Blurb from the author: After seeing a number of articles about the effects of the block and its adverse effects on the tourism industry, I also had to think about the F&B industry.
the block was hard on restaurants and restaurants across the country,
with strict regulations against guests who dine in.
According to the National Security Council, such sites may continue to operate, but only to fulfill orders or take-away deliveries.
All of this is expected to be reinforced by the end of the month. But are we honestly confident that the partial suspension will only last until then?
We cannot say for sure that we can curb the spread of COVID-19 in just 2 weeks.
What does that mean for restaurants and restaurants everywhere?
To see what's going on behind the scenes, I spoke to the founders of MyeongDong Topokki (Vincent Lua), Madhatter Desserts (Marcus Low), Strangers at 47 (Sean Ooi), MyBurgerLab (RenYi) and EPIC Food Hall (Wick Kee ).
The situation is different for every company
Yes, there is no denying that the physical footprint will suffer. However, Vincent Lua, CEO of MyeongDong Topokki, is not concerned that the consequences will be drastically negative.
“Since then we have been a fast-casual concept restaurant that focuses more on the delivery format (in contrast to BBQ or casual dining). Our delivery orders remain strong. "
MyeongDong Topokki relies on its delivery service more than ever / Photo credit: MyeongDong Topokki
Sean of Strangers at 47 had hoped the government would bring help, but so far without success.
"We were hoping that the government's stimulus packages would also target F&B companies like ours, but unfortunately there are currently no measures to support F&B companies."
Members of Strangers at 47 are ready for partial blocking / Image Credit: Strangers at 47
On the other hand, Wick Kee, who founded the EPIC Food Hall (formerly known as EPIC Fit Meals Co.), illuminates another side of the story.
When we speak, we experience the opposite. We face the problem of managing the
A sharp increase in orders and ensuring fast deliveries, ”he said.
Wick Kee also mentioned that in these few weeks he saw an increase in customer acceptance of grocery deliveries – some that had never ordered before.
With reduced income and other ailments
When the dine-in operations stopped, I still had a burning question in my head.
Would this have any impact on waiters, waitresses and other service workers' wages considering that they may have less pedestrian traffic in the next two weeks?
RenYi told us that myBurgerLab (MBL) is trying to mitigate the possible evil effects Reduction and distribution of working hours in the coming weeks.
"We are committed to taking care of the ground team first and Your payment will not be affected in any way unless required. ”
Several MBL employees support other companies / Image Credit: myBurgerLab
He also told us that he and his other department heads will be among the first to cut wages by 10 to 30%. "Our front works hardest and without it we are nothing at headquarters."
As Sean repeated these feelings, Wick Kee told us that the EPIC Food Hall had taken a completely different approach.
“To be completely honest, we are actively recruit. In addition, we make no changes in the administration of employees Enforce stricter controls on personal hygiene and food handling. ”
Temperature scans for staff and table disinfection / Photo credits: EPIC Food Hall
However, you are looking for Negotiate rental terms with their landlords, mainly to make up for their loss by shutting down the dine-in portion of their business.
Since last month, more and more Malaysian retailers have had similar discussions to get shopkeepers and landlords to give tenants a six-month rental discount of up to 30-50%.
Countries such as Hong Kong and Singapore became known
did this to help retailers eliminate the effects of the outbreak.
Both MBL and Strangers at the age of 47 told us that they are also in the middle of this conversation with their landlords.
However, success was difficult for restaurants like MadHatter, where many catering appearances were reduced due to the postponement of many major events.
“We have now reduced working hours. However, there will be no wage cuts at the moment. It will be implemented until we think it is right based on the current situation, ”said Marcus.
Emergency plan for 2 weeks (or longer)
Since there is no way of knowing whether or not the situation will continue beyond these two weeks, Vincent is not taking any chances.
"Have a … A strong online presence is the key. MyeongDong Topokki's current plan is: start cloud kitchens nationwide aggressive to reach the market to the maximum, ”he continued.
During this time, consistency is key, as many choose to give up.
Vincent Lua, CEO of MyeongDong Topokki
Your entry into cloud kitchens is just one of the many ways you want to keep your business alive.
Vincent is also stepping up delivery efforts through third-party services and partners, but is also considering other options when the time is right.
“We are ready for an alternative delivery Hiring our own delivery team to meet the needs of the public, ”he said.
Vincent Lua, CEO of MyeongDong Topokki / Photo credit: MyeongDong Topokki
RenYi from myBurgerLab told us that they are simultaneously concentrating on "one thousand and one emergency plans" – so that nothing will surprise them.
Given how we continue to provide services and manage inventory online
In the event of a total ban on how to pay bills and salaries, get bank
Loans to weather the storm and continue marketing without sounding desperate – that's it
has been a fight every day for the past 3 weeks, ”he said.
They have also planned so much in advance that they plan the next step in case there is a confirmed COVID-19 infection in the team.
This is done with Temperature tests for their geeks (employees) and even the respective delivery drivers.
was declining, but not at the level where we are in the red
Okay, ”Ren Yi added.
To be completely transparent, he also explained that it is a step they want to take when it matters and they have to close the deal.
"We are in the middle of Securing a bank loan to bind us over this period. We have other ideas in the pipeline, but everything depends on the conditions. "
EPIC Food Hall has also carried out such temperature tests as well as other SOPs (Disinfection of all human touch points, contactless collection, delivery, Etc.).
Strangers at the age of 47 told us that they were also working for other types of transportation during these times.
"We also can develop new take-away foods. It depends on the evolution of the COVID-19 spread, ”he said, adding that the company is currently considering more permanent strategies.
According to Marcus, despite all the precautions taken, there is uncertainty as to whether these steps are sufficient or not.
“At the moment we are only making small adjustments. The current situation is so volatile that we have to stay on our toes, ”said Marcus, founder of Damansara Utama Café.
Bottom line: It's not an ideal situation, but given that grocery deliveries are so widespread and widespread, I don't think the situation has reached a frightening boiling point so far. Only time will tell whether this dynamic can continue or not, but I am convinced that these companies can assert themselves if they are marketed appropriately.
- More information about other F&B articles that we wrote about here can be found here.
Selected image source: EPIC Food Hall