F&B

Stories, guides and how-tos for food and beverage businesses

How These 3 Singaporean Entrepreneurs Went From Hawkers to Running an F&B Empire

Humble beginnings provide a foundation for business growth. Sometimes, a rags-to-riches story can be warming and inspiring to those of us who are still looking for a way to define our success. Read on to see how these 3 hawkers made an empire from their humble eateries. 1. Paradise Group Paradise Group first started out as ‘Seafood Paradise’. The restaurant poised as a diner’s paradise for Oriental cuisine, traces its’ roots to a humble 25-seater eatery in Defu Lane. Initially, Eldwin Chua started out with managing his grandfather’s coffeeshop operations. His duties consisted of running the drinks stall and learning how to brew coffee. In 2002, at the age of 25 years old, Eldwin was given the chance to take over his grandfather’s coffeeshop. He took over with an assistant chef ...

How Street Food Hawkers in India Have an Advantage Over Restaurants

Many people dream of being entrepreneurs or having their own business in India but only a few of them give some serious thought to becoming street food hawkers. People who consider street food hawkers to be poor people and have no skills or talent are mistaken because street food is liked by millions of Indians and the potential of it is expanding day by day. Entrepreneurs also think that having a restaurant is better than being a street food hawker because you get more respect and earn more money. Though this was true a few decades back, it’s not true anymore (to a great extent) because street food hawkers are earning quite well these days and earn respect if they serve quality food at affordable prices. So just how do how do street food hawkers in India have an advantage over restaurants...

Millennials Will Love These 3 Things About Your Restaurant

Welcome to the Age of Millennials! Here, everything is fast-paced, trendy and insta-worthy. Whether or not we like it, Millennials make up a large part of the population. As restaurant owners, this means that we need to adapt for this audience if we want to stay afloat. The Millennial • Age: 16 – 34 • Open minded and multi-racial • Most have social media profiles • They are the most educated generation in our history As generations come and go, so do traditions. We need to embrace a new way of doing things if we are to reach out to this audience. Here are 3 ways you can engage your Millennial customers better: 1. Taste The Trends

Top 10 Reasons Why F&B Businesses Fail

The F&B business is always an exciting venture for anyone looking to get into it! Although it is time-consuming, it is just as rewarding. However, there are many aspects to running a restaurant that most people forget about. Making these mistakes may end up costing your business. In the worst case, this means total failure. Below are 10 reasons why F&B businesses tend to fail. 1. Your Restaurant Location Matters

How And Why Young Entrepreneurs Are Starting Food Stalls

Starting a food stall is ideal for young entrepreneurs to gain some business experience without a significant investment. If you are someone with a passion for starting a restaurant, then beginning with a food stall is a good initial venture. Furthermore, it is a clever way to start out humbly and get your brand’s name out. 1. What You Need If you enjoy chaotic hours, changing environments and recipe innovation, then you may be perfectly suited for this. Mostly, you should decide between vending at markets or festivals. The logistics can be very different, so you should tailor your business accordingly. Your working days will mostly be weekends. If you are not prepared to give up those liberties, than consider corporate events or private functions instead. Essentially, planning your busine...

Create An Unforgettable Restaurant Name

Create An Unforgettable Restaurant Name! When starting a restaurant, one of the most important aspects on deciding on your restaurants name! There are many ways to choose a name for your restaurant – from naming a restaurant after a location, encapsulating a theme or simply playing around with words. This name will stick with your restaurant for an indefinite time, so make sure that is both catchy and memorable for your customers to remember. So how do you make sure that it is unforgettable and yet meaningful? Read on to find out the steps and advises I used to determine my own restaurants name! 1. Naming Your Restaurant After Your Location

Understanding F&B Industry in India – Avoid mistakes of other F&B owners

In collaboration with SME Southeast Asia, we were commissioned in June 2018 to study F&B industry in India. Over the past weeks, we surveyed hundreds of F&B owners and managers across India. Hot out of the oven, our report revealed some sizzling insights! Here’s a peek on what we’ve revealed!  Over 30% of Restauranteurs face these Top 2 problems including having a Lack of Customers During Off-Peak Hours and Hiring & Training. Check if these issues affect you too! [Full List within Report] Over 36% of them use these TWO Solutions to solve the Challenges above. Are you? [Solutions within report]  25% of Restauranteurs who use these 11 Apps say that it does not help them Drive More Customers and is Not Customized to Their Needs. Which apps are you using? [List within report] Bench...

