Zackling Posted March 21, 2009 Report Share Posted March 21, 2009 Hi people, I would greatly appreciate your help if you guys can tell me where's the next best place to start a F&B outlet..??1. 1 Fullerton2. Dempsey Hill3. Haji Lane4. Arab St.I am thinking of setting up a semi fine dining bistro... I have been eyeing a location in 1 Fullerton.. any comments or suggestions??Thanks Quote Link to comment Share on other sites More sharing options...
cock brand Posted March 22, 2009 Report Share Posted March 22, 2009 Hi people, I would greatly appreciate your help if you guys can tell me where's the next best place to start a F&B outlet..??1. 1 Fullerton2. Dempsey Hill3. Haji Lane4. Arab St.I am thinking of setting up a semi fine dining bistro... I have been eyeing a location in 1 Fullerton.. any comments or suggestions??ThanksCheck this out first :1 Fullerton -Have you check how many restuarants there had opened and closed since?Why?How your concept/cuisine will fit into the current tenant mix?Hows the patronage of the other food outlets there right now? on weekdays and weekendsIs it a full renovation or just some simple A&A, total budget - worthwhile?Recently, there are already a few opened further up at Clifford Pier area.Fine dining is going thru a bad patch now......are you aware?Dempsey Rd -Too crowded now.And there are some tenancy problems now with the chief landloard I believe.Haji Lane / Arab street -Is it the right place for semi fine dining?Fine dining, someone in the business say, is the trickiest of all food business in Sg.For one, people are not keen to spend $$ on fine food and the current situation is not helping.Hope you do all your homework first. Quote Link to comment Share on other sites More sharing options...
Baloo Posted March 23, 2009 Report Share Posted March 23, 2009 you just need to do your math...if rent is sky high and you have to charge high prices for dinner... and you have yet to build up a reputation... it will be very hard for at least 2 years...if you hire a famous chef, you have to PAY him big bucks too...so what's your projected bottom line?the ridiculous rents they are charging these days... walk around... any restaurants full and long queue? which ones? why? can you match/beat them? if yes - go for it... if you THINK can... think again... you must know the reason for thier success... and you must have a plan and a fighting chance of succeeding to head in... dun waste your own and your investors' money.look at botak jones... they find places with cheepest rent and get their people trained in good and friendly service, and serve huge portions of quite standard food... and people flock there even if it is a bit ulu...how come? Quote Link to comment Share on other sites More sharing options...
tookidooki Posted March 29, 2009 Report Share Posted March 29, 2009 Am considering opening a ramen stall in a nearby MRT station, just like the ones in Japan JR stations.Probably just a service counter and a few bar stools. Quote Link to comment Share on other sites More sharing options...
dannyGuy Posted March 31, 2009 Report Share Posted March 31, 2009 Am considering opening a ramen stall in a nearby MRT station, just like the ones in Japan JR stations.Probably just a service counter and a few bar stools.Maybe with a basic Japanese expat crowd from the neighbourhood can be a good customer base to start with. Quote Link to comment Share on other sites More sharing options...
Nova Posted April 1, 2009 Report Share Posted April 1, 2009 I have been thinking of opening a boutique bakery for quite a while.But I've almost given up on that thought. It's just too tough and risky to do any investment now. Quote Link to comment Share on other sites More sharing options...
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