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What can co-working spaces do to succeed after the Circuit Breaker measures are lifted?

What can co-working spaces do to succeed after the Circuit Breaker measures are lifted?

ADAPT!

By now, we have all realised that the world of work will not be as we once knew it; it will take a long time before we can get back to some sense of normality – if we ever can. While we may all realise and acknowledge this ever encroaching fact, it is time to accept the new (while ambiguous) future of work, and move towards making the best of it.

It is time to prepare, and adapt!

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One thing we know for sure is that social distancing will be around for some time to come. Covid-19 and the regulations implemented to reduce spread will not disappear overnight, and we will all have to live with some level of restriction.  All offices, either traditional or co-working spaces, will need to change the way they operate. Businesses will need to understand that people will want to work from home more, as the working norms have changed. Moreover, businesses will likely continue with split teams, supporting this shift in work habits, allowing a smaller unit of employees to work from the office, while the rest wait their turn, working from home or other places.

Taking this into consideration, we can expect a few problems as businesses prepare to adjust to the new normal. The problem for most operators will be the significant mismatch in expectations between employees, managers and operators. Take the familiar example of co-working spaces. While we wish to retain as many members as possible, potential members will be scouring the market, searching  for a better membership deal, propped full of added value. Meanwhile, many co-working managers will probably need to increase their fees as a consequence of the ongoing social distancing measures evacuating up to half of the available desk space.

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Businesses renting office space are already considering changing the way their businesses work. They will be wondering why they are paying significant amounts of rent for an empty space, while much of their workforce continues to work from home. Businesses have started to recognise that it will take a long time before everyone can go back to work, and that is still pending on a big IF. This is where co- working companies offer brilliant alternatives. Co-working spaces offer you the alternative you need to start the next phase, while easing into the new normal.

The next phase will be all about value. The co-working spaces selling only desks will die, while businesses offering memberships with value will thrive. Co-working managers  already know how difficult it has been to ask members to pay their fees while not being able to offer them access to the space they are paying for. Only those who see the true value in what a co-working space can offer outside of the workspace have stayed. We have been lucky in that many of our members have stayed with us, albeit under significantly discounted fees.

Our community managers have been fantastic in helping every member with their requirements, either rerouting packages or vital documents to their home address or by providing office equipment at a low cost. We do what we can while experiencing severe financial difficulty, a situation too real for many companies since Covid-19 started. We too have experienced loss, as members have left us due to financial difficulty, or other reasons, mostly connected to the shadow of uncertainty we have all been living under since the Circuit Breaker started.

For us, it will continue to be crucial  to show members the true value of a ClubCo membership, not only while working from our spaces, but also while working from home. We aim to empower all our members to work from anywhere they consider most convenient, and in pursuit of this aim, we have come up with multiple ideas, highly advantageous for our current members, and for all future members who want to become a member of the ClubCo community.

We are now offering all new member companies a 2-4-1 membership deal. You sign up for a one desk membership, and we give you two memberships to use that desk.  You halve the price, while two of your employees alternate their days between working from home, and working from one of our spaces.

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We are also giving all members free membership to our partner business MultiCo. MultiCo offers space in restaurants and cafes all across Singapore, where you can eat, work, drink and repeat.. By combining your ClubCo membership with MultiCo, we are essentially giving you access to work spaces all over the island, including our ClubCo venues.  While many might want to continue to work from home more, we offer you a package full of value, with additional benefits represented in food & beverages.

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We never underestimate the importance of the office phone! ClubCo offers all our members access to an office phone, which can be synced to redirect calls to their mobile phone. The number is automatically hooked up to answering services, and you will also get call diversions and conference calls included in the package. While it might seem easy enough, it has given our members added value in that they can appear to be in the office – and reachable – from wherever they are.  Access to office phones can be included in all membership packages.

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We are continually looking at more ways to add value to members at work and home and hope that this will attract members who want flexibility and value.

We expect the future of work to include a high degree of flexibility in terms of where we work. Therefore, we expect that the next phase will include a lot of re-contracting for employees. Employees will consider including clauses in their contracts, and employers will need to adjust to the habit of offering alternatives to traditional office space. ClubCo supports all employers and employees as they try to find their footing in the new, brave world of work.

