Preparing for the reopening of hospitality

29 March 2021 by
Preparing for the reopening of hospitality

Sponsored article: With the reopening of the hospitality sector on the (long-awaited) horizon, Hayden Hibbert, director of client relations at allmanhall, the independently owned food procurement experts, provides advice on procedures and operational changes to help ease the pressure faced by caterers and enable the safety of staff and customers, as venues start welcoming back guests.

A number of hospitality establishments continued to operate during lockdown, with takeaway, click-and-collect, drive-through or delivery services, and will have a good infrastructure in place to provide an environment that is safe and Covid-compliant as they begin to fully reopen. Other establishments that remained closed may well have used this time to also look at risk assessment and ensure they can meet the new demands once restrictions are lifted. With the relaxing of restrictions and reopening milestone rapidly approaching, experienced caterer allmanhall's Hibbert advises that, after a period of closure, now would be a good time to revisit and refresh operational practices prior to welcoming back customers, to ensure everything runs smoothly. It may also be a chance to embrace innovation and new ideas…

Review staff working practices

One of the most critical planning considerations is staff numbers and their ability to cope with a change in procedures. The pandemic forced a number of establishments to trial new operation methods, such as takeaway, click-and-collect, drive-through and delivery services. Decisions need to be made as to whether these will continue, or if pre-lockdown services will be resumed, which can impact on staff numbers. With many permanent closures, there may be an opportunity by way of a pool of talented resource available. As more of your team are brought back into the workplace, it is important that staff have the appropriate training and advice on new working procedures that ensure everyone is aware of Covid-19 compliant practices.

If staff are absent due to sickness, it is important to have contingency plans in place to deal with the shortfall. It would be good to undergo a cost analysis of buying in some prepared meals versus cooking in house and looking at batch cooking to ease pressures. Menus could be simplified, with simpler dishes that require reduced labour.

Social distancing

With the distancing rules still in place, it is necessary to review the flow in a kitchen. Ease the pressure and help with safety by staggering the time of staff arrival and departure and create shift working and a flexible rota system. If limited space, introduce one-way travel, and – of course – make sure there is adequate PPE. Similar distancing rules will apply when it comes to your customers, with arrangements such as clearly marked one-way systems around a restaurant, and so forth.

Hygiene

Kitchens will already be designed with good hygiene in mind. Now is an opportunity to update cleaning schedules, such as introducing more regular cleaning, concentrating on key touch points. It could be a good idea to look at deep-cleaning the whole kitchen area prior to reopening.

Remove unnecessary furnishings and other items from eating and cooking areas which can harbour germs and ensure any staff uniforms are cleaned more frequently. Some equipment may need maintenance after a period of inaction, and others, such as fridges and display counters, a thorough clean prior to restocking.

Food safety and supply chain considerations

With restaurants closed for long periods of time, it is important to check that existing stock has not passed the use-by and best-before dates. Reordering and restocking will be required, and it will be wise to place orders in advance with as much notice and flexibility as possible, as elements of the supply chain have been under extreme pressure during the pandemic and may still be adjusting. Many foodservice suppliers, still recovering from the initial lockdown, are now carrying out impact assessments and appraising their resource requirements, and will need to control costs and optimise distribution.

With the possibility of a disruption in supplies of some products, it is important to communicate with suppliers regularly. Give them early indications of volume changes as menus change. Continue to support and extend empathy to suppliers during this challenging trading time, understanding that some flexibility around delivery days and product availability may be required.

If you are using a procurement partner, like allmanhall, they will be in constant dialogue with these suppliers and will offer advice about stock-taking devices and other innovations available. Something else a procurement partner can help with is checking if suppliers have Covid-compliant practices in place. Even if they do, you can take simple steps, like considering buying in cases, to reduce touch points.

Opportunity to trial new ideas

With many businesses having to reinvent themselves, now is a good time for trialing new ideas and introducing labour-saving technology in the kitchen.

Consider using a procurement provider who can help implement a software support platform, which can lead to significant cost savings. An independent benchmark of the current pricing from existing suppliers, compared like-for-like with others by an independent procurement supplier, can result in savings with very little effort, and is a good exercise in due diligence.

Create more seasonal menus, with weekly or even daily menu planning, taking advantage of lower prices for foods in season. Catering-controls platforms will help cost menus and eliminate waste, as well as bringing other technological benefits.

Seek advice. There is plenty of information covering all aspects of reopening available from the government's website.

With an expected surge in restaurant and pub bookings in April, by a public keen to start enjoying themselves again, some upfront planning, a willingness to and continued spirit of embracing new ideas, together with some good communication, should help to make this a happy time for all.

About allmanhall

allmanhall
allmanhall

Established in 2006, allmanhall is an independent, family-owned and managed business, providing expert food procurement and supply chain management, combined with hands-on catering and nutrition advice. Working in a partnership with its clients, allmanhall's purpose is to deliver the best food, the best cost savings and the best support.

As procurement experts, allmanhall provides full management of the foodservice and catering-related supply chain. Clients enjoy essential food cost savings as a result of allmanhall's supplier negotiations. In addition to procurement support, allmanhall provides exceptional foodservice consultancy, including nutrition and dietetics support, headed up by allmanhall's registered dietitian. allmanhall procurement director is on the University of Warwick's advisory committee to the government, regarding food supply. allmanhall employs 35 people and manages over 200 suppliers, working with clients across England and Wales. Utilising the latest industry-leading technology, procurement expertise and a focus on relationships, both with clients and suppliers, allmanhall has positioned itself as a market leader in the foodservice industry.

About Hayden Hibbert

Prior to joining allmanhall, Hayden was head of catering for group of international schools. Before working in independent education, his background was in hotels and restaurants – a truly experienced caterer with over 20 years' experience. As head of catering, Hayden managed 60 staff and a catering budget of £3m to provide 3,000 meals a day to residents of 85 nationalities. He achieved five-star food safety accreditation, the Soil Association Food for Life Catering Mark and the Educaterer's Independent Secondary School Caterer of the Year Award 2013; he developed summer schools, conferences and banqueting; his sustainability initiative saw financial as well as carbon savings; and he helped manage a phased £15m rebuild of the kitchen and dining halls, ahead of time and budget.

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