From supplier diversity to technological modifications, Chef Karann Talwar lists a few lessons to be learnt by the F&B industry to better address a future pandemic
The global pandemic has left many reeling from its ramifications. Many sectors of the economy have been significantly disrupted and the food and hospitality community hasn’t been spared either. If there is one takeaway for the food industry from the crisis, it is the need to be absolutely agile, responsive and adaptable from top to bottom.
Human lives and their well-being continue to be a top priority and the primal concern at the centre of COVID-19 and consequent economic slowdown. As the world struggles to curb the spread of the virus, the F&B and hospitality industry have been at the forefront of the fight against the outbreak feeding those in dire need in these trying times. The focus is entirely on the safety of the employees as well as the security of customers, giving them the option to order via the food delivery platforms and making things technically efficient.
This is understandably playing a crucial role in accelerating the entire process of recovery and reversing the collateral damage caused by this catastrophe. Some lessons that the industry has possibly learned from the pandemic which is helping them strengthen businesses and prevailing practices and preparing to better address and withstand a future pandemic are as follows:
Supplier diversity
During the lockdown, many operations had to be stopped or cut back on production owing to the lack of key raw materials or ingredients. This majorly happened with those processors who would arrange materials when needed and not maintain a large inventory. The COVID outbreak has highlighted the importance of diversifying one’s suppliers. Processors must have at least one or two secondary suppliers for raw materials and ingredients, and they should patronise them by regularly ordering from them as well.
Re-evaluate risk assessment
The pandemic has necessitated carrying out risk assessments at food production facilities and eating outlets from time to time. The assessment will have to be carried out on ingredients, raw materials used, packaging and the related processes. Risk assessment includes primarily two elements: possibility of occurrence and severity of the occurrence. Many food processors and restaurateurs have also brought in place mechanisms meant to handle emergency situations like natural disasters and pandemics.
Technological modifications
Technological changes that were already underway before the pandemic have now become vital. Companies and firms in the F&B and hospitality sectors are training their staff to be prepared for new and unanticipated challenges like this one. Contactless Dine-in, QR code-enabled digital menus, wearing a head covering masks, and enhanced hygiene and sanitation have become the tenets of the industry. Hotels and restaurants are working in tandem with local and national authorities to recover and win back the customer trust.
Despite having been hit the hardest, this industry has been proactive in responding to the calamitous situation. The F&B sector have put in place contingency plans and necessary provisions for unfathomable scenarios, coupled with pre-defined roles and accountabilities for the employees. This preparedness will help them make key decisions rapidly in the face of any unforeseeable crisis in the forthcoming years.
(The author is Managing Director and the Gastronome Chef, Kitchen Kraft Luxury Catering.)