Catering and hygiene equipment specialist, Elliott’s Hygiene, has helped the operators of two Beverley-based foodservice venues to successfully re-open.
Brazilian restaurant, Chamas, and local pub, the Tiger Inn, opened their doors to customers on 16 July. Both outlets worked with Hull-based Elliott’s to put Covid-secure measures in place, designed to keep staff and customers safe.
Janette Elliott, finance and marketing director at Elliott Hygiene, said: “There was a huge sense of achievement for us in helping both the Chamas team, and the Tiger Inn team, to get up and running again. It was a privilege to support both businesses, offering them as much help and guidance as possible.
“Our ability to access a huge range of products is a real asset for clients like this, but I think the real key at the moment is the way our team are throwing themselves into supporting businesses to achieve their goals in the safest way possible under the Covid-secure guidelines.”
John Naylor is head chef for both the Chamas and its sister business, the Mirage cocktail bar and bistro. Mirage was able to re-open its doors as soon as the government gave the green light, on 4 July, but with Chamas there were some additional hurdles to clear.
He said: “Chamas took more thought, because it’s all about the theatre and atmosphere surrounding the food. The open, self-service buffet was one of the things our customers like best, and the service is all about different cuts of meat being presented to diners, table-by-table. Our challenge was to ensure we didn’t lose any of that ‘wow factor’ and ambiance that our customers value so highly, while also keeping them safe.
“Our passadors are continuing to serve hot choices to the table and we’re still offering salad from but via a silver service approach, instead of self-service from the salad bar.
“Janette and the team at Elliott’s put an incredible amount of work into finding the right solution for us and, as always, nothing is too much trouble and they will stop at nothing to achieve the right outcomes.”
Additional hygiene measures sit behind the re-opening. Naylor added: “Elliott’s encouraged us to do a Covid-secure risk assessment and identify what issues we felt we had to overcome. Janette suggested a number of new things, in terms of equipment and processes that would give us that important extra protection. One of those things was to introduce individually sanitised cutlery envelopes to eradicate any risk of cross-contamination.
“She also recommended a higher grade of hand sanitiser that is guaranteed to wipe out any Covid germs. We’ve moved our tables around a bit to ensure maximum social distancing, and our waiting staff are also wearing visors as an added layer of reassurance.”
For Allen Slinger, of The Tiger Inn, opening again was also all about retaining the confidence of a loyal customer base. He said: “Opening again after four months was a big milestone. We’ve erected a marquee outside in our beer garden area so that people can keep dry while queuing, and maintain a safe distance from each other.
“We’ve also made more of our outside space to accommodate more people, as we’ve lost a bit of space inside by spreading our tables out more.
“We’ve got a number of screens up in certain areas of the bar and hand sanitiser stations everywhere. We’re maintaining a two metres-plus distance between everyone where possible, and a minimum of one metre-plus.
“Then, we’re offering table service only for food and drinks and we’ve introduced a one-way system for getting around the pub.”
Slinger said Elliott’s has helped to get this right: “We’ve worked with Elliott’s for some years now and so we already had robust hygiene measures in place, but they’ve helped us to take those up a notch in order to comply with the extra-stringent Covid-secure requirements.
“Janette and her team were just brilliant in advising us on things like the types of sanitisers we need to be using, signage options and things like that. Janette came up with ideas we hadn’t even thought of and was really thorough, as always.”