Ask the foodservice experts about hospitality’s biggest issues

Hospitality is facing such difficult times with so much uncertainty about the future of all sectors within it. Barely a day goes by without a new change, either locally or nationally, and this is having a devastating impact on an industry we all love and are proud to work in. The FCSI UK&I has so much expertise and knowledge within its membership so who better to answer questions on some of the biggest issues than its consultants.

This month we asked members to share their thoughts on the latest restrictions in hospitality and find out what businesses should be doing to survive the next six months. We delved deeper into the best route for schools when it comes to menu planning and explored whether now is the right time to hold back or start the kitchen re-design you have been thinking about.

Is it right for hospitality to have a curfew?

FCSI consultant, John Gillam feels the latest restrictions haven’t gone down well with either the general public or the industry and he believes that the Government’s measures targeting hospitality are misjudged. He said: “These new restrictions will do little, if anything, to assist in reducing or preventing cases of COVID-19 as many establishments are already operating on a limited, pre-booked table service operation along with the track and trace system. The introduction of these further restrictions will most likely serve as a driver for an increase in group gatherings in houses for people wanting to extend their night out, making it counterproductive on all fronts.”

FCSI Consultant, Vic Laws feels that many businesses and individuals are suffering because of the bad behaviour of a few. Whilst accepting that further restrictions have got to be imposed due to the current spike, he feels it is not just the hospitality industry that is causing a rise and this needs to be explored further as it’s having a huge impact on restaurants. He said: “In most restaurants track and trace is working well, and social distancing is being managed. A 10pm closure means that restaurants will not be able to do two sittings unless they start about 6pm and not many people will want to eat then. An 11pm closure would have been more helpful. Regretfully many are suffering because of the few who weren’t following the guidance.”

How will it look in 6 months’ time?

When looking at the next few months and the impact on hospitality, Chair of FCSI UK&I, Matthew Merritt-Harrison feels it’s always going to be difficult to balance managing public health and protecting businesses and livelihoods. As much as it’s going to be a challenge, he feels that the good hospitality businesses will change and adapt. John Gillam agrees that the hospitality industry must continue to do what it is doing well with the proven support of the British public. He agrees that businesses can survive, but they must be willing to adapt what they do to ride this storm.

There is no doubt that a tough road is ahead, and Vic is concerned that we will see many redundancies in the coming weeks. Whilst he believes the Chancellor’s new subsidised wage scheme will help, many hospitality businesses will not be generating enough income to pay their own share. He would much rather have seen a continuation of the furlough scheme to targeted sectors like ours.

What’s next for B&I?

One sector which is being particularly hard hit is B&I. Just a few weeks ago, workers were encouraged to return to the office but this week they have been advised to stay at home. Mixed messaging is causing confusion and impacting caterers’ ability to plan ahead. However, Vic has highlighted how foodservice companies are very flexible, introducing safe services and desk delivery and they have adapted well in the last few weeks. Groups such as Foodservice Circle have also been set up to help those who have been made redundant and he encourages anyone in this position to check out their website https://foodservicecircle.com/.

Matthew Merritt-Harrison feels that when it is a COVID-safe office environment, staff should be encouraged to return to the workplace, but public health needs to be considered and put as a priority. Whether workers return to an office should be decided on individual measures and local circumstances but not at the risk to public health.

Should school meals be served hot?

Schools have now been back for a month and as we head into the winter it’s important that children are being served the right food to ensure they remain as healthy as possible and have the energy to learn. This month LACA are running a campaign called Hot’ober to support the continuation or reintroduction of fresh hot meals.

FCSI Consultant, Julian Edwards told us that whilst some schools introduced a hot food offer from the beginning, for others a practical and cost-effective offer, which included grab bags and generally a cold service, was required. This was due to a low take up expectation and having to streamline staff in the kitchen. He said: “Getting cooking restarted is the right thing to do and it needs to be done right now. In order to do this safely, guidelines on safe working, staff arrivals, higher touch point cleaning and PPE will need to be in place. The critical issue is one of service and timings. To allow for customers to consume their hot lunch, the kitchen and school staff need to be able to steer customers through the service as efficiently as possible whilst making the experience enjoyable.”

Vic Laws and Matthew Merritt-Harrison both reinforced the urgency of this issue as in some cases the school meal is the only nutritious hot meal a pupil might get all day. Neither believe cold meals are the answer right now and other adaptations to the normal service should be implemented. Vic advises that schools work closely with their catering team to flex timetables, serving arrangements and menus.

Is now the right time to redesign?

It’s often during the quieter periods of hospitality that businesses look to redesign or refurbish a venue. This has raised a question amongst the sector that with a quieter period and even another lockdown looming is now a good time to plan a redesign or even an opening of a business? John Gillam thinks we have to look ahead to the near future when COVID-19 is at the very worst case, managed if not eradicated. He added “We are by nature, social beings who wish to and need to socialise. This has been proved and emphasised by the determination of the public to continue to get out and enjoy the restaurants and bars despite the restrictions being imposed.”

Matthew Merritt-Harrison believes there has never been a better time to design projects if you have the capital and cash flow available. He commented “Equipment suppliers find themselves in a shrinking market with over supply and they will sharpen their pencils to gain business.”

Vic also advises hospitality businesses to look ahead and get work done whilst sites are closed so that they are ready for the new tomorrow. Foodservice consultants have been looking at the future for a long time and they know what is round the corner.  Matthew concurred saying “Be careful who you hire and make sure they are truly independent and belong to a professional body such as the FCSI.”

We’d love to hear your views on some of these topics. Do you have a question you’d like us to put to the consultants next month? Get in touch via our social media channels using @FCSIUK on Twitter and via LinkedIn here https://www.linkedin.com/company/15226875