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Yahoo
2 days ago
- Business
- Yahoo
Singapore restaurateurs flee rising costs for cheaper lifeline in Johor Bahru
SINGAPORE, July 30 — Struggling with high rents and labour shortages, Singaporean restaurateurs are turning to Johor Bahru for relief, drawn by lower costs and the hope of reviving their businesses. Hyderabadi chef Govinda Rajan, who opened his first Malaysian branch of Mr Biryani just three months ago, is already eyeing expansion, calling it a much-needed lifeline as his Singapore outlets battle to survive, the South China Morning Post reported. Across the city state, food and beverage (F&B) businesses are closing at the fastest rate in nearly 20 years, with 3,047 establishments shutting down in 2024 alone. This year has already seen 1,404 closures in the first half, including long-time favourites like Crystal Jade's Holland Village branch and Michelin-starred Poise. Govinda and others say while ingredients in Malaysia may be pricier, the overall costs — from rent to wages — are far more manageable, helping restore profitability. Singapore's tight foreign worker policies and locals' aversion to service jobs have further strained the sector, leaving many businesses short-staffed and financially squeezed. Temasek Polytechnic's Geoffrey Tai said more operators are expanding regionally to escape Singapore's high overheads and tap into growing middle-class markets like Malaysia. Lower operating costs have helped restaurateurs like Keith Koh, who opened a Muslim-friendly outlet of Lad & Dad in Kuala Lumpur in May, rediscover their passion and reduce burnout. Still, Singapore saw 3,790 new F&B openings last year and nearly 2,000 more in the first half of 2025, though industry insiders warn many are underestimating the risks. Chef-owner Bjorn Shen, who has expanded to Penang and Bali, said profits of 20–30 per cent are achievable abroad, compared to 5–7 per cent at best in Singapore, where most new restaurants fail within two years.
Malay Mail
4 days ago
- Business
- Malay Mail
Singapore restaurateurs flee rising costs for cheaper lifeline in Johor Bahru
SINGAPORE, July 30 — Struggling with high rents and labour shortages, Singaporean restaurateurs are turning to Johor Bahru for relief, drawn by lower costs and the hope of reviving their businesses. Hyderabadi chef Govinda Rajan, who opened his first Malaysian branch of Mr Biryani just three months ago, is already eyeing expansion, calling it a much-needed lifeline as his Singapore outlets battle to survive, the South China Morning Post reported. Across the city state, food and beverage (F&B) businesses are closing at the fastest rate in nearly 20 years, with 3,047 establishments shutting down in 2024 alone. This year has already seen 1,404 closures in the first half, including long-time favourites like Crystal Jade's Holland Village branch and Michelin-starred Poise. Govinda and others say while ingredients in Malaysia may be pricier, the overall costs — from rent to wages — are far more manageable, helping restore profitability. Singapore's tight foreign worker policies and locals' aversion to service jobs have further strained the sector, leaving many businesses short-staffed and financially squeezed. Temasek Polytechnic's Geoffrey Tai said more operators are expanding regionally to escape Singapore's high overheads and tap into growing middle-class markets like Malaysia. Lower operating costs have helped restaurateurs like Keith Koh, who opened a Muslim-friendly outlet of Lad & Dad in Kuala Lumpur in May, rediscover their passion and reduce burnout. Still, Singapore saw 3,790 new F&B openings last year and nearly 2,000 more in the first half of 2025, though industry insiders warn many are underestimating the risks. Chef-owner Bjorn Shen, who has expanded to Penang and Bali, said profits of 20–30 per cent are achievable abroad, compared to 5–7 per cent at best in Singapore, where most new restaurants fail within two years.
Independent Singapore
6 days ago
- Business
- Independent Singapore
Singapore restaurateurs expand regionally amid soaring rents, labour shortages, and shrinking consumer spending in SG
JOHOR BAHRU: Singapore restaurateurs are turning to other parts of the region amid soaring rents, labour shortages, and shrinking consumer spending in the city-state, according to the South China Morning Post (SCMP). Food and beverage (F&B) businesses across Singapore have been shutting down at the fastest pace in almost 20 years. Last year, more than 3,000 F&B outlets shut down — the highest since 2005, when 3,352 outlets closed. In the first half of this year alone, 1,404 closures were recorded, only slightly below the 1,611 seen during the same period last year. In fact, government data showed that an average of 307 establishments have closed due to high costs and fewer diners this year, which included Eggslut, Manhattan Fish Market, and Burger & Lobster, as well as Chinese hotpot chain Haidilao. SCMP also noted the closure of Crystal Jade La Mian Xiao Long Bao's 20-year-old outlet at Holland Village and the Michelin-starred Poise on Teck Lim Road. See also The story of how You Tiao Man's business flourished amid COVID-19 One restaurateur from Singapore, 56-year-old Govinda Rajan, opened his first Malaysian outlet of Mr Biryani and is already eyeing expansion in Johor Bahru. Meanwhile, his Singapore outlets in Little India and Siglap are struggling. 'Don't talk about profit margins anymore,' he said. 'Surviving is the priority now.' Keith Koh, a 35-year-old gastropub owner who opened a Muslim-friendly branch of Lad & Dad in Kuala Lumpur in May, said that lower operating costs there gave him breathing space and helped remind him that he's an entrepreneur. 'In Singapore, sometimes I forget why I'm doing this because I get lost chasing margins due to the high overheads,' he said. 'I lost track of the passion, the fire, the adrenaline I was burning out every other year, but going to Malaysia gave me that sense again,' he added. While F&B business owners mentioned that some ingredients are more expensive in Malaysia, they told SCMP's This Week in Asia that significantly lower rents and labour costs make it easier to maintain profit margins. They also noted Singapore's tight restrictions on hiring foreign workers and the low local interest in service jobs, which have made operations more difficult. Temasek Polytechnic's Diploma in Culinary and Catering Management course manager Geoffrey Tai said more local F&B owners have been eyeing regional expansion over the past 12 to 18 months amid high costs in the city-state. 'Contrast this with Malaysia, where rental, utilities, and manpower are significantly cheaper, and you start to understand the appeal,' he said, adding that while pricing power is lower there, operating costs are too, which makes the numbers 'work out more attractively'. In addition, a YouGov survey of over 4,035 Singaporeans showed that 26% plan to cut back on dining out, while 20% said they will spend less on food delivery. The food scene is under even more pressure as F&B outlet openings continue to surge — over 3,790 new eateries opened last year, followed by another 1,964 in the first half of this year. Singaporean chef-owner Bjorn Shen said many newcomers in Singapore's F&B scene wrongly believe they can make a 30% profit when, in reality, most are lucky to get 5% to 7%. He added that eight in 10 are losing money, with most F&B businesses in Singapore closing within two years. 'For 5% to 7% profits, you should be thanking your lucky stars and kissing the feet of whoever you worship,' he said. 'We have more restaurants here than we have people to feed,' he added. Meanwhile, Mr Shen, who recently opened NEP! in Penang and Baba G's in Bali, said profit margins in those cities can reach up to 20% and 30%, with entry-level staff in Indonesia costing about a fifth of Singapore's rates. /TISG Read also: Knight Frank: F&B surge in S'pore could hurt profitability, waste resources, and destabilise the retail sector
South China Morning Post
6 days ago
- Business
- South China Morning Post
Is Singapore's food scene at a crossroads? Malaysia beckons as restaurateurs prize survival
In Johor Bahru, just across the border from Singapore , restaurateur Govinda Rajan is eyeing expansion. It has been only three months since he opened his first Malaysian outlet of Mr Biryani, but the veteran chef is already planning his next move. Back home, however, he paints a far bleaker picture, saying that his Singapore restaurants in Little India and Siglap are struggling to stay afloat amid soaring rents, labour shortages and shrinking consumer spending. Govinda had launched Mr Biryani in 2018, offering Singaporeans a Hyderabadi version of the beloved rice dish. 'Don't talk about profit margins any more, surviving is the priority now,' Govinda, 56, told This Week in Asia. He is not alone. Across Singapore, food and beverage (F&B) businesses are closing at the fastest rate in nearly two decades. A total of 3,047 establishments shut their doors in 2024, the highest figure since 2005's 3,352 closures. The casualties to date range from beloved neighbourhood fixtures to big-name international chains – among them, Crystal Jade La Mian Xiao Long Bao's 20-year-old Holland Village branch, the Michelin-starred Poise on Teck Lim Road, and foreign franchises such as Eggslut, Manhattan Fish Market and Burger & Lobster.
Hans India
14-05-2025
- General
- Hans India
Vasanthotsavams in Tiruchanoor concludes
Tirupati: The three-day annual Vasanthotsavams at the Sri Padmavati Ammavari Temple in Tiruchanoor concluded on Tuesday. The SnapanaTirumanjanam was performed from 2.30pm to 4.30 pm. As part of this, Abhishekam was performed with turmeric, saffron, milk, curd, honey, sandalwood and various fruit juices. TTD temple priests Babu Swamy, Deputy EO Govinda Rajan, AEO Chiranjeevulu, Superintendent Ramesh, temple inspector Chalapathy, Subbarayudu and a large number of devotees participated.
