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Feature Hygiene HoR
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Utopia
Bauscher
Hygiene standards
and innovation
If nothing else, the Covid-19 pandemic has brought hygiene standards and cleaning to the forefront of the hospitality sector as restaurants, bars and hotels have had to develop ways to meet government requirements, appeal to customers and ensure the safety of staff and patrons. We look at some of the innovations and products that have been developed to deal with this issue.
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ygiene has always been an issue in hospitality and it impacts every facet of the industry from food preparation and service to housekeeping and cleaning routines. Tableware, glassware, seating and tables and even menus have been reconsidered in the wake of the pandemic and the continually changing expectations of governments and the general public. In the UK the goalposts have regularly been shifted for the hospitality industry as lockdowns were introduced and then changed with varying amendments to indoor or outdoor operations, social distancing and face coverings. Who could open and when
was a hot topic of debate as restaurants and bars attempted to trade in some capacity under difficult circumstances. Screens between tables or at order counters were installed, seating plans were changed and restricted menus became the norm. Now businesses are able to open again they are relishing that patrons are happy to be able to go out again, but changes are still apparent. As Josh Rammell from Utopia said, “People are excited and happy that hospitality is opening up but they want to feel safe. They want the same things they had before but, if possible, a safer version delivering the same, if not a better, hospitality experience.”
26 TABLEWARE INTERNATIONAL: HoReCa
The hospitality experience is being accommodated to cater to patrons increased desire for safety in some very noticeable ways as well as more subtle changes. On the obvious end of the spectrum, Buffet systems may be less popular but the trend for individual serving possibilities is on the rise, which is especially useful for room service and even outdoor dining options. Zieher have equipment that assists in these environments. “Our portable bed tray from the “Solid” series breakfast can easily be served in a guests’ room, even if there is no table present. Plus, all of our cloches ensure a stylish and hygienically serving of the food, whereas the “Bento Box” is more
on the practical side. With this stackable box you can carry a couple of meals simultaneously, keeping them warm and protected,” explained Nikolan Borger, Marketing Manager for Zieher. Bauscher have also looked to Japan for inspiration for serving styles, developing their ‘hygienically divided’ BentoBox System. Available in small and large sizes with a choice of wood or concrete look lids. The boxes can be configured with the associated selection of porcelain articles to meet the needs of all manner of foods. The use of porcelain inserts are part of their hygiene strategy as hard porcelain is fired at 1400° C and is characterised by a very smooth,
