FOCUS CATERING
CATERING
FO5 CH$NGE
$s offi ces prepare to open back up, a group of caterers explain how
foodservice at work has been adapted for the post-CO9I' world
What have been the biggest issues for caterers
in preparing client’s workplace food services
for reoccupation?
32 MAY 2021
ANTONY PRENTICE
DIVISION MANAGING
DIRECTOR,
BARTLETT MITCHELL
“The most significant
challenge has been navigating
timescales. Given the complexity of some buildings,
it has been more di„ icult for some clients to
determine when and how their teams return. Multitenanted
buildings, for example, need to consider
the movement of people from across businesses so it
has been a logistical challenge in some areas.
As far as our operations go, we are ready to go.
Our teams have been preparing to increase volume
and have already put robust measures in place to
support the transition. Of course, uncertainty around
volumes is an issue but we are adept at moving
very quickly so we are confident we can meet any
operational demands quickly and thoroughly.
It is worth mentioning that there are numerous
sites which have been open in some capacity during
lockdown so we have worked through di„ erent
scenarios with these clients already.”
NOEL MAHONY
CHIEF EXECUTIVE
BAXTERSTOREY
“With the uncertainty around
o„ ice occupation, anticipating
volumes will naturally be
a significant challenge for caterers across the
country.
Whilst we know that work patterns are likely
to be di„ erent, we are working with our clients
to determine what this looks like for them and
whether they are taking a phased approach. There
are decisions being made about when and how
employees return to the o„ ice which are largely
dependent on outside factors. We know that these
could change at any given moment so we are doing
whatever we can to ensure that we have agile
processes in place to enable us to move and shi‰
operations as and when required.
Building logistics are also a major consideration as
we work with our clients to navigate social distancing
requirements. The movement of people in buildings
will play an important part of how we all return
safely.
Outside of this, our food o„ er itself is something we
are working hard to develop and adapt. For example,
open counters and self-serve style of catering may be
paused for a while.”
SAM HURST
CEO GRAZING CATERING
“Given the COVID-enforced
restrictions, maintaining the
hospitality experience and
everything that goes with it
has been a big challenge. As a caterer, we want to do
everything we can to bring people together over food
and drink to support and develop company culture.
We’ve worked hard with our clients to ensure the
experience for customers as they come back to the
o„ ice is every bit as enjoyable as before they le‰ back
in March last year.”
What interior design changes are required to
ensure social distancing and reduce bottlenecks in
catering/hospitality areas?
Prentice: “One of the most significant issues we feel
businesses need to consider is queue management.
Clearly, buildings will be restricted and we can’t
change footprint and spaces dramatically, but it’s
more about creating processes which enable us to
manage flow better.
Floor markings, barriers and apps are all likely
going to continue to play a role in this. Additionally,
we are working with our clients to help them
implement strategies which will control the flow of
people in their workplaces.