Contact vickie.white@fazolis.com for Crisis Management Questions

Revised: February 2016

General Statement

Fazoli's maintains a manual for all Associates regarding crises emergencies. The sections below highlight common occurrences. For complete details, reference the Crisis Manual below.

Loss of Power

If there is a loss of electrical power to the restaurant, the manager should switch off breakers to the HVAC unit, refrigeration units, one half of the kitchen lighting, one half of the dining room lighting and all outside lighting. In addition, the cash register should be checked to ensure that the battery backup is operating (if so equipped).

The local utility company should be notified of the power outage. If possible, the manager should ascertain the expected recovery time. During all power outages which occur during operating hours, notify Guests of the situation and the estimated length of the outage.

Report outages of an hour or more to the Area Supervisor; note shorter outages in the manager’s log. When the power comes back on, the manager should “cycle” on the breaker switches at 5-minute intervals.

Gas Leaks

If a piece of equipment appears to be leaking gas, shut it off immediately and telephone the approved service company. The manager should make all the adjustments necessary to continue food and beverage production and should document the situation in his/her log.

If there is a gas leak in the building, the manager should shut down all gas-fired pieces of equipment and telephone the gas company and the Support Office. Once the gas company has serviced the affected equipment and inspected the building, the manager should inform the Support Office of the situation. The restaurant should only be closed under orders from the gas company. If the situation warrants, employees and Guests should be evacuated.

If a carbon monoxide leak is detected, the Fire Department should be called and the building evacuated until the building is clear of fumes and no further danger exists.

Fire Prevention

There are many preventive measures that restaurant and field management can take to substantially lower the risk of a fire in the restaurant. Some important steps are listed below.

1.    Mark fire exits clearly and make sure all fire locks are working properly.

2.    Post a layout of the restaurant at all restaurant exits indicating how to exit the building if a sudden evacuation of the restaurant is required.

3.    Keep passageways, storage areas, and floors free of debris, trash, and other materials that could be tripped over.

4.    Clean and empty trash containers before closing the restaurant.

5.    Never store any flammable liquid or chemical, such as paint, paint thinner, or gasoline inside the restaurant.

6.    Store absolutely no materials within 3 1/2 feet of the front of the burner access port of a gas-burning heater. Store no materials on top, directly above, or closer than 2 feet on any side of the hot water heaters. Each month, wash down hot water heaters and enclosures. Set the water temperature control to the minimum setting at which the restaurant can operate efficiently or as required by local health code.

7.    Follow cleaning and preventive maintenance schedules. Repair equipment immediately.

8.    Keep all electrical panels closed. Replace covers on fuse boxes, receptacles, and connection boxes. Repair, insulate, or replace bare wires or damaged electrical cords or plugs immediately. Ensure that all plugs have working ground receptacles. Do not use electrical extension cords for frequently used equipment.

9.    Ensure that sewer stacks and vents are free of obstructions. Schedule repairs of leaking stacks or related piping immediately.

10. If you detect a gas leak in the restaurant, call the gas company immediately. In extreme cases, extinguish all open flames, if it is safe to do so, and evacuate the restaurant.

11. Keep the electrical box accessible. Do not stack boxes or store anything in front of the electrical box.

Fire Extinguishing System

Each restaurant is to have a minimum of three (3) portable fire extinguishers. The fire extinguishing system must be maintained according to the manufacturer’s instructions. The main fire extinguishing system is to be checked and serviced semiannually to ensure proper functioning. Portable extinguishers are to be inspected and serviced annually.

The manager must ensure that each employee knows where the manual release and the remote pull control on the fire extinguishing system are located and how to use them. The manager must also ensure that each employee knows where every portable fire extinguisher is located and how to use it. To operate a portable fire extinguisher, use the following procedure:

1.    Remove the extinguisher from its wall mount and hold it in an upright position.

2.    Pull the pin away from the discharge head.

3.    Aim the nozzle at the base of the fire.

4.    Squeeze the levers (handles) and spray in a side-to-side side, sweeping motion until the fire is extinguished or controlled. Depending on the size of the cylinder, the extinguisher will run out of its chemical agent in 8 to 30 seconds.

Fire Fighting Procedures

In case of a fire in the restaurant, the first priority must be to protect the safety of our Guests and Associates. When possible, Associates should also try to protect Fazoli’s property by performing whatever fire fighting procedures can be conducted without risking the safety of any Guest or Associate. Management should ensure that all Fazoli’s Associates know what to do in case of a fire by holding periodic safety meetings.

As soon as a fire is detected, one Associate should call the fire department immediately. The phone number of the fire department must be posted prominently near or on the restaurant's telephone. All Guests and Associates not engaged in fire fighting should evacuate the building in an orderly manner. An Associate should check all restrooms and other closed rooms prior to evacuation, if time permits.

If possible, isolate the fire by closing all doors in the adjacent vicinity and by closing air diffusers, dampers, and air registers. Also, turn off all equipment. If the fire is large or electrical in nature, trip the main circuit breaker to “OFF,” if possible. This circuit breaker is to be clearly labeled and each employee should be shown its location.

