The Catering Design Group (CDG) has published a document to help hospitality providers by outlining steps on managing their sites post-lockdown.
The company, one of the UK’s leading restaurant interior and commercial kitchen design companies, recommends increasing hygiene points, reviewing front and back-of-house layout and the flow of customers.
Designing Safe Spaces for Catering Environments highlights the steps operators can take to help reopen their facilities or to get them fully operational again with the minimum risk to staff and customers.
It also calls for minimising touch-points, reviewing storage and waste capacity and introducing measures for social distancing compliance.
Also included is advice on materials, with recommendations such as anti-bacterial wall cladding, anti-microbial upholstery and anti-bacterial touch-screen technology. It also considers all aspects of catering operations – from design and operational requirements to the use of technology to help to reduce the risk of contamination.
Phil Howard, managing director of CDG, said: “This is an incredibly tough time for the hospitality industry and we wanted to share our ideas and expertise with our clients and other operators to help with their plans to get their restaurants up and running again. This isn’t just about removing some tables and chairs to manage social distancing. Foodservice operators understand that there has to be a complex rethinking of an entire operation to make it a safe space for all, while still maintaining ambience and the dining experience.
“Mindful of the timescales involved and the cost to deliver these necessary changes, we see this as very much a collection of initial ideas to highlight and provoke further thought on the key areas where changes could be made. Clearly, these would need to be tailored to each individual operation.”
He added: “Design elements such as directional signage and graphics on walls and floors will be essential for social distancing compliance… Operators will also have to consider touchless sanitisers and the availability of technology for contactless ordering, payment and collection. They will need to consider the wider use of outside spaces and the zoning and the reorientation of areas such as kitchen workstations to reduce the risk of cross-contamination.
“We have scrutinised every aspect of a typical catering operation and hope that our thoughts will be of benefit to operators in these challenging times.”