#SGUnited, in partnership with Singapore Tourism Board
Covid-19 has been brutal to restaurants but many are not taking it lying down. In this episode,This is the story of how two-Michelin-starred Saint Pierre got creative to survive, held on to its staff and in the process, developed new thinking and discovered new business models that will ensure it comes out stronger for a new world.
Here are the key soundbites of this conversation with the power couple. We even got into marital counselling at the end!
• Wrapping its experience in a bento box
Emmanuel: “It was Edina’s idea, that was her baby. My job was pretty much to execute it.”
“The idea of doing bento was new to us. It’s not something we used to do. The challenge was to bring a finished product which would be similar to what people would have in the restaurant.”
Edina: “If the bento box brings some temporary relief, that’s the breather that you need to pop your head above the water to gain some happiness and then hunker back down, we’re happy that we can bring that to people’s homes.”
• Private dining experience at home, with wine pairing
Emmanuel: “We wanted to replicate the experience at Saint Pierre, so we deliver not only food but also wines and, the wines are chilled …
Edina: “… and we deliver glasses because not everyone has the appropriate glasses at home.”
• Time for creativity, “no more parameters”
Emmanuel: “It’s the time for creativity, to think out of the box … it’s very interesting to see a lot of people coming up with creative ideas which in the past used to be strictly on food. It’s a whole new model you are looking at now, from the food to the way you present your service or your delivery, the way you market yourself.”
Edina: “I like the fact that there are no more parameters in what we can do … because we are no longer constrained to what can be done within the restaurant … or in Singapore. It is a global audience.”
Have a listen.