To that end, we want to hear from YOU, and we want to hear all your specific requirements so that we can try and tailor packages that work for you, if you are working from the office, from your home or any other place you want to work from in the new normal.

For more initiatives on what ClubCo is doing for members and companies, you can learn more at www.clubco.sg

COVID-19 Special: Interview with Peter Francis Alukka, Co-Owner of Picotin Express

COVID-19 Special: Interview with Peter Francis Alukka, Co-Owner of Picotin Express

Have you met Peter Francis, co-owner of Picotin Express?

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Picotin Express first came to life in 2007 at the old stables of the Turf Club Road. From the French word for a ration of horse feed, the name “Picotin” has been promptly adopted. We are one of the first food and beverage establishments at the old Turf Club. Rapidly, Picotin became a neighborhood bistro where everyone gets together.

Tell us a bit about you, Picotin and the story behind you and the restaurant:

I started with Picotin 2008 as a part-timer employer and rose through the ranks and became General Manager by 2015. In 2017, with the backing of a private equity firm, I had an opportunity to take over the business. We expanded and launched on the East Coast in 2018. It has been a long journey with the company but I feel in my heart that the journey has just begun.

What does ‘service’ and ‘hospitality’ mean to you (in these uncertain Covid-19 times)?

Throughout our history, Picotin has always been known as the friendly neighbourhood restaurant. We stand for family, we stand for friends, we stand for neighbourhood. We like to think of ourselves as a hub. At this moment, we are trying to reassure our clients and maintain our clientbase by offering takeaway. We are trying to adapt and reconsider our marketing strategies, how we can engage with our members directly, and support them throughout the pandemic. At Picotin, both the staff and management, engage in personal communication, and assure all our customers that we are still here.

Hospitality has not changed that much for us. Hospitality to us means what we do extra, and that is what makes us stand out from the crowd. Especially now. Everybody does the usual things – but how can we go the extra mile for our customers? Considering our promotions, and packages. Our members are still supporting us, and they are showing immense understanding for the situation. From a business perspective, we are all competing, but we are still in the same field. We include our passion, and combine it together with service and hospitality.

We have also become more flexible in our service. There are no restrictions. Any time our customers need us, we will be there. We love our customers, so service is important. Our regular customers who came to sit and eat before, still come and order takeaway. We have to stand together, and try. Support is crucial.

I don’t know what is going to happen. Everybody is struggling – business wise, and financially – all we can do is do the best we can.

What impact has COVID-19 had on your business?

Revenues are down. We have also experienced limitations as to delivery and takeaway. Even though we push our limits, we have lost a vital part of our business. For example, family time spent in our restaurants during the weekend is gone. We were not prepared for this. But now, we are adapting ourselves to this new measures, and we are changing every day to try to accommodate the requests. But, also, there are limitations in terms of manpower.

Picotin is a family. We have nearly 28 full time staff, 16/18 part time staff. Up until now, we haven’t resorted to any salary cuts or retrenchments, it’s always our staff – the Picotin family first! To be honest the only focus and prayers are to survive through this. We are forever grateful to our suppliers, service providers and landlords for their willingness to fight this together with us by supporting us. We already know we will open with limited seating. The situation is very uncertain, with little visibility. It is hard to plan, but we have to. The impact is pretty bad, for all of us in the F&B industry. How can we survive for the next 6 months? It’s crucial and critical to pull together.

What steps are you putting in place to help your business during these times?

Again, no staff on unpaid leave – staff is family. I have grown up with them, I have been working with them forever. It would be a painful process to have them leave. But we are standing together, and we fight together, in effort to survive.

We have come to realise that we need to plan for different strategies, and change our business model, that goes with prepared meals, take away. Every business will start thinking of new business strategies – but how long can they last? When the circuit breaker started, I came up with a plan, we mapped what we could and wanted to do, and took initiative. When it first started, it took us one week to implement measures, and we were surviving on very small margins. Without volume, you cannot cover costs. But now, we run a call centre. I trained staff, and got them in line. Now, we have a smooth call centre which receives our clients orders, which are then handed on to delivery and so forth.

