ADVICE & OPINION
Technology for
a smarter world
T: +44 (0)1708 251900
E: info@fsifm.com
www.fsifm.com
JULY 2020 21
FMJ.CO.UK
THE CONTRACT CATERER’S VIEW
IAN THOMAS, CEO, BARTLETT MITCHELL
Firstly, like
many other
contract
caterers we
also have a
portion of our
operations
remaining open
(over 15 per
cent) during
this time across
a wide variety
of sectors. The
common theme
across these
sites has been the straightforward implementation of
new COVID Secure processes and how quickly teams and
customers have adapted.
From the moment lockdown started we, like others,
switched to planning phase and learning and sharing
with others. The collaborative process has helped drive
an extremely robust re-mobilisation plan and new
processes that match or exceed existing Government
guidance.
Central to the next phase is confidence, whether
it’s for our teams through training and daily Health
Declaration Surveys; our clients through advice on safe
operating procedures; or our customers who want social
distancing and hygiene factors to be overtly visible. All of
these are available now and being used successfully.
Obvious physical measures including; ‘sneeze screens’,
floor markings, removal of all self-serve o ers, ‘Chequer
Board Seating’ and single directional flows have already
been long planned with overtly visible and robust
cleaning regimes in both front and back of house areas.
Social distancing is not an ideal measure given that
many clients have spent years moving to maximising
occupancy per square metre, however, we have the
tools in place to safely manage this. Following the
government's announcement that social distancing
is to be reduced to one metre, this will enable swi er
progression to wider building occupancy and businesses
to progress to the next normal.
Workplace dining will still be a very important
requirement for the majority of our clients. Food is
seen as social glue for company culture which is vital as
o ices open. Some argue it may be recognised as the
primary benefit to drive productivity and engagement.
The food and beverage o er as lockdown li s will
undoubtedly change. There will be fewer people in
buildings during the early phases and as businesses
adopt more flexible work patterns. Initial demand is
likely to be for a simple Grab and Go o er. However, we
are also finding that clients are asking about food that
combines comfort and health, followed by a desire for
menus that excite and contrast home cooking. Longer
term we believe that we will see the percentage of
people using the catering in a workplace will increase,
particularly as use of an uncontrolled high street will
likely to be discouraged.
We are fully prepared for changes to service options,
with an all-day service with longer operating hours, or
seven-day working. We believe that people will still want
great food and drink with great service and will have
missed this during the lockdown. In most cases, our
workplace dining will be the first meals outside of the
home for three months so our teams want to make this
an excellent experience.
Technology is already the backbone of how we
operate; so our new pre-order and pre-pay app, enables;
cashless, click & collect, delivery and pre-booking visit
slots to our restaurants which are all true enablers of
social distancing management.
Many of our clients have indicated they will
recommend employees minimise journeys out of the
building once they have arrived for the day. They will
also rely heavily on their facilities and catering teams
to deliver safe, clean and hygienic environments. It is
our belief that the high street will have a challenge with
maintaining social distancing measures in their outlets
and there will be considerable queuing congestion on
the pavements where there are a number of outlets in
close proximity.
Our sector is built on an agile foundation and,
increasingly so in recent years, we have had to conform
to all manner of legislation to enable us to function
within other peoples’ buildings. Flexibility as a business
is going to be invaluable as we navigate our way through
this.
THE FM / CATERING CONSULTANT’S VIEW
JULIAN FRIS, DIRECTOR, NELLER DAVIES
Food is essential
to life, but also
to socialisation,
productivity,
motivation,
wellbeing,
connectivity – the
list is endless.
The real ROI
in the future is
around sta -
without them you
will not have a
business.
Right now,
clients really have to think about how they want to look
a er sta catering needs. In particular, social distancing
measures will require a rethink in service delivery, but
it is crucial to ensure that businesses are still o ering
a level of service to maintain sustainable employee
engagement, as well as minimise risk.
Removing foodservice altogether would be disastrous,
FM CLINIC
Ian Thomas
Julian Fris
Connecting
people,
property and
data for peak
performance
Concept Evolution
CAFM / IWMS
FSI GO
Mobile Workforce apps
Concept Advantage
Workplace apps
Celebrating
30YEARS
in 2020
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