By Noah Rue, Contributor
Various factors can contribute to your restaurant’s success or failure. Many owners understandably focus on the more obvious elements like the menu or the level of service. But it’s just as important to consider how seemingly intangible aspects can have an impact on the experiences of staff and patrons. These may not always be the most immediate considerations, but they tend to have a cumulative effect.
One of these apparent intangible elements can be ”sick building” syndrome. It’s certainly not one of the more visible concerns for a restaurant. Your staff and customers may not even be able to identify that this issue is the root of their poor experiences with your business. Nevertheless, unless it is identified and addressed swiftly, the consequences can be severe for everyone involved.
We’re going to examine sick building syndrome a little closer. What impact can it have on your restaurant and what can you do to mitigate it?
What is Sick Building Syndrome?
Sick building syndrome is not something all restaurant owners are familiar with. But before you’re able to identify and address it, you need to understand it a little better. In essence, sick building syndrome describes poor air quality in a property that leads occupants to feel ill. There can be a variety of symptoms your staff and patrons could experience, from headaches to itchy skin. The key point is these issues only occur from exposure to your restaurant.
As a result of the COVID-19 pandemic, you’re likely hyper-aware of the presence of physical contaminants you can tackle through sanitization. Some of the causes of sick building syndrome require the same kind of attention. Biological components such as mold from standing water or animal droppings can be contributory factors. Even pollen that is allowed to gather can impact occupants.
Nevertheless, not all causes of the syndrome are as obvious as these biological aspects. There may be aspects of your restaurant’s building or decoration releasing chemical contaminants into the air. Carpet adhesives and some forms of paint can disrupt the air quality. Even poor ventilation in your kitchen areas can have a detrimental effect on your restaurant’s occupants.
The Effect on Staff & Customers
Addressing sick building syndrome can be a complex and costly process. It’s only natural for you to be hesitant about putting your capital into this issue, particularly when your profit margins may be very slim at the moment due to COVID-19. But the impact it can have on your staff and customers makes tackling this issue an important responsibility on your behalf.
Staff members are especially likely to be impacted by sick building syndrome. Indeed, the presence of the problem may be particularly clear to them as they could feel dizzy or nauseated frequently at work, only to feel better again upon returning home. The poor air quality may also lead them to feel a lack of concentration. This not only makes for an unpleasant work experience but could affect their productivity. At a time when there are already staffing issues in the restaurant industry, the last thing you want is to drive staff away because they always feel sick at work.
From a customer perspective, strong biological or chemical components can affect their dining experience. Few people will want to keep returning to a restaurant that makes them feel ill. You can also be fairly certain word of these poor experiences will spread fairly quickly.
Aside from anything else, you have a duty of care toward your staff and patrons. You must take this seriously if your restaurant is to be a success.
The Immediate Steps to Take
Addressing sick building syndrome is not something to be put off. It may feel as though you have a growing list of problems to deal with at the moment. But if you approach your considerations for this issue in a structured and mindful way, you can mitigate the problems effectively.
This should begin with a thorough assessment of your restaurant property. Personally examine the walls, floors, and ceilings for signs of damp or mold. Speak to staff about how they feel. Have they experienced feelings of sickness while at work, even just regular headaches? Inquire about any comments or complaints by customers. If there are suggestions of sick building syndrome, it can be best to call in a contractor to perform a full review of your building and heating, ventilation, and air conditioning (HVAC) systems.
There’s no denying that these assessments and any changes you have to make as a result could be costly. This could involve not just costs of labor and materials but also loss of revenue if you have to close for improvements. It’s worth taking the time to explore what small business grants are available to help you overcome these challenges. Federal grants are usually not applicable to for-profit restaurants, but there may be state and municipal funding aimed at supporting entrepreneurs in your community or industry.
Even if there aren’t immediate improvements to make, you should schedule regular assessments. The issues leading to sick building syndrome can develop over time. By building a frequent review into your calendar and keeping it part of the conversation with your staff, you can keep your employees and patrons safe.
Conclusion
There are various risks in the restaurant industry. Sick building syndrome is often one that is overlooked but can be detrimental to the wellbeing of your staff and patrons. It is an issue with various causes, both biological and chemical. It’s vital to regularly take the time to fully assess and mitigate the potential for sick building syndrome. By committing to vigilance here you can ensure your staff and patrons have a positive and healthy experience in your business.
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