Back to Business Insight Supporting #DineSafe
Steelite International is proud to back the British Ceramic Confederation’s campaign to promote the hygiene benefits of using ceramic tableware, #DineSafe. The campaign is based on Spanish guidance by the hotels sector, which warns against serving food and drink on broken or cracked dishes or utensils.
“The UK has a world-renowned reputation for high-quality, durable ceramic cateringware. Chipped or cracked plates can absorb bacteria, which in turn can cause illness, so replacing damaged tableware and investing in high quality durable ceramic cateringware will be a ‘must-do’ investment for hospitality, leisure and tourism businesses who are looking into how they can reopen safely during coronavirus.”
Dr. Laura Cohen, Chief Executive of the British Ceramic Confederation
The state of the nation
According to a UK Hospitality and CGA survey, 44% of consumers said they wanted to wait a while before visiting the on-trade. The CGA survey also found that a laser focus on hygiene is important. “It’s clear that ultra-high standards of care and hygiene will be needed to convince wary British consumers that it is safe to venture out after lockdown,” the report says.
Though they may be wary, it is important to note that consumers do want to venture out. According to global information company The NPD Group, two-thirds of UK consumers, miss eating out and are keen to get back into restaurants.
But there is a significant change in consumer behaviour, with a stronger focus on safety and hygiene: three quarters (76%) stated that good hygiene will be a more important factor in choosing a restaurant than before lockdown.
Digging deeper into consumer expectations and in a recent report by Délifrance, aimed at hotel F&B operators, findings show the top three requirements for breakfast room users include free hand sanitiser (52%), more space between tables (49%) and enhanced cleaning protocols (40%). At the same time, 48% of consumers who expect their breakfast buffet requirements to change would like food to be covered – and 50% would like individual products to be available.
“Covid-19 has made us think about the consumer and the dishes most appropriate to serve. Sharing dishes are likely to drop in popularity, so we have reduced options here to reflect this. However, we still see the interest and desire for ‘little plates’, allowing customers to add an element of customisation to the dining experience. We are also thinking ahead to new menus for Autumn/ Winter and we are actively working on these in order to continue our innovation and offer our guests something new and something to look forward to.”
Nicola Underwood, Food Support Manager, Thwaites Brewery