FRED FUSEAU: Zizzi Pizza's reaction to the virus
How does this compare to SARS?
How long can a restaurant survive?
Were you able to rely on revenue from online ordering?
What government restrictions were imposed to restaurants?
Will this outbreak change customers' behaviour for good?
TOMO TAI: How did The Sukhothai Hotel react in Shanghai?
How do you find a balance between customer safety and creating a 'normal' social environment?
What survival strategies can you share to other boutique hotels?
Will some of the changes you have implemented stay for good?
JEN DORING: How was Riviera Events impacted by the outbreak?
Will you see this revenue come back later in the year?
How did you stabilise the firm after the initial impact?
How does this impact upon your suppliers?
YIMENG WANG (Financial): What are some of the struggles SMEs have been facing over the past few weeks?
What practical advice can you offer SMEs in relation to cash management?
What are the options to obtain cash if not already in the company?
WILL ZHOU (Lawyer): What are the legal concerns you have seen come up in the last few weeks?
What rights do SMEs have when force majeure is not in the contract?
Legal procedures take a long time. How can SMEs respond quickly if they have limited cash?
Conclusion and get in touch.