November 10, 2020

Lotus Biosecurity Deploys Comprehensive, Long-Term COVID-19 Safety Plan at Jean-Georges Central Park West

New York, NY (November 10, 2020) - The economic effects of COVID-19 have been felt around the country, but perhaps no industry has been hit as hard as the restaurant industry.  Today, Jean-Georges, a Michelin-starred restaurant located on Central Park West, announced that it has deployed a new set of comprehensive COVID-19 safety measures through a partnership with Lotus Biosecurity, in order to keep patrons and staff safe, and ensure they can continue to operate through the ongoing pandemic.


“Nothing is more important to us than our staff and customers,” said Daniel Del Vecchio Executive Vice President for Jean-Georges. “Working with Lotus Biosecurity allowed us to look at all facets of our building and our service, and efficiently execute on a plan that will keep our people healthy and safe.  Now that we have reopened, we want to ensure we can stay open and continue serving the community we love.”


After several months of outdoor dining and takeout only, New York State restaurants reopened in early October, just as CDC numbers began to climb again, leaving owners wondering how long they’ll be able to stay open. According to one survey by the New York State Restaurant Association, nearly 64% of restaurant owners said they are likely or somewhat likely to close by the end of this year unless they receive financial relief.


Jean Georges reopened for indoor dining on September 30th, after implementing a multi-pronged biosecurity plan recommended and executed by Lotus Biosecurity, a company specializing in evidence-based best practices to help businesses and properties mitigate infection threats.  New safety measures include installing touchless faucets and flushometers in the restrooms, upgraded filtration and UV air purification lights for the HVAC system, and providing portable air cleaners strategically placed throughout the dining room.  The restaurant has also installed a temperature-taking kiosk and clear barriers, which have become standard for indoor dining. 


“The pandemic will eventually end, but it has permanently changed how people think about shared spaces and items,” said Joe Heaney, Founder and President of Lotus Biosecurity. “For restaurants and businesses to survive they need to show that the health and safety of their staff and their customers is top of mind.  Even in a post-COVID world, things like upgraded air filters and anti-viral UV lights are going to foster a sense of trust despite any lingering uncertainties.” 


Lotus Biosecurity is made up of a team of medical, epidemiological, mechanical, and engineering experts led by founder Joe Heaney.  Heaney’s experience includes designing and building out projects ranging from high-rise residential and hospitality to healthcare and commercial office space, resulting in a depth of knowledge in indoor air quality solutions.  Together, they make custom recommendations on how to mitigate infection threats based on independent spaces and needs. From planning to implementation to certification, Lotus provides everything a business needs to safely operate during and beyond the pandemic.


Jean-Georges is currently working with Lotus Biosecurity to execute recommendations throughout 12 of its establishments in the metro New York area.


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About Lotus Biosecurity:

Lotus Biosecurity combines in-house medical experts and a world-class roster of HVAC and MEP service providers to offer customized, evidence-based, end-to-end solutions that allow restaurants and small business to reopen, stay open, and thrive through enhanced anti-viral safety measures for staff and patrons.  For more information visit lotusbiosecurity.com


About Jean-Georges:

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savy businessman and restaurateur, Jean-Georges is responsible for the operation and success of 39 restaurants worldwide. His flagship Jean-Georges in New York City has earned four stars, from The New York Times and two stars from the Michelin Guide. His restaurant Jean-Georges in Shanghai and Tangara Jean-Georges in Sao Paolo have been awarded one Michelin star. Jean-Georges has published five cookbooks and a memoir. He is the recipient of a number of awards and accolades including “Outstanding Chef” and “Best Chefs in America” by the James Beard Foundation and “Chef of the Year” by Esquire Magazine.