Hotels re-open with 'new normal' safety rules, menus

Hotels and its eateries around the region are starting to welcome guests and diners with new programmes and menus designed to meet the demands of the 'new normal' brought about by the COVID-19 pandemic.
For instance, international hospitality chain Next Story Group has launched a new hygiene and safety programme called Safe With Us to protect guests during the pandemic. The programme aims to bring enhanced cleaning and hygiene protocols and food safety practices in the group’s hospitality properties around Asia-Pacific.
“Safe With Us redefines hygiene and cleanliness standards across our properties and is tailored to the new normal," said Darren Edmonstone, CEO, Next Hotels & Resorts. "Safe With Us enables our teams to stay safe and welcome guests with confidence as markets re-open."
The new programme focuses on four areas, namely Cleanliness & Hygiene, Food Safety, Guest Interactions, Staff Safety & Training. Some of the procedures implemented include

• Strengthened and expanded cleanliness and hygiene 
• Reconfigured seating, spacing and service flow which support social distancing
• Contactless and low-touch options that leverage digital technology to reduce physical contact and eliminate paper-based items
• Enhanced Food and Beverage practices and social distancing-friendly services such as 24-hour in-room dining options served in single-use environmentally friendly packaging. There is also a 24-hour Grab & Go style outlets and table service instead of a self-service buffet. 
• Hand sanitisers and clear signage in public spaces advising guests on social distancing protocols

A la carte replaces buffet lines
As Singapore's F&B scene re-opens, One Farrer Hotel's Escape Restaurant in Singapore has nixed the buffet lines in favour of an a la carte dining concept. Featuring a new menu, executive chef Marcus Tan created several new offerings designed to maintain the expansive variety and compelling value once served at the buffet line.
The new menu features bites for sharing including an innovative range of naan pizza with piping hot toppings from the tandoor. Escape is even launching communal dining items served kitchen to table perfect for two to three diners. The chef has also created dishes that leverage on fruits and herbs native to the South-east Asian archipelago. For example, there is the Buah Keluak Chicken which is fried chicken wings coated in a rich pangium (buah keluak) sauce accompanied by charred greens. The dish includes a blue pea flower-infused fragrant jasmine rice and belacan mayo.
The hotel said its dining establishments are 'SG Clean' certified. Stringent measures have been put in place to ensure the health and safety of diners. 

Photo: Embracing the new normal, One Farrer’s chef Marcus Tan replaces the buffet with a new menu of international favourites prepared à la minute.