Family business fights rising costs to keep nasi lemak at S$2, even with rent of S$10,000
A family-run food stall in Singapore is struggling to maintain its S$2 nasi lemak price point despite high commercial rent and rising operational costs. The second-generation owner is now implementing formal accounting to ensure the business remains viable.
Why it matters
This story illustrates the challenges faced by small, traditional businesses in high-cost urban environments as they balance community service with financial sustainability.
His parents see their stall’s best-known dish as a way of giving back, leaving second-generation owner Adam Danish to make the numbers work. CNA’s Money Mind finds out what the family must do.
(From left): Adam Danish, Reban Kasran, Sakdiah Abdul Latiff and Nurangellina Hassan run Indonesian Selera Corner in Block 101, Yishun Avenue 5.
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