Welcome back – sit-down

WELCOME BACK

Many operators in the UK’s pizza, pasta and Italian food sector have been relying on the delivery and takeaway aspects to their businesses, if they have them, to sustain them in recent times. Now, as the hospitality sector gets the green light to re-open by welcoming back its much-missed customers inside its premises for a sit-down service, we consider safe operation, consumer behaviour and confidence.

RISK ASSESSMENTS AND STAFF CHECKS

Before returning to work, operators will need to carry out a Covid-19 risk assessment both to ensure the safety of their staff and customers. This should also include checking that the premises are in a fit state to re-open (a templated checklist for re-opening premises can be found on the British Sandwich & Food To Go website at www.sandwich.org.uk).

Before allowing any staff to return to work it is essential to check that they have no symptoms of Coronavirus, and that they do not live in a household where someone has the virus. If there is any risk that they might have, or be a carrier of the virus, they should not be allowed to return.

Any staff in the high-risk category – or living with others in who are similarly vulnerable - who should be shielded must not be allowed to work.

Managers should also remind staff daily of the need to report any changes in their circumstances that could affect their ability to work.

IN THE KITCHEN

There are already established practices operating in the delivery and takeaway sector for managing social distancing in kitchen environments. These vary according to the layout of the sites and

need of risk assessing on an individual basis. However, the following principles should be considered.

General

• Physical distancing – currently ‘one metre plus’ - needs to be managed in all areas both for staff and customers. • Make sure that all staff are aware of the symptoms of Covid-19 and know what to do if they develop signs of it. • Any staff members showing symptoms, or with close family members showing symptoms, should stay at home (equally, any staff member show signs of the virus at work should immediately be sent home or be put somewhere in isolation). • Frequent washing of hands by staff (for at least 20 seconds) is essential and particularly when they have had physical contact with anything touched by a customer. Hands should be washed immediately on arrival at work. • If staff work on a shift basis, try to ensure the same staff work together rather than mixing shifts. • Make sure that any staff areas (including changing areas) are regularly cleaned and that their use is staggered to maintain physical distancing. • Where possible segregate staff by creating plexiglass barriers between workstations. • Ensure that a manager or senior member of staff is present at all times to supervise social distancing both in kitchens and public areas. • Consider providing those serving customers with masks and face shields.

These can give some protection and also give some assurance to customers. • Thorough cleaning with a reputable anti-viral sanitiser (with high alcohol content) should take place between sittings, covering all the areas that are likely to have been touched by the previous guests, including menus (which should be in wipe clean containers), chairs etc. • It is generally advised that cleaning should be done initially with a detergent and then with 1000ppm chlorine to disinfect areas. • Toilets must be cleaned on a much more regular basis than they might be normally, with particular care taken to clean multi-person touch points, such as door handles. • Customers should be given staggered times and if more than one group turn up at the same time, they should be asked to queue at least two metres apart from each other. • On arrival, customers should be taken straight to their table or, in the case of a take-out business, to the collection point or service counter. • Businesses need to manage pinch points where either staff or customers are likely to come into close contact to avoid this happening. • Ask customers not to visit the business if they – or a close member of their family – has any symptoms and ask them on arrival to confi rm this. • Where possible clearly marked oneway systems should be used to avoid people having to pass each other. • Contactless and self-checkout systems should be adopted wherever possible with any surfaces touched by people frequently cleaned. • At close of the day thoroughly clean/ sanitise all areas, paying particular attention to those areas that might be touched by staff or guests. Take care to include areas such as external doors/handles, condiments, card readers etc. as well as areas that might only occasionally be touched. • Consider making hand sanitiser available to guests, ideally using touchless dispensers.

Kitchens

• Risk assess and reorganise kitchen systems to maintain physical distancing between members of staff . • Where possible staff should work side by side or facing away from each other rather than face-to-face. • All those who handle food must wash their hands thoroughly and frequently using soap and water for at least 20 seconds. Similarly, those clearing tables and touching dirty plates, cutlery etc. must wash their hands immediately afterwards. • Consider all points of contact risk and introduce appropriate sanitising and cleaning to minimise the risks. • If plates, cups, cutlery etc. need to be washed use hot water (above 60°C)

Recognising that many operators have adapted, or are adapting, to takeaway and delivery in recent times, PAPA’s Code of Practice for Home Delivery Operators & Drivers can be found at https:// www.papa.org.uk/index.php/codes-handbooks and PAPA’s delivery and takeaway guidance during Covid-19 can be found at https://www.papa.org.uk/index.php/news-features-advice/ papa-news-features/industry-news/898-papa-delivery-takeawayguidance-during-covid-19

SAFE, SOCIALLY DISTANCED WORKING

The Metro SmartLever™ Productivity System from Jestic Foodservice Solutions (www.jestic.co.uk) is helping operators to maximise the available space in their kitchens and other areas, so staff can work efficiently and at a safe distance from their colleagues, in line with Coronavirus social distancing regulations, say the company.

