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Guidelines For Re-Opening B-And-B And-Historic-Houses
Guidelines For Re-Opening B-And-B And-Historic-Houses
June 2020
Disclaimer
The information contained within these operational re-opening guidelines can change from time to time, it must not by itself be
relied upon in determining obligations or other decisions. Users of this document must independently verify any information on
which they wish to rely. It is expected that all business owners and management will have familiarised themselves with the
Return to Work Safely Protocol prior to re-opening and implemented all relevant requirements.
Fáilte Ireland and B&B Ireland (B&BI) their servants or agents, do not assume legal or other liability for any inaccuracy, mistake,
misstatement, or any other error of whatsoever nature contained herein. Fáilte Ireland and B&B Ireland hereby formally disclaim
liability in respect of such aforesaid matters.
The information accessible in this document has been compiled from many sources that are not controlled by Fáilte Ireland. While
all reasonable care has been taken in the compilation and publication of the contents of this document, Fáilte Ireland makes no
representations or warranties, whether express or implied, as to the accuracy or suitability of the information or materials
contained in this document. Due to the evolving nature of the COVID-19 pandemic this document will be subject to change.
Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall not be liable, directly, or
indirectly, to the user or any other third party for any damage resulting from the use of the information contained or implied in
this document.
Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightful owners where such course has
been appropriate. Where any attribution has been missed or overlooked Fáilte Ireland, on being informed, will correct this
omission. By proceeding to use this Fáilte Ireland document you are accepting this disclaimer.
Notes
1. This is a living document, which means as Government restrictions and Public Health guidelines evolve, this document will also
evolve to reflect new Government advice and changes to protocols when they emerge. All sectoral guidelines have been developed
in line with the Government’s Roadmap for Reopening Society and Business and the Return to Work Safely Protocol, based on the
latest health guidance available from the Department of Health and the HSE. The links to latest guidelines will be included
throughout the document.
2. Where this document refers to employees, please take this to reference the owner of the property where there are no employees.
3. Given the personalised nature of B&Bs and Historic Houses, considerations will have to be given to shared living areas, specifically
ensuring physical distancing is adhered to. It is recommended that all owners should explore suitable options for their own situation.
4. This document should be reviewed in conjunction with the General Guidelines For Re-Opening document on www.failteireland.ie .
5. The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public
Health advice and changes to protocols as and when they emerge.
6. Physical distancing of 2 metres (see note 5 above) does not apply within members of the same household. Physical distancing is
required between individuals that are not from the same household.
INTRODUCTION
COVID-19 is an unprecedented challenge for the tourism sector.
Before re-opening, businesses will need to review how they work and employ new practices and procedures to ensure everyone stays
safe. As a result, Fáilte Ireland has developed operational guidelines in line with the Health and Safety Authority (HSA),Health Service
Executive (HSE) and the Food Safety Authority of Ireland (FSAI).
As part of this, Fáilte Ireland has created this set of specific guidelines in consultation with B&B Ireland (B&BI), to help you re-open your
B&B or Historic House. You can be reassured that these recommendations are underpinned by advice made available from the HSA, HSE,
FSAI, World Health Organisation (WHO) and other relevant bodies.
Businesses must follow the Return to Work Safely Protocol. The National Protocol has been developed under the aegis of the Safety
Health and Welfare Act 2005. The Health and Safety Authority (HSA) is the compliance body and has full powers as set out in this
legislation designated in relation to the implementation of the National Protocol. Non-compliance can result in the closure of a business.
These guidelines have been created in line with the Government’s Roadmap for Reopening Society and Business. This is a document
that will evolve in line with the roadmap, taking into account any changes to the restrictions or physical distancing.
While we have attempted to cover all relevant issues, you must bear in mind that this is a non-exhaustive document and it may not
cover all situations that you may encounter. As circumstances change, any procedures you implement must be monitored to ensure they
remain up-to-date and in line with international best practice guidance and the Government’s Public Health advice.
