Organize the takeover, especially in the the school and corporate catering sector, required and corporate catering, required intense weeks of preparation and reorganization for all concerned, often resulting not only in the creation of new and very precise protocols to ensure a demanding sanitary framework, but also in tailor-made approaches for each establishment.
There are several challenges common to most players in the sector. Their ability to meet these challenges will determine the confidence of their guests and staff, and the evolution of their behavior and habits (going to the canteen, ordering or... opting for the return of home-made Tupperware, for example, the famous "return of the lunch box").
The stakes are therefore high around various issues and allow us to "prepare the ground" for a strong recovery anticipated in September.
- Continue to manage service continuity. Restarting the machine is not that simple and requires organizational efforts that are sometimes "experimental" and involve internal mobility.
- Evolve in a complex and uncertain environment. Like many economic players, the contract catering must start up again without much visibility and with many parameters still unknown.
- Adapting its offer. Menus, service... We can already see an evolution towards the simplification of menus (hot meals with consumption in the dining room, cold meal offer elsewhere...) Protect. employees, guests...
- Rethinking consumption spaces. Where can/should meals be taken? In some cases, as Scolarest has done for example picnics have been organized in schools.
- Adopt an agile and tailored approach. Restarting safely means finding a scenario adapted to each site, on a case-by-case basis, according to human means, space and resources. Most of the time, an operational diagnosis must be carried out: furniture, living and circulation spaces, available staff...
- Protecting employees, guests...
- Ensuring replenishment. Here again, it is not always easy to ensure a continuous restart. The question of support for the French sectors is also raised, in a context of sometimes tense purchasing throughout the country.
- Disinfection of the premises must be well organized ... crucial in the context, with virucidal products that meet specific standards. It is also necessary to remove the elements accessible by all (cutlery trays, microwaves...)
- To inform the guests, but also the parents of the pupils in the case of the school catering.
- Create technical sheets for the staff. Maintain the high level of nutritional quality while respecting economic constraints and without forgetting the fundamentals of the fight against food waste.
- Organize social distancing. Marking on the floor, placement in the room (every other seat? Staggered? etc.)
- Inform and train staff. Most of them are already aware of the barrier gestures and trained in strict sanitary procedures. However, the new organization needs to provide an information upgrade.
- Manage its HR organization to organize the continuity of the teams.
- To fluidify the passages of withdrawal of order or passage to the canteen to maintain the safety distances. On this point, pre-ordering and online ordering are essential. They allow not only to manage stocks, but also to absorb flows and to rationalize the passages according to precise time slots.
The Innovorder solution even allows you to organize the withdrawal by time slot, to "smooth out" the passages with complete peace of mind!
