Running a Successful F&B Business

Think Great

While some may struggle to operate just one business, SMU economics and finance graduate Jo Ann Ng deftly juggles two: running a hawker stall in the day, and a restaurant at night.

The 32-year-old operates Vanilla Bar & Café as well as a wonton noodle stall at Market Street, which broke even in just three months. Running both businesses requires amazing time management: according to Jo Ann, she once attempted to make wonton noodles in the morning, spaghetti in the afternoon, coffee in the evening, cocktails at night and desserts at midnight.

In this zbNOW article, Jo Ann shares insights into understanding the customers’ needs and running a successful F&B business:

Tags: F&B, SMU alumni, success stories