We adapt and improvise everyday, with minimal cost. We use our existing team, and they try different things. Revising our system everyday, trying to achieve the best results. Previously, we were running separate, stand alone restaurants. Now, we try to connect our restaurants, set up a platform of collaboration when it comes to our call system, and so that we can better automate our orders, inventory, and so on. To summarise, we are increasing our reach, we are staying close to our customers, we are internalising our processes, we are increasing our accountability, and we have digitised our business model.

How do you see the industry after this is all over?

It is difficult to know! We don’t know how long this will last. Nobody can give an answer. It might take a few years. This might be the future, so we will develop a healthy system that communicates, delivers, executes perfectly. We will be prepared. We will get a system in order, and it needs to be perfect. Now, you have to be able to think out of the box, and improvise, at a low cost. Every penny counts now, and will in the future. You have to be sharp, cunning and calculating! We have no idea what is going to happen. For anybody, in any business.

What is the dish/ drink that will be most popular for your customers? / is most ordered now?

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Last month, we launched a new deal that was incredibly popular! Our pizza and beer deal! We almost lost money, our customers asked us “how are you making money?!” But it covered expenses, looking at the mass market of customers who ordered. It was a successful promotion. We also did a BBQ menu, which is still going incredibly well. All packages have been so successful. But, ala-carte deals are obviously not going that well. We are all promoting such deals now. Customers today, the majority, 80-90 % look for a deal, as they are working from home and growing conscious of costs. We can’t blame them, we simply need to capture more market share. Which means taking a pay cut.

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It’s not that that people don’t want to support us. But the market is flooding with offers and deals. Every now and then, we have to remind our customers that we are still here. And then they remember, and order. Most important to me, is that we can support our team. We are fighting, and we are still standing!

Did you know that you can order food from Picotin Express using the MultiCo app? Download the app today, and receive $10 simply for joining! 

Why wait? Download the app today and become a part of our community!

Do your part in supporting local business!

COVID-19: Special Interview with Goh Huilin, Creative & Marketing Manager of Tadcaster Hospitality

COVID-19: Special Interview with Goh Huilin, Creative & Marketing Manager of Tadcaster Hospitality

Have you met Goh Huilin, Creative & Marketing Manager of Tadcaster Hospitality Centre and Cafe Melba?

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Huilin and her team are working hard to make sure that you, your family, your friends and colleagues are properly fed while working from home, with their exciting dishes combining elements from Australia and Asia.

Get to know Huilin, and learn more about one of their restaurants – Cafe Melba!

Tell us a bit about you, Tadcasters/ Café Melba and the story behind the restaurant.

Tadcaster Hospitality in Singapore is the umbrella brand for BQ Bar, Bull and Bear, Molly Malone’s, The Exchange, Café Melba @ Goodman and @ Mediapolis. Cafe Melba is a relaxed cafe and restaurant concept developed by Tadcaster Hospitality, which blends influences from (Melb)ourne and (A)sia for a gourmet yet leisurely dining experience. We opened our first Cafe Melba in the East at Goodman Arts Centre in 2012, and Cafe Melba at Mediapolis in the West in May 2016.

Since the opening, we have become a beloved restaurant in Singapore, famous for our all day breakfast offer, traditional weekend roasts, BBQ festivals, and the best kid-friendly atmosphere in the Little Red Dot. Over the years, we’ve built quite an audience amongst those seeking a strong latte or just a little break enjoying an after work vino. Parents can also enjoy a classic Eggs Benedict plate in peace, while their little ones burn energy on our infamous bouncy castle or astro-turf football pitch and play area!

What does ‘service’ and ‘hospitality’ mean to you (in these uncertain COVID-19 times)?

I believe we are doing a very important job, ensuring that we continue to offer services to our guests, which we still offer via deliveries from www.cafemelba.com.sg. We have developed our delivery system in parallel with the main players, and we try to be hospitable in terms of tailoring meals to our regular customers around their preferred times.

What impact has COVID-19 had on your business?