INTRODUCTION (CONT.)
The guidelines were developed based on the following considerations:
• Restructuring operations
Tourism businesses of all types need to adapt their operations, review employee practices and consider the design of their business to
provide a safe environment for guests and employees and ensure physical distancing and the prevention of the spread of COVID-19.
• Putting dedicated resources in place
Tourism businesses must ensure that they have dedicated personnel to implement and operate a robust system that prevents the
spread of COVID-19. Equally importantly, businesses need to put processes in place that can deal with individual and multiple cases of
the disease that may occur.
• Adapting and enhancing hygiene practices
Tourism businesses must adapt and implement enhanced procedures in general cleaning, storage and cleaning of equipment. In
particular, they must introduce and implement touchless solutions where possible. References to HACCP in this guidance is for the
purposes of food safety and the prevention of COVID-19.
• Focusing on best practice in food and beverage service
Tourism businesses must follow best practice in service and physical distancing to promote the health of employees and guests.
The physical distancing measures outlined in these guidelines are applicable between people from different households.
Physical distancing of 2 metres* does not apply to members of the same household.
*The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge
FOOD SAFETY & COVID-19 SAFETY
There are no reports of transmission of COVID-19 via food. The main mode of transmission is from person to person. Food business
operators must continue to apply their food safety management systems, based on the principles of HACCP.
The requirement in legislation is to have a Food Safety Management System in place based on the principles of HACCP. ISO 340:2007 is
one of the available approaches to achieve this. A Health and Safety statement was already required, and is still a requirement. The
COVID-19 Response plan is also a requirement of the Return to Work Safely Protocol.
In addition, food business operators will be required to introduce a COVID-19 safety management system which will include enhanced
hygiene, cleaning and disinfection, staff training and health checks, as well as physical distancing. This is to protect against the
transmission of the virus to or between staff, customers and other people who enter their premises. Any COVID-19 precautions must not
compromise food safety.
BUSINESS RESPONSE: ACTION PLAN
Creating an Action Plan will help to clarify what is required to overcome the threat of COVID-19 and give your employees and guests confidence that they
are safe.
In developing an Action Plan, the first step you must take is to familiarise yourself with the latest guidelines from the following sources:
• Irish Government Departments
• Health Service Executive (HSE)
• National Return to Work Safely Protocol
• Health & Safety Authority (HSA)
• Food Safety Authority of Ireland (FSAI)
• World Health Organisation (WHO)
Information from these sources will help to shape your plan of action.
You must also:
• Complete a risk assessment to identify what operational changes you need to make in your business.
• Review of all standard operating procedures (SOPs) to define and note what you are changing.
• Create a communication plan to inform employees and visitors of what you are changing, what you need them to do and how you expect everyone to
act and behave.
The HSE provides templates, checklists and advice on return to work safely protocols. Please see HERE for more information.
A number of activities will require review e.g. workflows, operations, etc. For advice on re-opening, visit the FSAI website.
The plan must reassure employees and visitors that safeguarding their health and safety is of the utmost importance. It must also ensure that your
operations continue to run in an efficient and safe manner. A link to the Templates and Checklists can be found HERE.
You must review the plan regularly and amend it as new regulations, guidelines and procedures come into force. Experience and feedback will inform how
appropriate and effective the plan is. For further information on the development of your Action Plan, see HERE
BUSINESS RESPONSE: MONITORING & SUPPORTING
Each workplace should appoint at least one lead worker representative charged with ensuring that Covid-19 measures are strictly adhered to in their
workplace. The person(s) undertaking the role must receive the necessary training and have a structured framework to follow within the organisation to be
effective in preventing the spread of the virus. Employers should have regular and meaningful engagement with their worker representative, workers and/or
their recognised Trade Union or other representative (including health and safety committee where it exists) about the measures being put in place to
address the occupational exposure to COVID-19 in the workplace. Employers should provide a COVID-19 induction training for all workers on their return.
