CCWC mag Sept-Oct 2020_web

Blueprint to Foodservice
By Meline Beach
Foodservice in
‘New Normal’ Times
The Covid-19 pandemic has affected the C&G
industry like all others. Many locations have had to
close for a period of time, some stayed open, but all have
to adjust and modify their practices now that we’re in
the midst of reopening our economy across Canada.
Convenience & Carwash Canada spoke with various
owners and operators to learn of their experiences
and share their practices on how they’ve changed their
foodservice programs in response to this pandemic. We
covered areas related to food offerings, seating, personal
protection and customer service to assist others on how
to apply the right changes at a local level in order to
maintain compliance and achieve foodservice success.
No more self-serve – more takeout and delivery
“Lunches are not like they used to be,” says Lynne
Beaudry, restaurant manager of the Pointe Au Baril
Shell Station. The popular c-store gas station along the
Trans Canada Highway has stayed open during this
pandemic as thankful highway travellers appreciated
a place to stop for a break between Barrie and Sudbury,
Ontario. “We were fortunate to stay open and serve
food on a takeout basis.”
C-store hot tables and mini-buffet items openly
accessible to customers have ceased. Any items that
used to sit on countertops on plates or in glass domes
are now individually wrapped and offered behind the
counter.
“We have removed our tongs so people are not
touching everything,” says Beaudry. “Where cookies,
breads and pizza used to sit on a tray and be available
for self-serve is now behind the counter and served by
a staff member.”
The same goes for Leslieville Pumps. “We closed
our after-hours hot table to avoid any risk of crosscontamination,”
says Judson Flom, co-owner and
8 / SEPTEMBER OCTOBER ISSUE