The past few months have been difficult to navigate, but it’s important to keep it simple.
“When it comes to food serving and presentation, venues should focus on simplicity,” says John Kiorgaard from Top Shelf Concepts. “Use equipment that saves you time and has multiple uses.”
Designers are now focusing on social distancing and implementing contact-free systems, which means there will be changes to how venues operate.
Flexibility
From automatic sensors to airtight solutions for food, Top Shelf Concepts can help create spaces that can evolve with changing health requirements and the preferences of patrons.
Invest in equipment that will last such as dispensers that require continual replacements of plastic bladders.
ProtectaSan is vital for any operation. The aerosol ProtectaSan spray is a revolutionary mist spray designed to sanitise and disinfect hard-to-reach and intricate areas with full surface coverage.
The product deals with an extensive list of bacteria, viruses, fungi and moulds in an effective manner.
Dedicated ‘check in’ areas
Preventing bottlenecks by minimising points of human contact, which means creating better signage throughout spaces. Brand them to match your venue’s colours, lettering and graphics to ensure a cohesive space.
Floor stickers should encourage people stand 1.5m apart and graphic lines such as arrows should make it clear which direction people need to follow when they’re in a venue.
Private dining areas
Again, flexibility is key. Food and beverage equipment needs to be easily moved. There will be a push toward open spaces that can open to the outdoors. Sanitiser dispensers play a role here, too.
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