\n<\/p>\n
Many regulars had been travelling from all corners of Singapore just for their sizzling Taiwanese-style Western plates.<\/span><\/p>\n \u201cThey come once or twice a month ‘cos it\u2019s a hassle to travel all the way down to Woodlands. So we decided to bring our brand to somewhere more convenient,\u201d shared Tan.<\/span><\/p>\n She had another motivator: Rent.<\/span><\/p>\n Their lease in Woodlands will be up next May and they \u201cdon\u2019t want to be at the landlord\u2019s mercy\u201d.<\/span><\/p>\n \u201cIf we only have one outlet, then no matter what, we have to stay there,\u201d Tan reasoned.\u00a0<\/span><\/p>\n \u201cSo I told myself to just push for the second outlet. How much worse can it get? If we can survive in Woodlands, Bedok should be okay.\u201d<\/span><\/p>\n She was right. Though only open for one and a half months, the outlet, which cost around S$30,000 (US$23,270) to start, is already \u201cdoing better than Woodlands\u201d.<\/p>\n Not that the Woodlands was struggling.<\/p>\n \u201cWe were not losing money,\u201d clarified Tan. \u201cIt\u2019s just that the first three months after we opened, things were insane because of all the media hype. But after that, things stabilised \u2013<\/span> in a good way. We could focus more on maintaining food quality.\u201d<\/p>\n The Woodlands stall broke even within just three months, giving the couple confidence (and capital) to take the plunge in Bedok.<\/p>\n Tan now splits her time across both outlets and has even progressed from cashier to grill cook at Woodlands. Her husband is based at the Bedok outlet and they have two more cooks stationed at each of the outlets.<\/p>\n \u201cThe Bedok crowd is too much for me, especially on weekends,\u201d she laughed.<\/p>\n<\/div>\nBEDOK OUTLET ALREADY OUTPERFORMING WOODLANDS ONE<\/span><\/h2>\n