GEORGE TOWN: It was almost a swift rebound for tour operator Eddie Leong, who found a new revenue path by turning his former tour company into a space to sell and distribute frozen food items.

       As one of the many tour operators left with zero income due the Covid-19 pandemic since last year, the 42-year-old had been paying his tour company rentals with his savings.

       But in November, Leong unlocked a new business path and began selling and distributing frozen food items at his existing company.

       “Now, I can at least pay for my company rental and manage our expenses for the time being.

       “Any revenue right now is better than none. At least we can cover some expenses and I do not have to sit and wait at home. The time that we pass is less stressful as well with something to do, ” he said at his shop at Prangin Mall here.

       Leong, with the help of his tour manager Joe Teh, 42, started helping a friend in April last year to deliver durians from the latter’s orchard.

       “In November, we thought why not start selling and delivering frozen food items.

       “So we bought a freezer and began with a very small capital. Now, we have three freezers.

       “We engage local businesses that produce ready-made frozen food items and help them gather and sell the items.

       “By doing this, we not only help ourselves, but the smaller businesses that are unable to reach consumers, ” he said.

       Leong said they decided to sell frozen food items as they thought about continuing and sustaining the business even after the Covid-19 pandemic was over.

       “As tour operators, we are now more prepared and open to change. After this pandemic, I believe many in this field will not rely only on one income channel, ” he said.

       “As such, I need to ensure I can continue this business even if I get back to the tourism field in future.

       “Currently, we notice that many families, especially those with family members working in the office, prefer ready-to-cook meals.

       “To them, these meals save time and is not too expensive.

       “These groups prefer food that they can make not only on the spot but also keep for two to three months.

       “Maybe after the pandemic, the demand for these food items will drop, but in the long run, we believe this is a sustainable business.”