4 minute read
Food and Beverage Committee
Reported by: MR DAVID KHOE Chairman
FOOD & BEVERAGE COMMITTEE
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INTRODUCTION
2020 was a challenging year for the Food & Beverage (F&B) department due to the pandemic. In compliance with the nationwide circuit breaker, F&B outlets had to stop dine-in operations from 7 April 2020, with Man Zhu Café resuming with Drive-Through takeaway service on 1 May 2020. We only fully open our outlets during Phase 2 on 19 June 2020. Business remained slow and we were only able to achieve 30% revenue. Despite these challenges, the Club Management and F&B Committee took necessary steps to provide some relief to our members by waiving F&B levy for April & May 2020 as well as extending the expiry of the levy for the month of June to December 2020.
HIGHLIGHTS OF THE YEAR
Total revenue decreased 25% to $3.06m during the year due to two months closure of 3 Bars and Mingle@Amber with Man Zhu Café operating for takeaway only. Overall operating deficit decrease to $142k compared to 2019 at $151k.
Man Zhu Café and 3 Bars were graded “A” for the ninth consecutive years by the Singapore Food Agency for maintenance of high hygiene standards. The award is the testament of our staff’s efforts in maintaining and upholding the hygiene standards for the Club’s F&B outlets.
MAN ZHU CAFÉ
The Café had a 27% decrease in sales due to the pandemic but we managed our labour and other operating costs in order to reduce our deficit. During the pandemic, we implemented the Drive-Through takeaway service as an effort to increase sales and to provide convenience to our members.
So far, we had received $110k Job Support Scheme from the government, thereby reducing our labour cost. Hence, we were able to reduce operating deficit for Man Zhu Café to $191k compared to 2019 at $197k between Q1 2020 and Q4 2020.
3 BARS
The Bar saw a 31% decrease in sales to $718k as compared to 2019 at $1.04mil. Although we had a decrease in revenue due to the pandemic, we managed it effectively with lower costs from labour, temporary suspension of live band performances from April 2020 and other expenses.
We were fortunate to be able to operate our bar in Phase 2 as 3 Bars held a restaurant license, which enabled it to operate as a bistro. In addition, to better provide our members with a wider variety of alcoholic beverages at a more competitive pricing, we also sourced for more new whisky suppliers.
MINGLE@AMBER
Mingle@Amber commenced its official operations on February 2020 and had a deficit of $9k mainly due to closure for two months during the circuit breaker. Since the resumption of the outlet, we had received numerous positive comments on the ambience, food and beverages offered. It was especially well received among young executives working from home as well as students preparing for their examinations. We will continue to expand the seating capacity and to introduce a wider food and beverage selections for our members. So far, we had increased the seating capacity at the alfresco area to make the cafe more welcoming to those who prefer to chill outdoor with a more natural ambience. There are more plans in the pipeline to make the area more vibrant, especially in the evenings. Do look out for the next phase.
Mingle staff during cafe opening in February 2020 Mingle Café Interior
Safe management measurements at Man Zhu Café Mingle Alfresco Area
LOOKING AHEAD
Going forward, in 2021, we expect the pandemic to continue with safe distancing measures in place. Limitations in capacity and events bookings for the F&B outlets will continue to be impacted. The live band at 3 Bars will continue to cease till further advice from the authorities. We will face upward pressure in labour cost, as well as increase in raw material and beverage costs. However, with the Club’s initiatives which include implementing a new POS system, a menu ordering app and an increase usage in wireless billing, we can improve the sales turnover at our outlets. This will thus increase revenue and decrease waiting time for our members. For Mingle@ Amber, we will continue to explore initiatives to enhance the alfresco area and we were pleased to receive wonderful feedback from our members for bringing them an additional venue to dine, work, study, chill and relax.
The F&B Committee had been delivering a wide variety and high-quality food at affordable prices over the years. We are now undertaking this new challenge to up the game by offering more experiential dining options for our increasingly affluent members. We sincerely appreciate any feedback from members so that we can continue to serve you better.
I would like to take this opportunity to thank all CSC members, the Management Committee, members of the F&B Committee, the Management and staff for their support, contributions and hard work in 2020. The Committee will continue to focus on the core mission of offering members excellent service coupled with a variety of value for money wine and dine experiences.
