Food producers and suppliers of all sizes have had to embrace change in a remarkably short space of time in response to the pandemic.

One of the largest is Robinson’s who saw 75% of their market disappear overnight with the loss of their food service (wholesale) business which had previously served the island’s catering and restaurant sector and its schools.

But it’s not for nothing that the Horsthuis family who own Robinson’s have been in business in the Isle of Man since 1886. They have learned a thing or two over the years about surviving the ups and downs of life.

This time they have done it by returning to the roots of the business, which began as a retail greengrocer, and adding doorstep deliveries to customers all over the island.

The really amazing thing is that they did it in just seven days.

Managing director, Janna Horsthuis, said: ’We couldn’t have done it without our growers who are amazing.’

Janna, one of the fifth generation of her family to be involved in the business, realised that they needed a new way to connect to their customers, especially the vulnerable ones who were self-isolating.

Janna (pictured below right) says: ’We turned to Sandersons, our IT provider, to initiate a full-service ecommerce platform, to make our services available to members of the public on the Isle of Man who were vulnerable and struggling to get hold of fresh produce and food and drink essentials.’

The team developed a brand new website, to allow customers to place orders for Robinson’s wide range of products and arrange deliveries from the safety of their own homes.

The new website was launched in only seven days and the business is now delivering around 300 orders a day.

Janna says: ’Initially our care boxes were for the vulnerable but as the weeks have passed and we have re-structured our operations, we now offer them to everyone.

’We had been considering launching an online service to take household orders for a while now - this line of work is in the business’s DNA after all, with my family having started the business as a greengrocer in the street.

’When the crisis hit and we saw how much trouble people were having getting hold of the essentials they needed without compromising their health, we knew it was time.

’Our team have been absolutely fantastic during this difficult time, very adaptable and willing to change roles as needed. They are the people behind making this vision a reality, and thankfully they were up for the challenge.

’We’re delighted to have shown them just how rapidly it is possible to launch a new online revenue stream and reach a brand new customer base.

’When lockdown was ordered we all had serious doubts how our business would survive with such a huge loss of the food service sector. Working together and adapting quickly has helped us to keep all members of staff of employed.

’This is something many businesses should now be considering, in order to reach a larger audience.’

Janna goes on to pay tribute to the businesses who supply them. She says: ’Our suppliers and growers have been amazing.’

These include Stuart Allanson of Rhendoo Farm in Jurby, the largest vegetable producer in the island.

Stuart has been fortunate in that he has always primarily supplied the retail side of Robinson’s business, with products such as washed and packed potatoes, so he has not seen the sudden loss of business that some growers, who were selling direct to the restaurant and catering sector, have experienced.

Rather the reverse in his case, as he recalls: ’The catering side lost out but instead of eating out of course people were doing more eating at home, which is where my sales have grown from.

’Initially our order went up 300% and yes it’s been a struggle but we have coped.

’Eight to 10 staff is our usual number and we take on extras for busy times like the potato harvest in the autumn.

’When the pandemic started I called on those extra members of staff.

’Our big problem has been what to pack for the next day - even the shops didn’t know.’

Stuart points out that, because of the nature of farming, growing your business is something that normally has to be planned well ahead.

He says: ’When the pandemic came we already had the cropping planned for the next year and it was a bit late to change it.

’We grow potatoes, cabbage, swede, carrots, turnips and parsnips and we were lucky they were already in the ground.

’But the broccoli, which we harvest in the summer, we can’t make it grow any quicker and when it’s ready you’ve got to pick it. It’s the same with hens: they only lay one egg each a day, you can’t make them lay any more, so how do you cope with such a sudden increase in demand?’

For Stuart and his delivery driver, Alan Chalk, what it has meant is a new daily routine, as he explains: ’Things have changed. It used to be that we would do deliveries six days a week and our normal start would be 4.30am, to get the veg to Robinson’s by 5.30am and get the lorries emptied ready for them to distribute it to Port Erin and Peel and around the island.

’Then the government asked the shops "can you stock up at night instead?" so now typically we set off at 3pm most afternoons to deliver to Robinson’s before they get their order off the boat and they are stocking their shops at night.’

Like everyone else, Stuart has also had to manage the issue of social distancing and keeping family and farm staff safe.

He says: ’I’ve dealt with Robinson’s since I left school so now I have access to get in, use their forklift to unload and we get as little contact with others as possible.

’Because, at the farm, we are trying to keep the staff here as just our own little local community.’

It’s also been a real family effort as his children, James, 16, Jessica, 15, and Simon, 13 have all lent a hand while their schools have been closed.

’My children have been wonderful,’ says Stuart.

And he adds: ’What this crisis has done is it’s made people think a lot more about local.

’Had we not been able to ramp up as we have done a lot more shelves would have been bare.’