The chef-restaurateur shares what he has learned last year and how he is using these lessons to shape the dining experiences at his seven F&B concepts
The coronavirus pandemic is every chef-restaurateur’s worst nightmare, as the virus goes against every fibre of what dining out is all about: socialising with friends over delicious food and drinks in, oftentimes, packed restaurants.
Now, imagine you were Beppe De Vito, the chef-restaurateur of F&B brand IlLido Group that now has seven concepts under its belt—Amò, Art, Braci, Carne, Gemma Steakhouse, Levant and Southbridge—and over 100 employees. How do you think you would survive these challenging times?
When the Covid-19 pandemic struck last year and restaurants had to shutter for two months, De Vito admits to Tatler Dining that they had to “recalibrate the ways we operated our venues”. Thus, he was one of the first ones on the island to launch a virtual restaurant, Grammi, offering hearty Italian-Mediterranean dishes inspired by his childhood in Italy at extremely reasonable prices. At the same time, he and his team kickstarted island-wide delivery services of other established concepts—fine-casual pizza joint Amo and one-Michelin-starred fine-dining outfit Braci.
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“Amò was the most natural service suited for deliveries, with Italian comfort food such as pizzas and pasta…the response has been really positive,” shares De Vito, adding that deliveries have been steady even after the circuit breaker. Of course, it was expected that gourmands hunkering down at home would miss the fine dining experience, and that was where Braci a Casa came in. “We created a delivery and takeaway menu so guests could recreate the Braci experience at home as much as possible.”
With the pandemic raging on around the world, De Vito would then launch new concepts—including Gemma Steakhouse during Phase 2 and burger joint Carne early this year, in collaboration with Mauro Colagreco. “We applied what we learned last year to the way we operate,” he says, adding that comfort food for delivery and takeaway was what people turned to more frequently. That said, he decided to put Grammi on hiatus as it was operating in the kitchen at National Gallery Singapore that has been taken over by the steakhouse.
As the whole F&B continues to navigate these trying times with no clear end in sight, De Vito is hopeful that diners will continue to seek out new and interesting experiences—albeit, in an F&B landscape that has dramatically changed due to Covid-19. With that, he shares his insights on leading Illido Group into the ‘new normal’ and taking advantage of the opportunities it has brought about.
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