Design and Operational Tweaks that Can Simplify Responding to ICE raids

With immigration crackdowns continuing in restaurants across the U.S., restaurateurs can’t afford to be reactive about preparing for ICE actions – and they haven’t been. When Siembra NC launched its Fourth Amendment Workplace initiative to help businesses know their rights in the event of federal agents coming onsite, F&B venues made up about a quarter of those who signed on in the first few weeks.

At this point, owners and managers might be wondering what more – or what else – they should be doing to optimize ICE preparedness and customer service simultaneously. In working with dozens of restaurants, here are the musts, the “maybes” and the “not right nows” for restaurant managers navigating the issue.

How many major operational or design changes may be required in the near future?

No need to start setting aside CapEx dollars. When it comes to design, extensive renovations aren’t needed, the human aspect is, however. While there may be a few line items that need to be purchased, ICE preparedness starts with training and restaurant operations, rather than an overhaul of the physical space. 

Beyond training, what do restaurants need to do to balance ICE preparedness and operational efficiency?

Agents can enter any public area of the building, so the focus needs to stay on separating public and private areas (to enter private areas, they’ll need to show a valid warrant). The first step is limiting the number of public entrances and exits as much as possible so that they can be more easily staffed without overextending the team. Depending on the venue, it may be possible to have a single public entrance. If so, that can be used to create an outer entrance/reception area where a staff member can screen those entering. It’s the same customer journey as any host stand, just placed directly at the entrance.  Ideally, there should be a lockable door between this area and the rest of the restaurant. If the restaurant has a patio/outdoor dining, consider putting fencing around it so that it’s only accessible through the restaurant. 

The other pivotal step is figuring out which doors can be locked during operating hours. In previous raids, ICE agents have attempted to gain entry through an exit door near a restaurant’s dumpster. If there’s a back door for deliveries, it might help to put a door code on it for the team and suppliers. If there isn’t an existing intercom system, it might be worth adding one to alert team members quickly if agents enter the restaurant.

How can restaurants highlight the steps they’ve taken to protect their teams and customers?

Once the operational basics are covered, design and marketing can help expand the positive impact. Signage stating the unwillingness to comply with illegal searches and know your rights documents alerting guests to what they can do during ICE actions can be simple posters – or they can be integrated into wall art. Think of the on-brand ways this message can be incorporated into the space, or even onto menus. Fourth Amendment Workplace members have received positive feedback as their efforts are recognized by patrons.

If the restaurant is in an area where fears of immigration crackdowns are a serious problem for patrons, there are ways to ramp up customer-facing protections. Siembra NC has seen examples of team members acting as a “bouncer” in front of a locked front door to ensure agents can’t enter, or even pivoting the restaurant’s positioning to that of a members-only club. These are extreme examples, but they highlight the ability of managers to respond promptly to ICE actions in ways that support the team and the community.