Based on this article. Write up your report by applying "Risk Management process" To provide solutions on how to reduce or minimize the risks. Covid-19 allows no planning in business: F&B operators feel slight relief post-MCO but face new challenges (VIDEO) Tuesday, 23 Jun 2020 02:15 PM MYT BY MILAD HASSANDARVISH f Despite massive revenue blows during the movement control order, F&B operators start to feel some relief in the new normal, but face new challenges to survive. Picture by Ahmad Zamzahuri As a result, it was recently reported that over 2,000 coffee shops and mamak restaurants in the country have permanently closed down since the implementation of the MCO in March, with many more likely to follow suit. However, as the country continues to ease more restrictions under the recovery MCO, many restaurateurs have started to see a glimmer of hope with more people slowly gaining back their confidence to dine out. To better understand the challenges of the food and beverage operators, Malay Mail spoke to several neighbourhood restaurant and bar owners in Klang Valley. Here's how they had to rewrite their strategy to stay afloat during these trying times. Restaurateur Christopher De Mello and wife Jennifer Tee have been running their restaurants for the past 19 years. - Picture by Choo Choy May After about 19 years of running the business, restaurateur Christopher De Mello can confidently declare that 2020 will be his worst year running in business. In fact, his only wish is to survive and keep the business afloat until the pandemic is finally over. De Mello, who is a former banker, said he had sailed through various challenges running the family business over the past two decades, but the aftermath of the pandemic and nationwide lockdown was an overwhelming challenge he could never foresee. Initially, when the first phase of MCO was put in place, De Mello decided to give everyone a paid break and restart after two weeks. "We then entered phase two of MCO for an extended two weeks, which at that time we still could afford to just continue being closed. "But after five weeks of complete closure, we felt the pinch and had to open up for deliveries to make some money," he added. The five-week closure cost De Mello over RM120,000 for rental of his three-lot shop, the salary of his 18 staff and other expenses required to keep the business running. To stay solvent and keep the business intact, the senior said he had to force himself to be more tech-savvy and utilise technology to survive. With the help of his nephew, who is an e-commerce expert, De Mello managed to gain back cash-flow by offering delivery options on food delivery app "Thankfully, the revenue wasn't too bad and we had many orders for Mother's Day," he said. De Mello said his business slowly started to gain momentum after the MCO was lifted and the restaurants were allowed to accept dine-in customers, but his revenue still remains between 40 and 50 per cent lower when compared to pre- MCO. "I have noticed money spent per bill has reduced when compared to pre-MCO days as many people are now more cautious about their spending." Jennifer Tee cooking up a storm in her kitchen while observing hygiene practices. - Picture by Choo Choy May Apart from the low revenue stream, De Mello said their operations cost is now about 30 per cent higher due to disinfection and extra hygiene practices, the Covid-19 screening for all his staff prior to opening as well as purchase of sanitisation products for daily usage. Despite the challenges, De Mello - who runs the business with his wife Jennifer Tee, sisters-in-law and a business partner remained optimistic and hoped the situation would remain under control until the disease is totally contained. He also jokingly said his business now depends on the daily Health Ministry press conferences at 5.30pm when the number of new cases is announced. "I've noticed when the number of new cases is down, the next day we see more people in the shop but when the numbers go up, I can expect lesser crowds." Foo Foo Fine Desserts owners Chong Kin Foo and Jack Lua had to go the extra mile to reinvent their strategies to fit the new normal. - Picture by Ahmad Zamzahuri