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Due to COVID-19 the UK has seen a huge increase in delivery for food. Many in the hospitality industry are turning to delivery systems to maintain a level of income, raising legitimate questions over increased health standards and methods of delivery.
According to recent data, due to the pandemic outbreak, 60% of 18 to 34-year olds have increased their food delivery consumption, with another 26% planning on increasing it. For 35 to 54-year olds an above, the data also shows a sizeable increase, namely 40% who have already increased the frequency they use delivery sources, with another 74% planning on capitalizing on delivery services more regularly. While this higher demand is doing well for restaurants and businesses, it also presents a problem.
Across the food and beverage industry health standards have become more rigorous in stopping the virus from spreading, and many businesses have had to give PPE (person protective equipment) to their employees, and learned to adapt in the kitchen while maintaining the social distancing measures. The FSMS (Food Safety Management System) are rightly becoming more stringent in maintaining safety standards. This has also seen a rise in cloud kitchens, or dark kitchens, that solely work towards delivering food.
Aston spoke to Mario Aleppo, owner and founder of Fireaway Pizza to talk more about the issue surrounding food delivery services raising questions about hygiene and social distancting.