Redesigning the Food and Dining Industry

What does the future of the food service industry look like? How can it survive and cope with the global pandemic?

What does the future of the food service industry look like? How can it survive and cope with the global pandemic? How can entrepreneurs, restaurateurs, and operators design their kiosks, cafes, and restaurants to protect both their clients and employees? What are the key competencies that operators need to have to be able to move forward? How can businesses regain consumer confidence? These were just some of the key issues that were thoroughly discussed in the Philippine Franchise Association's (PFA) latest webinar, "8th PFA e-Kapihan." 

With more than 500 participants on Zoom and more than 100 viewers on Facebook Live, the webinar was a success. Alongside leading entrepreneurs in the food service industry like Mr. Eric Thomas Dee, COO of Foodee Global Concepts; Mr. Vicente Gregorio, President and CEO of Shakey's Pizza Asia Ventures; and Mr. Ricardo Cuna, President of Milkin Corporation, Architect Felino Palafox, Jr. was able to share the importance of reevaluating and shaping physical spaces so these can be effectively transformed according to new health standards and protocols. Architect Palafox shared precautionary measures that must be implemented like preventing overcrowding, making sure the seating capacity allows customers to be at least 6 feet apart from each other, installing signage and other guides to remind people of basic safety procedures, ensuring good ventilation and air quality by opening windows and using air filters, avoiding air recirculation, and using physical barriers like acrylic partitions and face shields, among others. The webinar ended with a positive outlook as entrepreneurs and other professionals in the industry were encouraged to seek and take advantage of the opportunities the global pandemic presents in order to rise from the crises they face.