Letters | Why the closure of Lin Heung Tea House is a cautionary tale
- Readers discuss how restaurants can adapt and survive and the cruelty of the minimum wage freeze
As with other restaurants, the two Lin Heung eateries have been hard hit by the Covid-19 pandemic despite their best efforts to stay afloat. People’s enthusiasm for dining out has been dampened by infection worries and social distancing restrictions. The popularity of a plethora of online food delivery platforms also dissuades customers from venturing outside to grab a bite to eat.
The closure of Lin Heung may serve as a cautionary tale for food and drink businesses whose fate is hanging in the balance. In an era when customers’ demands are ever-changing, how can restaurants survive?
Firstly, restaurants need to maintain good quality control over food, service and hygiene. Ultimately, people want to eat delicious food and enjoy good service in a cosy, hygienic environment. While prices of dishes may vary from one restaurant to another owing to location, operating costs and target customers, nothing beats being able to provide customers with a positive dining experience.
Secondly, restaurants should harness the power of technology in rendering service. Automation such as the use of QR codes for ordering food and checking the bill can save on manpower and increase efficiency and accuracy.
Tech-savvy millennials are also in favour of minimising unnecessary communication and taking all the time they need to select food. Picture this: there will be no more staff standing around and waiting for fickle customers to change their minds multiple times.