F&B Advances

Businesses in a post-bug (and buggy) world, how some eateries adapted:
  • Brand An upmarket restaurant makes YouTube chef videos that keep patrons in touch and looking forward to its re-opening.
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  • Shifts A budget eatery switched from evening dining to whole day, with the proprietor himself waiting on tables.
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  • 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.]
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  • 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.
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  • 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).