Covid-19 has had a huge impact on our business. We have had zero sales, apart from Café Melba @ Goodman’s deliveries. Our regular guests have been supporting us the best they can, but it’s never going to be the same as sitting down and raising a glass with them. Obviously there is also a balancing act to be done between ensuring that the company survives this period, while also making sure we do the best we can to keep our staff employed. The government has been helpful in this regard, providing income support and paid training for staff that might have to take a period of unpaid leave.

What steps are you putting in place to help your business during these times?

We have negotiated, mostly successfully, with our landlords to get rent either waived or partially waived, or deferred. We have also been trying to utilise the various government grants and support schemes. We are also actively making sure to keep our staff happy, by keeping them as engaged as possible.

Moreover, to ensure our staff’s safety and welfare, we have worked out a set of Standard Operating Procedures (SOPs), including various measures such as the provision of hand sanitiser, masks, regular cleaning of common touch areas such as door handles, temp check, safe entry and planning for social distancing measures. We need to wait for final confirmation from the government on the guidelines, but for now, we believe we are ready to go.

How do you see the industry after this is all over?

I believe there will be slow recovery. There will continue to be restrictions as to the numbers allowed in venues, just as we have seen in Australia. Australia seems to be about a month ahead of Singapore regarding the easing of measures. People will still be encouraged to work from home, so there will be less foot traffic. We will also have to wait some time to see tourists and business travellers return. Hopefully people living in Singapore will be keen to get out initially after many weeks of lockdown.

What is the dish/ drink that will be most popular for your customers? / is most ordered now?

These are the current top 5 items for our delivery & takeaway:

  1. Family Combo Deal
  2. Parma Ham Pizza
  3. Chicken Avocado Sandwich
  4. Good Ol’ Beef Burger
  5. Classic Hawaiian Pizza

 

Café Melba is offering Delivery & Takeaway options too! Enjoy Pizza Bundle deal that comes with our signature thin crust pizza with 10 different toppings to choose from and 6 bottle of beer to get you through your live telecast sport night! Psst… check out our Meat Box Bundle, perfect for an easy night in with your family for a steal! Click here to order now! Or visit www.cafemelba.com.sg.

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Did you know that you can order food from Cafe Melba using the MultiCo app? Download the app today, and receive $10 simply for joining! 

Why wait? Download the app today and become a part of our community!

Do your part in supporting local business!

COVID-19 Special: Interview with Richard Huggins, Head Gamekeeper at Rabbit Carrot Gun

COVID-19 Special: Interview with Richard Huggins, Head Gamekeeper at Rabbit Carrot Gun

Have you met Richard Huggins, Head Gamekeeper at Rabbit Carrot Gun?

Richard and his team are working hard to make sure that you, your family, your friends and colleagues are not only properly fed while working from home, they are also thinking up new, creative ways to keep your cupboards full and your family entertained.

Get to know Richard, and learn more about Rabbit Carrot Gun!

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  • Tell us a bit about you, Rabbit Carrot Gun and the story behind the restaurant: 

I created Rabbit Carrot Gun in 2012 from a derelict building in Katong. In 2012, the restaurant scene in Katong changed as more venues moved into the area. Over 120 new F&B concepts opened in the area over the next 4 years, well, at least I think it was 120 as I have stopped counting. The vision I had when I founded Rabbit Carrot Gun, which is also the driving sentiment fuelling our business is doing things the way they should be done. By this I mean servicing our customers properly, with care and with a sense of fun.

  • What does ‘service’ and ‘hospitality’ mean to you (in these uncertain corona times)? 

Currently, we are striving to retain the Rabbit Carrot Gun authenticity and we are finding new ways to retain and nourish our connection with our loyal customers. For example, we have launched a new Rabbit Carrot Gun online Groceries and Essentials site. This site is providing people with a great alternative to the large Goliath supermarkets and other online options. Our online Groceries and Essentials site provides products of far better value, and offers more reliable delivery. We are also currently working on expanding our range of Ready Meals and daily essentials.

To make the ordering experience more fun, you can choose the option of having products delivered in collectable wicker baskets, or on antique farmers’ trays. You can of course also simply collect your pre-ordered food by bringing your own containers. While you wait, grab a cup of our excellent coffee, or pick up a bag of our locally roasted Rabbit Carrot Gun coffee beans!

