Mike Park, Commercial Director at BRITA VIVREAU, shares his thoughts on how hospitality businesses can serve water safely and sustainably post-lockdown.
The repercussions of COVID-19 have been far-reaching for all, especially for those in the hospitality industry, where measures meant that businesses have been closed and normal services put on hold. It’s safe to say these temporary closures have left many of us looking forward to visiting to our favorite restaurants, pubs and cafés as we enter the ‘new normal’.
With lockdown measures easing and the hospitallity industry beginning to reopen, operators have a lot to consider before they can get back up and running.
On top of the usual considerations of running a business economically and sustainably, the pandemic has thrown up a number of additional requirements for operators to navigate. Social distancing and infection control measures will need to be adhered to – in some cases, this will mean reconfiguring seating and tables, installing partition screens, or limiting the number of customers and employees in the venue at any one time.