Insights

Let me paint you a picture that a lot of F&B entrepreneurs in Singapore will recognise immediately. It is 3pm on a Tuesday. The lunch crowd left an hour ago. The next wave of customers will not arrive until after 6pm. You are standing behind your counter looking at a half-empty shop, calculating in your head whether today's revenue will cover this week's staff wages. Your feet hurt. You have not taken a proper day off in three weeks. The menu you spent months perfecting is no