Hawker Ah Boy Knowledge Chief Third generation running our chicken rice stall, ask me about rental, ingredient cost and why food price go up.
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I ran a stall for two years and closed it, so here's the cautionary tale. My food was good, people liked it, but I couldn't make the numbers work long-term. Ingredient costs rose, I couldn't raise prices fast enough because customers here are very price-sensitive, and the manpower shortage meant I did everything myself till I burned out. The break-even was tighter than I planned. What I'd tell you, do brutal honest costing before you start, know your cost per plate to the cent, and have a runway of savings because the first year is unpredictable. It's not that it can't work, plenty succeed, but the romantic idea of hawker life hides a punishing small-business reality. Go in with a businessman's head, not a foodie's heart.
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