SINGAPORE - While many food and beverage businesses are struggling to stay afloat in the Covid-19 pandemic, some have been quick to change course and have emerged stronger.Three Buns By Potato Head Info: www.threebuns.com/singapore
Last month, both outlets launched a Sustainable Menu, featuring plant-based dishes and new brands such as Simpliigood - which specialises in spirulina products - and SeedFuel, which offers products made with discarded waste from the fruit-processing industry. With the brand seen as a more traditional business, Mr Tan also emphasises the need to boost its marketing and social media presence as well. Contactless payment options such as Apple Pay or Samsung Pay could also be rolled out by early next year.
That has been a relief for the chain's operations manager Joven Tok, 27, who says the chain was already expecting a 20 to 30 per cent drop in revenue in March. For example, service staff were redeployed to manage the call centre, set up two months ago to manage delivery, while dishwashers took on safe distancing roles.With the surge in demand for delivery and takeaway, he was quick to stock up on takeaway boxes and food ingredients - in case of disruption to supplies.
"We didn't have to worry about getting used to how it works. As people get used to food delivery, it also works as a form of marketing and visibility for the brand."Five minutes is all Mr Dylan Tan takes to sell 700 live lobsters, 1,600 brioche buns, 1,200 blocks of French butter and 800 do-it-yourself chilli crab sets - and all via Facebook.
He was previously working behind the scenes shooting video content for the group, but is now its main"auntie-killer" face, whom members see almost daily. It can take up to two weeks to prepare for one Facebook Live session and, after the show is over, Mr Tan and his team often face sleepless nights managing orders and ensuring deliveries go out promptly.