Page 15 - CWA COVID-19 Coverage Restaurant Edition Part 1
P. 15

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 were hearing about  closures and  hospitality
                                                           workers  losing  jobs  in  other  countries  before
                                                           it  hit  us,  so  the  first  things  that  came  to  mind
                                                           were  the  safety  and  wellbeing  of  our  workforce.  COVID-19 + RESTAURANT

                                                           If you are currently using (a) delivery platform(s),
                                                           what have you been using? Can you rate them based
                                                           on delivery, efficiency, costs? Are there any other
                                                           factors that you want to include during this time?

                                                           We  have  partnered  with  a  range  of  third-party
                                                           delivery providers to serve more guests, but are also
                                                           grateful for customers who choose to pick-up their
                                                           orders, saving us the commissions in these lean times.

                                                           What  are  the  restaurant’s  plans  moving
                                                           forward?  Have  there  been  any  challenges
                                                           adjusting  to  the  situation  now,  and  how  did
                                                           you get through or resolve the issue? What did
                                                           you  and  the  team  learn  from  the  experience?


                                                           Our teams have no doubt learned a new level of
                                                           adaptability and collaboration in order to operate
                                                           with less manpower, pivot to focus on takeaway and
                                                           delivery and get used to social distancing measures.
                                                           We will also look into tighter hygiene SOPs to build
                                                           extra  confidence  for  our  staff  and  customers.
               image source:  Mr Daniel Sia                Do  you  think  the  elements  of  how  some
               The                                         restaurants  are  operating  at  the  moment
                                                           will  become  the  norm  in  the  future?


                                                           Yes,  more  conscientious  hygiene  protocol  for
               White                                       additional  protection  and  sanitation  such  as
                                                           gloves  and  masks  are  likely  to  be  part  of  the
                                                           new  normal.  Social  distancing  is  a  challenge  for
                                                           restaurants  because  it  significantly  decreases
                                                           capacity.  However,  while  we  expect  it  to  be  a
               Rabbit                                      critical aspect of the easing measures when dine-
                                                           in  is  permitted  again,  hopefully  they  will  also
                                                           be  reduced  as  the  threat  of  spread  recedes  and
                                                           masses become more comfortable going out again.

               Daniel Sia, Culinary Director,

               The Lo & Behold Group


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