Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

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EXPERTS OPINION

Six key differences

COVID-19 is having a devastating impact on catering. Product presentation, point of sale protocols, hygiene standards and the way guests are willing to stand in line are going to look very different once the current crisis has passed. Here are six everyday occurrences…

Jaimy van der Linden  Sander van der Meij

  4 min

CATERING BEFORE AND AFTER COVID-19

BEFORE COVID-19 / Forming a line
The buffet was still warm at 7, cooling down by 7:30, and cold at 8. Before COVID-19 it was literally first come first served. Guests weren’t afraid to queue up to get as much food as they could as quickly as they could.

AFTER COVID-19 / Avoiding the line
Guests have no interest in lining up at a packed buffet, if they’re even allowed to. Apps scan the line at a distance and notify guests when a spot opens up. This avoids high peaks and low valleys.

BEFORE COVID-19 / Fresh presentation
Before COVID-19 we saw a trend where caterers presented their products fresh and enticing, ready to be touched. Large bowls of salad, trays of hand made sandwiches, great pots of soup… and everyone using the same spoon or pair of tongs  to help themselves. Everyone made their own meal.

AFTER COVID-19  / Grab and go
The fear of the virus will lead to resurgence in prepackaged products. Sandwiches come wrapped, salads and soups are single serve or presented in disposables. Everything is grab and go. Less enticing, and a lot less personal. But more hygienic.

BEFORE COVID-19 / Hospitality
Especially in party catering, the hosts and hostesses played a crucial role in making the guest feel welcome. They provided the guest with food and drinks and kept a close eye at all times. Before you knew you wanted it they’d already be there with a new drink.

AFTER COVID-19 / Selfservice
Large gatherings are unlikely to happen anytime soon. Hosts or hostesses moving through the crowd with trays of food and drink will be similarly rare. Guests are expected to serve themselves more. The customer journey will change from beginning to end. Staff will need to be prepared and trained to deal with this new normal in catering hospitality.

BEFORE COVID-19 / Where is the party?
No party is complete without quality catering. Whether it’s a wedding, a company party, or any other occasion: food and drinks are an essential part of it. Party caterers feasted on the many national and international events being organized.

AFTER COVID-19 / House party
In the coming months large gatherings are a no go. Parties and events are being postponed or cancelled altogether. The only parties raging on are the ones online, from the comfort of our own home. And those parties aren’t catered.

BEFORE COVID-19 / HACCP as an essential
Company cafeterias and party catering alike were subject to strict rules and regulations when it comes to hygiene. For many, however, the hygiene checklist was more of a necessity to be quickly worked through rather than an essential aspect of doing business.

AFTER COVID-19 / HACCP as a necessity
Hygiene will be more important than ever. Your compliance with the hazard analysis and critical control point (HACCP) protocols will be expected not just by the law, but by your guests as well. The HACCP list is no longer a strict necessity, it is a critical part of the business under extreme scrutiny. The appearance of cleanliness is no longer sufficient. Every surface will need to be disinfected multiple times a day.

BEFORE COVID-19 / Delivery as an added option
Before COVID-19 caterers were dipping their toes in the delivery market and offering their products or services on location. Not because there was a lot of money in it, but because that’s what the client asked for.

AFTER COVID-19 /  Delivery as the only option
After COVID-19 times will be tough for many caterers. If offices open at all, the cafeteria won’t likely be packed at lunchtime. If events are even allowed, we won’t see hundreds gather at a time. For caterers this means little to no revenue through traditional means. They will need to find new business models, and delivery seems like a good option. Maybe even the only one.

The article is a collaboration between Food Inspiration and several European catering companies, including Rob Reizevoort (All Class Kitchen Art Events), Monique Elling (Grand Catering), Melissa Kooke (We Canteen) and Stef Jansen (LEO Love good Food).

Catering before and after COVID-19

Offline: This content can only be displayed when online.

