Mind Your Business: What it takes to run a restaurant in Singapore
Oct 22, 2025
08:44
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Singapore’s F&B industry has always been vibrant, but also unforgiving. Costs are up, margins are down, and the market has never been more competitive.
The Breakfast Show speaks withChef Houssein Hafian Rodriguez, the mind behind Asador and Mamma Mia Focaccia, on how he’s learned to adapt, diversify, and rethink what makes a restaurant work in today’s environment.