The number of worker representatives for COVID-19 appointed should, ideally, be proportionate to the number of workers in the workplace and this
person(s) should be clearly identifiable in the workplace. Employers and worker representatives will work together to ensure that all the actions in this
protocol are fully adhered to in order to ensure the suppression of COVID-19 in the workplace.
Section E of the National Protocol sets out the steps for employers and workers to reduce the risk of exposure to COVID-19.
These provisions include:
• Consulting with the workplace representatives in the development of a COVID-19 response plan.
• Developing/Amending policies and procedures for prompt identification and isolation of workers who may have symptoms of COVID-19.
• Developing, consulting, communicating and implementing workplace changes or policies. Specific reference is made to agreeing with workers, any
temporary restructuring of work patterns that may be required to implement the COVID-19 prevention measures in the workplace. There is also
provision for the lead worker representative to be involved in communicating the health advice around COVID-19 in the workplace.
BUSINESS RESPONSE: POLICIES & PROCESSES / COMMUNICATION
Communication
• You must share the plan with all employees prior to them returning to work. If it’s updated at any time, you must make sure everyone knows what has
changed.
• Give guidelines to employees on how they communicate the Action Plan to guests ensuring everyone gives the same message and there is no
inconsistency.
• Make sure an up-to-date list of the contact information of all employees, including emergency telephone numbers, is always readily available.
• Regularly review all COVID-19 related signage and notices throughout the premises to ensure they display the latest HSE and Government Public Health
advice recommendations. Signs must be placed in prominent and relevant positions, be legible and, where appropriate, be offered in multiple languages.
BUSINESS RESPONSE: TRAINING
Property owners must inform all employees of the measures being adopted to manage the threat of COVID-19. Use the most appropriate
training channels to do this and ensure that employees stay at home and seek medical attention if they have key symptoms such as a high
temperature or shortness of breath.
There is an obligation on employers to ensure that employees are aware that they must not attend work if they have symptoms. This is
essential to ensure that the virus does not spread.
You must organise information briefings that cover all the basic protective measures against COVID-19 and the signs and symptoms of the
disease.
In particular, make sure you cover:
• Hand and respiratory hygiene and physical distancing measures
• Correct use of PPE
• Cleaning/disinfection regimes
• Employee health and what to do if feeling unwell
• Unwell guest/dealing with suspected cases/ liaising with authorities.
BUSINESS RESPONSE: STAFFING RESOURCES
Property owners should review rotas in line with The National Protocol E, subsection 3 which provides that full consultation on these
matters is required to ensure sufficient employees are available to maintain physical distancing while completing the tasks to the required
standards. Employee scheduling must ensure more time is allocated for cleaning and encourage employees to work alone if possible.
To achieve this, you should:
• Consider flexible shifts where appropriate.
• Schedule small teams.
• Keep the same team combinations to limit employee interaction. This will assist should contact tracing be required.
You will also need to plan for the impact of employee absences; this may involve reallocating employees from non-essential tasks.
Where appropriate, cross-training employees will help maintain staffing levels within your property.
If you can’t ensure that employees stay 2 metres* apart at all times, you must apply the Return to Work Safely Protocol referred to above
*The 2m physical distancing guidance is in line with current Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge
BUSINESS RESPONSE: CLEANING & FREQUENCY
• Ensure contact/touch surfaces such as table tops, work equipment, door handles and handrails are visibly clean at all times and are
cleaned and disinfected at least twice daily.
• Implement modified cleaning intervals for rooms and work areas. This applies especially for washroom facilities and communal
spaces. Cleaning must be performed at least twice per day and all areas must be visibly clean at all times.
Further information on cleaning in non-healthcare settings is available from the ECDC HERE or from the Government HERE.
PRE-OPENING PREPARATION
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
While everything is fresh in your mind, review and update your
Business Continuity Plan .
Business Continuity Plan not - What worked well? Prior to re-opening and
Business Continuity
updated - What did not work? ongoing thereafter
Where bins are in place ensure that lidded pedal bins are
provided with plastic and tied liners and bins are visibly clean at
all times. Empty and disinfect
Cross contamination Open bins
regularly (as required)
Empty refuse bins and clean and disinfect interior and exterior at
regular intervals and when visibly dirty.
Ensure all rubbish bags are immediately disposed of in
appropriate external facilities (e.g. external waste bin)
Cross contamination Rubbish disposal Regularly (as required)
Employees disposing of rubbish must wear appropriate protective
wear e.g. gloves.
Windows in rooms and other closed areas should be opened
during daily routine cleaning and air-ventilated for at least one
hour after cleaning.
Poor ventilation All areas Regularly (as required)
Increased ventilation of guest bedrooms for at least one hour is
recommended after guest check-out and before cleaning takes
place.
EMPLOYEE CONSIDERATIONS (WHERE APPROPRIATE)
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Insufficient scheduling
Resourcing Contact all employees re re-opening and provide rota details Prior to re-opening
of employees
Implement policy for the care and maintenance of uniforms, Consider the use of disposable
where required, for example only wear uniform in work and not aprons for employees with
Contamination Employee Uniforms externally outside of the premises. At all times
cleaning responsibilities to
Employee uniforms, where applicable, must be laundered daily. protect uniform
Handling of
Employee process and All operational documents e.g. SOPs, recipes, rotas, local contact Provide documentation in soft Disinfect regularly (as
documentation by
procedure documents details, etc. used by employees to be laminated if possible. copy required)
various employees
COMMUNICATIONS
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Information should only be taken from designated official sites
i.e. HSE, FSAI, etc.
• Irish Government Departments
• Health Service Executive (HSE) Check regularly and
Lack of accurate update as required
Displayed on website
information • National Return to Work Safely Protocol
• Health & Safety Authority (HSA)
• Food Safety Authority of Ireland (FSAI)
Provide employees with clear and consistent message to guests Check regularly and
Lack of accurate enquiring by email and phone, including a reference to update as required
Interactions with guests
information containment measures in place e.g. physical distancing, hygiene
measures, etc.
Provide clear information on cancellation policy in place during Prior to re-opening and
Cancellation policy Displayed on website
COVID-19. ongoing thereafter
Receipts / invoices for Offer to email invoices or confirmation of payment to guest after
When issuing receipts As required
guests their departure.
ON ARRIVAL
What are the risks to Who needs Frequency How will this
your guests & Where are the Guidelines to help control risks? What additional controls can you to action of control be recorded
employees? associated risks? Minimum Requirements put in place? the control? measures? and audited?
Unable to maintain Consider allocating check-in times for
Review check-in times to allow an extended check-in window, Prior to re-opening
physical distancing due guests on booking.
On arrival / check-in eliminating multiple groups arriving at the same time. and ongoing
to multiple groups Consider encouraging 1 person to
Ensure physical distancing measures are applied at all times. thereafter
arriving represent each group for checking-in.
Do not shake hands with guests and/or others. Place a sign in the entrance area to
highlight this in a friendly manner e.g.
Contamination due to Adhere to physical distancing guidelines as specified by the
On arrival ‘Please don’t take offence if we don’t At all times
physical greeting Government’s Public Health advice.
shake hands – this is for your safety.
HSE Updates GOV.ie Updates We value your custom’
Use pre-registration where possible.
Remove pens.
If not possible, register guest on arrival whilst ensuring physical
Contamination Registration process distancing is adhered to. Employees maintain own pen and At all times
disinfect it after each use; replace
Ensure appropriate contact details are captured to facilitate contact regularly as required.
tracing if this is required in the future.
Contamination from Disinfect all room keys / cards after each use e.g. guest has checked
Check-in / Check-out After each use
room keys / cards out, employee handling, etc.
Cross contamination Do not touch or open doors of cars or taxis to greet guests on arrival.
from guests and Guest arrival / luggage If touching an arriving vehicle or guest luggage is necessary, wash At all times
luggage hands immediately or use hand sanitiser after each arrival.
