Okaz/Saudi Gazette

RIYADH — The Ministry of Municipalities has presented proposals for a public survey with regard to a series of requirements and set of standards for luxury restaurants. The ministry sought the opinions and feedback of the public on these proposals through the unified electronic platform Istitlaa so as to implement them after taking into account of the public's viewpoints.

The luxury restaurant standards prohibit the establishment of more than one branch of the same brand in the city, as the multiplicity of branches affects the quality of service and fair competition with other restaurants, with the exception of temporary seasonal branches.

There are specific rules for the visitor's dress code when entering the restaurant, in a manner that does not violate regulations and decisions. The ministry considered the requirement as a contribution to the consistency and professionalism of the restaurant's general appearance.

The proposals have set the criteria for classification and integrated service for the visitor while sitting at the table. The service begins from the moment the order is taken and food and drinks are served and poured into the vessels designated for the visitor, ending with the payment process on the table.

The requirements prohibit the provision of a visible accounting and payment box for customers, and no employee is assigned to whom the visitor goes to pay the bills, and payment is made at the table. The proposals aim to provide a smooth and less distracting dining experience for the visitor, making him focus on the service and products provided without being distracted by the payment location or the box.

The criteria for luxury restaurants include providing a seamless and integrated welcoming dining experience for visitors, starting from receiving them at the entrance to directing them to their designated tables, paying attention to details such as greeting them, checking reservations, escorting guests to their seats, and placing their personal belongings in designated places such as coats and bags.

Another criteria is allocating a valet parking service for visitors and bringing it to them when they wish to leave. The criterion aims to improve the visitor’s experience upon arriving at the restaurant and avoiding walking from the parking lot to the destination.

The proposal stressed the provision of a digital reservation system and a complaints channel in order to improve the experience, enhance it, and address comments and complaints. The luxury restaurant does not provide a drive-thru service, as luxury restaurants rely primarily on the “experience” principle, and this is not achieved through a drive-thru service.

Among the standards is the provision of a dedicated area for delivering application requests that is not visible to visitors, whether upon entering or inside the restaurant, to ensure the smoothness of the delivery process without affecting the visitor’s experience upon entering the restaurant or during his presence there.

The requirements stressed the provision of a food health and safety specialist to ensure compliance with food health and safety standards in dishes and the provision of a bag holder and a coat and clothes hanger. The standard aims to provide comfort for visitors, improve their experience and avoid disturbing chaos in the seating area.

The standards emphasized the provision of a highly efficient audio system, including speakers, amplifiers, control units, and input devices, taking into account the concealment of electrical wires and connectors.

The standards also include providing a menu containing at least three sections: appetizers, main dishes, and desserts with a total of five items as a minimum, in order to provide options for visitors that meet their tastes, and not to be satisfied with specific items less than that number of items.

The requirements stipulated that a corner for preparing soft drinks should be provided in a visible manner for visitors, allowing them to watch the preparation process, while providing a designated area for workers to spend their break time so as to avoid their presence among visitors during break periods.