From menu adjustments to attracting customers, Fauna chef talks COVID-19 challenges
Posted Nov 3, 2020 05:17:00 PM.
COVID-19 restrictions are forcing restaurants like Fauna, in Centertown, to rethink their menus and more.
For starters, Chef Billy Khoo says takeout-only rules have put a damper on typically elaborate plate presentations.
“It limits us to ways we can be creative, as opposed to what our customers want,” says Chef Khoo. “We're trying to find a balance within both, but we have to work within a limited box.”
The Swordfish Tartare, a popular choice for the restaurant's faithful, is an example of an item removed from Fauna's delivery menu due to safety challenges in delivering raw fish.
Food aside, simply attracting takeout customers seems to be an obstacle for the restaurant, because for Chef Khoo, the food goes hand-in-hand with the experience within the establishment.
“Usually, the people that come to Fauna, aren't the same ordering fast food from an online delivery service. We've started trying to cater to a different crowd.”
On October 22, Khoo won this year's edition of the Great Kitchen Party, a prize that he says certainly brought new customers to the restaurant.
