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Small Business Owner

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Submitted By samfel23
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Introduction
The team has chosen to do Restaurants, SSIC code 5611. It is a subset of the code 561 which is Restaurants, Café and Bar under Food and Beverage (F&B) Service Activities (56). The reason for choosing this industry was the fact that eating is the favourite past time in Singapore; Singaporeans are just obsessed with food (Ling, 2010). Restaurants are popping up all over the city state; hence we wanted to understand what made some succeed while others fail. Furthermore, two of us aspire to setup restaurants in the future, which allowed us to do an in-depth analysis of the industry, the owner mind-set and some best practices.
In 2009, there were 2,107 restaurants (35.2%) of all F&B industry, hiring 35,078 employees. In 2010, there were 2,261 restaurants (36.5%) and hiring 37,163 employees. A 7% increase in restaurants with a corresponding 6% increase in hiring year-on-year. Operating receipts increased by 10% year-on-year, while expenditure remained constant. Valued added revenue – contribution to the country’s XXP; increased by 11.5%. (Appendix 1, Table 1)
Purchases of food and Remuneration of employees are the two biggest costs. However, rental has increased by almost 2% year-on-year, probably due to the shortages of space for rental. Purchases on the other hand reduced by more than 5%. (Appendix 1, Table 2)
The outlook for the F&B sector is also bright according to the Workforce Development Agency. It is fuelled by domestic demand and with the Integrated Resorts and other attractions like Gardens by the Bay, tourist numbers are expected to increase, helping to boost the F&B sector. (Singapore JOBSpedia)
I interviewed two owner-managers who were both doing quite well in their businesses – Mr XXXXXXX XXXXXXX, who owns XXXXXXX Restaurant and Mr XXXXXXX, who owns XXXXXXX. The reasons for choosing XXXXXXX was because I frequent the restaurant often and

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