What was the first thing that ran through your minds when you first heard of the measures taken to curb the virus e.g. social distance, circuit breakers? Why did you feel that way?
We started to develop our own direct delivery service, starting with how to manage the operations and how to adapt our food offerings to create an appropriate experience for our customers. We also set up an online ordering platform on our website and looked for external partners.
Of course, we knew that it would impact our revenue; but we had no choice but to adapt to the situation.
How has your business been affected since the measures were put in place?
Drastically, we have closed one of our outlets and reduced operations in another to offer very limited food items. Our sales with the remaining three outlets have dropped in spite of our efforts to set up efficient takeaway and deliver services.
How is the restaurant coping with operating expenses - overheads, rentals, delivery cost, packaging, employee welfare, salaries and benefits? How much has the three Budgets (Resilience, Unity, and Solidarity) helped for assistance?
This story is from the July - August 2020 edition of Cuisine & Wine Asia.
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This story is from the July - August 2020 edition of Cuisine & Wine Asia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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