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By Annette Tan
Presented through the Singapore Tourism Board
Singapore is explained through its collective love of smart food, and even a global pandemic may not suppress the country’s love of eating and dining well. That’s why as soon as COVID-19 restrictions eased on June 19, allowing Singaporeans to return to restaurants and restaurants in five teams, locals boosted them to their favorite institutions and flooded online booking platforms. In late July, the city’s restaurants recorded their sales in years, reflecting the repressed thirst of the public for fainting again.
However, reopening after a pandemic requires the best cleaning measures, even in a city whose hygiene criteria have been legendary, and Singapore’s restaurants, from five-star restaurants to street vendor stalls, are not at risk.
In the subtle cloudstreet restaurant, consumers who leave their seats to make a stop in the bathroom now place new towels on their table upon their return. The plush cardboard souvenir menus presented at the end of the meal are now digital, to decrease physical contact.
Nicola Ying, a recent dinner at Cloudstreet, detected a significant change in security protocols from the beginning of his culinary experience. “Fortunately, Cloudstreet is a pretty big restaurant, so it didn’t seem empty, but there were definitely fewer seats and consumers were more scattered,” he says. “The staff was masked and the chefs wore gloves when they arrived at our table to shave the cakes on our plates, for example. There were hand sanitizers on our table and in the non-unusual areas, so it was as if they were making an effort.
Cloudstreet, a gourmet restaurant, has its protocols for prioritizing protection and hygiene.
Small attentions like these are part of the restaurant’s efforts to adhere to the SG Clean quality label. Introduced in February through the National Environment Agency, the program was implemented in the lifestyle and tourism sectors through the Singapore Tourism Board and Enterprise Singapore (a government company focused on business development) to bring sanitation and hygiene to life in similar businesses. It focuses on certifying institutions with the best daily assistance to ensure that they meet the fundamental criteria of the industry’s most productive practice.
To obtain certification, corporations must comply with a seven-point checklist that includes items such as the implementation of popular cleaning and hygiene practices, rules for hiring external staff, such as suppliers and subcontractors, and appointing a manager to oversee to date, more than 400 restaurants, cafes and bars have been certified , as well as more than 2,500 stalls for street vendors, markets and cafes.
Even before applying for SG Clean certification, Cloudstreet had installed more ions to itself and its consumers from exposure to the virus. “We were already practicing social distance and keeping records of the temperatures of our team members when they arrived and left,” the chef said. owner Rishi Naleendra, who closed his Michelin-starred Cheek By Jowl restaurant in 2019 to open Cloudstreet.
“Being SG Clean certified gives our consumers an extra layer of convenience when they dine with us, knowing that we have done everything we can to ensure the protection of the restaurant’s environment. Guests can enjoy the tranquility and relax for a while, which is happening in the outdoor world. “
Many other food and beverage players, adding to Da Paolo’s family circle, began strengthening security measures as soon as COVID-19 hit Singapore this year, efforts such as distance, disinfection of tables after each use, and the use of disposable cleaners. The appliance had already been put into practice before Da Paolo’s restaurants and cafes were certified SG Clean. Therefore, the adoption of the logo concerned in large part the formalization of its security control measurement systems by creating a cloud from which all personnel can access the mandatory documents. certification.
In giant institutions, education has proven to be the ultimate component in achieving the score. “We want to make sure that each and every staff member is aware of the regulations and follows popular new operating procedures,” says Oscar Postma, general manager of the five-star Regent Singapore hotel.
Street vendors such as Tiong Bahru Market have received SG Clean certification.
Today, the F-exits
If all this sounds expensive, it’s because it is. Although certification itself does not charge a fee, maintaining the required cleaning point has an effect on restorers. “To be honest, the monetary implications of maintaining an inventory of masks, disinfectants and all mandatory safeguards are a challenge,” says Naleendra. “The industry is already on its knees and those things are charging money. “
But some say that these extra expenses value the rewarding sense of security that a place to eat feels, knowing that it meets the highest hygiene criteria. “We introduced certification with the sole purpose of protecting our staff and visitors,” says Francesca Scarpa, director of marketing and product control for the Da Paolo Group. “We didn’t think achieving this would result in tangible benefits for our company, but if it’s helping build trust in visitors, it’s an advantage. “
Singaporeans are also very happy to return to the place to eat. “To be honest, having the local staff in a mask modifies the temperament and makes it hard to talk to them,” says Ying, the diner. “Listening to them the dishes AND the wines were a little more complicated, but those are the regulations and we respect them. I don’t think I deserve to deter anyone from going out to dinner and supporting our favorite places.
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