Awesome. We got our first 200 meals out the door today. What a feeling of satisfaction. The driving force is F1 pedigree and it shows. We are only allowed to have the chilled items out of refrigeration for a very short time, and so it is all about the set-up and getting everything and everyone in place on the production line so that the meals can be taken out, packed, boxed, palletised and put back in again within the bogey time. It is literally the catering equivalent of a Grand Prix pit-stop. And to help us improve and scale up to our capacity of 10,000 meals a day we had video and stop watch folk observing us all to find the pinch points and inefficiencies. A run ‘should’ be 10 minutes (though is currently 11:58) of frantic activity surrounded by what seems an age of preparation, and all the time wearing PPE, for both food hygiene and infection control. How do you coach someone, or demonstrate, or explain how improve technique, or offer words of support and guidance through a face mask at a distance of 2 metres? How do you work together and effectively as a team, recognise achievement and encourage success whilst maintaining that separation? It really is a challenge. So is’s a measure of the commitment to the cause that does it.
And the gaffer tape ‘X’s on the floor, of course.
Work out a set of signals. Easy thumbs up/down. Write your names on your PPE in big latters so can be seen. Smile often it reaches your eyes and people can tell. Keep up the brilliant work.