After more than three months of hardship, Konda Kondi Cafe and Bistro (KKCB), which offers Mexican food, resumed operation after the economic sector reopened.
Its Director, Azril Aryandi Zambri, 33, was grateful for the support from loyal customers while operating in compliance with the standard operating procedures (SOPs).
“During the implementation of Phase 1 and 3 of the National Recovery Plan (PPN), my business experienced a loss of 70% and it was very worrying.
“During the tough period, I had to use my own savings to pay the shop rent, employees’ salary and the related bills.
“I was fortunate as the savings were still enough to cover all the costs. It is undeniable that previously many cafes had to give up due to the COVID-19 pandemic,” he told Ipoh Echo during a recent interview.
According to Azril, he ensures compliance to SOPs as set by the Ministry of Health for the safety of visitors who dine in.
Besides making sure every visitor displays their certificate of vaccination via MySejahtera, he also ensures that the sanitisation works are carried out well.
“The tables and chairs will be sanitised immediately after use. Food order is done via handphone through a bar code scan which links to our menu application.
“We no longer use printed menu books as we want to reduce two-way communication and contact. This method has received good cooperation from the customers.”
Operating from 2015, KKCB has now expanded its business with an addition of a food truck at Sultan Azlan Shah Roundabout in Meru and has received positive response.
Azril also highlighted the issue of insufficient staff which occurred since resuming operation.
“Lately it is quite difficult to hire workers. Maybe during the period of Movement Control Order and the PPN, many of the youngsters went into online businesses so not many are interested in resuming work at cafes,” he expressed.
KKCB which is famed for its dishes like Steak Short Ribs, operates daily from 4.00pm till 11.30pm except on Tuesdays. Sanitisation works will be done at every corner of the cafe daily before the cafe is closed.
Rosli Mansor
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