especially when the high street only remains partially open, and with
much of the same challenges and creating an increased risk to sta .
This could also be compounded by sta bringing their own food into
the workplace and the infection control risk of shared fridges and
kitchenettes.
We also have to consider that if more than half of the workforce are
working from home, how are we going to keep them in the loop and
equally as motivated? This is where an organisation’s Employer Value
Proposition or EVP is so important. An EVP represents the values
and culture the employer embodies and the practical benefits for
employees such as learning, growth, development opportunities and
benefits.
People are five times more likely to be highly engaged if their
organisation has an e ective EVP, according to Willis Towers Watson.
For catering, this means that the employer needs to consider higher
subsidies to support their sta with the benefit of potentially higher
motivation, productivity and resulting in better outcomes for all.
We have even seen some discussion around home deliveries being
o ered to sta so that they receive the same benefits when working
from home.
Nevertheless, in practical terms, the social distancing measures will
determine the amount of people who can actually be accommodated
and be assigned a dedicated desk. They would have to be essential
or key workers within the organisation e.g. facilities manager, H&S
o icer etc. Any sta wishing to come into the o ice will need to book
ahead and state their reasons for being there.
Managing transmission risk is going to be crucial. Employers are
e ectively managing this now with a sensible mix of on-line and
face-to-face working. There will naturally be costs associated with this
change in facilities and services. If managed sensibly and thoughtthrough,
22 JULY 2020
cost impacts could be outweighed by implementing more
technology and trusting more remote working. The ROI will be great
and a long-term view should be taken. Investment needs to happen
now.
Service providers need to go beyond the installation of queuing,
‘sneeze screens’, anti-bac dispensers and contactless payment.
Assisting the client in developing an EVP, investing in digitisation,
re-engineering the model and adopting a more Vested/collaborative
approach is where businesses will find that competitive edge.
HOSPITALITY RECRUITMENT EXPERT’S VIEW
SAM BALDWINSON, AREA
MANAGER, REED HOSPITALITY
AND LEISURE
In the last few months catering
businesses and their sta have
been looking to find ways to
exist under lockdown. While
many in the hospitality sector
have been able to find innovative
ways of continuing to deliver,
while remaining compliant with
lockdown rules the closing of
o ices has held some caterers
back. However, now that lockdown
has loosened, catering businesses can get started again, but in order
for it to work, this will require e orts from employers, employees and
clients.
During lockdown one of the hardest hit sectors has been hospitality.
With bars and restaurants singled out as the last to reopen, hospitality
businesses are extremely vulnerable to falling in financial distress or
going out of business. In fact, research from Real Business Rescue
found that 29 per cent of four-year-old food and beverage businesses
fell into financial distress. This is why it is imperative that businesses
in catering innovate with methods such as home deliveries - even
from high-end restaurants - and setting up stalls outside bars and
restaurants to sell produce. However, this tactic has been impossible
for caterers providing services to FM clients. That is until the easing of
lockdown in the past few weeks.
The changes to lockdown have acted as a starting gun for caterers
supplying to FM clients. Getting back into business for these
companies is not just about bringing in revenue and reconnecting
with clients. In a business such as catering that relies so heavily on the
power of its people, it has to create a safe environment for employees
too in order to attract the best back in.
For a start, hygiene kits for employees are now essential. Antibacterial
wipes, hand sanitiser gels and face masks to be worn
throughout shi s, should be supplied. Reminders to wash hands
properly and to socially distance will also be part of the package for
safe reintroduction of catering teams. Government guidance also
says that additional personal protective equipment should be worn
if in a food processing environment. Allowing for additional time to
maintain cleanliness and COVID-secure environments in schedules,
will also become normal. In this instance employers may even choose
to account for additional round-the-clock cleaners to help.
But hygiene is not the only aspect needed. A vital part of keeping
employees and clients safe and happy will be adhering to social
distancing. This will have to be applied from the creation of food to
delivery. Some companies have already created socially distanced
catering packages. These reduce the amount of shared platters on
o er by o ering individual selections, removing the traditional queue
and close contact for food.
Learnings from other areas of hospitality can also be used.
Companies should start to deliver to the entrance of facilities and
verify that the delivery has been made from a distance. This could
be the time that, if it hasn’t already been put into place, digital
verification is brought in by catering companies.
Following the guidelines outlined on the government’s website
and observing what other companies have already done is not just
a matter of compliance. It is also a chance to impress and reassure
clients and employees. Now that lockdown has eased caterers
are eager to get back to work, but by doing this correctly there is
two-fold benefit. Caterers have an opportunity to not just recover
sustainably, but they can please clients and employees in the process
by distinguishing the business as ‘safe and secure’ during this time of
crisis to help attract new business and new employees.
Do you have a question that you’d like
answered by the FMJ Clinic?
Email: sara.bean@kpmmedia.co.uk
FM CLINIC
Sam Baldwinson
ADVICE & OPINION
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