A recent interview has been conducted with Mr. Pao Chan, Operations Manager, The Swire Group on closing the gap of skills required for business/ social sustainability under COVID-19.
Mr. Chan mentioned that QCDV (Quality/ Cost/ Delivery/ Value) in supply chain management of pizza related outlets have been re-visited and re-invented under COVID-19 with customers who are keen on take away pizza rather than dining-in.
“I have been working in catering industry for many years in Hong Kong, and I have observed the following needs from customers who are pizza-lovers (teenagers, party groups, and families who want to share food at home):
Mr. Pao Chan (left)
1) Menu of pizza needs to be diversified with more choices and more color to attract customers;
2) Quality of food needs to be enhanced under delivery van with temperature to be controlled;
3) Standard of choosing suppliers needs to be maintained with regular site visits / site audits to reduce potential risks; and
4) Management of pizza group needs to conduct ongoing meetings with caring to staff members to foresee the changes of catering set up to comply with the rules under post COVID-19”
