Page 5 - CWA COVID-19 Coverage Restaurant Edition Part 1

image source: WGS 2019, Chef Giovanni Mannino (left) & Chef Kenneth Oh (right) COVID-19 + RESTAURANT
Gattopardo

Ristorante Di Mare

Chef Giovanni Mannino, Chef-Owner &

Chef Kenneth Oh, Chef Patron

What was the first thing that ran through your affected. We are making only 30% of our usual
minds when you first heard of the measures revenues.
taken to curb the virus e.g. social distance,
circuit breakers? Why did you feel that way? How is the restaurant coping with operating
expenses - overheads, rentals, delivery cost,
We were saddened to see how rapidly the virus packaging, employee welfare, salaries and
was spreading and to realise that we would not benefits? How much has the three Budgets
be able to continue doing what we love during (Resilience, Unity and Solidarity) helped for
this uncertain time. The relationship between assistance?
us and our customers, our customer service,
our communication, everything had to be We feel very lucky to be in Singapore, having the
revised and adapted to the new circumstances. support of the government to relieve part of the
financial burden, which allowed us to retain our staff.
How has your business been affected since the During this time of uncertainty, we are not looking
measures were put in place? to make profit but to keep the restaurant in business
and most importantly to keep morale high. Our
Our business, like most others, has been severely team will get through this difficult time together.
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