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Optimizing Covers in Phase Three

John Girvan, Manager at catering supplier Alliance Online Ireland (www.allianceonline.ie), shares some ideas that will help you maximise the number of covers in your restaurant while keeping everyone safe.

To find the latest information for business owners regarding COVID-19, please visit the government advice centre.

Now that are continuiing with Phase Three of Ireland's Roadmap for Re-opening, the hospitality industry is starting to open up again. So, restaurant owners are no doubt going to be keen to try and maximise the number of customers you can serve to try and make up for all that lost time and revenue. In this article, I'll share five ways you can increase the number of covers you can accommodate, while also following social distancing guidelines and keeping your staff and diners safe.

Extending your opening hours

Many restaurants are now serving half or even a quarter of their usual capacity at any given time, and this can really take a toll on their bottom line. One solution to this problem is extending your opening hours to allow you to serve more customers while maintaining proper social distancing. Of course, if you do decide to go down this route, remember to think about how the terms of any licences might be affected — you may not be able to serve alcohol at certain times, for instance.

IFSA/Chef Network Operating Guidelines

Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Network, with its 3,500 strong membership, have combined their efforts to IFSA Chef Network image 002 launch the IFSA and Chef Network Catering Business Covid-19 Operating Guidelines and Procedures document.

Drafted by an IFSA/Chef Network working group, with the assistance of The Food Safety Company, the comprehensive document has been created based on the best available national and international guidance. Its purpose is to deliver information on industry guidelines and protocols which may allow and help foodservice outlets to resume business.

“Shutting down our economy came as a huge shock to all businesses, but it’s become apparent that restarting our economy and preparing businesses for the ‘living with Covid’ phase is an even greater task that will take much consideration and planning,” adds Patrick Clement, IFSA Chair.

The aim of the document is to help, support and advise foodservice business operators on how best to plan for the re-opening of their business. Patrick Clement continues:

Brand Building with Video

Video is a powerful communications tool, but hotels need to have a clear reason for posting videos on social media, a hospitality industry marketing and communications specialist has said.

Film-maker, producer and videographer Greg Manahan told Micheline Corr of The Firm, that some videos featuring animals in hotel lobbies and employees cycling indoors, did not convey a positive brand image for the hotels that posted them.

He was this week’s guest on The Firm Optimist discussion series.

‘Before a hotel posts a video, management need to have a mission objective for doing so. It must reinforce the core brand message of how the customer views the hotel’, he said.

Hotels, he said, are complex products from a brand perspective and hoteliers need to be careful about the messages they convey’.

Covid 19, he said, will change how consumers see hotels, with brand perceptions in the future likely to put more emphasis on safety and hygiene’.

‘But guests will also want a great hotel experience and the challenge for hoteliers is to balance these attributes in their offering’.

The local environment is also a key to the brand proposition of many hotels’, he said. ‘Hotels need to work with their local community, their town, village or high street to offer a complete experience- just as Killarney and Westport have done so successfully’.

He urged participants in Zoom meetings to learn the basics of good presentation, including camera position, (focus on the eyes’), lighting (‘in front of the participant and behind the camera’) and sound (‘buy a microphone’)

His three pieces of advice to hospitality businesses are to offer reassurance to customers and staff that they will be safe and comfortable, offer high speed broadband and commission high quality video which uses a story to convey the new brand proposition.

Watch the full interview on: https://youtu.be/emq6ni9IXSg

Fáilte Ireland Business Hub supports industry

In response to COVID-19, Fáilte Ireland has created a new online support hub for tourism businesses, including practical webinars and advice guides on key areas such as Busin pkelly1118 ess Liquidity, HR and Temporary Closures, as well as information on how to access Government supports and funding.

The National Tourism Development Authority is speaking to hundreds of tourism businesses across the country about the supports and advice they most urgently need. This suite of tailored business supports has been developed following this consultation and will continue to develop as the COVID-19 crisis evolves says Paul Kelly, CEO of Fáilte Ireland:

“The situation is changing by the day and so will Fáilte Ireland’s Business Supports so they meet the immediate and urgent needs of tourism and hospitality businesses. Fáilte Ireland is focusing its resources on the challenges and issues here and now but also importantly looking at rebuilding the tourism industry and the vital contributions it makes to Irish society.”

For more information on the supports available, please see www.failteireland.ie

Awards for Foodservice Suppliers

Organised by the industry for the industry, Food & Bev Live returns to the Citywest Dublin on the 4th and 5th February 2020. Continuing the event’s history of celebrating fblive1119

excellence, next year’s show will see the launch of the IFSA’s - The Irish Foodservice Supplier Awards.

A first of its kind in Ireland, the IFSA’s are a brand-new award scheme specifically aimed at highlighting product and service innovation within the Foodservice Industry. With six categories including best sustainable packaging product, best sustainable food product, energy efficiency innovation and supplier of the year; the awards will be judged by an independent panel, with a wealth of knowledge specific to the Industry.

Margaret Andreucetti, Food & Bev Live Sales Manager is pictured with Patrick Clement, IFSA Chairman.

Speaking about the launch of the awards and the importance of providing a two day show that delivers for both exhibitors and visitors, Patrick Clement, IFSA Chairman comments: