KUALA LUMPUR: Several hotel operators affected by poor business due to the Covid-19 pandemic have put creativity to good use by way of getting customers to come to their hotels.

       Diners can now savour their meals in the privacy of hotel rooms.

       Malaysian Retail Chain Association (MRCA) F&B division head Datuk Seri Garry Chua said several hotels in the city have turned innovative by converting their rooms into private dining spaces.

       In this way, diners need not fear having to eat at restaurants that serve many people.

       “Business-wise, it’s better to convert the existing space creatively by making them more viable and productive.

       “Hotels can make use of their open and al-fresco spaces for dining as they provide better ventilation, which is a necessary consideration for businesses now to stop the Covid-19 virus from spreading,” he said in an interview yesterday.

       Chua said such spaces include areas near the swimming pool, balcony or ballroom, where a bigger distance can be carved out for diners.

       “For the medium or high-end hotels, they can even offer a free Covid-19 swab test for diners before the dining experience, too,” he added.

       One such hotel which has done so is The Chow Kit in Kuala Lumpur, where its 113 hotel rooms can be converted into private dining spaces, allowing fully-vaccinated guests to enjoy their meals in the comfort and safety of private dining areas.

       “Dubbed the Private@Chow Kit, these special rooms emphasise minimal but impeccable service in order to reduce touchpoints and interaction with staff and other guests.

       “We’ve had good responses so far, especially from guests who enjoy dining out but are looking for something safer with minimal interaction.

       “This allows guests to enjoy maximum safety and privacy while still being able to enjoy their meals,” said hotel manager Rachel Low.

       She added guests can make their bookings in advance and each room will only accommodate 50% of its usual capacity for maximum physical distancing.

       “To enhance the safety of guests and staff, guests will register for their rooms, select and purchase their meals in advance before arriving.

       “Dishes will be delivered by visored, masked and gloved servers at set intervals. Guests can have the option of extending their stay beyond the set three-hour period at a 50% discount off prevailing overnight rates,” she said, adding that the rooms and other hotel facilities are frequently sanitised.

       From the positive guest feedback and with the new norms in place, Low believes that such a twist from the usual would be “the way forward” in the hotel industry.

       Chua said such arrangements would certainly be welcomed for the fully vaccinated who missed dining like they used to.

       “For added safety, diners, especially those who are from different families, can do a self-test in advance before dining in together.

       “Diners, despite being fully vaccinated, should always adhere to the standard operating procedures (SOP),” he added.

       Chua also called on hotel operators to practise Covid-19 SOP, maintain personal hygiene and provide good ventilation at their premises to ensure the safety of their staff and their patrons.