I pity food sellers in Singapore

[soarer]

They are getting a very unfair and inadequate reward for a lot of time and work. Anywhere else in the world, the margin is such that including preparation time(around 4 hours), they should be able to make a tidy sum covering one meal time. For eg in Malaysia, rm8 to rm10 a meal. Over a lunch time they can sell 40 to 50 bowls and that's rm500 and they can close shop. If they choose to do both meal times then more money. But one meal time plus preparation time which is around 8 hours is the correct amount of effort.

Only in Singapore food sellers need to slog 12 to 14 hours to see profit. This is due to price depression. One plate of rice going for $3 to $4. How much is margin? Need to sell how many donkey plates to make $500? One meal time is impossible to make a decent amount. Therefore food business has a terrible work life balance and they often need to do long hours to really see money. Surprised this has not been addressed.

In most developed countries like hk or japan food cost $10 onward. This is really a fair reward for someone who bothers to wake up early to cook and feed people. It is time to adjust singapore food pricing and make the industry a better one in terms of work life balance.

 

[Kunkka]

This isn't just fnb. It's all blue collar work here

 

[soarer]

This isn't just fnb. It's all blue collar work here

Blue collar is no choice..linked to production cost. So i see benefit in that. Plus mostly outsourced and non sinkies doing.

 

[Vader]

I think hawker culture will die off very very fast.

 

[fortunehunter]

They are getting a very unfair and unadequate reward for a lot of time and work. Anywhere else in the world, the margin is such that including preparation time(around 4 hours), they should be able to make a tidy sum covering one meal time. For eg in Malaysia, rm8 to rm10 a meal. Over a lunch time they can sell 40 to 50 bowls and that's rm500 and they can close shop. If they choose to do both meal times then more money. But one meal time plus preparation time which is around 8 hours is the correct amount of effort.

Only in Singapore food sellers need to slog 12 to 14 hours to see profit. This is due to price depression. One plate of rice going for $3 to $4. How much is margin? Need to sell how many donkey plates to make $500? One meal time is impossible to make a decent amount. Therefore food business has a terrible work life balance and they often need to do long hours to really see money. Surprised this has not been addressed.

In most developed countries like hk or japan food cost $10 onward. This is really a fair reward for someone who bothers to wake up early to cook and feed people. It is time to adjust singapore food pricing and make the industry a better one in terms of work life balance.

If FNB that bad why so many hawker opening up branches.
Tai wah bcm, airport lor mee, airport West earn food, kok keep etc

 

[fortunehunter]

I think hawker culture will die off very very fast.

Will not but traditional hawker food will die out.
Go see now those YP hawker putting abalone, scallop, truffles, lobster, dragon meat into a plate of bcm, chicken rice, carrot cake, chee Cheong fun.
They just want to sell these item which come with higher profit lo

 

[BigLiarLiar]

Even if you increase hawker food pricing towards Japan pricing like $10 onwards, end of the day, its still the same. Their expenditure will still increase proportionally like rental, water & electricity, dish washer collection fee etc.

You need to tackle the root of the problem...

 

[soarer]

They are getting a very unfair and unadequate reward for a lot of time and work. Anywhere else in the world, the margin is such that including preparation time(around 4 hours), they should be able to make a tidy sum covering one meal time. For eg in Malaysia, rm8 to rm10 a meal. Over a lunch time they can sell 40 to 50 bowls and that's rm500 and they can close shop. If they choose to do both meal times then more money. But one meal time plus preparation time which is around 8 hours is the correct amount of effort.

Only in Singapore food sellers need to slog 12 to 14 hours to see profit. This is due to price depression. One plate of rice going for $3 to $4. How much is margin? Need to sell how many donkey plates to make $500? One meal time is impossible to make a decent amount. Therefore food business has a terrible work life balance and they often need to do long hours to really see money. Surprised this has not been addressed.

In most developed countries like hk or japan food cost $10 onward. This is really a fair reward for someone who bothers to wake up early to cook and feed people. It is time to adjust singapore food pricing and make the industry a better one in terms of work life balance.

With the exception that if your stall is famous. If your stall is famous and have long queue, one meal time is sufficient to make a tidy sum. For eg, xiao di hokkien mee.

