Before the Freeze Hits: Preparedness Planning in Hospitality

Freezing weather rarely arrives without warning. Most winter storms are predicted days in advance. In hospitality, especially restaurants, that warning time matters. Extreme cold weather can disrupt food deliveries, damage water pipes, delay staff travel, and more.

Restaurant managers don’t just react to bad weather; they plan for it. Some create winter prep checklists, adjust menus, or schedule staff differently before a storm arrives. These decisions protect food, workers, and guests at the same time. Good hospitality isn’t only about service in the moment—it’s about thinking ahead to prevent problems before they start.

Your Task: Create a 72-Hour Freeze Action Plan
Imagine you manage a food catering business in a city where winter storms are common. A freeze is expected later this week, and you don’t want to be left scrambling. You already have client orders to fulfill. Closing is possible, but it would affect your clients, staff pay, and lead to food waste. Create a “72-Hour Freeze Action Plan.” Break this problem down into steps you need to take that keeps your business open. Use this question to get started: Who needs to be involved in your plan?

Submission: In your submission, include a minimum of 5 steps in the order you would follow them.