We were school canteen operators.
There were tremendous learning over the eight years in running such an F&B unit. We can categorize the learning into three broad categories: (a) starting up, (b) building the team and (c) running a sustainable F&B business.
Starting up was a big thing.
We totally under-estimated the challenges of running an F&B business. It was after all, our first true-blue business.
So, what did we missed out on? There were several more but here are some key ones:
So what we lack in F&B operating experience, we made up with our passion and commitment to make things work, and of course, blood, sweat and tears.
Building the team
In a school canteen business, three core roles to fill are cook/chef, cashier and back-up cook/chef (who also works as kitchen assistant). Supporting these core roles could be permanent part-timers to man the cashier and double up as service staffs to clear the plates.
There is an element of luck here as job advertisements posted on different days attract different types of candidates. We took a while to fill our permanent cook/chef role.
Running a sustainable business
Once you set up the foundation and with necessary team in place, the business will not fly. It's about forming a culture to glue these team members together.
Whizmeal Publishing Desk
Whizmeal is all about inspiration and making a difference in school canteen meals. Healthy eating can be affordable and sustainable in schools.