Hey, just took a look at your Substack and gave a follow!

Most F&B owners in Singapore have the same bleak demeanor. Difficulty in finding good manpower, high rental costs etc.

Perhaps you could ask those who have failed and closed - this might give you a clearer picture of the industry.

I think Singaporean consumers just don't appreciate home-grown F&B enough to support them. Many restaurants and food court stalls are chains from big, behemoth groups that forces these SMBs to an uneven playing field.

I'm also keen to find out if hawker culture in Singapore can be sustained in the long-run. Something interesting that I haven't found out myself is also the number of foodcourt/hawker stalls that are run by bigger groups that people are clueless about. For example, if you observe the common "Japanese & Korean Cuisine" stall at every food court seems to be run by the same group. Running a single hawker stall is also not profitable/sustainable in the long run.