As we enter the third national lockdown in the UK, an environmental health and safety expert has indicated stricter regulations are expected to be necessary for the hotel industry as consumer safety expectations have risen following Covid-19.

Having been dramatically impacted by travel restrictions hotels are also beginning to turn their attention to other revenue streams and, as such, a focus on food and beverage services have increased, therefore food safety will now become an even more pivotal part of their offering.

Research demonstrates that one in five people aren’t intending to eat out in the foreseeable future, and there is now more prominence surrounding the awareness of food systems issues. With that in mind, it is clear that customers are seeking stricter food, health and safety regulations from the industry in order to resume their usual habits of eating out.

Kirstie Jones, an environmental health expert at Navitas Safety, a single destination for safety within the hospitality industry, explains the changes that we can expect to see in the not-too-distant future.

“When life returns to a level of normality, gone will be the days of self-serving buffets as customers will visit hotels and restaurants as a treat, or for a special occasion, and will therefore expect an experience and a level of high-quality service.

“Not only that, but self-service buffets are also high risk in terms of transmitting viruses, such as COVID-19. Minimising contact is key to preventing spread, so removing help yourself style offerings in favour of table service is a far safer option, and much easier to manage stricter cleaning regiments.”

Telling of the need to adapt and create new experiences for customers, Kirstie says that the impact of the pandemic has shaped new opportunities in the hospitality space.

“Experiential restaurants and more luxurious in-room catering services will soon be fully embedded within hotel premises, becoming a much better representation of their complete offering and providing hotels with an additional revenue stream.

“We predict that hotels will not only be seen as a place to stay, as their food and beverage offering will be as much of a draw.

“Customers will choose to stay at hotels because of the restaurant facilities they have on site or even visit the hotel just to go to the restaurant itself. It will be a truly exciting time for the hospitality industry.”

Hospitality has needed to adapt to the newfound digital needs of the industry and whilst hotels are currently only in operation for keyworkers and work purposes, customers are only able to receive their food via a pre-booking room service.

Kirstie said: “When businesses were able to open and serve food earlier in the year, they adapted to the need of technology in the form of online menu’s, in-app ordering and the use of QR codes.

“Not only has this made the experience a much safer and hygienic one, but it has also streamlined the working process for staff and the business by improving efficiency and eliminating the risk of human error. It also means that the food being served, and its allergen listings are more trackable.”

Today, restaurants are no longer able to batch cook or prepare food as they were before. Rather, food is being prepared and cooked at the time of order, meaning that all restaurants will need to conduct quality food hygiene checks for each and every order and guest.

Offering a free downloadable Hotel Inspection Checklist, Navitas Safety are keen to provide help where possible to benefit hotels to operate safely when meeting harsher health and safety measures within the hospitality industry.

“Customers are becoming more aware of food ratings and their attitudes are changing when it comes to living in a post-COVID world, they first and foremost expect greater transparency and safer systems,” said Kirsty.

“The checklist ensures Hotels meet all inspection criteria as well as keeping them ahead and in control so that they continue to meet legislation.”

Download Navitas Safety’s free hotel inspection checklist today.