky Wishbone
Jane McCollum, Marshall Foundation/Main Gate Square
Jimmy Lopez, Mi Nidito
John Baxla, Peter Piper Pizza
Ramiro Scavo, Cushman & Wakefield/PICOR
Rick Reynolds, Pizza Hut
Branden Epstein, Raising Cane’s
Matt Russell, Russell Public Communications
Taylor Carter, Sentinel Peak Brewing Company
Ken Botkin, Shamrock Foods
Bill Stafford, Shamrock Foods
Sean Hoffman, Southern Arizona Ice & Water
Kristin Leone, Standard Restaurant Supply
Candace Carrillo, Stillwell House
Zachariah Brash, The Funky Monk
John Hudak, Tucson Lifestyle
Grant Krueger, Union Hospitality Group
Felipe Garcia, Visit Tucson
Richard Bratt, Beach Fleischman
Hans Rhey, Cox Media
Tim Medcoff, Farhang & Medcoff
Ellen Kirton, Pima Community College Small Business Development Center
Steve Ponzo, WaFD Bank