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?
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Hungry For More
Chef Matt Moran is a household name in Australia, especially in his hometown of Sydney. The chef, who turned 51 this year, is not just known for his work multiple television shows involving Food Like Masterchef Australia, the great Australian bake off and chopping block. The chef is also a well-known restaurateur of a number of successful restaurants, which include aria sydney, aria brisbane, chiswick, opera bar, river bar & kitchen, north bondi fish and chiswick at the gallery. He also owns Aria Catering, an event company, and he’s a part of the International culinary panel in Singapore Airlines.
Compact & Mighty!
Compact. Fast. Modular. Economical. Hygienic. And sustainable. The impossible becomes reality with the ctr from winterhalter: high washing performance and compact dimensions. The CTR rack conveyor dishwasher is the newest in technology that is on offer for the busy chef of today who needs everything at his fingertips.
Across Country Lines
Singapore's glory in the culinary world does not dim even when the chef is based overseas. Chef Mathew Leong, currently based in Norway, and working at Restaurant À L’aise, is the first Singaporean chef to enter with a cross country training from Norway and Singapore. We speak to Chef Leong and ask him a few questions.
Maintaining The Heritage At Home
The Singapore food festival was held virtually this year, and showcased the local talented chefs and their ability to create food that innovated and yet included local flavours within the dishes in masterclasses. We speak to four of these restauranteurs and speak to them about their inspiration and their food.
We Get Up & Nothin' Gets Us Down
Looking forward. It’s a phrase that you can easily splice into the literal meaning: the one where you look at what’s literally ahead of you in your path, or in the future. You can also interpret it as the feeling of optimism, of anticipating what is coming with the new year or in the future. This year has been a bit of a rollercoaster with regards to covid-19, especially with the impact of the disease on the food & beverage industry. Perhaps then it is time to slow down and give thanks, reflect, and talk about what we might see in the future.
Suresh Menon, General Manager, Restobar Holding Pte Ltd
Enjoying California Chardonnay With Meals At Home
Eating at home is now very much a regular activity. Whether the meals are home cooked, takeaways or delivered, enjoying a glass or two of wine with your meals, can be a wonderful way to enhance the enjoyment of your meal at home. California Chardonnay is America’s most popular white wine. There are a variety of styles, ranging from steely, unoaked with hints of minerality, to rich, ripe styles with butter, vanilla and toasty oak flavours. The spectrum of flavours in California Chardonnay, is as diverse as the areas where the grapes are sourced.
Electrolux Professional Singapore Pte Ltd
Mr Marco Pesce, Regional Head SEA & India
Going To California
Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
Idle Hands Are The Devil's Bakery
One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.
José Jeuland 2020 BIG SURPRISES
It was the end of 2019, welcoming the year 2020 when I told myself that it would be a great year
Keeping Up With the Lees
SINGAPORE IS NOT A MODEL FOR AMERICA.
On the Rise
Premium economy soars in popularity and profitability for airlines.
What You Don't Know About...Singapuras
Good Things Come In Small Packages
Pushing the BOUNDARIES of Creativity
The studio offers unlimited options and creativity.
Do You Really Want a Flying Car?
It's the year 2020. So where are all the flying cars? The vast majority of people still get to work and school in boring, ground-bound cars. Not to mention buses, trains, and bikes.
Leading the Way
Singapore balances priorities as it forges a sustainable future.
Felipe's Mexican Taqueria
Everyone has a handful of go-to restaurants they count on for consistently delicious dining experiences.
Photographer José Jeuland New Photography Project and Exclusive Interview
Haenyeo, Women Divers Of The Sea . Jeju Island, South Korea
Taking the fifth
The freedoms of the air are the bedrock of the aviation industry – and the fifth is perhaps the most important