As of June 1, 2021, the Moving Milwaukee Forward Health Order has expired along with the requirements of the existing Milwaukee mask ordinance.

What does this mean for you?

In accordance with the CDC guidance, fully vaccinated individuals can safely resume activities without wearing a mask or physically distancing. Those who are not yet vaccinated should continue to wear a mask when in public to keep themselves and those around them safe. Learn more about the changes our Frequently Asked Questions page.

The City of Milwaukee Phase 4.3 Order Update (1/8/2021)

The City of Milwaukee Phase 4.1 Order Update (8/28/20)

Under the phase 4.1 order, restaurants and bars will be required to submit a Safety Plan and Risk Assessment Tool by 11:59 p.m. CT on September 15, 2020, to continue in person dining without capacity limits (indoors and outdoors).

Documents should be sent to with the subject line “COVID SAFETY PLAN: [insert name and address].” All plans will be reviewed in the order that they have been received, and approval may take several days. Once a business has been approved, the operator will receive a certificate or seal from the Milwaukee Health Department indicating that they may operate safely.

MKE Cares Mask Ordinance Effective July 16, 2020 – Information/FAQs

The Milwaukee Common Council adopted an ordinance requiring that all persons wear face coverings in public spaces, indoors and outdoors.

City of Milwaukee Health Department – Mask Ordinance Poster Files

City of Milwaukee Health Department – Public Health Plan Order #1 (May 14, 2020)


WEDC Reopen Guidelines (by industry)

WEDC Reopening Checklist Video

MMAC Worksafe Practices Hub

Reopening Toolkit
The toolkit is the result of a collaborative effort between MMAC, the Medical College of Wisconsin and the Milwaukee 7 Economic Development Partnership. The toolkit is designed to help businesses identify risks and implement health and safety procedures that will protect their employees and customers.

Wisconsin Safety Council: Returning to Work – 8 Steps to Keep Employees Safe
Publication Summarizes Guidance and Best Practices from OSHA, NIOSH, CDC and others. For additional guidance from Wisconsin Safety Council or to book a company-specific consultation, please visit or email

Video – Wisconsin Safety Council’s Laura Waide Discusses Returning to Work Guidelines

OSHA Guidelines & Resources


MMAC PPE Product Marketplace

MMAC offering members a discount on COVID Disinfection Services

WEDC adds protective equipment (PPE) makers to Wisconsin Supplier Network Website

Focus Forward Podcast – Moving Your Restaurant Forward

WEDC Video – Reopening with Safety in Mind

As we start to open up Wisconsin, it is important to continue practicing safe hygiene. Washing your hands not only keeps people safe from spreading illnesses, it also helps to prevent from contracting an illness. One of the most common ways people get sick is from touching their face which allows germs to easily enter into the body. Learn the steps to properly wash your hands and share this video with employees to help keep you and your employees safe and healthy.
  • Joe was famous for saying his most expensive cost was an empty seat – and that is more true today than it ever has been. See each seat that way by maximizing its potential.
  • Train, train and train. Make sure that “the experience” is the best you can offer. It’s true that the best server can make up for the worst food, but the best food can’t make up for even an average server.
  • Five-day-a-week operations, requiring only one crew only opening for one service a day, instead of two or three.
  • Smaller menus, find your niche and settle in there.
  • Look to the theater industry and copy “set” performances/showings. Consider having “performances” at 5 p.m. (and like grocery stores, the earliest seating for vulnerable populations), 7 p.m. and 9 p.m.
  • Go back to “the book” and manage your own reservations.
  • Only take paid reservations, or at least a per-person deposit of your check average.
  • Offering in-unit diners pre-ordered and pre-paid food “to go” for the services you do and don’t offer (breakfast and lunch as an example) – you’re now in competition with delivery services offering meals and meal kits, and we want to support local.
  • Collaborate to form groups to leverage your buying power. Take a look at the consolidation of the lodging market that began about 20 years ago.
  • Further collaborate to share administrative costs.
  • Consider forming a trade association (think electrical and plumbing) that vets candidates, trains and certifies them and through an annual membership affords them on-going training (safety, etc.) and access to health insurance. All benefits to you.
  • Most important — raise your prices. We’ll come because Covid-19 gave us a glimpse into your world. We’re armed with new perspective on what it takes to create the experiences and sustenance you offer. While we won’t likely come as often, when we do, we’ll have a far greater appreciation for you and the much-needed respite you offer.