These Restaurant Concepts are killing it! Overcoming High Rents and Labour Cost. Here’s how [TBS 34]
The F&B game in Singapore has never been tougher — soaring costs, demanding diners, and trends that change overnight. So how do you stay relevant when everyone’s fighting for the same customer?
Reggie and Amir sit down with two industry powerhouses who’ve built and rebuilt success from scratch:
Meet the Guests:
- Sarissa Rodriguez-Schwartz – CEO, SJS Group, a New Yorker-turned-Singaporean restaurateur who’s redefining what “value” means in dining.
- Andrew Ing – COO, OUE Restaurant Group, managing icons like Chatterbox, Hanen, and Délifrance. A veteran who’s spent 40 years shaping how Singapore eats, drinks, and connects.
Learn:
- Why the middle ground in dining is vanishing fast.
- The art of charging more — and still making customers happy.
- How to create experiences people can’t stop talking about.
- What truly keeps a restaurant brand alive in 2025.
It’s real talk from operators who’ve weathered every storm — and they’re not sugarcoating it.
Tune in to learn what it really takes to stay relevant in the restaurant business in 2025 and beyond.
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