Smaller menus, more takeaways this yuletide season as F&B businesses see ‘high’ eat-at-home demand

This can be a first year that French fine dining restaurant Les Amis is having a takeaway menu for Christmas.

The three Michelin-starred establishment, like numerous others in the meals and beverage (F&B) industry, has already established a rough year because of the COVID-19 pandemic, especially through the “circuit breaker” period. 

Offering takeaways was one method to boost takings, said its chef Sebastien Lepinoy.

With safe distancing rules halving its seating capacity, in addition, it anticipated demand from customers who might not be able to secure a reservation through the yuletide season. Les Amis has been fully booked for the week of Christmas since two months ago.

Mr Lepinoy said demand for the takeaway menu has been “high”, with several items - homemade ice cream, log cakes and smoked salmon - already sold-out.

“The restaurant is full and persons want a plan B. The program B is a takeaway,” he told CNA.

Similarly at Porta, which serves modern European cuisine at Park Hotel Clarke Quay, a special festive menu for takeaways emerges for the very first time on the trunk of observations that some people prefer to remain home because of their celebrations amid the pandemic.

“We understand that more persons may prefer to bring the festive celebrations home as they need not worry about the commute time and the crowd in public areas areas during peak hours on festive dates,” said Mr Dino Lim, general manager of Park Hotel Clarke Quay.

So far, orders on the hotel’s online shop has been “positive”, he added.

MORE ORDERS

This is a similar story for nine other restaurants, food caterers and hotels that CNA spoke to.

Rasel Catering, for instance, has received 20 per cent more orders for homes in comparison to last year. 

“We are assuming it is because families and couples cannot travel abroad and they'll be celebrating the yuletide season in Singapore,” said its creative director Chris Loh. 

“Plus, dining out includes a large amount of restrictions,” she added, citing rules against social gatherings greater than five people and diners having to put on face masks after a meal or drink. “Thus, they might much rather spend it at home with themselves.” 

Hoe Brothers Catering, whose Thanksgiving and Christmas turkeys have already been staples on many family dinner tables through the years, said it saw about 10 % more orders during Thanksgiving this season. 

“We hope it'll be the same because of this Christmas,” said catering manager He Xianhao.

Among hotels, Crowne Plaza at Changi Airport has seen a 138 % jump in festive takeaway orders in comparison to last year. Its web store, that was also taking such orders, saw a 70 % upsurge in sales over the same period. 

“This could be because of the uptrend in online shopping and many persons are celebrating Christmas in the home,” said a hotel spokesperson. 

There has been an uptick in food orders for gifting.

Goodwood Park Hotel saw a rise in smaller-sized orders this week. “For instance, for just one log cake or for just one appetiser. It is likely that these could possibly be for gifting purposes,” its spokeperson told CNA.

Overall, delivery orders this season have “increased exponentially” and the hotel has seen an identical trend for the yuletide season so far. 

MENU CHANGES

Businesses said menus have already been tweaked to focus on the demand for festive feasts in the home. 

Tablescape, which does takeaways and home deliveries for the very first time, spent some time on learning from your errors to make sure food quality and find the proper biodegradable packaging. 

“How do we ensure diners get yourself a taste and flavor equal to the restaurant or, realistically speaking, as closely as possible to the restaurant experience. It’s a bit more difficult for us since the cuisine we serve isn't the best suited for takeaway and delivery,” said Ms Jeane Lim, general manager at Grand Park City Hall where in fact the restaurant is located.

For others, it's been about reducing menus to appeal to smaller celebrations given how each household can only invite up to five guests under current COVID-19 rules. When Phase 3 of Singapore's reopening begins on Dec 28, households can have up to eight visitors.

Rasel Catering rolled out “mini buffets” that are suited for eight to 10 people, instead of its usual menu for at the least 25 people. It also made other changes, such as for example offering customers turkey breast for many who do not want a full-sized turkey.

Hoe Brothers Catering in addition has introduced boneless turkey breast alternatively, as it sees more catering orders for just five people.

At Neo Group, which oversees catering brands such as Neo Garden, Orange Clove and Deli Hub, festive menus for at the least four people are actually available.

“Catering has been transformed into a new terrain, unlike what we've done during the past - elaborate buffet setups,” said Neo Group’s executive director Sally Liew, who noted that “mini buffets” are popular options among families.

Menus directed at corporates have also been overhauled with work-from-home policies still largely set up, the caterers said. Many companies are opting for individual bentos, rather than a buffet spread.

"For corporate customers, we used to market menus ... with at the least 30 guests for each and every buffet catering order," said Ms Liew.

"Because of the guidelines in place, and as almost all of them are still working from home, we have created individual celebration sets, as a healthy alternative across all brands."