It goes without saying that the last year has been undoubtably hard for the hospitality industry. As caterers across the country re-assemble tepees and test outdoor heaters in preparation for the return of outdoor dining on 12th April, we’re sharing your thoughts on how the Coronavirus pandemic has impacted your business over the last 12 months, as well as your plans for re-opening.
How has the COVID-19 pandemic shaped your business?
Despite results showing that a large proportion of establishments across the country have been closed for the majority of 2020/21, we are so proud of the passion and creativity within this industry as we’ve seen chefs adapt to every circumstance imaginable. “Takeaway, home delivery, click and collect” and “at home meal kits” are amongst the most popular answers.
Will you be opening for outdoor dining on Monday 12th April?
A somewhat split response, which could be a reflection of the outdoor dining space available to certain establishments.
We asked those that answered “no”, why they will not be opening. The most common responses include “a lack of outdoor space” and “concerns around limited customers until all restrictions are lifted”.
Do you think the government should introduce another support scheme, similar to “Eat out to help out” to encourage customers to venture out and support the hospitality industry?
More respondents were in favour of a potential support scheme.
In terms of kitchen operations, which of the following changes will be put into place when you re-open?
To ensure that we continue to provide the correct support to our brigades, we asked about potential changes in processes and operations. The most frequent responses include “a reduced workforce”, “a requirement for products that simplify recipes” and “sourcing cost effective ingredients”.
We then asked specifically about product qualities and we were pleased to see that many of the attributes of the Essential Cuisine range remain paramount to your working kitchen with “quality, authentic flavours”, “cost and yield” and “allergens” as the top answers.
What does your spring / summer menu look like?
It is clear that many chefs have been keeping up-to-date with the latest trends with “seasonal ingredients”, “vegan / vegetarian” and “comfort food” coming out on top.
Are you opening on 12th April or will you be waiting until all restrictions have been lifted in June? Let us know your thoughts and plans on Twitter.
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