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FOOD & DRINK


Tork Reflex Portable Single Sheet Centrefeed is a compact portable surface wiping system with a docking station and a rotating nozzle for ease of delivery. Impregnated wipers also work well for quick kitchen clean-ups since they require no water and can be thrown away after use. Tork Surface Cleaning Wet Wipes are effective on greasy food surfaces and come in a compact portable bucket containing 58 wipes.


“Our research reveals that between 33% and 55% of European consumers intend to use food delivery services more frequently in future.”


Restaurants-turned-takeaways that have begun operating their own delivery fleet need to take into account the entire food journey from the kitchen to the customer’s home. This means they need to ensure that all members of staff from the chefs to the delivery drivers are on board with the establishment’s hygiene protocols.


Staff members need to be provided with food safety training and PPE, and drivers should be equipped with a delivery toolkit incorporating face masks, sanitiser bottles and perhaps paper towels.


Staff hand-washing stations should be checked regularly to ensure that they are fully stocked with soap and paper towels at the start of each shift. All staff members should be trained to handle takeaway bags with care, treating the whole packing process in the same way as they do when preparing the food itself.


When customers receive their meal at home from the delivery driver they might understandably harbour some concerns about how their food was handled and prepared. The restaurant should pre-empt this situation by reassuring the customer with the aid of a few easy steps.


A tamper-proof seal on each delivery bag will demonstrate to clients that the food has not been touched since leaving the kitchen, for example. Similarly, a pouch containing individually-wrapped napkins incorporated in the food package will reassure the customer that these, too, are both hygienic and untouched.


Restaurants that need to temporarily rely on takeaways and deliveries will want to retain their customers and ensure they are happy to come back when they feel ready to do so. It is therefore a good idea to include a friendly note with each order explaining the measures being taken to ensure food safety. This will provide reassurance to the customer


www.tomorrowsfm.com


and build an emotional connection with the food provider, even when the diner is not being served in-house.


The boom in ghost kitchens has been a particular phenomenon of the pandemic with large numbers of these ad hoc businesses springing up everywhere. And customers seem to like them: research reveals that more than 50% of us now feel comfortable when ordering from a delivery-only restaurant with no physical storefront. However, ghost kitchens tend to have limited food preparation space and are likely to use on-demand staff and third-party delivery companies to fulfil their orders.


This means it is crucial that all staff members and delivery drivers are up to speed on food hygiene legislation and with the required hygiene standards of the ghost kitchen. This will ensure that customers remain safe and will keep coming back for more.


Where third-party companies are brought in to deliver orders, the food-handling policies of these providers should be carefully scrutinised and appropriate training should be given to all those who become part of the food journey.


A new page on the Tork website provides tips for takeaways from food preparation to handover. The portal includes hand hygiene posters, pick-up station signs and a guide to using QR codes as well as insights into how food businesses can be safely managed in times of social distancing.


Takeaways are advised to carry out frequent wipe-downs of all collection areas to demonstrate to guests that they are in a hygienic environment, and zones should be set up to separate customers awaiting their meals from those yet to order. Staff members and customers should also be given access to hygiene products such as napkins, wipes and sanitisers.


“Research reveals that more than 50% of us now feel comfortable when ordering from a delivery-only restaurant with no physical storefront.”


Everyone is feeling anxious in the wake of the global pandemic, and we are all well aware that a new variant or a sudden COVID surge could shut down our dine-in restaurants at any moment. As a result, takeaway outlets will remain an important part of our hospitality landscape – and the most successful of these will be the ones that go the extra mile to reassure customers of their rigorous cleaning, hygiene and safety standards.


www.tork.co.uk/off-premise TOMORROW’S FM | 49


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