Anantara Introduces ‘Stay With Piece of Mind’ Initiative

BANGKOK—Anantara Hotels, Resorts & Spas, headquartered here, has launched its new “Stay With Piece of Mind” program, which includes enhanced health and hygiene measures put in place as a result of the COVID-19 pandemic.

All 41 properties in the Minor Hotels brand’s portfolio, located across Asia, the Middle East, Indian Ocean, Africa and Europe, will implement the program, which includes a new health and safety committee consisting of senior leadership and cleaning and sanitation experts from Ecolab and Diversey; new hygiene guidelines fully compliant with local government health regulations and the World Health Organization; a Guest Guardian at every property is responsible for internal audits;  enhanced hygiene measures which include EPA approved disinfectants and electrostatic spray technology; fully sanitized airport limousine transfers; and check-in services with minimal contact and time in the lobby.

“Post-pandemic hotel guests need to feel confident that they are in safe hands when they stay at a hotel and brand reputation plays an important role in the decision-making process of guests moving forward,” said Michael Marshall, chief commercial officer, Minor Hotels. “Knowing that Anantara has been one of the first hotel brands to start implementing heightened sanitation and hygiene measures really does give guests peace of mind.”

As part of the new initiatives, all hotels will implement enhanced levels of sanitation and use Environmental Protection Agency (EPA) approved disinfectants for the use against COVID-19 and other bacteria throughout all public areas, including lobbies, reception, fitness centers, pool areas and guestrooms. Electrostatic spray technology will enable housekeepers to achieve a higher level of coverage for the application of cleaners and sanitizers for surface disinfection. Building on Anantara’s existing holistic 360 approach, the guidelines will extend beyond guest areas into all back-of-house operations from supply chain deliveries to culinary preparation areas and housekeeping procedures.

The Guest Guardian will be responsible for the execution of the hotel’s COVID-Ready Action Plan, which “includes setting up processes, conducting spot checks, scheduling internal audits, measuring compliance, supporting implementation and improving overall cleanliness, health, safety and hygiene in all areas of the hotel,” said Marshall.

Fitness and holistic classes will be adapted for guests’ optimum wellbeing. Personal training sessions in the privacy of the gym, as well as wellness activities such as yoga and pilates, will be available for individuals, couples or small groups only, with safe distancing adhered to.

Dining outlets will operate to the highest health and safety standards. For a la carte breakfasts, restaurants will be set up in compliance with social distancing guidelines. After guests are settled at their table, every order of fresh and nutritious food will then be carefully prepared ‘a la minute’ and served at the table, with the culinary team happy to accommodate any special requests. Wellness cuisine will include immune booster programs, with specialist Wellness Chefs preparing fortifying meals and juices to help guests naturally boost their immune system.

Anantara is also working with Siam Ocean Technology to introduce the latest in Heating, Ventilation and Air Conditioning (HVAC) system technology with increased efficiency and high performance air filtration.

“Siam Ocean Technology’s HVAC solutions implemented at Anantara properties will not only exceed World Health Organization recommendations for improved air quality, but also provide facilities with precise temperature controls for maximum comfort everywhere, from guestrooms to shared spaces,” said Marshall. “Furthermore, each property will be analyzed and evaluated for its own individual Siam Ocean Technology system that will leverage AI technology to adjust controls in anticipation of occupants’ needs, creating a new level of comfort that will heighten the pleasure of each guest visit.”