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An Interview with Anna from Great Fountain Fast Food Restaurant

An action shot of a chef transferring a stir-fry with bean sprouts, green onions, and beef or pork strips from a wok to white foam containers.

Anna (interviewee), Konain Edhi (interviewer), Saniel Chand (interviewer)

Anna from Great Fountain Fast Food Restaurant reflects on how the COVID-19 pandemic changed the nature of food service and how the restaurant’s loyal customer base kept them in business.

Full Transcript

A: Before COVID, it was like, the lunch period was a lot of students, where the whole food court would be all students. And then during COVID, I swear it was only three students came and it was the same three students that came every single time. And I’d be like, “hey are you in school or you’re online?” And we got to like build a relationship with those three students. And then the students returned back to like actual school. So now they’re back. And I’ve been trying to push the student menu for those kids so more of them know about it, but, yeah. We get…the same handful of students, they have their favourites, they know what they want.