Provide lidded pedal bins with plastic and tied liners. After guest departure or
Open bins Ensuite Bathroom in case of room servicing
Empty and disinfect regularly. request
Remove all disposable items such as sachets and provide as
requested.
Ensure the guest is aware of
Bathroom amenities Ensuite Bathroom Soap, shampoo and body wash dispensers (where provided) Regularly (as required)
the cleaning process
should be cleaned and disinfected thoroughly during the room
cleaning process.
Display signage emphasising importance of adhering to hand and Signage on display at all
Cross contamination Ensuite Bathroom
respiratory hygiene measures. times
SHARED BATHROOMS
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Display signage emphasising importance of adhering to hand and Signage on display at all
Cross contamination Shared Bathrooms
respiratory hygiene measures. times
COMMUNAL AREAS
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Note: Physical distancing of 2 metres does not apply within members of the same household.
Physical distancing is required between individuals that are not from the same household.
Review the maximum capacity of recreational areas (e.g. family
space with guest access, tv room, external play area, library area,
etc) and other communal areas by room layout. This maximum
Unable to maintain capacity will be dependent on the square meterage of each
Communal Areas space. Prior to re-opening
physical distancing
When determining the safe capacity of your communal areas to
ensure physical distancing you must also include your employees
in these calculations.
Unable to maintain Re-organise any seating withing communal areas to suit physical Regularly re-organise furniture Prior to re-opening and
Communal Areas
physical distancing distancing measures prior to re-opening. where it has been moved ongoing thereafter
Unable to maintain
physical distancing Avoid guests waiting at entrance, seat as soon as possible. Ensure table numbers are
Dining Room At all times
Allocate individual rooms with breakfast tables. prominently displayed, if in use.
When serving a table, all food and beverage items to be placed At all times
Cross contamination Dining Room
on the table and should not be handed directly to a guest.
BREAKFAST SERVICE & BUFFET
What are the risks to Who needs How will this
your guests & Where are the associated Guidelines to help control risks? What additional controls can to action Frequency of control be recorded
employees? risks? Minimum Requirements you put in place? the control? measures? and audited?
Ensure signs are placed in prominent position, that they are
relevant to the area and legible.
Unprofessional and Signage to be reviewed and Prior to re-opening and
Dining Room Signage needs to be clear and concise, factual and accurate.
inaccurate signage updated regularly ongoing thereafter
Print and display signage available online
HSE Printable Resources HSA Printable Resources
Ideally buffet style service should be avoided, and breakfast Where applicable, all foods in
served directly from the kitchen. the bain-marie or hotplate
Cross contamination Buffet-style service must be shielded from guests. At all times
This style of service must only be provided where physical Employees must plate up and
distancing and other Public Health advice can be followed. serve food.
Where food is served buffet style, all items displayed for guest
use will have individual wrapping or be a single serve item.
Common tongs or ladles should not be used and neither should
common distribution containers from which customers help All equipment e.g. tongs, ladles,
Cross contamination Buffet-style service themselves e.g. bowls of breakfast items must be replaced regularly with At all times
Provide pre portioned items, e.g. fruit cups, smoothies, cereals sanitised equipment
yoghurts, butter, etc.
Water jugs and milk jugs will no longer be available for shared use
and individual portions provided on request.
Unable to maintain A friendly verbal greeting must replace a physical greeting when
Dining Room At all times
physical distancing you ‘Meet, Greet and Seat’ your guests in your dining area.
All food and beverage items should be appropriately covered At all times
Food hygiene Room Service (if provided)
during transport to the guest room.
Set food on trolley in hallway and notify guest when the trolley
is outside of their room (food covering remains). The guest can
then retrieve their own food / drinks.
Food hygiene When delivering room
Room Service (if provided) You may like to place a tray on the trolley so that the trolley can
service
be reused while the guest is dining.
If employee is required to enter the room, ensure physical
distancing is adhered to.
