前线追踪 | 每天都有餐饮店倒闭，问题出在哪？

In the past three years, we have had F&B businesses shutting down and opening every day. But is this really normal? Rent used to be 10% of revenue. Now, it’s gone up to 25%. Who are the ones really profiting from it all? The landlords? Why does a Michelin star open doors to more troubles and instant higher rent? Will the new Johor Bahru-Singapore Rapid Transit System (RTS) Link accelerate transformation in a fast-changing F&B landscape? Maybe the biggest problem is Singaporeans ourselves. We complain when the price of roti prata goes up by one to two cents but continue to pay for pizza when its price goes up by a few dollars. How will such a mentality affect the F&B industry? Frontline conducts an in-depth interview with actor and F&B entrepreneur Ben Yeo and CEO of a F&B corporation Ong Seh Wee to find out more about the challenges of running a F&B business. Join us as they share their personal experiences with us. 00:00 Highlights 02:11 It’s not the lack of customers but the rent that’s the killer 03:42 You can’t preserve a family business if you don’t own the shop 05:14 Is the Michelin star a blessing or a curse? 07:18 Short-form videos can make or break you 09:11 The key to a F&B business’ survival is cost efficiency 09:51 When you slash prices until there’s no profit margin 12:02 Who should be responsible for Singapore’s culinary heritage? 14:12 Are Singaporeans willing to pay for local food? 15:29 The Johor Bahru-Singapore RTS Link will reshape the F&B landscape 17:53 It’s not a choice, it’s a way out