Understanding F&B Industry in Singapore – Avoid mistakes of other F&B owners

In collaboration with SME Southeast Asia, we were commissioned in June 2018 to study F&B industry in Singapore. Over the past weeks, we surveyed hundreds of F&B owners and managers across Singapore. Hot out of the oven, our report revealed some sizzling insights! Here’s a peek on what we’ve revealed!  Over 37% of Restauranteurs face these Top 2 problems including having a Lack of Customers During Off-Peak Hours and Hiring & Training. Check if these issues affect you too! [Full List within Report] Over 35% of them use these THREE Solutions to solve the Challenges above. Are you? [Solutions within report]  53% of Restauranteurs who use these 15 Apps say that it does not help them Drive More Customers. Which apps are you using? [List within report] Benchmark if you are Spending Mo...

Understanding F&B Industry in the Malaysia – Avoid mistakes of other F&B owners

In collaboration with SME Southeast Asia, we were commissioned in June 2018 to study F&B industry in Malaysia. Over the past weeks, we surveyed hundreds of F&B owners and managers across Malaysia. Hot out of the oven, our report revealed some sizzling insights! Here’s a peek on what we’ve revealed!  Over 41% of Restauranteurs face these Top 2 problems including having a Lack of Customers During Off-Peak Hours and Hiring & Training. Check if these issues affect you too! [Full List within Report] Over 30% of them use these THREE Solutions to solve the Challenges above. Are you? [Solutions within report]  53% of Restauranteurs who use these 12 Apps say that it does not help them Drive More Customers. Which apps are you using? [List within report] Benchmark if you are Spending More...

How these 7 Pinoy Stalls Became Outstanding Culinary Restaurants 

Wonder how big names become big names in the first place? These restaurants are no stranger to humble beginnings and hard work. Read on for inspiring stories of individuals that took the risk and entered the F&B industry to share their delicious recipes with the world. 1. Manang’s Chicken Manang’s Chicken was Mother’s recipe that the family’s beloved chef Manang whipped up on a regular basis for friends and family. They then found the perfect opportunity to share it with the community when they came across an opening for Mercato Centrale, a weekend food market. The family recipe fared so well with the public that Manang’s Chicken is now a 13 store chain restaurant in the Philippines!  But how did they make it so big? In a ABS-CBN interview, Jill Gerodias-Borja talks about the sec...

Find the Right Wait Staff with These Interview Questions

Hiring is a tricky process because you need to get to know your future employee in and out just after a short interview. So what questions should you ask to get skin deep? Generic questions like  “What is your biggest weakness and greatest strength?” may be ineffective at getting an honest response from your candidate but these questions might. At least they worked on me, because all my employees turned out to be loyal and hard workers.  1. “What do you think we would achieve together a year from now?”  This question will make sure that you are hiring someone that has done his research on your company and your company vision. It shows exactly how serious and invested they are in their role as well. 2. “What is your greatest success in your career in the F&B industry?” Getting to know a...

A Filipino’s Guide to Surviving the First Year of Restaurant Business

I belong to a group of pioneer restaurant owners. Although the restaurant landscape has changed since we entered it, it is still no easy task to open a restaurant and the first year is by far the hardest to survive. These are a few tips that we used to tide over our business in the first year. According to a study by The Perry Group study most restaurants in the Philippines close during their first year of operation. 70% of those that make it past the first year close their doors in the next three to five years. 90% of the restaurants that are still operating past the five-year mark will stay in business for a minimum of 10 years. So as a restaurant business owner, what can you do to reach that 90% group? 1. Think and Breathe Like an Entrepreneur We believe that one thing that many restaur...