The outbreak of the corona virus SARS CoV-2 will change hotels, restaurants, conference centers and actually all areas of social interaction - some changes will be short-term and fleeting, others long-term and permanent. How do we know what is what? It is also an investment problem for entrepreneurs to recognize the difference between a short-term appearance and a long-term trend.
Our designers have been looking ahead in the past few weeks to find out what is needed now. We think for us leapfrogging innovations are a matter of time. The first step is certainly to get a hygiene concept on the way. From hygiene stations for all public areas, to new materials with an antibacterial effect and active air cleaning with plasma / ozone.
Leapfrogging innovations, on the other hand, will help us to develop sustainable, crisis-proof, ecologically local and global business solutions today for tomorrow.
Be safe! Hygiene concept
With our “Be Safe” hygiene concept, we can ensure that our customer’s high expectations can be fulfilled and offer the highest level of protection against infection in these unusual times.
HACCP requires additional measures. In addition to the usual horizontal sneeze guard glasses for self-service, vertical protective glasses are also useful for serviced buffets
+ Reduce the number of guests
+ Increase buffet areas for fewer guests
+ No more buffet line - single island buffets are better
+ Single-Serves with lids are best for food presentation in self-service
+ Served buffets possible, but with vertical protection panes
+ Horizontal and vertical sneeze protection systems are of huge importance
+ All sides closed glass display cases are recommended
+ Only electrically adjustable heat and cold,
+ monitored food temperatures at the buffet
+ Trays for single servings, instead of a plate, packed cutlery
+ No direct, close service to the guest
The bento box, the good old Tiffin tins ... small glass-covered portions ... it helps to run buffets safely during this time
Food costs: It dramatically reduces food waste and volume.
Crowds: The time at the buffet is drastically reduced, less waiting times
This is how it works:
"Keep distance!" is the 1st and most important rule to stop or slow the spread of an infectious disease. It is important to reduce contact between people and to reduce the number of infections, such as droplet infections, through the safety distance. However, it is not a question of social isolation, but of the spatial distancing of people to protect them. Mobile walls can help to better maintain these safety distances and use available space more efficiently.
Crowd management is the systematic planning and proactive implementation of the spatial organization of many people. As Architects and Engineers we have fundamental skills in the organization of:
+ Check in
+ Restaurant entrance
+ Banquet and conference
+ Lift systems, lift landing
Smart Tracer with Bluetooth and anonymous contact diary
+ support to keep a safe distance with accoustic/optic alarms.
+ helps to strengthen the trust of employees and guests
+ helps to improve work routines and to eliminate dangers
Analogue print products cannot be used. There are many processes to be made smart, eg with Apps.
+ Guest folders
+ Menu cards
+ Check-in, check-out (rooms, events, restaurant visits)
+ Contact data collection
+ Demand-oriented housekeeping
+ All ordering processes
+ Employee networking and communication
Note empty tables are requested!
No table linen, no marketing displays, no flyers, no forms, no salt and pepper cruet, no toothpicks on display... everything that is touched is a NO GO.