Restaurant Industry Magazine

In the spotlight

Restaurant Industry News speaks with Fred Sirieix, Maître d’hôtel about the challenge facing the hospitality sector and tips and advice for restaurateurs

Firstly Fred, how has the pandemic impacted you? Everything stopped for a while. Like everyone I had to adapt and change to get through it Talk us through your journey into the hospitality industry Catering college from 16-20 and then I worked my way up to where I am now How can restaurants prepare for customers’ return? As customers return – there’s a need to re-establish trust between hospitality venues and guests. Good hygiene standards and cleanliness is the first thing the customer will experience when they come into any venue. It is your absolute first line of defence. Hygiene standards are also about offering a high quality experience, which has to be a priority – which includes everything you see, touch and feel. If a customer touches a table that hasn’t been cleaned, or if they see a mop that hasn’t been put away, this erodes their overall experience. How important will it be to ensure that cleanliness and hygiene standards are the top priority? The biggest risk to ANY restaurant business is poor hygiene. You simply cannot afford to get it wrong. Research[1] from P&G Professional found 64% of Brits say that a good hygiene rating is now [...]