RYE BROOK, N.Y., May 26, 2021—CulinArt unit managers reopening dining services this year can expect a more inquisitive client and need to be on top of their game when it comes to safety protocols, according to two speakers joining CulinArt’s Matt Santarpia in the latest Round the Table Zoomcast. The fifth installment of this popular educational series focuses on safety as the pandemic subsides, clients welcome back students and workers, and dining services volume ramps up after months of low or no activity.
Some clients know what protocols they want to follow, while others “need us to lead and guide them,” says District Manager Hilary Ham. “You have to be open to everything now; clients are coming to us with a lot of questions.”
That’s because COVID-19 was and continues to be a game-changer, according to Ron Ehrhardt, VP Safety for Compass Group. “Before COVID, it was all about great food, great service, wellness, promotions, and keeping our guests happy,” he says. “Now, it’s all about COVID-19 safety. Managers have to be experts in COVID-19 and be aware of the most current CDC, state, and jurisdiction protocols. We expect a lot from our managers; with COVID-19, we expect that much more.”