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In-Room Dining

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  • Consider contactless technology for room access.
  • Consider “sealing” the room for a set period of time after rigorous cleaning, to ensure sanitation. Provide other in-room signals of  cleanliness (housekeeping cards, safety seals on mini bar, glass covers, etc.).
  • Use in-room entertainment to promote hotel’s new standards and provide information regrading what to expect when dining, in-room.
  • Provide disposable menus and avoid the use of reusable information binders unless sanitized and sealed.
  • Provide information so that guests may use their own phones, rather than the room phone, to place in-room dining orders.
  • Consider installation of touchless sanitizers in corridors, elevators, and rooms.
  • Cover and protect food between kitchen and room. Drape trays to ensure plates do not come into direct contact with communal delivery  cart surfaces.
  • Designate sanitized routes and responsible staff to deliver meals from kitchen to guest areas, with automatic hand sanitizer before and  after doors/surfaces that must be touched.
  • Designate separate routes and responsible staff for returning dishes, to avoid cross-contamination.
  • Use disposable printed materials and in-room signage to establish clear expectations regarding placing orders, receiving their meals,  any interaction with staff, payment, and disposal of their dishes.
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  • Offer in-room dining related information upon customer check in. Provide additional information at each moment of interaction such as  instructions on the in-room menu, verbal communication on processes when taking orders and delivery.
  • Present customers with service options when taking orders. Explain clearly and transparently on any extra precautions being taken for different  levels of engagement.
  • As possible, strive to avoid any contact between guests and staff. Consider reserving a sanitized passage specifically for the purpose of in-room  food delivery. Once food is delivered, staff uses a separate route to avoid cross contamination.
  • Consider having dedicated staff for food wrapping and placement, delivery, and trash/tray/flatware collection.
  • Ensure all food and beverages are covered and/or sealed upon delivery. Provide all necessary  cutlery and implements (bottle opener, etc.).
  • Provide condiments in individual portions, along with sanitary wipes and extra disposable napkins.
  • Delivery staff should wear all required PPE and practice sanitation procedures when delivering the food. Avoid any direct contact with food placed on cart at any  given moment.
  • Announce arrival of food and inquire about customers’ preference for service at the point of delivery. Inform customers on after-meal trash/tray/flatware  collection process.
  • Allow customers to signal finishing of meal through phone calls and digital platforms while actively reaching out after 20-30 minutes of food delivery to ensure a  prompt and timely collection of trash/tray/dirty dishes.
  • Closely monitor any trash, trays, dirty dishes left in the hallways by leveraging existing closed–circuit television and service staff. Enable necessary cross-  department collaboration between security, housekeeping, and hotel restaurant for a better result.
  • Charge in-room service to the room if possible. Provide sanitation wipes and hand sanitizer if a signature is mandatory.
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  • Staying Power
    • New Model
  • Hotel Opening
    • General Principles >
      • Supplemental Principles
    • Zonal Guidance >
      • Pre-Arrival/Check-in
      • Restaurant Entry/Exit
      • Dining Room
      • Bars & Lounges
      • In Room Dining
      • Convenience & Sundry
      • Restrooms
    • General Guidance
  • Ordering
    • FSDO
    • American Hotel Register
  • Foodservice CEO
  • Resources
    • Culinary Equipment & Supplies
    • Packaging
    • Local sustainable & Well Being
  • Marketplace
  • Contact
  • Customer Expectations