Ask guests to place their trolley / tray outside of their room when
When removing room
Cross-contamination Room Service (if provided) finished their meal and then notify the relevant employee to
service
retrieve it.
This is an excellent chance to make changes to your menus. By keeping small inventories,
Inappropriate food Review all menus to re-evaluate the offering, considering and having reduced menus this Prior to re-opening and
Review and plan menus
offering seasonal ingredients, food costings, staffing levels, buffet will help with food cost and ongoing thereafter
guidelines, etc. wastage
LAUNDRY
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Ensure that appropriate cleaning products are used for all tasks
throughout the property.
Use all products as per manufacturer instructions with regard to
Research new product options
Incorrect use of dilution / method of application / duration of use in order to Prior to re-opening and
Laundry regularly to ensure best
cleaning products ensure effectiveness. ongoing thereafter
practice
See Section 2.4 and Section 3.2 of Overview to Re-opening
Guidelines on covid19.failteireland.ie for more information on
using disinfectants to kill germs and stop the spread of COVID-19
Cross Contamination Employees should wear appropriate protective items when Prior to re-opening and
Laundry
from soiled linen handling soiled linen e.g. disposable gloves and apron. ongoing thereafter
Guests using telephone or Where a guest may require the use of a telephone or computer, it
Cross contamination After guest use
computer should be cleaned and disinfected after each use.
OFFICE AREA / WORKSPACE
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
staff? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Ensure physical distancing measures are adhered to in the office
Unable to maintain
area / workspace.
physical distancing Office area / Workspace At all times
If appropriate, consider displaying signage outlining physical
distancing and hygiene practices in use throughout the property.
See Section 2.4 of Overview to
Re-opening Guidelines on
Ensure your office area or workspace is thoroughly cleaned prior covid19.failteireland.ie for
to re-opening your property. Cleaning and disinfection protocols more information on cleaning
must be followed at all times.
Prior to re-opening and
Cross contamination Office area / Workspace The frequency of cleaning and disinfecting should be increased in See ECDC report on ongoing thereafter
the office area / desk with an emphasis on frequent contact environmental cleaning in non-
surfaces including, but not limited to, desk, telephone, computer, healthcare settings during the
etc. COVID-19 pandemic.
Cross contamination Guests using telephone or Where a guest may require the use of a telephone or computer, it
After guest use
computer should be cleaned and disinfected after each use.
SUPPLIERS & DELIVERIES
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Note: Please apply these guidelines for Suppliers and Deliveries as appropriate to your business.
Contamination and Ideally arrange for one delivery at a time.
Suppliers and employees
spread of COVID-19 If two deliveries arrive at the same time, the first may deliver At all times
unable to physical distance
Deliveries Arrival while the remaining deliveries must remain in vehicle.
Drivers must use an alcohol-based hand sanitiser before handing
over delivery documents or goods. Prior to re-opening and
Hygiene standards Management of Deliveries
Hand hygiene, in conjunction with physical distancing, is also of ongoing thereafter
paramount importance.
Contamination and All excess packaging must be removed by the driver. All outer
spread of COVID-19 Management of Deliveries packing must be removed (if possible) and placed in a suitable At all times
Deliveries Arrival disposal unit.
AIR-CONDITIONING & VENTILATION
What are the risks Who needs How will this
to your guests & Where are the associated Guidelines to help control risks? What additional controls to action Frequency of control be recorded
employees? risks? Minimum Requirements can you put in place? the control? measures? and audited?
Note: Please apply these guidelines for Air-Conditioning and Ventilation as appropriate to your business.
For some places of work, such as larger properties with leisure facilities, the employer needs to put in place control measures to avoid the potential for
Legionnaires’ disease before they re-open. Further advice on the prevention of Legionnaires Disease after the COVID-19 Pandemic is available from the Health
and Safety Authority at www.hsa.ie
Note: Please apply these guidelines Controlling Waterborne Hazards as appropriate to your business.