Opening a new restaurant in a pandemic

During the MCO, what started out as The Lankan was rebranded to become The Lankan Crabs as the owners realised there was more potential and volume in crabs and seafood. — JOANNE LIM

There is so much work that goes into establishing a new restaurant – from choosing a chef to devising a menu and hiring staff.

But throw a pandemic into this mixture and you have all the workings of an uphill battle.

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