Banking on food deliveries to stay afloat

Muhammad Aliff says the restaurant makes about 100 food deliveries daily.

EATERY operators in Johor Baru are depending on delivery service providers to help sustain their operations amid the ongoing dine-in ban during the lockdown.

Adam’s Kitchen Chinese Muslim Restaurant supervisor Muhammad Aliff Tukiman said business was down by 80% since the start of the first movement control order in March last year.

He said the eatery was badly affected as it had just opened for business about two weeks before the MCO.

“Delivery services made up a small portion when we first started as we depended largely on dine-in customers,” said Aliff at TD Point in Taman Daya.

He said the situation started to improve gradually as the restaurant managed to attract regular customers, especially Muslims looking for halal Chinese cuisine.

Aliff said since the start of the second MCO on Jan 13 this year, the restaurant saw encouraging demand for delivery services.

Low is grateful for his regular customers’ support during tough times.Low is grateful for his regular customers’ support during tough times.

“Prior to the first MCO, we only made about 50 deliveries daily. Now the number has increased to about 100,” he added.

Aliff said he planned to use food delivery services as the restaurant had only one in-house delivery runner.

“We are still hoping that the government will consider allowing customers to dine in,” he said.

Fresh Modern Fishing Point Restaurant proprietor Low Chin Huat said his business went down by 90% since the second MCO.

He said business started to improve and went up by 40% during the conditional MCO and sales were back to normal during the recovery MCO.

“But things took a turn again and business dropped when the government imposed the second MCO this year, allowing only deliveries and takeaways,” said Low.

He said the restaurant now depended on delivery services and takeaways to sustain its operations.

Low hoped the government would allow dine-in customers as the majority of them prefer to have freshly prepared food.

“Our regular customers say nothing beats eating in the restaurant,” he added.

Low said the restaurant was popular with locals and tourists, including Singaporeans, especially for its the seafood fried rice served on banana leaf.

“I am fortunate as the restaurant still has the support of regular customers during good and bad times,” he said.

He added that the restaurant used to be popular with locals working in Singapore who would return to Johor late from work, but they were now stuck on the island as the border between Malaysia and Singapore remained closed.

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