Framingham Restaurant Council Launches Survey To Help With Re-Opening

FRAMINGHAM – The Framingham Restaurant Council is working to make customers’ return to the dining experience as safe and comfortable as possible.

The restaurant industry is already one of the most regulated groups around–regarding food handling, employee compliance, and sanitation practices.

To help with the re-opening of restaurants, the newly-formed Council has launched a survey.

“Together, we can work to safely return to the vibrant sector of our community that we all cherish–your local restaurant scene,” said the Council.

Completely fill out this survey, provide a name and email address and you’ll be entered into a drawing for $50 gift certificates from Jack’s Abby, LaCantina, and Exhibit ‘A’, announced the Council.

Click here for the survey.

Framingham resident and businessman Rick McKenna partnered with Downtown Framingham, Inc.’s Director Courtney Thraen and Framingham chef/hospitality personality Al McLean to launch the Council to
help local restaurants – as they prepare to eventually open their doors, if they are even able to.

The Council membership includes La Cantina’s Lee Mencoboni, Jack Abby’s Sam Hendler, Exhibit A’s Kelsey Roth, and Ken’s Steak House’s Tim Hanna.

Framingham’s EDIC Chair Doug Lawrence, Framingham Business Association’s Dennis Cardiff, Framingham Licensing Board’s Tiel Wadland, SMOC Financial Services’ Deirdra MacLeod Richardson, and DFI’s Mike Gatlin head up the business/financial sector’s representation, as well as MetroWest Chamber of Commerce’s President & CEO Jim Giammarinaro. Members and Framingham City Councilors Phil Ottaviani, Mike Cannon, and Janet Leombruno will act as the liaison group between the Council and City government.

The Framingham Restaurant Council’s mission is to assist local restaurants by researching, analyzing and offering advice, in a proactive program—as they prepare to re-enter the post-COVID workplace.

Financially, the Council will work to secure funding to purchase many of the additional hard goods that will be necessary to adhere to the new guidelines for operations–to be distributed to local restaurants.

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