CORONAVIRUS-AWARENESS

The world is rapidly descending into coronavirus fever – an affliction of panic more than infection – and the very survival of many hospitality businesses may depend on their approach to the problem.

Fear around Covid-19, more commonly known as the coronavirus, has thus far proven more devastating that the disease, which while having already caused the death of thousands of people around the world has not yet come close to taking as many lives as the annual cycle of influenza.

Research out of the UK’s chapter of the WHO (World Health Organisation) currently believes the mortality and pass-on rate of Covid-19 is very similar to that of the kind of pandemic flu that sweeps the planet every few years.

The virus is thought to incubate in an infected person for between 14 and 27 days, and that an infected person is contagious for a few days prior to showing symptoms.

Symptoms are a persistent cough and high fever.

In serious cases, sufferers are likely to experience shortness of breath. It is thought to be respiratory complications that take the lives of most of the ill-fated infected persons that do not survive.

International response standards are focusing on a multi-prong approach, involving containment, delaying its spread, researching the origin and cure, and mitigating the longer-term impact.

Globally the count on infected has topped 128,000, but this is based in hospital admissions and it’s thought there are likely to be many people that don’t get sick enough to go to hospital. The death toll is thus far around 4,700, the worst affected countries being (in order) China, Italy, Iran and South Korea. 

Many of the fatalities are projected to come less from a deadly infection as from inadequate health care if and when the health systems become overloaded. For this reason the priority has been to delay what is to a degree the inevitable spread, ‘flattening the curve’ of infection and allowing the health system to cope with the number of cases at any given time.

Hospitality workers are on the front line of public interaction and fear of infection, but at this stage it is not necessary to close all public places, with the subsequent cascading effects on businesses, wages and the economy.

If someone shows symptoms – and has recently travelled to known risk areas or been in contact with someone now known to be infected – they should be isolated and medical authorities contacted. Keep the person two metres away from other people.

Anyone showing symptoms is asked to ensure coughing and sneezing is contained with a tissue, which is swiftly disposed of properly, or if desperate the crook of their elbow.

As a general practise, anyone being exposed to common areas should avoid physical contact with other people and surfaces, and maintain sensible hygiene practices.

Accommodation hotels and restaurants are already reporting devastating reductions in trade, and it is likely the economic effect of the outbreak will have serious consequences beyond human health.

Foodservice businesses with takeaway and delivery options are well advised to make these services available and well promoted, as many people will stay home either due to self-isolation or nervousness about contracting the virus.

“Businesses that can innovate, adapt and overcome at this time will certainly be stronger for it,” suggests Jeffrey Williams, CEO of hospitality platform Barcats.

“Venues that can afford to recruit ahead of the current situation, will be best placed to maximise the opportunity as we come out of the coronavirus issue.”

Today the Australian Prime Minister Scott Morrison recommended all non-essential public gatherings of 500 or more people should be avoided, and slated capacity restrictions may be pending on other public venues.

In the meantime, communities are coming together to ‘stay local’ and pubs should largely continue business as usual, albeit with heightened awareness and diligence.

BEST PRACTISE TIPS

• Ensure strict adherence to hand washing – regularly

Hand washing: 

Regular soap/handwash and water is best. The object is not to kill germs but to wash them down the sink. Lather thoroughly, for around 20 seconds.

Staff should wash their hands upon arrival, before handling food, and after cleaning tables, common surfaces or using the bathroom.

• Make sanitiser available – particularly to anyone without easy access to soap and a sink
• Clean common surfaces regularly, with the regular cleaning products
• Facilitate staff taking time off work if required