PETALING JAYA: Eateries are still thriving despite fears that diners might stay away due to the novel coronavirus (Covid-19) threat.
Malaysian Food and Beverage Executives Association president Muhammad Hisham Tan Abdullah said their members had not seen a dip in the number of customers eating out.
He said malls are still packed with people.
“There are still many people dining out in Kuala Lumpur and other parts of Malaysia. No businesses are affected apart from restaurants that specifically cater for the China market,” he told theSun yesterday.
He added that some restaurants that have arrangements with travel agents to stop by at their outlets were affected when they receive cancellations from tourists at the last minute due to travel restrictions imposed to curb the spread of the virus.
“Otherwise, there is no specific slowdown as most restaurants here cater to locals. We have those who are in the niche market for tourists from China, Taiwan and Hong Kong but even then, they are not closing their doors,” he said.
Meanwhile, Botanica + Co at Bangsar South restaurant manager Jerald Tan said the restaurant was fully booked last Friday, which was Valentine’s Day.
“Our restaurant could only take in 200 people, so we managed to host 100 couples with our special Valentine’s Day menu.”
He also said they have taken precautionary measures in making sure their customers observe good hygiene before dining in their restaurant.
“We have hand sanitisers at the entrance which we advise our customers to use before entering our restaurant. It has been our practice for the past two weeks,” he said.
Meanwhile, Malaysia Association of Hotels (MAH) chief executive officer Yap Lip Seng said hotels are equipped with emergency plans and procedures for Covid-19, ranging from screening of guests to isolation if there are any specific cases, as it is part and parcel of hotel operations.
On concerns that the transmission of the virus could happen at buffet lines, Yap said hotels comply with more than one set of regulations.
“Food and beverage preparation and service procedures are consistently audited and inspected by health authorities regardless of the current virus outbreak, in compliance with licensing requirements.”
He said there are also specific regulations for buffet service, including requirements for utensils, temperature management as well as maximum service time period.
“Many hotel restaurants had also transitioned to a-la minute service for buffet where food is only prepared in small portions when requested.”
He added hotel restaurants would also usually monitor guest behaviour at the standard buffet line and take necessary advisory roles when needed, especially at times like this.
Yap also said various initiatives were put in place from educating employees to providing necessary protection and sanitising facilities.
“Hotels are capable and equipped to put in place such measures, with priority on safety and health. On top of that, hotels, especially MAH member hotels, have been advised on preventive and reactive guidelines on handling suspected cases with regard to Covid-19,” he said.
