Food entrepreneurs, including restaurateurs, are being encouraged to modify their business model in order to stay afloat as patrons shift their dining habits due to the coronavirus (COVID-19).
Senior Food Technologist, Jamaica Business Development Corporation (JBDC), Treanna Lindo, said that reshaping processes is crucial to surviving the impact of the pandemic.
“Shifting your business model could mean offering takeout or facilitating contact-less, money-less delivery and kerbside pickup as most places aren’t offering to dine. But you have to facilitate people getting your product while adhering to safety guidelines,” she said.
She was addressing the virtual ‘JBDC Biz Zone’ on Tuesday (June 2), under the theme ‘Convenient Catering during COVID-19’.
Miss Lindo said that a comprehensive risk assessment should be done before any changes are made to the business model, which will better enable the operator to deal with any issues that arise.