S1E49: All in the family: What keeps these next-gen F&B owners cooking

For those running businesses in the food and beverage (F&B) scene, 2024 hit a record that wasn’t quite comforting.

Synopsis: The Usual Place host Natasha Ann Zachariah hunts for new perspectives on issues that matter to young people.

The F&B industry saw 3,047 closures – an almost-20-year record high. 

In spite of rising rental rates and food costs, many still want to give the F&B business a shot, as demonstrated by over 3,790 new eateries being opened in the same period last year. 

In an industry that is increasingly tougher to run, young business owners taking over their family business also have a challenge of future-proofing their business. 

To find out more about what’s it like to take over their family businesses, I speak with Mr Ernest Ting, 34, director at Swee Choon Tim Sum Restaurant, and Ms Maria Didih, 37, head of operations at Hjh Maimunah. 

For Ernest, a third-generation owner of a handmade dim sum business that was opened by his grandparents in 1962, that means taking a fresh approach to menu offerings and expanding the business.

Maria, a second-generation owner who runs the restaurant that makes kampung-style Malay dishes, sauces, and pastes business with her sisters, said that it’s about “being creative and keeping up with the times”, instead of solely banking on an established name.

As Ernest puts it: “It’s not the easiest to do. I think it’s getting even harder. I always tell new people who want to start F&B to ‘think twice’.” 

Highlights (click/tap above):

1:34 What these next-generation of F&B owners think about the high number of business closures

4:36 “Singaporeans really know how to eat, so our food better be of decent quality,” says Ernest

5:21 Social media may misrepresent the life – and stresses – of an F&B owner

8:22 Why did Maria and Ernest agree to join the family business?

11:27 Reservations about joining a business with strong legacy and reputation

16:03 How to get the older generation of owners and staff excited about their creative ideas

21:10 “We’re all custodians of Singapore’s food heritage,” says Ernest

34:30 A “compulsory thing”: Maria on how social media changed the way they do business

36:00 What if the next generation doesn’t want to take over the business?

Host: Natasha Zachariah (natashaz@sph.com.sg)

Read Natasha’s articles: https://str.sg/iSXm

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Filmed by: Studio+65 

ST Podcast producers: Teo Tong Kai & Eden Soh

Executive producer: Ernest Luis

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