Covid -19 Safety in Food Service Industry Part I
It’s been almost a year and a half we have been hit by Covid-19, there has been lot of discussion about post Covid era, unfortunate but true that covid-19 is far from over. And we have to move on with having the safety and ‘the New Normal’ as they called it.
Hospitality and Tourism Industry has been one of the most affected industry during because of the pandemic. Bringing the industry back to normal would remain a far fetched idea unless the Food Service Industry applies a radical thought process and innovation ‘on it’s own’ to give the comfort to the Guests that moving out/eating out is safe.
The Facility Planners have to move out of their traditional thinking and start asking the right questions about finding a range of solutions with the help of technology, as one solution would not be enough to bring the customers/employees confidence back to normal. A radical thought process, backed up with Technology is the way forward to New Normal in the Food & Beverage Industry. While the existing protocol set for handling Covid-19 handling at Commercial spaces Eg. Temperature Check, Checking the Health Records etc.- we are looking at symptomatic cases whereas the data shows that it spreads with symptomatic people more.The Question should rather be asked as how to we manage & asymptomatic people from further spreading the infection further.
In the quest, we at www.opstrahdesign.com came across an interesting product called https://shycocancorp.com, which is basically works on Photon Mediated Electron Emission Technology, which is a Wall Mounted Plug and Play machine, works on a closed areas of about 800 Sqt. neutralizing COVID-19 viruses in the atmosphere. The device continuously emits photons in real time, forming a Negatively Charged Electron Cloud neutralizing positively charged ‘S-Protein’ of Covid-19'.
It has not sides effect on Humans, Bacterias and Fungus. The cost of the machine is about $350 and can easily be used in Guests Dining Areas, Guests Houses, Staff Assembling Areas, Guests Rooms, Closed Banquet Halls etc. ‘Touch-less Environment in Food Service Designs, which basically revolves around reduction of touch points within the Food and Beverage Environment, I will cover this Part II of the Covid-19, Safety in Food Service Industry.
The Facilities of a Hotel, Cafeteria, Food Court and Restaurants can easily be planned around the system as this may stop or help control the further spreading of Covid-19 virus from the Food & Beverage Spaces. The Commercial Kitchen Consultants & F&B Consultants fraternity should come forward and ask the questions to get more technologically driven solutions. Let’s do our bit in an effort to bring employees back to campuses, Guests back to Hotels & Customers back to Restaurants.
……More in Part 2 of Covid-19, Safety in Food service Industry
#foodservicedesign #tourismrecovery #hospitalityindustry #cloudkitchens Follow me on linkedin.com/in/swarn-kamal-32691344