SmartLever is a strong cantilever shelving system, which is quick and easy to install and enables operators to set up individual workstations and storage areas in virtually any space. The flexible system can be configured to suit each operation’s precise needs, and can also be used in conjunction with SmartWall® storage accessories and the PrepMate™ Multistation to optimise even safer working in commercial kitchens, point out Jestic.

Steve Morris, sales director at Jestic Foodservice Solutions comments: “For operators running home delivery services, and now with an easing of lockdown restrictions, keeping staff safe by adhering to social distancing in the kitchen is crucial. Metro’s SmartLever Productivity System makes it simple to create standalone prep and storage areas either in a kitchen, or in outbuildings or storage space, if you are adapting these to improve social distancing in the main area. This system allows staff to work efficiently and safely in their own space and provides the ideal solution for operators in these challenging times.”

SmartLever’s cantilevered design requires no wall fixings and provides unobstructed access to the shelves and worksurfaces, which can mean 30-50% more storage capacity versus four post shelving in the same footprint, claim Jestic. With no posts in the way, products are also easy to see and easy to access.

The SmartWall range of accessories complement the SmartLever systems by creating a useful storage solution for the often under-utilised wall space, say Jestic. A wide variety of shelves, containers and specialised accessories can be added to a base grid, all of which incorporate Microban antimicrobial protection.

PrepMate is a portable, multifunctional workstation which can be wheeled to any location, enabling chefs to efficiently perform a wide variety of prep tasks at a safe distance from other staff. A QwikSet option is available for PrepMate which effortlessly raises or lowers the work surface height to achieve the ideal ergonomic position. When the prep is complete the compact PrepMate can fit perfectly beneath a SmartLever work surface until it is required.

Needless to say, regular and thorough hand washing remains central to government guidance to restrict the spread of Coronavirus, and businesses re-opening after lockdown are advised to raise awareness amongst employees and customers about good handwashing technique, emphasise Jestic, who supply a Hand Wash Timer from Antunes (a device which displays a repeating 20-second countdown as a visual reminder of the recommended time for efficient hand washing).

“Maintaining optimum hand hygiene levels has always been crucial for foodservice operators and never more so as the industry looks to welcome back customers as Coronavirus lockdown measures ease,” says Steve Morris. “The Antunes Hand Wash Timer requires no user intervention to operate or activate and provides a simple, visual reminder for customers and staff to wash their hands with soap and water for at least 20 seconds.”

The Hand Wash Timer includes a mounting kit with adhesive which will attach to any surface and runs on two AA batteries with an estimated operating life of up to three years.

In addition, Jestic have added the new Hydrogen Peroxide Atomiser from Italian manufacturer, Moduline, to their range. Proven to distribute H2O2 at effective levels to inactivate the Covid-19 virus - both in the air and on surfaces, claim the company - the device acts as a complementary back-up to an operator’s existing manual cleaning regimes.

The Moduline Atomiser works by dispensing a fine mist of hydrogen peroxide solution (7.5%), which is considered to be highly effective in the inactivation of the Covid-19 virus both in the air and on surfaces. The biocide action of the hydrogen peroxide also neutralises other viruses and bacteria which may be present.

Steve Morris adds: “Keeping customers and staff safe will be a priority for operators as we come out of lockdown, but manual disinfection of surfaces only goes so far. The Moduline Atomiser provides additional reassurance by neutralising pathogens both in the air and on surfaces.

“The hydrogen peroxide used is diluted in a specific solution so is totally safe to use and also does not have a corrosive effect on materials. Treating an area with the Moduline Hydrogen Peroxide Atomiser can be carried out quickly and easily. In fact, it will be possible to re-enter the treated environment after 20 to 30 minutes from the end of the spraying cycle without any risk to staff or customers, as

the main components of the mixture are water and oxygen.”

User-friendly electronic controls in the Moduline Atomiser include a start delay function, allowing the operator plenty of time to leave the room. The unit is equipped with a beep that alerts the operator when the sanitisation cycle is complete.

