Breakfast is crucial meal of the day, but some people transfer this saying to a completely recent level.
For George Tang, his love of a meal began with a full -day McDonald breakfast, but there was just one tiny problem: it was served until 11 am.
“Actually … I want to eat breakfast at any time, every day,” he joked. This led him to begin not one, but two full -day breakfast places in Singapore: Breakfast Club and Jaje’s Dinerwith the latter virus through the Covid-19 pandemic.
And he takes the term “all day” very seriously, and each restaurants work 24/7.
Here is a story about how the 25-year-old earned on his love for a full-day breakfast in Singapore.
His first F&B company was a “gambling”
George’s first place in F&B was the breakfast club that served, you guessed, a full-day breakfast and a rostis-Swiss dish consisting of grated flat potato (like a pancake) and fried in oil. He launched the corporate in 2020 and served it from the Kovan Food Stall.
(After further research, the breakfast club modified to the brand Star WesternServing “Western dishes in the old school style”. “)
However, opening your stand just before the switch was a huge gambling. George explained that $ 20,000 was invested in activities and this amount was saving his mother – which meant that the corporate “had to work”.
“Despite the fact that it was a bad period (referring to the Covid-19 pandemic), I saw the opportunity and predicted that it could potentially become a hit,” explained George-I yes. Since Rosti offers few places then, the breakfast club quickly attracted customers due to its offers.
But George was still hungry. He desired to serve food besides what a typical stand offers, striving for larger portions and an authentic American dining room.
With a clear vision, George leaned his faith, taking a loan and investing his savings to live to open Diner Joji in 2021, which, he claimed, is USD 120,000.
“The first pot of gold“
Considering that at the moment there have been still social restrictions, one could imagine that Joji’s probabilities of success can be small – but the fact was almost opposite.
Half a 12 months after opening the door in Serangoon, the restaurant achieved virus from day to day after they appeared in the local publication of messages, Mothershipleading to the overwhelming answer of the general public.
Because it was his first restaurant, George needed to learn learn how to manage clients’ expectations and business operations on a larger scale. However, in retrospect, these challenges were “simply part and plot” of entrepreneurship.
“Being new in the industry, there are always some things that we will not know until he is brought up during this process; Hence management [and addressing] Some needs, requests and expectations should be learned. “
While Singapore just isn’t alien to F&B places, it’s possible you’ll wonder if the degree is guaranteed.
Theoretically, it sounds easy: the longer the hours of labor, the upper the potential for arrival and patronage of your organization. However, in response to George, reality paints one other picture.
“The degree changes a lot in hours,” he said, adding that the corporate is incurring sales losses on certain days. Despite this, he still maintains a 24-hour concept, repeating that it provides convenience of its patrons.
“In addition, many American guests in the US actually have 24 hours. I am just fascinated by how you can get breakfast, no matter how late it is, “added George.
The popularity of the restaurant allowed him to open his second sales point at Telyss Ayer in 2022 to attack white employees on the Central Business District (CBD), in addition to for a weekend crowd. However, since then, the outlet has closed due to lack of feet in the realm.
“I think that one of the main reasons was that immediately after the pandemic, a large part of the CBD population worked at home,” George explained, although he didn’t allow this failure to stop him from the event of activity.
Opening of a recent sandwich salon
This time, George expanded Diner Joji, introducing a sandwich salon positioned next to the business itself in September last 12 months, to which Vulcan Post received an exclusive invitation to try a few of his signatures. In short, our stomachs remained extremely glad and full.
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Like Joji’s Diner, Sandwich Parlor had a retro interior, harking back to an American restaurant. / Image loan: Vulcan Post -
While we were spoiled by the alternative, we decided to try two of their bestsellers: classic Reuben and grilled cod sandwich / image: Vulcan Post -
And it turned out that that is a fairly abundant spread and despite filling the stomachs to the banks, it didn’t stop us from trying their characteristic carrot cake with ice cream / image: Vulcan Post
Asked what encouraged him to open a sandwich, George explained that he liked to have American sandwiches and desired to challenge himself to repeat them in Singapore.
“I made a decision to open a sandwich connector because I feel I can really express my creativity. Everything between two pieces of bread is taken into account a sandwich! The possibilities are unlimited – he said with a laugh.
While George stays honest together with his plans for restaurants and sandwiches, he expressed his commitment to the corporate’s development, and developing as a person and entrepreneur.
Not only Joji’s Diner, but I grew up myself. Being in the industry taught me many things for which I’ll at all times be grateful.
I’m unsure about milestones, but I’m sure that my journey has just begun.
George Tang, founding father of Joji’s Diner
- Learn more about Joji’s Diner and Joji’s Sandwich Parlor Here.
- Read more stories that we wrote here about Singapore firms here.