  • What impact has COVID-19 had on your business? 

First thing first, as you can all understand, Covid-19 has been a blow to us financially, as revenue has been soaring. Since the 8th of April, we have experienced a 96% decline in revenues.

But! On a positive note, through our new initiatives, such as the Rabbit Carrot Gun Market site and through increased deliveries, we have become more connected to our customers. We know more about them now than we ever did before. We know what they need to stay safe at home, for instance, perhaps they need a quick delivery of Tasmanian Scallops (sustainably farmed), or a packet of perfect Danish Back Bacon, or a simple packet of Rabbit Carrot Guns own label unsalted butter. We know and have what they need, and we are happy to deliver it to them.

  • What steps are you putting in place to help your business during these times? 

We are taking many steps in effort to ensure our survival. In addition to the above initiatives, we do the usual tasks of managing our cash flow, we streamline lists of suppliers, improve our credit terms and so on. Most importantly, we try to be innovative by developing our new products such as ready meals, and new concepts, such as what we did for Mother’s Day. Our Mother’s Day Zoom Masterclass package really struck a chord with our customers! We delivered ingredients and fresh cut flowers and held a Zoom masterclass, starting with preparing your family roast and then having everyone learn how to make Mum and wonderful flower arrangement at home! This initiative was an instant success, and we are very happy with the results! We’re following up with more Zoom Masterclasses – Sashimi & Chablis, Virtual Tour of Scottish Gin Distillery & Tasting, and may more.

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We’ve recently launched Rabbit Carrot Gun Flowers, with our own florist as well as International Floral Designer Andie Duthie. We are very excited about this new initiative.  Omakase Arrangements in 3 color schemes, Pastels, Brights or Pastels & Bold, and we’ll introduce more arrangements soon. Rabbit Carrot Gun Flowers will soon launch in London & Sydney too.

In the end, it is important that we take note and react to the change in customers behaviour. As our customers continue to stay at home, it is important that we reconsider our products and services, and tailor them to fit the new reality. We have to continue to innovate, and offer products and services that are more suitable for a customer base that is currently locked in at home.

I have to say that I am so proud of our resolve, and of what we have achieved over the past 8 years! I am proud of how we have grown, proud of all the creative new initiatives, and of course – our resilience throughout Covid-19. Resilience is the single most important quality we look for in every member of our growing team. None of it would be achievable without a great group of loyal customers.

  • How do you see the industry after this is all over? 

From September 2020, I believe the industry may recede by as much as 40%- 50%, as Government subsidies will phase out, rental deferment ends and balance sheets become overstretched. 100% of independent restaurants are currently insolvent, and only those with separate funding will be able to weather the next phase of opening up. It is important to remember that us in the F&B industry will experience double impact due to the social distancing regulations that will continue to be put in place for the unforeseeable future, effectively limiting the revenue sq/ft and absorbing deferred costs. The hardest decision of anyone operating with sunk investment is to preserve or retreat to fight another day.

  • What is the dish/ drink that is most popular for your customers?

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We are probably best known for our multi-award winning Scotch Eggs. We also developed the World’s First Impossible Scotch Egg (Vegan)! If you haven’t tried them yet, you definitely should. They are highly recommended by our customers! But, although we are known for our famous Scotch Eggs, our Sunday Roast is arguably our most popular dish. You will have to look far and wide to find a better quality roast in Singapore.

Mouth watering yet? Please help Richard and his amazing team get through this tough time, by checking out Rabbit Carrot Guns’ Menu Today! We also recommend checking out Rabbit Carrot Guns Market, for your daily shopping needs.

Did you know that you can order food from Rabbit Carrot Gun using the MultiCo app? Download the app today, and receive $10 simply for joining! 

Why wait? Download the app today and become a part of our community!

Do your part in supporting local business!

COVID-19 Special: Interview with Nick Freeman, GM of Pizza Express SG

COVID-19 Special: Interview with Nick Freeman, GM of Pizza Express SG

Have you met Nick Freeman, General Manager of Pizza Express Singapore?

Nick

Nick and his team are working hard to make sure that you, your family, your friends and colleagues are not only properly fed while working from home, they are also thinking up new, innovative and tasty dishes AND activities, especially designed to help get you out of the working-from-home-funk!

