Staying in F&B for the long-term

AT THE rate that food and beverage outlets are closing, one might think running a restaurant is a short-term business. But amid all the noise over record closures for the year, there exists a group of restaurants which have quietly stayed the course over the years. And despite all the challenges that plague the industry – notably rental leases and manpower – their businesses have been steadily chugging along, and will continue to do so in the years to come.

How do they do it? In this week’s BT Lifestyle, we meet chef-owners whose restaurants have been around for at least 10 years, if not more, and get the low-down on their strategies for playing the long game. Hear the stories by familiar names such as Garibaldi, Buko Nero, Saint Pierre, Les Amis, Odette, LeVeL33, Labyrinth and Rhubarb – and learn about resilience, business acumen and the wherewithal to pivot when needed.

At the same time, we also hear from Dave Pynt, chef-owner of the still wildly popular Burnt Ends, who shares how his business grew from one barbecue-influenced restaurant into a thriving business that includes restaurants overseas and collaborations with luxury brands at home.

Meanwhile in Design, we meet industrial designer Nathan Yong, who talks about his newly launched Nathan Home, a furniture and lifestyle brand that sits in a sprawling colonial home in the tranquil Seletar Aerospace Park.

And in Dining, we head to Holland Village to check out the new Chip Bee Bistro, a retro-ish eatery that feels a lot like PS Cafe version 2.0.

For all this and more, don’t miss this week’s BT Lifestyle.