Mind Your Business: What it takes to run a restaurant in Singapore

Singapore’s F&B industry has always been vibrant, but also unforgiving. Costs are up, margins are down, and the market has never been more competitive. The Breakfast Show speaks with Chef Houssein Hafian Rodriguez, the mind behind Asador and Mamma Mia Focaccia, on how he’s learned to adapt, diversify, and rethink what makes a restaurant work in today’s environment.See omnystudio.com/listener for privacy information.