4 days ago
All in the family: What keeps these next-gen F&B owners cooking
The Usual Place Podcast 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 industry saw 3,047 F&B closures – an almost-20-year record high. However, over 3,790 new eateries opened, though there are often reports of many owners grappling with rising rental rates and food costs.
While it looks like it's getting more difficult to survive in the F&B game, there is a group of young business owners who have a reason to stay the course, which is to carry on their family legacy.
On this episode of The Usual Place podcast, the spotlight is on next-generation F&B owners who grew up helping out in their family's restaurant.
Now, they've stepped up, not just to keep things running, but to evolve and future-proof what their parents and grandparents built, even as the industry gets tougher by the day.
I sit down with Mr Ernest Ting, 34, director at Swee Choon Tim Sum Restaurant, and Ms Maria Didih, 37, head of operations at Hjh Maimunah, to talk about what's it like to take over their family businesses.
Next-generation F&B owners Ernest Ting of Swee Choon Tim Sum Restaurant and Maria Didih of Hjh Maimunah share what led them to the family business and evolving consumer expectations.
ST PHOTO: ARIFFIN JAMAR
Beyond preserving the legacy and reputation of brands that are well-known and loved in Singapore, these younger owners are keen to make their mark with their own ideas.
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, says it's about 'being creative and keeping up with the times', instead of solely banking on an established name.
We talked about their expectations and reservations about joining a family business, and the realities of sustaining a food business, given that many in the industry have closed amid rising costs such as rent.
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 say yes to joining the family business?
11:27 Reservations about joining a business that has a strong legacy and reputation
14:11 Why did Ernest's uncle choose him to run Swee Choon?
16:03 Getting 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
26:32 What's it like working with family every day?
32:28 Words of advice from the older generation on how to run the family business
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 Ann Zachariah (natashaz@
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Filmed by Studio65
Edited by ST Podcast producers: Teo Tong Kai, Eden Soh and Natasha Liew
ST Podcasts' executive producer: Ernest Luis
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