F&B Trailblazers: Sarissa Rodriguez-Schwartz On Coping During A Pandemic
On a regular day, running an F&B outlet can be pretty tough business. What with intense competition and high costs of rental, successfully running one requires juggling multiple roles and obstacles, all on top of providing top notch customer service and food to customers.
With the coronavirus outbreak and the recent circuit breaker implementation, which sees itself taking on new measures daily, this can be an especially trying period for local F&B owners. F&B outlets have witnessed foot traffic and closures, including local entertainment venues officially shutting their doors until April 30.
The brunt of the new measures have directly affected Sarissa Rodriguez-Schwartz’s businesses. As the CEO and co-founder of SJS Group, the female entrepreneur holds various local establishments familiar to most of us here in Singapore, which includes leading restaurant and nightlife companies, including Bang Bang Nightclub, Lulu’s Lounge, Bang Bang Nightclub, Employee’s Only Singapore, Pasta Bar, and Papi’s Tacos.
And yet, the New York native, who arrived in Singapore in 2011 to open Pangaea Ultra-Lounge in Marina Bay Sands, remains optimistic and adaptable during these times of uncertainty.
“I am grateful that we hoped for the best but planned for the worst. Early this year we observed what was happening around the world and how it was affecting F&B, so early on we pivoted to get off of the high commission delivery platforms,” she says, which only speaks to her years of experience within the industry -- her first foray into F&B was working in an Italian Bakery at the tender age of 14.
Ahead, we speak to Sarissa on what her life and business has been like since the pandemic, what she does to destress, and a quick, at-home chicken curry recipe you can replicate at home.
What does a day in a life look like for you now that we are under the Circuit Breaker?
Just as busy, if not more so than normal! In these ever-changing times, the majority of the day is spent reacting to consumers, thinking up creative offerings, implementation, execution, marketing, logistics, and of course, planning our finances for both now and the future.
What have you done to adapt your businesses to suit the current climate?
I am grateful that we hoped for the best but planned for the worst. Early this year we observed what was happening around the world and how it was affecting F&B, so early on we pivoted to get off of the high commission delivery platforms. I learned how to set up our own internal delivery system, streamlined this on all of my websites, hired in-house delivery drivers, and sorted out the logistics all before social distancing measures were put into place.
With this idea, we were the first to debut the popular DIY home cooking kits for Pasta Bar and Papi's Tacos! Our ready-to-bake lasagna trays and fresh pasta kits at Pasta Bar were an immediate hit, and we have since expanded many more items such as Mama's Baked Pasta al Forno, Fresh Ravioli with Truffle Butter, and of course our full a la carte menu.
The DIY fiesta taco kits at Papi's Tacos proved to be just as popular with build-yourself tacos and pre-mixed margaritas!
As an F&B veteran, how do you see this impacting the future of F&B?
The F&B industry was always viewed as a fun profession with, frankly, a low barrier to entry. The Hollywood vision of owning a restaurant, where you walk through the back door, through the kitchen and to a table with your closest friends drinking wine, shaking hands along the way is just not the everyday reality. I believe this has upended that notion and exposed a side of the industry to the public in a way never seen before. In my opinion, this will lead to fewer openings, the rise of better-capitalized venues, and highly-skilled labour will prevail.
Is there anything that we as citizens can do to help save F&B in Singapore?
Singapore has really "shown up" for F&B in an incredible way these past few weeks. Continue to support your favourite restaurants & bars by continuing to order direct. Then share, tag, and post your experience online to let them know you appreciate them and to let your network know about their offerings!
What would you recommend from your menu to order, and why?
My personal favourite is a no-carb vegetarian lasagna tray from Pasta Bar with an add-on of the Claypot Aged Negroni. It's guilt-free and freezes so well. I also can't resist ordering the Papi's Tacos Habanero Chilli Margarita pitcher with the Papi's Taco Platter. I have also found a new love for my Employees Only Old Fashioned. I order the big bottled cocktail and keep it for the week.
What do you do to wind down or treat yourself when you’re able to catch a break?
Every day is an incredible challenge, and I realized early on that my typical "winding down" tactics weren't cutting. I needed something to fully take my mind off things and give me a sense of purpose, so I began taking a course in wellness and nutrition! I study 2 hours every night and it really gives me something else to focus on. I am blowing through a one year course right now. By the end of this, I'll be certified!
Any music/songs you have been listening to keep your spirits up?
Frank Sinatra's "That's Life" is my current anthem. It's perfect for where we collectively are at the moment. The best part of my day is cooking dinner while listening to old jazz hits and 60's soundtracks.
Any quick at-home recipes to share?
My husband's favourite: low-fat, slow cooker chicken curry for 2.
Firstly, pressure cook these ingredients for 30 minutes:
1. 1 cup of Moong Dal
2. 2 cups chopped eggplant
2. 1 cup chopped carrots
3. 1 cup chopped long bean
4. 1 box of coconut milk and a 1/2 cup of vegetable stock
5. 1/2 packet of red curry past
6. peppercorns
Thereafter, add skinless chicken to pressure cook for another 10 minutes.
Enjoy!
