Page 8 - CWA COVID-19 Coverage Restaurant Edition Part 1

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Pasta Bar image source: Mr Joshua Schwartz

Joshua Schwartz, Founder & Managing Director,

SJS Group, Singapore

What was the first thing that ran through your We were looking at what was happening in the
minds when you first heard of the measures rest of Asia and had a pretty good idea that these
taken to curb the virus e.g. social distance, measures would eventually come to Singapore.
circuit breakers? Why did you feel that way?
How has your business been affected
In all frankness we were expecting this and since the measures were put in place?
planning for it since February. Being that we also
have entertainment venues in LuLu’s Lounge and We have had to adapt. It is difficult because as a
Bang Bang Nightclub, we were among the first restaurant you put a lot of effort and energy into
who started to enforce QSR forms for contact the entire experience of dining. It is more than
tracing, temperature checks for all staff and guests just the food on the plate. It’s about the music
and improved hygiene and cleaning measures. you play, the level of lighting available, the service
At the restaurant, even before the social given and the notion that the guest is a part of
distancing measures began, we worked to some form of community when they dine with you.
create our own in-house delivery platform, We have had to look at how we can try
hire drivers and create DIY at home pasta kits. to personalize our delivery now, whether
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