May 2020

More documents

Recommendations

Info

SLUG HERE one of the first things we need to do is to acknowledge people’s feelings and fears and remember we’re having a normal reaction to a very abnormal situation searching for answers in terms of what we can do, this can really take a toll on a person, not only physically, but mentally. So, it’s important that we do have this conversation.” Research from Technomic predicts that in 2020, foodservice sales will be down 12 to 27 per cent, depending on recovery. It also shows full-service restaurants that can’t adapt to the delivery and/or takeout model, as well as hotels or leisure-based business, will be hit even harder. Sarjoo stressed that mental health was already a global issue within foodservice prior to COVID-19, citing research that shows 63 per cent of chefs worldwide report suffering from depression, 53 per cent feel they’re pushed to the breaking point, 60 per cent of young chefs feel there are limited possibilities for career progression and 74 per cent of foodservice staff feel sleep-deprived to the point of exhaustion. In her human-resources role, VanVliet said she spent the majority of her time in the early days of COVID-19 being a sounding board for clients “trying to develop their own processes, procedures and options and [determining] how they’re going to deal with this crisis — not only for themselves and their business, but for their employees.” Workers in the foodservice industry have been blindsided by the loss of revenue and jobs — as well as the associated stress – as a result of COVID-19. According to Horvath “one of the first things we need to do is to acknowledge people’s feelings and fears and remember we’re having a normal reaction to a very abnormal situation. We’ve never seen anything quite like this before and fear is an emotion that clouds our thinking,” she said, adding we have to acknowledge that fear and the fact we want to help people shift what they’re focusing on, “so they’re focusing on the fact we’re going to get through this. We also need to remind them their physical and psychological health and safety is important. In fact, it has to be a priority. And reminding people that providing that psychological protection for themselves and for their employees is important.” As we’re carrying out this exercise in physical distancing, she said we need to “remind our customers and staff, as well as ourselves, that physical distancing is important. It’s part of the health and safety of our employees and also of our customers. And yes, it really is a shift in the way we’re working.” Horvath also pointed out that, while trying to shift the focus from fear to solutions, operators should be aware there are good resources and credible sources of information available to help. “So, focus on the credible sources of information rather than those that thrive on fear mongering.” COPING IN UNCERTAIN TIMES Van Erp reminded listeners that although the industry cannot solve broader challenges such as financial losses and job cuts, it can offer support. “The personal connection is super important,” he said, citing global examples of chefs and operators setting up networks to field questions and concerns related to COVID-19. “The most important things right now are empathy, support and being there for each other. Maybe you can’t be there physically, but you can, with the technology we have today, stay close with others.” From an HR perspective, VanVliet’s advice to restaurant owners is to develop some sort of communication plan. “It doesn’t have to be elaborate and it doesn’t have to be in a document, but it’s a plan to communicate with your employees,” she explained. “So, who you need to communicate with, how often you need to communicate and what method you’re going to use for communication. It’s super important to ensure the contact information you have for these individuals is up to date, that you know how to get in touch with them and, alternatively, how they can get in touch with you.” “It’s amazing how much a ‘hey, how are you doing’ can make a difference in someone’s life,” agreed Sarjoo. So how can open and compassionate conversations between owner/operators and staff be both encouraged and facilitated, especially when people are feeling uncertain and have limited experience in managing fear and the unknown? According to VanVliet, it begins with understanding there’s fear and uncertainty in those people who are still working for you, “simply because they’re out of their element, doing something they may not have done before. And then there may be fear, especially for those individuals who have always been in the workplace and not been out, [for example], delivering or doing other tasks. [An employer’s] number-1 responsibility is helping them with the expectations. Number two, we’re all in this together, so if you’re not certain, ask questions,” she said, adding if employees are nervous or unsure about health-and-safety practices, then having those conversations is of paramount importance. “People underestimate how stressful it can be to be put in a new role,” she continued. “You may have been working with the restaurant for years, but to be doing something totally different can push you outside of your comfort zone, on top