ข้อมูลในบทความนี้จะพูดถึงjapanese restaurant singapore หากคุณต้องการเรียนรู้เกี่ยวกับjapanese restaurant singaporeมาถอดรหัสหัวข้อjapanese restaurant singaporeในโพสต์The Truth About Opening A Japanese Restaurant in Singapore: Misatoนี้.
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ที่เว็บไซต์YangSushiคุณสามารถอัปเดตเอกสารอื่น ๆ นอกเหนือจากjapanese restaurant singaporeเพื่อรับความรู้ที่เป็นประโยชน์มากขึ้นสำหรับคุณ ในหน้าYangSushi เราอัปเดตข่าวใหม่และแม่นยำทุกวันเพื่อคุณเสมอ, ด้วยความปรารถนาที่จะให้เนื้อหาที่สมบูรณ์ที่สุดสำหรับคุณ ช่วยให้คุณเพิ่มข่าวทางอินเทอร์เน็ตได้อย่างละเอียดที่สุด.
แชร์ที่เกี่ยวข้องกับหัวข้อjapanese restaurant singapore
มิซาโตะใช้วัตถุดิบระดับพรีเมียมและเป็นตัวเอกที่นำเข้าโดยตรงจากประเทศญี่ปุ่น Tony Young เจ้าของร้านอาหาร พูดถึงการต่อสู้และความยากลำบากบางอย่างที่เขาเผชิญในฐานะเจ้าของอาหารและเครื่องดื่มในอุตสาหกรรมที่มีการแข่งขันสูงของสิงคโปร์ #sp ตอนที่ 2: Misato 176 Orchard Road #01-33E The Centrepoint Singapore 238843 รีวิว: ผลิตโดย: Nathaniel Lim แก้ไขโดย: Nathaniel Lim ถ่ายภาพโดย: Nathaniel Lim และ Merin Kung — เว็บไซต์: Facebook: Instagram:
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นอกจากการอ่านเนื้อหาของบทความนี้แล้ว The Truth About Opening A Japanese Restaurant in Singapore: Misato คุณสามารถหาเนื้อหาเพิ่มเติมด้านล่าง
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#Truth #Opening #Japanese #Restaurant #Singapore #Misato.
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The Truth About Opening A Japanese Restaurant in Singapore: Misato.
japanese restaurant singapore.
หวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการรับชมjapanese restaurant singaporeข่าวของเรา
No need so honest. Seasoning in Malaysia is very quality and cheap and still can cook superiority food quality. A chef must show his other skills to cook better than traditional recepi using other seasoning ingredients. They should not be attach with everything original. One must know customers spending class. 1. Low budget 2. Got budget (middle class) 3. Elite customers (millionaires) 4. Exceptional Customers (Billionaires). You cannot make expensive of EC customers to Low Budget customers and sell at loss. You need a marketing dept where your sales staff to secure fully bookings all your tables everyday. Such as Festive Dates 1. CNY reunion family packages 2. Corporate Annual Dinner 3. All Japanese Companies List 4. Birthdays 5. Rich people List 6. Tourist that visit Singapore everyday. The more marketing staff you have making your everyday confirm list full tables will dependence on your sales & marketing staff's connections with the public lists.
For SG$2m you can retire like a rich man in Malaysia RM$6.5 m living off 2.5%:FD Interest RM$162,500 (monthly RM$13,541.67). Why go into risky business when you can retire living very2 well already. Even your hobby passion also do it on an individual scale just to pass time within your bank interests money lol! Principle capital still retain forever mah. What I advise you sell the business SG$2m and recover back your capital and put in Malaysia bank FD.
First mistake opening a restaurant in Singapore. 😐 The location too is a mistake, Center Point.
I bet the food there is great and all but this restaurant is a logistical nightmare.
Hi 👋 I like your food I'm also a good cook.
True. Imported from Japan is really taste real.
maybe sell some japan-made ready made products (miso packs, etc.) to increase profit?
keep it up…
its more a business issue/problem than the restaurant has actual problem.
Being an idealist doesnt mean that its good for business.
One thing to note…… despite losing so much money, he is still able to operate his restaurant. How does he still maintain his restaurant?
Wrong location. Should open in a more premium / upscale location. His ingredients are too expensive/premium for this kind of restaurant located in centrepoint.
Not easy for Japanese restaurants to survive in Singapore
his pronunciation is so annoying
Food is good. Furnitures and plating are good as well. The location (in mall) is not conducive.
Coming to support after 2nd dose.
The video content makes no sense the title of the video.
this guy is very very fierce in the kitchen.
Respect you spirit Tony. Keep it up always.
The other way to reduce cost could be to reduce the size of the menu first. Hope this can give Tony some ideas
Seems like a good guy, just not a great business man.
Many Japanese authentic restaurants in Singapore are importing ingredients from Japan by costly air shipment so he is not the only one. Some are making money , some are not . No need to be harsh on him.
JUNKO FURUTA misato😭😭😭😭😭😭😭😱😓😓
Junko😭😭😭😭😭😭
You must be joking right
He may have the passion for Japanese food, but he doesn't have the business acumen for a successful restaurant.
I'd feel sorry for him more if that wasn't enough money to feed me for decades.
Will come down support again
This from Japan, that from Japan. 110% from Japan
Food cough cough.. cost cough..
I like Japanese food but I also like Chinese food and at the same time also like western food and Indian food, Thai food.
Come on guys support SG by dropping by. It’s not easy to run any business. I certainly will on my next trip to SG in February 21!
Have you actually worked at Din Tai Fung and some of those places. They're not restaurants, they are fast food Model. All your clunky plates and all, those are not going to be easy for your staff to carry and wash.
As a road restaurant, he got loss $ 2.2 m… I went to SG many times… he needs to change strategy some in order not to satisfy SG consumers as much first class as Japanese clients.
Very rare to get salmon sushi in japan….
Wow! I can feel your strong love for Japanese food and try thank you for raising the standard of Japanese food in Singapore. Hearing your story, I can only admire your "never give up" approach and I wish you all the best in your business. Chan, Malaysia.
Just tried the food today and I have to say the quality of food is soooo good + great presentation. The kind people would pay around $50-$60 for. And omg the A5 wagyu is just $60+ for a very generous portion with great sauce and accompanying ingredients. But food is priced at cafe price point around $20-$30 for mains, despite all being handmade. Just want to tell the boss that I hope you are doing your accounting well to make sure you can balance profitability and the quality of food and service, cuz it is to Singaporeans' benefit to eat such authentic Japanese food with such accessibility, but if your business fold, it isn't to anyone's benefit.
But looking at the queue to get into this 30 seater, I think a lot of business was lost due to long table turnaround. People are not here for quick dinner. They are slowly savouring the artful dishes. So again, might want to price carefully.
He used all the finest most pristine ingredients all the way from Japan in all his dishes… Legend…
Hope you will recover what you lose.