TEAM WORK

Since launching their patented PRM (pre-rinse machine) concept and sorting unit, Wexiödisk, has helped thousands of operators minimise their energy, water and labour spend, but fast forward to present-day, and the warewashing brand says that it has made it their mission to explain how these unique concepts can also help operators to abide to social distancing measures within commercial wash-up areas.

“Social distancing will of course be a challenge in many UK kitchens, hence why it’s so important that operators use this time to look at how they can arrange their kitchens and understand which equipment allows for practical and safe social distancing measures to be followed,” says David Glover, UK & Ireland country manager for Wexiödisk.

“One major part of a commercial kitchen is of course the wash-up area – an area that can actually be easily designed with social distancing in mind, through use of equipment such as Wexiödisk’s PRM and sorting unit. These two solutions eradicate the need for pre-rinsing/ sorting by hand, which in turn minimises the need for groups of staff to be in the warewashing area at one time.

“For example, with the PRM, the dirty items are brought to the washup zone and placed directly into the wash rack. Once filled, these are pushed into the PRM which automatically takes care of a thorough pre-rinse process. On the clean side of the washing zone – which can be many metres apart from the dirty zone if an operator wishes – another member of staff can then take responsibility of the clean baskets of crockery/cutlery etc.”

By assigning these warewashing tasks to two separate members of staff, operators will in turn be preventing the need for a single person to keep switching between the clean and dirty side of the washing area, thereby minimising the risk of cross contamination, feel Wexiödisk UK (https://wexiodisk.com/en).

NO MENUS REQUIRED

An AI-powered digital waiter and menu service, w8r.ai, has launched to help restaurants, cafés and bars to safely re-open their doors as lockdown restrictions begin to be lifted.

The service removes the need for physical menus and lets customers order food and drink directly to their table from their own phone, increasing staff and customer safety.

The service doesn’t require any downloads – customers simply use their phone camera to scan a QR code on their table, say its creators. This launches a digital menu from which they can browse and tap to order. Each QR code is unique, allowing the table number to be identified and the order sent immediately to the kitchen or bar for service.

“It’s easier, faster and safer than the traditional ordering experience” says w8r founder, Craig Holt.

“If you want a round of drinks at a bar, or to order your meal in a restaurant, just tap and your order is instantly sent where it needs to be. You no longer need to wait to catch the eye of a waiter or stand queuing.

“By removing physical menus and reducing the amount of physical staffto-customer interaction, w8r helps keep customers and staff safe and increasing confidence in the re-opening initiative.”

Each venue’s digital menu is integrated with an AI-powered chatbot that can guide, give advice and even make food and drink recommendations. Customers can also exchange messages with the restaurant staff or request someone to come over in person.

“It puts the customer in control of their experience,” adds Craig Holt.

As well as existing ‘order at table’ venues, w8r expect strong demand for their service in pubs and bars and ‘order at counter’ food establishments, as they consider the complexities of socially distanced queues.

“Moving to table service, but without having to add the cost of a new team of staff to take orders, should enable these

venues to continue to be both safe and financially viable,” explains Craig Holt.

“We’re very conscious of the financial difficulties faced by the industry right now. By helping to reduce costs, whilst also enabling restaurants to optimise their revenue through the smart recommendation engine, we hope this product can help safeguard venues and protect jobs.”

Restaurants can use this system to also enhance their customers’ digital menu journey with dish specific reviews and provenance information, wine suggestions, video or notes from the chef and even the ability to view the dish in front of you via augmented reality before ordering.

“The only limit is the imagination of the establishment and our creative team” says Craig Holt. “Rather than a compromise to the traditional menu and waiter, a wellcrafted digital experience has the potential to provide an even more immersive and engaging experience. Each venue can find their own balance between human and AI powered elements of the experience.” w8r will be available to businesses in the UK and US initially and a basic ‘QR code to existing online menu’ service will be made available for free immediately to help support the industry.

CONTACTLESS PAYMENT

Consumer confidence will be essential to the successful re-opening of the hospitality industry, propose contact-free ordering and payment platform company, Ordamo (https://ordamo.com/). According to recent NPD Group data, 63% of Brits will return to restaurants, bars or cafés in the first month of opening if they are provided with enough confidence to do so, they point out. To provide confidence and encourage consumers back through their doors, hospitality businesses will need to consider how they make the experience as hygienic and frictionless as possible, they suggest, and this includes aspects such as contactless order and pay technology that should be seamlessly integrated and easy to use, they advise. “Ordamo can help hospitality businesses to rebuild consumer confidence, having been created by hospitality experts and based on the proven digital platform behind the well-established pioneering tech restaurants inamo,” explains Ordamo’s CRO, Rupert Gutteridge.