After the fire extinguishing system discharges or if a fire breaks out in an area of the restaurant not protected by this system, use the available portable fire extinguisher(s). These should only be used when the Associate is clearly not endangering himself/herself. Do not disturb the foam produced by the extinguisher(s) until the fire is out and all surfaces have cooled. Any food that has been exposed to the fire or the fire extinguishing agent must be discarded. Food preparation equipment that has been contaminated must be thoroughly cleaned. If activated, the fire extinguishing system or portable extinguishers must be recharged by a service person before the restaurant resumes operation.

Carbon Dioxide Detectors

In 2015 the International Fire Code (IFC), was amended with a section regarding carbon dioxide detectors (5307 Carbon dioxide System Used in Beverage Dispensing Applications). It is not 100% mandatory that all state, municipal or local jurisdictions accept the IFC, but a lot of them are getting on board with this new code. Also, where public safety is primary, the local Authority Having Jurisdiction (AHJ) may also require a system as well. The AHJ could be a federal, state, regional or local department such as a fire chief, fire marshal, chief of a fire prevention bureau, labor department, health department, building official, or even an electrical inspector. So, any one of them could mandate it in their area.

Any one of the above may come in and advise a CO2 detector is needed. Typically, the restaurant will be given 30 days to ensure the device has been installed before re-inspection. If this happens you can:

1.       Contact a local installer. If you are not sure who this might be, contact your local fire marshal who should be able to help.

2.     Contact one or both of the national service providers listed below. They can arrange for a local installer to perform the work.

¨    Lancer Direct Corporation: Carrie Scrivner, (847) 641-5024

¨    Ken’s Beverage: (630) 904-1555, Ask the operator to direct you to carbon dioxide installations

COST

Depending on your set-up*, you may be required to have more than one detector.

The cost of the system will range as follows:

1.       Installation of only one detector plus labor will be in the range of $1,100 - $1,300.

2.     Installation of more than one detector, add approx. $500.

*The person doing the estimate will advise the number of detectors needed. Typically, if the CO2 tank is outside and NOT in an enclosed space, only one detector (located in the BIB /pump/carbonator area) is needed. If the CO2 tank is either in an enclosed space or inside the building, you will most likely probably need two detectors in the system.

After the system is installed…

There is no maintenance on the system. Be advised however, that the local fire marshal may require a certification permit and possibly even an annual permit. Your installer will advise of any such requirement(s).

Alarms

There are two alarms on the system - Red Light Only Alarm and Siren Alarm.

1.       If the Red Light Only Alarm goes off (without the siren), the system may just need to be reset. The reset button will be on the display panel. Press and hold the reset button until the panel says, “Cleared.” If the Red Light Only Alarm goes off again, there may be a small CO2 leak. Immediately call your CO2 company to have them trace down the leak. Note that it may be that the leak is in the drink system side of the system. If this is the case, Coke may need to be called in for service.

2.     If the Siren Alarm goes off, immediately evacuate the building AND call your local fire department. They will check to ensure the building is cleared and release it back for occupancy when the problem is fixed. Once the fire department is called, immediately call your CO2 company for service in order to get it fixed ASAP. (As soon as reasonably possible, the manager should contact his or her immediate supervisor or Owner/Operator).

Hurricanes

In the event of a hurricane warning in the area, the manager should report the situation to the support office immediately and ensure that the following procedures are carried out.

1.    Secure the metal HVAC covers. Additional screws may be required.

2.    Move the following items to the center of the restaurant:  furniture, blinds, paper products (off floor), and cash register (cover with plastic). Remove the cash registers and back-of-house computer from the building as time permits.

3.    Remove all accessible light bulbs and plastic lenses from interior and exterior lighting fixtures.

4.    Turn off the incoming gas.

5.    If possible, take the faces off the signs. If there is not enough time, tape or tie them down.

6.    Fasten windows securely. If there is time, board them up with plywood.

7.    Disconnect coke tanks to avoid contamination.

8.    Turn off all circuits at the panel, except for the cooler, freezer, reach-in, ice machines, and security system.

9.    Move outdoor trash cans indoors. Secure gates on dumpster fences and all latches and lids.

10. Remove all wall decor items unless they are secured with screws. Take down all hanging plants.

11. Remove all cash and accounting, payroll, and inventory records from the building.

12. Close and lock all doors as tightly as possible. Activate security system upon departure.

Tornadoes

The manager should select a tornado shelter area in his/her restaurant based on the following information or on advice from local authorities

¨    The area selected should be near an interior wall and away from doors, windows, and loose debris.

¨    The area should be large enough to accommodate all Associates and Guests who may be present. If necessary, divide into smaller groups.

¨    Restrooms or interior storage areas provide safer shelter than the kitchen. A basement, if available, is the best shelter.

The manager should make sure that all employees are aware of the designated shelter area. In the event of a tornado, all employees and Guests should proceed quickly and calmly to the shelter