- Brand An upmarket restaurant makes YouTube chef videos that keep patrons in touch and looking forward to its re-opening.
<newline> - Shifts A budget eatery switched from evening dining to whole day, with the proprietor himself waiting on tables.
<newline> - Re-engineering A geeky, young top chef deconstructs and reconstructs in detail how fine dining can be done with delivery. [In the local context, hotpot joints have been hitting this.]
<newline> - E-Kopitiam Instead of having stalls deal with delivery individually, a kopitiam (a restaurant that is made up of a multitude of food stalls, like a mini food court) has gone into marketing the stalls under an integrated umbrella.
<newline> - Food Truck After being turfed out from a roadside location, a budget eatery switched to mobility. Now, it can go where customers are or where there is space for its customers to dine (eg. by teaming up with a sleepy restaurant).
F&B Advances
Businesses in a post-bug (and buggy) world, how some eateries adapted: