But franchising during the pandemic is fraught with challenges. For one, due to travel restrictions, Junyang and his team were not able to go to KL for training, so they had to hire a Malaysian cook to learn the ropes at Bananabro’s headquarters before he came to Singapore to train the local team.
“We depended on one staff to learn everything and then we learned from him,” laughs Junyang. “You have to adapt during these times. When it comes to cooking, you have to see, feel and taste the food. It’s impossible to learn it over Zoom.”
While business has only been “average” so far, Junyang hopes things will pick up after Ramadan. “There are a lot of offices in the business park nearby and on weekends, families who drive don’t mind venturing to Changi City Point, so we get a pretty good office and residential crowd. Maybe it’s the fasting month, so there are less customers during lunch,” shares Junyang, adding that Bananabro is in the midst of applying for a halal certificate.
Here’s what to expect at Bananabro: