While the pandemic impacted almost all sectors in the country, the F&B industry witnessed a massive shift, especially QSRs and cloud kitchen. The volume of delivery and need for hygiene protocols in this domain has grown manifold.
Following the desperate need to adhere to increased cleanliness and hygiene protocols for both delivery and dine-in models, the system needs major transformation. From sourcing to reskilling, kitchen management and hygiene as well as delivery and dine-in protocols – these companies need to carefully monitor each of these aspects. From clean kitchens to maintenance of personal hygiene, everyone in the ecosystem has to take extra precautions to ensure the safety of their customers.
According to Redseer estimates, the number of cloud kitchens in India is expected to grow at a rate of 50% to 60%. Amidst the pandemic, this growth will be supported by the facilities management industry, helping cloud kitchens focus on safety and hygiene first.
Delivery-only kitchens do not require high-end infrastructure in the first place. However, to thrive, they need high-performing equipment and appliances, clean and hygienic cooking areas, and most importantly, preventive facility maintenance services for the entire kitchen space.
ADAPTING TO SUCCEED
As state governments ease lockdown restrictions, quick-service restaurants (QSRs) are preparing to get back to business complying with state-specific COVID-19 safety guidelines. Businesses are confident that soon after all restrictions are lifted, customers will enjoy the luxury of dining out but with utmost caution in the wake of the pandemic.Â
Pivoting to cloud kitchens from restaurants does not mean that the operational challenges are lower on the other side. Given the current scenario, cloud kitchens and QSRs have four major challenges to tackle for maintaining the growth momentum:
• Ensuring safety and hygiene of food being prepared
• Gaining the confidence of customers
• Educating staff on precautionary measures,
• Keeping the kitchen uptime high
This is where Facility Management comes into play. Some key areas for monitoring are:
• Setup & Installation- Setting up the kitchen with proper equipment and facilities plays an especially important role. It is important to have a proper exhaust systems & ventilation, while setting up such operations. Here FM companies make sure to set up an efficient HVAC setup that is cost-effective, reliable & safe.
• Maintenance of proper refrigeration standards, so that the food is not wasted and is safely stored at the right temperatures. Also, it is important to consider the waste management & plumbing standards for water usage at such facilities.
• Another major issue which the food industry faces is food wastage and contamination. Contamination is a critical issue, especially in the face of the pandemic, when the prime focus is on food quality in transit. Also, India is a market where vegetarian food carries its own importance; maintaining that there is no cross-contamination between veg & non-veg compartments is also important.
• Regular pest control schedules are also important considering the long hours these kitchens run. IFMs ensures that kitchens are safe and pest-free to attain the highest standards of cleanliness and hygiene.
• The FM company should schedule a monitoring set up meeting to ensure regular cleaning of the area, floor, utensils is taking place- following the basic hygiene protocols. Additionally, proper sanitization & disinfection stations are also maintained to ensure hand washing & overall cleanliness of the staff.
• Regular fleet maintenance of delivery bikes, cycles or other vehicles is also conducted as these chains need quick turn-around time to meet timely delivery deadlines.
EYE ON WASTE
A highly relevant facility for cloud kitchens and QSRs is waste management. A variety of waste is produced in kitchens that require different disposal methods such as recycling or composting. Facility Managers help handle and dispose of each type of waste properly that reduces the kitchen’s footprint on the environment.
Another critical aspect for managing kitchen infrastructure is storage. There should be mandatory and regular checkup of the food kept in the cold refrigeration. Checking the expiry and making a regular tab of all the cold storage items is also especially important.
Today QSRs and cloud kitchens are entirely technology-driven. Most facility management companies put in place tech solutions for cash flow management, order procurement process, physical surveillance and audits. They can provide a complete solution to monitor multiple sites and functions simultaneously, with minimum manpower requirement. It is multi-dimensional in its approach and enables an end-to-end system in place with a deep understanding of operational aspects of the industry.
QSRs and cloud kitchen facility management, when done right, can keep pace with the ever-changing needs of the food-service industry. The right facilities management and maintenance can also translate into savings and customer retention.