 

[Killertomato12]

Bottom line, it's just a matter of how much u wana earn. If MCD with their rental, food cost n labour cost can price their value meal with drinks at $5.80, I dun see why wanton mee need to price at $4.50..
So dun jjww, its all about greed

 

[gerrychua]

The worst are those in school canteens etc where they are not able to adjust the prices with rising cost and threaten with contracts.

 

[Kunkka]

Blue collar is no choice..linked to production cost. So i see benefit in that. Plus mostly outsourced and non sinkies doing.

What u mean by no choice, link to production cost? Fnb not linked to production cost?

 

[WW1 Flying Ace]

They are getting a very unfair and inadequate reward for a lot of time and work. Anywhere else in the world, the margin is such that including preparation time(around 4 hours), they should be able to make a tidy sum covering one meal time. For eg in Malaysia, rm8 to rm10 a meal. Over a lunch time they can sell 40 to 50 bowls and that's rm500 and they can close shop. If they choose to do both meal times then more money. But one meal time plus preparation time which is around 8 hours is the correct amount of effort.

Only in Singapore food sellers need to slog 12 to 14 hours to see profit. This is due to price depression. One plate of rice going for $3 to $4. How much is margin? Need to sell how many donkey plates to make $500? One meal time is impossible to make a decent amount. Therefore food business has a terrible work life balance and they often need to do long hours to really see money. Surprised this has not been addressed.

In most developed countries like hk or japan food cost $10 onward. This is really a fair reward for someone who bothers to wake up early to cook and feed people. It is time to adjust singapore food pricing and make the industry a better one in terms of work life balance.

F&B business owner spotted

 

[Lchlch]

i am the opposite.
I dont pity them.

 

[peaceheart]

Ts is siaolang

 

[BigLiarLiar]

Tiagong , tiagong some fnb operator resort to grey market tactics, such as borrow neighbor water/ electricity, use cheap labour.

do all that and still barely breaking even. If cost rises up, confirm sink ship!

Tiagong I saw before hawker use toilet water to wash their plates. Push trolley with buckets of unwash plates into toilet

 

[WW1 Flying Ace]

i am the opposite.
I dont pity them.

When ** started cry father and mother to beg people to help them. When reopen, use every little excuse to bump up prices gao gao. Drive continental cars and stay in private apartments.

I too am sick of their crocodile tears.

 

[soarer]

F&B business owner spotted

Nope. I will never go into f&b though i love cooking.

 

[zheng]

They are getting a very unfair and inadequate reward for a lot of time and work. Anywhere else in the world, the margin is such that including preparation time(around 4 hours), they should be able to make a tidy sum covering one meal time. For eg in Malaysia, rm8 to rm10 a meal. Over a lunch time they can sell 40 to 50 bowls and that's rm500 and they can close shop. If they choose to do both meal times then more money. But one meal time plus preparation time which is around 8 hours is the correct amount of effort.

Only in Singapore food sellers need to slog 12 to 14 hours to see profit. This is due to price depression. One plate of rice going for $3 to $4. How much is margin? Need to sell how many donkey plates to make $500? One meal time is impossible to make a decent amount. Therefore food business has a terrible work life balance and they often need to do long hours to really see money. Surprised this has not been addressed.

In most developed countries like hk or japan food cost $10 onward. This is really a fair reward for someone who bothers to wake up early to cook and feed people. It is time to adjust singapore food pricing and make the industry a better one in terms of work life balance.

nope food price it keep down

 

[boredom2012]

Even if you increase hawker food pricing towards Japan pricing like $10 onwards, end of the day, its still the same. Their expenditure will still increase proportionally like rental, water & electricity, dish washer collection fee etc.

You need to tackle the root of the problem...

Lol you can't compare Japan food to ours. They can improve the quality and services whereas ours is degrading. Tray return, portion getting smaller, use cheaper ingredient. Btw Japan food is the same price as ours and cheaper based on today exchange rate.

 

[soarer]

What u mean by no choice, link to production cost? Fnb not linked to production cost?

Blue collar is for goods. To attract companies here prices have to be competitive. Food is necessity. Not for export. Cheers and may your brain bandwidth grow bigger.