Summary
A rare look into the preparation behind opening a food business in Singapore, as five new entrepreneurs race against time and rising costs to get their ideas off the ground.
Remus, founder of Japanese-inspired rice bowl stall Fukudon, prepares to expand with another outlet, armed with experience from past failures. From licensing and kitchen layouts to menu costing, and supplier negotiations, every decision carries weight. As opening day approaches, meticulous planning can determine whether a dream makes it past the kitchen door.
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