of all of the other changes that may be going on personally for you with respect to this crisis. It can amount to real uncertainty and fear in individuals.” Horvath reiterated the importance of utilizing technology to stay in touch when people are feeling vulnerable to stress. “Doing those checkins is absolutely critical. And those can be done by phone or by video calls, but checking in with people and understanding there are a number of people experiencing increased levels of stress right now, and that stress can [wreak] havoc on someone who is already struggling with something like anxiety or depression. is important.” She said employers also need to provide information to employees regarding access to employee-assistance programs and benefits. “And if you do, you should know what those benefits are, so that you can guide people to them, because they there could be no coaching or counseling or other benefits that can help them through this time. But for organizations that maybe don’t have access to an EAP program or benefits, you need to know what community supports you can point people to to help them through.” FH 38 FOODSERVICE AND HOSPITALITY MAY 2020 FOODSERVICEANDHOSPITALITY.COM
LEADING PRODUCT PREVIEW THE CHARGE Suppliers are stepping up with products to help operators during the COVID-19 crisis Lamb Weston Now more than ever, consumers are craving classic comfort-food items. CrispyCoat Crispy on Delivery 3/8” Regular Cut Skin- On fries have an even-batter coating, delivering crispiness while extending hold time. This revolutionary regular cut skinon fry provides exceptional delivery and takeout characteristics, maintaining crispiness up to 30 minutes when using vented packaging. The skin-on cut provides a unique, back-of-house appearance, perfect for any location. Scotsman In light of recent events, Scotsman is seeing a higher interest in it touch-free Meridian ice and water dispensers. The Meridian models utilize infrared sensors to dispense everyone’s favourite H 2 nugget ice and water, eliminating the need to physically touch the dispenser and providing a more sanitary operation. Its AquaArmor and AgION coatings help inhibit the growth of microbes, bacteria, mold and algae. TouchBistro TouchBistro has launched Restaurant Recovery Navigator as a go-to-source for information and one-on-one support to help restaurateurs now and in the future, as well as TouchBistro Online Ordering for restaurants to take orders on their own websites and keep 100 per cent of the profits. Online Ordering is available free for 12 months. The company is also offering TouchBistro Gift Cards license-fee free for three months. Hatco Hatco’s lightweight, clear, transparent polycarbonate Cashier Shield can help in the effort to prevent the spread of germs and viruses at checkout registers, restaurants and other critical areas. It acts as a physical barrier to help stop contagions beyond the shield and helps maintain social distance and physical separation in order to protect customers and employees alike. Cashier Shield can stand on its own and does not require tools for assembly. Feet can be secured to the surface using mounting screw holes if desired. The shields can be easily sanitized using non-abrasive cleaners. Hormel Get an easier way to great bacon. Now, more than ever, efficient labour and time is critical and HORMEL BACON 1 Perfectly Cooked Bacon can help by providing perfect bacon in just five minutes. This bacon looks, tastes and performs like a cooked-from-raw product. It can be prepared quickly, with 95-percent less grease and less mess, making it ideal for takeout, delivery and peak-volume demands. Eswood/Middleby The Eswood Mobile Hand Wash Station doesn’t require plumbing, making it ideal for setting requiring additional hand-washing facilities. The complete, standalone unit, which features more than 60 washes per fill, provides a simple, hygienic and easy solution to ensure hand washing is carried out by staff and visitors and its photo-electric foot sensor operation means no hand contact is required. FOODSERVICEANDHOSPITALITY.COM MAY 2020 FOODSERVICE AND HOSPITALITY 39
Page 1 and 2: CANADIAN PUBLICATION MAIL PRODUCT S
Page 3 and 4: VOLUME 53, NO.5 | MAY 2020 THE COVI
Page 5 and 6: EST. 1968 | VOLUME 53, NO. 5 | MAY
Page 7 and 8: JOLLIBEE DELIVERY With its dining-r
Page 9 and 10: FROM THE DESK OF NPD SETTING THE ST
Page 11 and 12: CRISIS MANAGEMENT PLANS FOR ACTION
Page 13 and 14: which other employees must self-iso
Page 15 and 16: INDUSTRY TOWN HALL ISTOCK.COM/FAYSA
Page 17 and 18: f the MINDS tions of COVID-19 for t
Page 19 and 20: Many industry organizations have be
Page 21 and 22: mal ract with foodservice in jurisd
Page 23 and 24: Q&A the pivot to takeout and delive
Page 25 and 26: into advertising the delivery and t
Page 27 and 28: ONE TABLE ALL FORONE BY ROSANNA CAI
Page 29 and 30: THIRD-PARTY DELIVERY Delivering ans
Page 31 and 32: WHITEPAPER UP Chemical dispensers
Page 33 and 34: FOOD SAFETY SAFETY FIRST Restaurant
Page 35 and 36: TECHNOLOGY PICKING UP THE PACE With
Page 37 and 38: HINKING uring a pandemic No Virtue
Page 39: LENDING A HAND How to manage mental
Page 43 and 44: For a location near you, visit whol

May 2020

Create successful ePaper yourself

Delete template?

Save as template?