20 JULY 2020
In FMJ's regular monthly column, our team of FM experts answer your
questions about the world of facilities management
THE CATERING DESIGN EXPERT’S VIEW
STEVE HUTCHINGS, DIRECTOR OF CATERING DESIGN
GROUP (CDG)
The workplace dining
experience as we
know is set to change
dramatically. Every
catering operation will
have to adapt to this
new norm, and while
it may seem daunting,
there are steps that
all catering operators
and their FM clients
can take to ensure a
safe and comfortable
environment.
Regardless of the size
and scale of a catering facility, the first thing is to
scrutinise every aspect of a catering facility, from
the design, layout and operational requirements
to sta ing, logistics and the use of technology
to help reduce the risk of contamination.
This isn’t just about removing some tables
and chairs to manage social distancing.
Take front of house, for example. Consider a
redesign of the layout to improve customer flow
and social distancing compliance. Touch points
like salad bars, deli-bars, bu ets and beverage
service stations that require customers to serve
themselves must be reviewed and alternative service
styles considered, such as increased grab ‘n’ go. Removing
specific serving points has the potential to create additional
space for people to social distance. However, the downside is
the demise of a much-loved
self-service feature so it’s
important to reassess menus
to ensure they are meeting
customers’ expectations.
Introducing assisted service and
new collection points and delivery
options will add to the eating
experience.
Design elements such as directional
signage and graphics on walls and floors
will be essential to control tra ic and aid
customer flow. Sta restaurants and other catering
facilities will also have to factor in increased hygiene points like
touchless sanitisers and protective screening. The availability
of technology for contactless ordering, payment and collection
is now essential.
Mindful of how long the COVID-19 virus remains on di erent
surfaces, this is a good time to consider investing in di erent
materials such as anti-bacterial wall cladding, anti-microbial
upholstery for seating areas and anti-bacterial touch screen
technology.
What goes on back of house will be equally important. For
example, the rezoning and the reorientation of areas such as
kitchen workstations to reduce the risk of cross-infection is
essential. Assess your kitchen equipment to see if it is fit for
purpose and what works may have to be done to change the
position of big items like dishwaters and ovens.
Re-examining shi patterns is also important to ensure
minimal cross-over of sta . Staggering start, end and break
times is one way of tackling this issue. Review storage and
waste facilities/capacity and think about the risk points in your
deliveries process.
Outdoor spaces will take on a whole new world
of possibilities to add to the workplace eating
experience while keeping people safe. As
always, this is budget dependent, but
there are things to make an outdoor
space attractive and safe without
a massive investment, such as the
use of a temporary structure like a
marquee or portacabin.
Regardless of the size and
scale of a catering facility, the
first thing is to scrutinise every
aspect of a catering facility, from the
design, layout and operational
requirements to staffing, logistics and
the use of technology to help reduce
There has to be a complex
rethinking of an entire catering facility
to make it a safe space for all but
maintaining ambience and the dining
experience is also important as this is vital
for sta wellbeing and morale.
FM CLINIC
With the gradual
return of sta to the
workplace, in-house
catering facilities which
have been on hiatus
during the lockdown
can begin to ramp back
up. But with the situation
still being far from normal,
how can caterers and their FM
clients find ways to deliver food and
beverages while adhering to social
distancing measures?
Steve Hutchings
the risk of contamination.”
– Steve Hutchings
‘Designing Safe Spaces for Catering Environments’ by Catering
steve.hutchings@cateringdesign.co.uk
ADVICE & OPINION
Design group is available on request by emailing Steve Hutchings:
link
