Top Tips (part 1)

Kara’s tips on a post-lockdown opening …

As lock down continues to ease and it’s reported that the hospitality sector is set to re-open on July 4th, Kara, who exclusively supply wholesale bakery to foodservice operators share ideas and information exclusively to caterers and foodservice establishments to help them operate in the ‘new normal’.

Along with The Food People, Kara have put together the top 10 areas that operators should focus on in order to take the next steps to re-opening in this new trading environment. Here, Kara share the first five steps establishments need to take.

  1. Sanitise

In order to attract customers back to your establishment, it is essential to show the cleanliness of the premises and staff. To show this we recommend having a strict, well documented cleaning regime that can be made visible to customers, to entice them to dine.

Recommendations

  • Sanitise high touch points every 15 minute
  • Sanitise cutlery in full view at the table
  • Hand washing facilities on entry
  • Tables to be cleared, cleaned and sanitised quickly
  • Keep bathrooms clean and adopt one in one out systems
  • Wipes for guests to use, plus bins for each table/area
  1. Protect

Establishments have a responsibility to protect their staff and their customers. Even though it goes against the norm, it is something that is now going to be the new normal: Highly visible PPE must be worn.

Recommendations

  • Staff and Chefs to wear facemasks and other PPE such as face shields
  • Temperature checks for all guests and staff
  • Contact details of all guests to be recorded, in case of tracing in the future
  • Guests to wear facemasks until eating
  1. Keep a safe Distance

Restaurants may need to be reconfigured so that social distancing can be enforced and to ensure there is no accidental bumping into guests or staff.

It will also be beneficial for operators to use simple technology to ensure a minimal touch environment, this can be done using QR codes and payments on smartphones.

Recommendations

  • One door in and one door out with clear routes sign posted
  • Clear signage
  • Fewer tables
  • Reduction in unnecessary décor to maximise floorspace
  • Menu QR codes on tables, order and pay with your smartphone, here is a website to help you build your own https://www.qr-code-generator.com/guides/create-pdf-qr-code-for-menu/?utm_source=Facebook&utm_medium=cpc&utm_campaign=FB-Restaurant
  • Single use menus
  • Table service only, diners must remain seated
  • Perspex barrier between tables and clear table-toppers
  • The end of communal tables, sharing menus and buffets
  1. Capacity Reductions

There will be a reduction in the amount of guests allowed in establishments at one time, as well as a reduction in menu offerings. Establishments could create excitement within stores through daily specials and limited time offers.

Recommendations

  • Use booking systems only and prepayment systems for tables
  • Time limits per table
  • Reduce table sizes for smaller groups only
  • Reduce food miles and support your local farmers and producers
  • Longer opening times to serve more customers
  • Capacity monitoring
  1. No Touching

With anxiety being rife, customers want as little human touch points as possible.

Recommendations

  • Cashless order and payment systems
  • Virtual waiting lines and arrivals
  • Carry out, drive-thru and delivery
  • QR menus

Information correct as at 22nd June 2020. This is an ever-changing world with government legislation changing almost daily. Please contact us for the most up-to-date information.

To see part 2 of our Top Tip, click here 

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