Consumer and customer expectations have changed dramatically in regards to food safety and proper restaurant sanitation best practices. Additionally, certain regulations related to Covid-19 may remain in place or expand moving forward. If you are involved in food service delivery at a restaurant, airport, hotel, school or university, assisted living facility, business, or hospitals, these changes may impact future facility remodeling, new projects, or simply the purchase of new food service equipment.
Regardless of your situation, C&T Design and Equipment Company, can provide you with expert food service consulting and restaurant design services, including recommendations related to Covid-19 foodservice solutions or other commercial kitchen and food service solutions to support your organization. As you plan your next restaurant, commercial kitchen, or food service project, consider how Covid-19 has affected facility design considerations, including kitchen layout and workflow, as well as food service trends that may impact you?
Handwashing Considerations
Expanded employee handwashing options (at each kitchen entrance and exit)
Handwashing at each task station in BOH and FOH (not just the usual 20’-25’ line of sight)
Handwashing at intended self service areas, i.e. Salad Bars (convertible from self-serve to operator serve)
Touchless handwashing, sensor, foot or knee valves (note: knee and foot valves are not ADA)
Customer handwashing facility entering servery, if restroom are not readily available
Antimicrobial handwashing sinks
Janitorial Considerations
Mop sink in close proximity to kitchen, mop hanger, bucket storage and secured chemical storage of bulk chemicals and point of use spray bottles
Food Shields
Increased vertical separation from client to operator
Flexible/adjustable front glass partition from self-serve to operator serve
Air Flow and Ventilation
Safe airflow and ventilation
Sneeze guards/vertical barriers
Task Areas
Back to back prep areas and work tables rather than shoulder to shoulder
Single utility sink at each prep table instead of just a flat top table
Warewashing and Dishwashing
Consider use of power wash 3 compartment sink and heater in sanitize bowl
Temperature tracking of wash and sanitize bowl temps with alert to management when out of range
High temp sanitizing dishwashers to render coronavirus and other viruses ineffective
Refrigerated Storage
Temperature tracking walk-in coolers and freezers
Separating beverage refrigerated storage (bottled/canned product received warm)
BOH Space Planning
Increasing square feet to provide greater distancing between task areas
Vertical barriers or high-backed booths and chairs
Outdoor/patio seating, under canopy
Touchless Self-Service Options
Touchless ice and water dispensers
Touchless beverage / drink dispensers
Touchless faucets and sinks
Other Services
Disposables
Recycling
Single use products
Antimicrobial door handles (MicroMarket and grab and go)
Open-air refrigerators and heated units
Sanitation and Food Safety
Antimicrobial surfaces, finishes, and products
Removable poly-mat shelving for easier cleaning
Removable anti-microbial mat under shelving (work tables)
Ozone sanitation where available, portable unit for full kitchen sanitation
The past few years, Covid-19 has impacted and helped to accelerate various trends toward food safety and sanitation, decentralization, remote ordering, delivery, service automation, contactless delivery, and more. Additionally, related trends led to increases in ghost kitchens, increases in delivery and takeout spaces, and concerns about future health issues.
Many of these issues will require some rethinking of commercial kitchen equipment needs, space allocation, cooking and serving strategy. Regardless of your specific food service niche, C&T’s food service designers and consultants can help you make the best decisions to support your business.