Behind every shuttered café or restaurant is a difficult, often deeply emotional decision. Rising rents, falling margins, changing consumer habits,  all of these weigh heavily on owners trying to balance financial survival with personal investment and passion. 

This segment unpacks the real-world pressures and challenges the F&B Industry is facing today, taking a look into the tipping points business owners face especially with steep rental costs, the support structures that could make a difference, and what’s at stake if more independent players are forced out of Singapore’s F&B landscape.

With insights from long-time F&B operator Heidi Tan, co-owner of Flor Patisserie, and Dr. Guy Llewellyn, Assistant Professor of Hospitality at EHL Hospitality Business School, to help us unpack what’s really going on and what might need to change.

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