“There are no upfront or ongoing fees, just a small commission per transaction - a standard PCI compliance of £4.99/month is required - and businesses can have the system up and running within 48 hours.”

The platform requires no app download from consumers. Arriving at a venue, consumers simply scan a QR code or go to a custom URL on their mobile. From there, they can browse an entire branded menu, place their orders and make tailored requests. They can also securely pay the bill and be given a receipt; all integrating seamlessly with a business’s existing EPoS systems.

Passionate about pizza, Cambridgeshire resident, Sam Corban turned his hobby into 400° Pizzeria - a thriving pop-up business that attracts customers to enjoy oven-fired pizzas – with a key part of his success being down to contactless payment.

Not only can Sam Corban craft amazing pies, however, but his background in food photography means he has a keen eye for detail too. The business has continued to grow since he first opened his pop-up stand in 2017, and he has also become a regular at the local Cambourne Cricket Pavilion, trading there every Friday night, and becoming known for creating incredible crusts on his pizzas (the result of a six-month long process to perfect his dough recipe, he reports, and which starts with a 24-hour slow proof). His signature dough is then fired in his wood fire pizza oven at 400° (pizzas include the Funghi Friday and Passionate Pepperoni, as well as classics like the Mighty Margherita).

When Sam Corban first opened his pizza pop-up, he accepted both cash and card payments. However, his preference was card payments for hygiene purposes, ultimately transitioning to card only; something which has proved to be especially critical now, as businesses seek to minimise touch points with customers while trading to keep everyone safe.

In order to process payments, Sam Corban uses Square Terminal - an all-inone, wireless and portable device that allows his business to accept and process card payments either in a contactless manner or via chip and pin.

“Square has had a massive impact on my business,” says Sam Corban. “All payments are processed seamlessly on the new Square Terminal. Right now, I’m cash-free which helps me process orders quicker and allows me to offer a touch-free payment experience to customers. On top of this, the checking order feature on the Square Terminal removes any ambiguity for customers when making a purchase. To say it has transformed my business is an understatement.”

Sam Corban initially chose Square Terminal to process card payments, but it has since become an all-in-one device for his business, allowing him to run his pointof-sale, track sales and also send customers digital receipts or invoices to pay. As a local business owner, he has also been keen to give back to the local community who have supported him over the last few years, having donated 10% of his takings in June to local schools in the area.

At the same time, having an easy to use and comprehensive payments tool means that he can spend more time on creating unique pizzas, and now gelato, to share with his local community - a key ingredient in the success of his business, he feels.

Sam Corban of 400° Pizzeria - a thriving popup business – utilises a cashless payment solution provided by Fourth.

Grandi Molini Italiani smash production records amid lockdown baking blitz

Eurostar Commodities, the innovative family ingredients business from Yorkshire, are exclusive suppliers of Grandi Molini Italiani flours in the UK. Open throughout the lockdown they report strong sales to the artisan pizza takeaway market who played a crucial role in home delivery. The company will focus on supporting the whole market in trying to re-open under the challenging new rules and recovering some of what has been lost.

Sales of Grandi Molini Italiani pizza flours, (Pizza Italiana, Pizza Verace and Pizza Dorata) were strong and an uptake was also seen in consumers themselves using high quality professional ingredients to make their own breads and pizza in their homes and pizza ovens.

Philip Bull, MD, said; “Our customers in hospitality have been in the eye of this storm, and we’ve done everything that we can to support them. The lockdown has led to a sophistication in the UK market where customers are requesting specific flour for the specific products that they are making. In particular the high quality Italian ‘00’ pizza flour that we import from Grandi Molini Italiani has been in demand.”

Grandi Molini Italiani is recognised as being one of the best mills in Italy with five state of the art factory plants to process flour and 18 distribution and warehouse centres exporting 900,000 tonnes each year around the globe, turning over 250 million euros.

Eurostar Commodities maintained its supply chain of high quality ingredients throughout the lockdown period. Also popular is their range of quality Della Terra pizza flours. The range offers excellent value and appeals to more generalist takeaway outlets. Eurostar Commodities are ingredients experts, supplying over 10,000 tonnes of product to the UK and Europe every year. Visit their website http://www. eurostarfoods.co.uk or call 01484 320516.