[Post 1275] Starting A Food Business In Singapore Is Harder Than You Think? | The Long Game - Part 1/4

Summary

Every food business begins long before the first customer arrives. These are the origin stories of five food entrepreneurs as they attempt to start their business and establish themselves. 

Joyce is in the midst of opening her first physical shop as she moves her home-based business, Guilt Free Food, known for its healthy baked goods to the east of Singapore. Will she risk stability for scale? Rafi, an experienced chef, takes on another gamble - opening Black Burn, a woodfire grill concept in a quiet neighbourhood, north of the island. Will his flame-grilled tomahawks bring in the crowds?

Chris, who runs a pork sausage rice bowl chain, Chris Pork in Indonesia, sets his sights on Singapore. Has he done enough market research to open a food stall here? Andrei, the owner of the cult-favourite Park Bench Deli, launches Kick, a garlic chilli crunch, betting on product over premises. And Remus, an ambitious young hawker who has set his sights on opening a third food stall. Can he pull it off? Ambition, identity and survival: what does it mean to chase a dream - and at what cost?