What it takes to stay alive in F&B during pandemic times

For chefs and restaurant owners, the last 18 months have been difficult. ST PHOTOS: DESMOND FOO, SAMUEL ANG, GIN TAY
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SINGAPORE - Every time word gets out that the multi-ministry Covid-19 task force is holding a press conference, there is palpable tension in the food and beverage (F&B) world.

Text messages from chefs, cooks and restaurant owners fly all over the place. Will groups of five be able to dine out? Should I come up with more takeaway and delivery options in case Singapore goes into lockdown again? Heard anything about what they are going to announce?

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