F&B serves up new business recipes for a vastly changed setting
Restaurants will vie to capture pent-up consumer demand; operators may also venture into cloud kitchens and virtual restaurants
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Tay Peck Gek
Singapore
DINING in is set to resume this Friday, but it is unlikely to be business as usual for the food and beverage (F&B) industry in Singapore.
For one, competition may heat up among restaurants trying to capture some of the pent-up consumer demand. This is especially as a five-people cap on social gatherings is likely to limit dine-in operations.
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