Read more about Nick, and learn about Pizza Express’ new initiatives!

Tell us a bit about you, Pizza Express and the story behind the restaurant.

Nick: Pizza Express was founded in London in 1965 by an adventurous entrepreneur named Peter Boizot.

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After travelling around Italy he returned to London to find there was no decent pizza available, so he decided to do something about that. He imported a pizza oven from Naples and found a small restaurant unit available in Soho; London’s red light district. The restaurant was so small he had to knock down a wall to bring in the oven, but once up and running it became an instant hit with London’s trendsetters, with its blend of great food, cheap prices and good music. PizzaExpress was born! Many elements from that first restaurant still exist today, including original art in every outlet, great music and the black-and-white striped shirts worn by our pizza chefs.

I first joined PizzaExpress in Dubai in 2015 as head of marketing, then was given the opportunity to oversee the Singapore business in 2017 when we just had one restaurant. It’s been a great journey, watching the business grow. Today, we have 7 outlets in Singapore and over 630 worldwide.

What does ‘service’ and ‘hospitality’ mean to you (in these uncertain COVID-19 times)?

Nick: At the moment, we are limited to delivery and take away trade, so we have much less control over the service we provide our customers. Our chefs work to ensure that every pizza that leaves the restaurant looks and tastes as good as the last, and our team members still provide the same warm welcome to our takeaway guests. We’re also regularly brainstorming to identify areas where we can be helpful. We’ve added some retail products on our delivery channels, as we see supermarkets run low on stock of certain items. We’ve also been offering online pizza-making classes over Zoom, with pizza-making kits available from our restaurants through Deliveroo. (See Pizza Express Facebook for details).

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What impact has COVID-19 had on your business?

Nick: It’s been pretty catastrophic, both here in Singapore and globally. Locally, our sales are down by 50-60% in the outlets, trading on delivery, but we’ve had to close some restaurants. This has meant we’ve had to examine our costs very carefully and eliminate anything non-essential. Thankfully, the government has been supportive and proactive in helping the F&B industry as I think we would be in real trouble otherwise. In our other global markets – like the UK and China – we have seen all restaurants close entirely, not even serving delivery dishes, so they have been hit harder.

The biggest challenge is rent, as most other costs can be flexed to a level that works with current demand. We have been talking to all of our landlords to appeal for their understanding, asking them to share the burden as we simply can’t afford to pay rent at a pre COVID-19 level. Some have been fantastic and we really appreciate their support. Others are yet to come to table and that is causing problems.

What steps are you putting in place to help your business during these times?

Nick: In the past few weeks, we’ve introduced new dishes that we feel will work well when delivered. We’ve also tweaked recipes on a few of our most popular dine-in dishes, like the Carbonara pizza, to make it more suitable for delivery.

What is the dish or drink that will be most popular for your customers?

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Nick: The Carbonara and Calabrese, two of our most popular dishes, are now available for delivery and I’m looking forward to seeing how customers respond. I’m also pleased to see how many people dialed into our first pizza-making party on Zoom. We’re going to keep running them every Sunday, so hopefully that’s something that grows. Details of all are available on our PizzaExpressSG Facebook page.

How do you see the industry after this is all over?

Nick: I don’t think the industry will return to “normal” any time soon. Customers will understandably be reluctant to pack into busy restaurants and we can expect extended periods of social distancing and possibly further circuit breakers to help the hospitals overcome any new spikes. Many restauranteurs and retailers have been hit very hard in the past few months, and it’s likely to get worse when government support reduces or disappears. The landscape could certainly look very different in six months, with a lot of empty units in shopping centres, a greater reliance on technology to order food and restaurants limited to fewer, spaced out customers. But in the longer term, the industry will bounce back. People need to eat. Companies will find creative ways to overcome the challenges and we may see a reinvention of the traditional restaurant model.

And, that’s all from Nick! Support venues in Singapore, who are struggling under current regulations, by ordering delicious takeaway food from either PizzaExpress, Picotin, Rabbit Carrot and Gun and Little Creatures!

We support local restaurants, and by supporting us, you do as well !