Chef consultant Alan Bird and Chartwells’ Bruno Milin discuss what it takes to bring kitchens back to life

Phil Walley, Alan Bird & Bruno Milin, online discussion

Chef consultant Alan Bird and Chartwells Independent mobilisation manager Bruno Milin believe restaurants and caterers need to ensure their offer is safe and healthy as they emerge from lockdown – but it still has to be attractive to the customer.

The pair were speaking in a special online discussion hosted by Meiko regional sales manager for London Phil Walley, himself an ex-chef.

The huge issue of re-opening a restaurant, hotel or catering business was debated as the UK was still talking about taking the first steps to come out of lockdown.

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The panel first explored the issue of hygiene and how to give customers the confidence to come back to the restaurant or canteen.

They agreed that operators would need to ensure they provide a safe and healthy offer as social distancing demands, but the flip side is that it still has to be made attractive to the customer – not too strange, nor too expensive due to the new social distancing measures which effectively halve turnover.

The full discussion is broken into topics and can be viewed by clicking the below.


Meiko is the Platinum Partner sponsor of the Warewashing category of FEJ Kitchen Excellence Week. For information about Meiko and its range of products, call 01753 215120 or visit

Tags : Alan BirdChartwells IndependentKitchen Excellence WeekMeikoWarewashing
Andrew Seymour

The author Andrew Seymour

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