SINGAPORE — As a new wave of COVID-19 infections spreads across Singapore, local businesses are reactivating pandemic-era strategies to address staffing shortages and protect customer health.
The Ministry of Health recently reported a rise in infections, with an estimated 14,200 cases recorded between April 27 and May 3 — up from 11,100 cases the previous week.
In response, businesses in the food and beverage sector, as well as transport services, have implemented precautionary measures, including hiring temporary staff, increasing disinfection routines and reinforcing the use of protective gear among employees, according to a report by Channel News Asia.
At House of Seafood in Punggol, operations were affected when two chefs tested positive for COVID-19 just days before the Mother’s Day weekend — one of the restaurant’s busiest times of the year.
To maintain service standards, management sought experienced part-time chefs on short notice. Supervisor Feng Ying said the urgent demand came with added cost.
“We had to offer about 50 percent more than the usual rate to secure qualified chefs,” she said, emphasizing the need to maintain the quality of the restaurant’s signature crab dishes.
The restaurant also increased its hygiene protocols, bringing in professional cleaning crews for deep sanitation of the kitchen and dining areas. Daily disinfection was doubled to four sessions, with special attention paid to high-touch areas such as door handles and restrooms.
Meanwhile, transport company SG Bus Charter Travel & Tours is continuing safety protocols. The firm supplies N95 masks to all drivers and has increased cleaning schedules across its fleet.
Company director Dinesh Dhillon said flexible work arrangements allow them to respond quickly to staff absences.
“If two to five drivers fall ill, we’re able to reshuffle the whole schedule immediately,” he said, adding that such flexibility is key to maintaining uninterrupted service.
As Singapore navigates the latest wave of infections, businesses are relying on experience from previous outbreaks to remain open while prioritizing the safety of staff and customers.
