In more ways than one, it’s clear that Chef Justin Quek is fiercely proud of his Singaporean roots. Back in the 1990s, he was the first Singaporean to be the personal chef to the French ambassador in Singapore. “All the chefs before that were French,” he muses, “In fact, the ambassador thought I was French too, but I said, ‘No, I’m Singapore born and bred!’”
What could be worse for a chicken restaurant chain than running out of chicken? Quite possibly nothing. But that’s exactly what happened to KFC in the UK earlier this year, forcing more than 600 stores across the country to close.
Singapore’s F&B scene is saturated. It’s competitive. It’s not for the faint of heart. More than 40% of F&B establishments die within 5 years of operation. Say any more and we’d just sound like a broken record, but you get the drift: The F&B industry in Singapore isn’t an easy one to survive in.
You can rent a hawker stall for $33 a month, but you could equally end up paying $3,300. How do you keep costs down? How will government initiatives affect you? Here’s a quick crash course.
While the rest of Singapore’s CBD area is fairly quiet on a weekend afternoon, one place is still bustling with energy: Maxwell Food Centre. Hawkers are busying away at their stalls, while locals and tourists alike tuck heartily into their food. And I’m in the middle of all the action.
A US survey found that a whopping 86% of diners visit your website before visiting your restaurant in person, and that 88% of them will take action on the very same day. We imagine Singapore, as the nation of foodies we proclaim to be, is not much different, and that’s how important your website is for your business.
Table turnover is a tricky thing you master: You want to serve as many customers per meal service as possible, but you also don’t want to make them feel like you’re in a rush for them to leave.
Got good food? That’s half the battle won for your restaurant when it comes to pleasing the discerning taste buds of your diners. Thankfully, the other half is much easier to win. Apply these simple tips and tricks!
F&B work in Singapore is notoriously transient. Dealing with manpower crises are everyday struggles – flaky part-timers who don’t turn up for their shifts, workers who quit by way of no-shows, being short-handed during festive periods… We could go on.