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- Will everyone on your work force be brought off furlough?
- How are you protecting your staff?
- How are you helping your UK employees who are having their hours cut due to COVID-19 closures?
- Will the Nandocas who return to work be volunteering or are they being paid to work?
- What are you doing if one of your staff members tests positive for COVID-19?
- Will everyone receive the same hours/ shifts they had pre lockdown?
- Will you be operating with full teams or reduced teams when a restaurant reopens?