Covid-19 and Business Supports

Like you all, we imagine it’s a job to keep on top of the latest business information. As information arises that is relevant we will show it here and post it on DFC social media. It is probable that you will find info ahead of us sometimes so feel free to share it too. Here are some of the useful links to food businesses we have found so far. We are conscious of lots of negative news, so do try and link us with positive news   

Information for staff of a food business:

Information for the food business owner: 

DFC team advice if you find yourself under pressure:

  • Some businesses are enjoying a huge surge in volume especially if your product category/service is in extra demand by customers e.g. health or sanitary products
  • Other businesses have had their revenue stream cut off, or diminished significantly. If you find yourself in this latter group, some of the following might help based on what other food stakeholders are telling us
  • Cut your outgoings today. Don’t wait. Thousands of people will be doing this so get your request in today
    • Talk to your landlord about a 13 week, or more, rent holiday with immediate effect
    • For any loan, mortgage etc. request the same 13 week, or more, holiday from the lender from today
    • Talk t your food ingredient suppliers to see if they can spread payments further than normal. If you are due to pay tomorrow, ask for 3 months to spread the payment
    • If you find you have no work for staff, sit with them, and explain the state supports available. Make sure you have the relevant forms or links to give them. You may be able to afford to pay leave due, but most food businesses are telling us this isn’t an option  

Covid19 Food Sector Innovation

What other food producers are doing

  • Producers are contacting us daily with tip and hints at what they doing. Here is a summary and please do let us know any of yours  
  • To help keep up with volumes required by a surge in demand, several producers have narrowed their ranges to core lines/sizes. The objective is longer production runs of a smaller number of products
  • To protect your workforce, if your staff numbers are high enough, you should consider creating 2 separate production teams. These teams should operate on separate shifts and not have any contact with the other. If one team need to isolate, the other can take over
  • Other producers with smaller staff numbers report segregating staff into small groups or pairs, who work together all the team in different parts of the floor. Break arrangements vary from creating a number of different rooms throughout the building for these small teams, to a number of businesses reporting that staff take their breaks in their cars
  • Most producers report employing an extra cleaner who cleans/sterilises all contact points like door handles and other surfaces hourly 

 

Please you send any good news stories to info@dublinfoodchain.ie or link DFC social media on your posts.

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