Publications

BUILDING A BETTER BUSINESS WITH RETENTION POLICIES

Richard Huggins of Rabbit Carrot Gun comments on Singapore’s manpower challenges and his radical solutions.

Learn More
Publications

DRESSING THE FUTURE

Christopher Halim and Raena Lim of Style Theory review the importance of appropriate automation and necessary systems in growing a young company.

Learn More
Publications

PURSUING QUALITY

Zara and Arif Salahuddin of Bismillah Biryani exchange views on growing a family business and prioritising product quality.

Learn More
Publications

INVESTING IN SERVICE

Andre Huber of Huber’s Butchery looks at how family values have formed a cornerstone of their service vision.

Learn More
Publications

CREATING A CUSTOMER-CENTRED BRAND

Amira Geneid of Zahara discusses how the brand listens to their community to deliver beyond expectations.

Learn More
Publications

DESIGNING SMALL SUCCESSES

Edwin Low of Supermama talks about how he’s built his team and the differences between Singaporean and Japanese customers.

Learn More
Publications

INVENTIVE SOLUTIONS

Alson Teo of Stamfles International reflects on inventing the iKook and why automation is essential to scale.

Learn More
Publications

SELLING SERVICE IN RETAIL

Sharon Wong of Motherswork speaks about expanding to China and building brand loyalty with customers and staff.

Learn More
Publications

PASSION MADE PRACTICAL

Declan Ee of Castlery breaks down the importance of localising brand expansion and the difficulties of scaling customer service.

Learn More
Publications

REFRAMING DINING

Cheng Hsin Yao of Picnic explains how he has future-proofed his latest restaurant with technology and design.

Learn More
Publications

Serendipitous Stylings

Multihyphenate Yi Lian Ng reflects on her seemingly radical career change and life as a florist, freelance writer and stylist, and accidental entrepreneur.

Learn More
Publications

THE FUTURE OF LOCAL FOOD

Restaurateurs Lee Eng Su and Lee Chan Wai share their views on Singapore’s hawker food culture and how they want to change Singapore’s food industry.

Learn More