© WeCanteen, Asics

© Albron, ABN Amro

Six key differences

COVID-19 is having a devastating impact on catering. Product presentation, point of sale protocols, hygiene standards and the way guests are willing to stand in line are going to look very different once the current crisis has passed. Here are six everyday occurrences…

Jaimy van der Linden  Sander van der Meij

BEFORE COVID-19 / Forming a line
The buffet was still warm at 7, cooling down by 7:30, and cold at 8. Before COVID-19 it was literally first come first served. Guests weren’t afraid to queue up to get as much food as they could as quickly as they could.

AFTER COVID-19 / Avoiding the line
Guests have no interest in lining up at a packed buffet, if they’re even allowed to. Apps scan the line at a distance and notify guests when a spot opens up. This avoids high peaks and low valleys.

BEFORE COVID-19 / Fresh presentation
Before COVID-19 we saw a trend where caterers presented their products fresh and enticing, ready to be touched. Large bowls of salad, trays of hand made sandwiches, great pots of soup… and everyone using the same spoon or pair of tongs  to help themselves. Everyone made their own meal.

AFTER COVID-19  / Grab and go
The fear of the virus will lead to resurgence in prepackaged products. Sandwiches come wrapped, salads and soups are single serve or presented in disposables. Everything is grab and go. Less enticing, and a lot less personal. But more hygienic.

BEFORE COVID-19 / Hospitality
Especially in party catering, the hosts and hostesses played a crucial role in making the guest feel welcome. They provided the guest with food and drinks and kept a close eye at all times. Before you knew you wanted it they’d already be there with a new drink.

AFTER COVID-19 / Selfservice
Large gatherings are unlikely to happen anytime soon. Hosts or hostesses moving through the crowd with trays of food and drink will be similarly rare. Guests are expected to serve themselves more. The customer journey will change from beginning to end. Staff will need to be prepared and trained to deal with this new normal in catering hospitality.

BEFORE COVID-19 / Where is the party?
No party is complete without quality catering. Whether it’s a wedding, a company party, or any other occasion: food and drinks are an essential part of it. Party caterers feasted on the many national and international events being organized.

AFTER COVID-19 / House party
In the coming months large gatherings are a no go. Parties and events are being postponed or cancelled altogether. The only parties raging on are the ones online, from the comfort of our own home. And those parties aren’t catered.

BEFORE COVID-19 / HACCP as an essential
Company cafeterias and party catering alike were subject to strict rules and regulations when it comes to hygiene. For many, however, the hygiene checklist was more of a necessity to be quickly worked through rather than an essential aspect of doing business.

AFTER COVID-19 / HACCP as a necessity
Hygiene will be more important than ever. Your compliance with the hazard analysis and critical control point (HACCP) protocols will be expected not just by the law, but by your guests as well. The HACCP list is no longer a strict necessity, it is a critical part of the business under extreme scrutiny. The appearance of cleanliness is no longer sufficient. Every surface will need to be disinfected multiple times a day.

BEFORE COVID-19 / Delivery as an added option
Before COVID-19 caterers were dipping their toes in the delivery market and offering their products or services on location. Not because there was a lot of money in it, but because that’s what the client asked for.

AFTER COVID-19 /  Delivery as the only option
After COVID-19 times will be tough for many caterers. If offices open at all, the cafeteria won’t likely be packed at lunchtime. If events are even allowed, we won’t see hundreds gather at a time. For caterers this means little to no revenue through traditional means. They will need to find new business models, and delivery seems like a good option. Maybe even the only one.

Offline: This content can only be displayed when online.

The article is a collaboration between Food Inspiration and several European catering companies, including Rob Reizevoort (All Class Kitchen Art Events), Monique Elling (Grand Catering), Melissa Kooke (We Canteen) and Stef Jansen (LEO Love good Food).

Catering before and after COVID-19

  4 min

© WeCanteen, Asics

© Albron, ABN Amro