CATERING
Catering during COVID Chris Lyons, Group Managing Director at Systopia, believes one of the fundamental ways services can reopen safely is through tech solutions that allow for social distancing to be observed whilst also allowing establishments to start creating revenue again
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igher education facilities are facing challenging times as they emerge out of lockdown and welcome staff and students back to the post-pandemic environment. “The past few months have seen unprecedented circumstances across Higher Education facilities. With colleges and universities closing during lockdown, students have
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returned home, lecture halls have been left empty, residential dorms unused and catering outlets closed. “It’s clear that when staff and students do return to campuses, it’s not going to be what it was; at least not for a while. The safety and wellbeing of staff and students will be paramount, as will finding a way to start rebuilding funds as universities have faced significant income losses
and face further financial strain as there may be reduced student numbers returning, particularly overseas students that bring in £7bn to universities . “One area that delivers muchneeded revenue for any campus is the catering operation. There will still be a need – and a want – from those attending the establishment to purchase food and drink. So it’s not a
