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Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
Personal chefs are gaining traction in Malaysia, as more and more people are wary of eating out and are looking for unique options at home
THOSE who grew up in the old town of Kajang will know of a food stall operating outside the Shen Sze She Yar Temple gates.
The global pandemic has caused a shift in the eating patterns of many people in Europe.
RESTAURATEURS in the Klang Valley say they are in a tight spot with regard to allowing patrons to dine in and ensuring the customers follow the Government’s standard operating procedures (SOP) to curb the spread of Covid-19.The restaurant operators claimed that some diners were not easy to deal with and turned aggressive when reminded to adhere to the SOP.
Malaysian restaurant owners request for the government's help to pay staff salaries and rental, given the blow to their businesses during the MCO