![]() ![]() I want to move back to Utah.” All of the wives are unsure of what their marriages hold right now. The best that I can give today is just to pretend. Meri Brown tells the cameras, “We’re all getting together to discuss the lots on the property. The family is working on trying to get their homes built on Coyote Pass, but from what we have seen, it looks as if things may not be going as expected. I don’t have a head wife in this family.” They’re looking to Robyn for some kind of approval. Whatever the case, we hope that our local businesses manage to persevere on and stay strong during this trying period.Kody has been spending a lot of time with Robyn Brown and there have been some issues with her thinking that she is the “head of the family.”Kody opens up to the cameras and says, “It’s pissing me off. "Business is as usual but we've shortened our working hours". " feels inevitable due to the increasing amount of unknown cases in the community," he tells us. There are also people like hawker Tan Sai Heng, 60, owner of Heng Carrot Cake, who feel that they are "more prepared" to deal with another round of restrictions because they have already experienced it last year. In anticipation of the busier period, I've ordered more inventory," she tells us positively. "Business was better because of circuit breaker last year. This includes Jackie, 27, founder Freckiefloss by J, an online store selling Thai cotton candy crepes, who "anticipates that business will boom during this period". But overheads are higher, so times are still tough."ĭespite the gloomy outlook, some business owners have chosen to look at the silver lining while gearing up to tackle what's shaping up to be a month of deliveries and takeaways. "We are slightly better equipped as we have transitioned from a home-based business to full-fledged business. Jaded Macarons, which officially launched its online store in August 2020, and now has a physical store in Yio Chu Kang, is another new business that is going through it all for the first time.Ĭhef and co-founder Alvin Chan, 23, who started out as a home baker, says that the macaron store has had to pivot back to its online roots, offering delivery directly to consumers. Therefore, we have to depend on the expertise of The Peranakan restaurant's manager team," he says. However, he feels significantly more unprepared when it comes to his second business, S17 Community Kitchen, which only opened six months ago. However, there are still plenty of unknowns, especially it comes to delivery drivers," Raymond tells us with regards to his restaurant, The Peranakan. "We can shift to takeaway or delivery mode and we have come up with new offerings to target our plant-based food diners. ![]() ![]() Similarly, Raymond Khoo, 57, founder of The Peranakan and S17 Community Kitchen, shares that while the outcome was "not unexpected", it was still shocking. "We have to still find a balance between offering accessible delivery options, whilst bearing costs of the hiked up prices since we cannot afford to run our own deliveries in-house." "The prices of delivery services are all hiked because of demand, so it is still a big struggle," Natasha says. While establishments like homegrown chocolatier Lemuel Chocolate have already been providing delivery options since the circuit breaker period, 25-year-old Natasha Ng, its head of marketing, as well as research and development, admits that they are still "anxious and worried about cashflow". Nevertheless, they have been supporting the company "from the get go". With the new regulations prohibiting dining-in, its part-timers are "now a bit lost". "We could barely break even when we did," Jing Kai says.īut the one thing Ah Hua Kelong is trying to avoid is letting go of its part-timers, he adds. However, this was only after they were about a month and a half into the circuit breaker. " honestly mentally prepared for it, but I guess we will never be able to ready ourselves for a blow such as this," Wong Jing Kai, 31, the managing director of Ah Hua Kelong, tells AsiaOne.ĭuring the circuit breaker period, the 23-year-old fish farm cum restaurant had "struggled to stay afloat" before finally gaining some traction with its delivery services. One would assume that businesses that survived last year's circuit breaker would be able to cope with the Phase 2 (Heightened Alert) restrictions with ease, but unfortunately, this isn't the case. Once again, the local F&B industry is scrambling to adjust to the dining-in prohibition announced on Friday (May 14), giving us flashbacks to 2020. With the new restrictions and announcement of Phase Two (Heightened Alert), it feels like we're experiencing deja vu. ![]()
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