Secrets to Success: Chris Phillips, PS. Cafe
What's the secret to business success? In a country where 40% of small F&B businesses close within 5 years of opening,* this is literally a million-dollar question for many aspiring local entrepreneurs. We ask six leaders in Singapore's food & lifestyle scene.
What's the secret to business success? In a country where 40% of small F&B businesses close within 5 years of opening,* this is literally a million-dollar question for many aspiring local entrepreneurs.
What better way to learn than from the people behind respected F&B businesses here in Singapore. In our six-part series: Secrets to Success, by F&B Insiders, we ask six leaders in Singapore's food & lifestyle scene one question:
What is the key to maintaining a successful, sustainable F&B business in Singapore?
This talented group ranges from chefs to entrepreneurs and industry experts, all of whom are still actively working in F&B today.
Read on for the first of the series, with Chris Phillips, culinary operations director of PS. Cafe.
PS Cafe has been running for 18 years to date - and in that time has grown from one cosy cafe to nine full service restaurants. Their most recent addition is at the stately One Fullerton, with another at Raffles City slated to open in December 2017. Their name is synonymous with stylish interiors filled with bountiful bouquets, and a menu of wholesome mains and irresistible, indulgent classic cakes and desserts.
According to Phillips, says the key to success is actually quite simple: "Be consistent, try not to change your mind on the things that are important to you and your business."
He adds that listening to criticism is also a skill to foster. "Learn to take criticism constructively as it can only help you better understand your business better no matter how much it may disappoint you."
Any business owner or manager who is invested (not just financially, but also professionally and emotionally) in their work will recognise the sharp sting of criticism - particularly in this social media age where everyone is a food critic. Learning to step back from the raw, emotional response of defensiveness or anger will allow you to view feedback more objectively and most importantly, take steps to improve and thrive.
For more insider perspectives, visit our blog every Thursday for six weeks starting 5 October 2017.
* SPRING Singapore; Study of micro food enterprises landscape in Singapore, 2014.
Note: the professionals & organisations interviewed in this series are not connected to, employed by or affiliated with our company.