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 are sure all F&B establishments have taken a severe hit. The measurements have quickly escalated from implementing safe distancing and restricting the number of guests at the restaurant to operating only for takeout and deliveries during the circuit breaker.
Mitzo is a restaurant focusing on providing exceptional modern Cantonese cuisine with personalized guest experience. Fundamentally, it is a people business. And when the face-to-face interaction is reduced during such extraordinary times, the team have to adapt quickly to the changes while exploring ways to retain our signature service and culinary experience, at the same time juggling challenges from operation in the kitchen, logistics, manpower to cost-saving measures.
How is the restaurant coping with operating expenses? How do you feel about delivery platforms who are currently working together with restaurants to help deliver food all over Singapore? If you are currently using (a) delivery platform(s), what have you been using? Can you rate them based on delivery, efficiency, costs?
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 8,500+ magazines and newspapers.
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