SINGAPORE: Crowds have returned to hotel restaurants this Christmas after two years of COVID-19 restrictions, and establishments are looking to stay sustainable even as business improves.
At Sofitel Sentosa Resort & Spa, the situation is even more promising, with the number of diners and the average cost of bills surpassing the 2019 festive season, said its cluster general manager Cavaliere Giovanni Viterale. The hotel has implemented a nominal deposit from guests to confirm their dining reservations, a measure which has resulted in an 80 per cent drop in no-shows.He added that the hotel will build a farm next year to grow its own greens and fruits, to cut down on the carbon footprint from transporting them.The Pan Pacific Hotels Group has also been sourcing ingredients closer to home, Mr Jette said.
Red meats and processed foods are among the items that are commonly associated with high cholesterol, said Associate Professor Yeo, a senior consultant in the Department of Cardiology at the National Heart Centre Singapore.