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Jakarta restaurants, bars implement new protocols for dine-in customers

Ni Nyoman Wira
Ni Nyoman Wira

The Jakarta Post

Jakarta  /  Tue, June 30, 2020  /  03:50 pm
Jakarta restaurants, bars implement new protocols for dine-in customers

Dine-in customers are required to wear face masks and clean their hands regularly using hand sanitizer. (

Restaurants and bars in Jakarta are adapting to the “new normal” period as the capital enters the transitional phase of its extended large-scale social restrictions (PSBB).

Apart from mandatory procedures, such as staff using face masks, washing their hands regularly, placing hand sanitizer in key locations and taking the temperature of customers, the food and beverage companies in Indonesia are told to enforce additional measures to ensure the safety of customers. 

Establishments run by food and beverage company Biko Group have gradually been opening their doors since early June with extended schedules. Beer Garden in the SCBD area of Jakarta, for instance, serves its customers from 4 p.m. to 12 a.m. daily.

Biko Group marketing manager Aninda Pardede told The Jakarta Post via e-mail that they were limiting the number of customers to 50 percent of the capacity. “Each table is only for a maximum of four people, and not all tables are available. We suggest that our customers make reservations, so that our staff can arrange the seating plan,” Aninda said.

She added that the staff members routinely disinfected the joint's seats and other high-touch surfaces. They also require customers to order food with QR codes to minimize physical contact. “Our staff will list each customer to make it easier for us to track them down in case something happens,” Aninda said.

Read also: List of Jakarta restaurants, bars offering delivery services during self-quarantine

Ismaya Group, which runs more than 20 restaurant brands with over 60 outlets in the country, has also welcomed customers back since June 9, including in its establishments located inside shopping malls.

Each outlet requires staff to wear latex gloves when they’re inside the restaurant, and the gloves are replaced once every three hours. The staff provide a separated waiting area for customers and online delivery drivers for takeout and delivery orders.

Each dine-in customer will be given a ‘welcome kit’ comprising single-use utensils, napkins and information on how to order their food. They’re also encouraged to use digital payment options. (wng)

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