The ongoing pandemic has thrown up plenty of challenges for the F&B industry. Operators have been forced to adapt quickly to the restrictions imposed to curb the spread of the virus.
Most businesses adopted delivery systems to take online orders. Those that used to serve mainly big-spending tourists re-channelled their offerings to the mass market instead. Others tried to provide catering services.
For established listed F&B company Tung Lok Restaurants (2000), its response to a lower business volume was to expand its food manufacturing segment. “What I’ve learned during this Covid-19 pandemic is that manufacturing is the way to go,” says managing director Andrew Tjioe in a recent interview with The Edge Singapore.