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food business in singapore

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luxiana
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food business in singapore

Postby luxiana » Mon, 05 Jan 2009 4:17 pm

hello,

I have been cooking a snack in my kitchen that has been quite successful among singaporeans (since I have adapted the original recipe to the local taste...) and I was thinking of selling it in singapore. I am new to the food business but I'd liek to give the product a chance.

I was wondering about how to find information on rental spaces.
let's say I'd like to sell this snack in Clarke Quay or on Orchard Road : (I don't need a shop, a modular / prefabricated building of a decent size would do - something like the gelatissimo next to Isetan on Orchard), who should I contact to get a quote?

Are there any providers of such modular buildings in Singapore? (at a decent price off course ... ;) )

Is there such thing as a checklist / to-do list before starting up a food business? (I just know about the licenses + mandatory training and inocualtion for food handlers)

How to find the cooks and the salespersons and what would be their average hourly rate? (ideally students as they have flexible schedules)

Thanks for reading me and for your feedback!
Happy new year
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jpatokal
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Postby jpatokal » Tue, 06 Jan 2009 1:46 am

Instead of plunging into the deep end and setting up a shop of your own, why not try selling your snack through an existing one? Prime district rentals and hiring full-time staff gets very expensive very fast...
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luxiana
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Postby luxiana » Tue, 06 Jan 2009 2:07 am

Hello!
Thanks for your reply.
I haven't figured out all the opportunities at the moment and I'll certainly explore this one (indeed it is a low cost entry compared to owning your own store).

In this instance, should an existing brand/name/store be interested in the product how much discount w/regards to the retail price do you think is considered standard practice?

Thanks
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jpatokal
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Postby jpatokal » Tue, 06 Jan 2009 7:36 pm

luxiana wrote:In this instance, should an existing brand/name/store be interested in the product how much discount w/regards to the retail price do you think is considered standard practice?

I doubt there's a "standard practice", since there are so many variables: does it spoil fast, need preparation, refrigeration, etc. And if it's something they can do themselves, can they cut out the middleman (you) and copy it?
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Flyjet1
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Postby Flyjet1 » Wed, 07 Jan 2009 11:20 am

Consider distributing to confectionary in the heartland, you will find out the demand from there since it has been localized. Work with some catering company as well. Use the classified here, provide free sampling session etc to get started. Its best not to invest huge capital yet.
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phella
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Postby phella » Thu, 05 Feb 2009 1:00 am

you can sell it through 7-elevens first.


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