![]() ![]() ![]() ĭan Stoneking, FEMA director of external affairs, wrote in a FEMA blog post: Īs Craig often says, the Waffle House test doesn’t just tell us how quickly a business might rebound – it also tells us how the larger community is faring. The "Waffle House Index" sits alongside more formal measures of wind, rainfall, and other weather information, such as the Saffir–Simpson Hurricane Scale, which are used to indicate the intensity of a storm. Because of this, and the fact that a cut-down menu is prepared for times when there is no power or limited supplies, the Waffle House Index rarely reaches the red level. Waffle House, along with other chains (such as Home Depot, Walmart, and Lowe's) which do a significant proportion of their business in the southern US where there is a frequent risk of hurricanes, have good risk management and disaster preparedness. The chain's disaster preparedness measures include assembling and training "Waffle House jump teams" to facilitate fast reopening after disasters. The measure is based on the reputation of the restaurant chain Waffle House for staying open during extreme weather and for reopening quickly, albeit sometimes with a limited menu, after very severe weather events such as tornadoes or hurricanes. The term was coined by FEMA Administrator Craig Fugate in May 2011, following the 2011 Joplin tornado, during which the two Waffle House restaurants in Joplin remained open. RED: the restaurant is closed – Indicates severe damage or severe flooding Severe destruction to the restaurant.YELLOW: limited menu – Power is either absent or delivered by a generator, or food supplies are running low.GREEN: full menu – Restaurant has power and damage is minimal or absent.The index has three levels, based on the extent of operations and service at the restaurant following a storm: Craig Fugate, Former Head of the Federal Emergency Management Agency Levels
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