We’re Joining Together to Save The Wedding Industry
The wedding and hospitality industry is in trouble and we need your help. This national coalition is growing quickly and everyone is encouraged to get involved. Together we represent the collective power behind thousands of businesses, employees, and celebration clients. Get involved today!
The beautiful places that host these once-in-a-lifetime events.
The hard-working people who make the wedding industry run smoothly.
The wonderful people who book and enjoy these memorable events.
The complementary businesses that make events successful.
Our advocates in local, state and federal government.
Everyone Who Touches Your Special Event
You may not realize it, but it takes hundreds of people, businesses, and venues to put on one of your celebrations—and we love doing it!
Together, Our Voice Is Stronger!
For those of us in the wedding and hospitality industry, the effects of the COVID-19 pandemic won’t stop once the threat of the virus is gone. Our businesses have been decimated and our survival affects everyone (especially each client) who has a special event or celebration planned over the next 18–24 months.
This is a battle for survival and we need all of our industry professionals to join us in this fight.Get Involved
News & Updates
Check out the latest industry news as it relates to reopening and businesses.
- Business owners have one (specific) problem with Murphy
- Zola’s plan to take on the $72 billion wedding industry
- Nearly 1 in 10 N.J. restaurants may never reopen, industry leader tells Senate committee
- ROI-NJ presents the online edition of its May 25, 2020, issue
- ‘Support His Right To Operate’: Huge Crowd Cheers On Atilis Gym Reopening In Defiance Of Gov. Murphy’s Stay-At-Home Order
- NJ Business Owner Fined by Murphy Today for Hosting Peaceful “Open NJ” Rally Last Week
Reopening Guidelines for Catering and Special Event Venues
New Jersey Restaurant and Hospitality Association
NJRHA and various venues throughout New Jersey have teamed up to develop a reopen plan specifically for catering and special private event venues in NJ. This is in response to Governor Murphy’s ask of NJRHA to define what reopening looks like for the restaurant and hospitality industry during and exiting COVID-19. These guidelines were created to ensure both the health and safety of guests and staff while allowing venues to reopen for business.
Industry Category: Restaurant/Hospitality
Name of Industry/Type of Business: Venues/Catering (on-premise)
- Venues/Catering (on-premise) – multiple servers, guest’s order taken at table, food brought to guests, used dishes and utensils are removed from table, hot and cold stations during cocktail hour, bar stations, “dance” floor space.
Duration of Recommended Limitations: These limitations are for 30 days and they shall expire unless reissued affirmatively at the end of that time. If reissued they should be reviewed no less than every 14 days from that date until they are no longer required.
Staff Safety Guidelines
All employees will have their temperature taken at the beginning of their shift.
- Anyone displaying a temperature over 100.0°F will not be allowed entry to the property and will be directed towards appropriate medical care.
- A log will be kept for each day and verification that each employee was deemed safe to stay.
Signage will be posted throughout the property reminding employees of proper hand washing techniques; the proper way to wear, handle and dispose of masks; the use of gloves (in positions deemed appropriate by the CDC and FDA); and to avoid touching their faces.
Employees will be reminded not to touch their faces and to practice physical distancing by standing at least six feet away from guests and other employees whenever possible.
All employees will be trained – with internal documentation on the type of training and the date of training - on the importance of frequent handwashing, the use of hand sanitizers with at least 60% alcohol content and give them clear instruction.
Employees will be instructed to wash their hands, or use sanitizer when a sink is not available, every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, sweeping, mopping, smoking, eating, drinking, entering a room, going on break and before or after starting a shift.
All staff members will wear masks and gloves while handling food and will be required to wear masks and gloves throughout the venue.
All employees are required to report any fever or illness to supervisor.
Any sick employees are prohibited from the workplace and may only return after the employee self-isolates for seven days from the onset of symptoms and be symptom-free for three days without medication (as per CDC guidelines).
Vendor Safety Guidelines
All vendors will be required to pass a temperature and health check upon arrival to ensure they are healthy.
All vendors entering the premises for deliveries of supplies prior to events will be required to wear masks.
Guest Safety Guidelines
Prior to an event, a complete guest list and seating assignment will be requested from clients.
Prior to an event, signage will be posted when entering the venue regarding guest safety. Additionally, for the peace of mind all guests, a one page sheet will be made available listing safety precautions being undertaken by the venue to keep guests safe and healthy.
Clients will have the ability to reduce number of guests seated at each table.
Tables will be spread out — no less than 6 feet apart from adjacent tables and chairs (for appropriate physical distancing where possible).
All tables and chairs will be wiped down and sanitized before and after each event.
The outside property of the venue will be expanded by tenting where possible to provide additional seating.
Upon an event, guests will have option to either self-park or Valet.
- Valet will be required to wear gloves and masks.
- Valet will be provided with hand sanitizer and/or sanitizing wipes and will be required to wipe down steering wheel and door handles.
Hand sanitizer dispensers, based on supply, will be placed at all entrances and contact areas such as reception areas, bars, restrooms, and meeting spaces, whenever possible.
Before, during, and after each event, staff members will clean and sanitize all doorknobs, banisters, railings, and high touch areas by guests and staff. Door knobs and railings specifically in high traffic areas will be cleaned and sanitized each hour during an event.
During cocktail hour, hot stations will be manned by employees to serve food to guests, cold stations will offer a basket with disposable serving pieces allowing guests to choose a new fork, spoon, etc., and all passed items will be able to be picked up via skewer or individual plate.
During dinner/main event, tableside bar service will be available to alleviate congregation of guests at the bars.
During dinner/main event, sanitizer will be available at the bars.
Bathroom attendants will have specific cleaning logs.
Additional cleaning staff will be hired for the lobby and bathrooms.
If applicable, elevator button and panels will be sanitized on a regular interval throughout an event.
All table linens, napkins, et al and laundry will be washed at a high temperature and in accordance withthe CDC guidelines.
Guidelines for venue tours:
- All sales processes to start in a controlled environment.
- All appointments are to be scheduled with new clients on an hourly basis.
- No more than 6 people to attend an appointment.
- Clients will be met in an open space, such as a ballroom or cocktail room instead of a confined office space.
- All participants in sales meetings to practice appropriate physical distancing.