\n<\/p>\n
Scott said the stall is profitable and has recouped its S$20,000 investment but declined to disclose monthly profits as earnings fluctuate. \u201cI\u2019ve also recently hired an employee, so the cost structure has changed,\u201d he added.<\/p>\n
The brothers previously shared that they were working around 70 hours a week. Scott, a former fintech product manager, who earned between S$5,000 and S$10,000 monthly, had said that he was probably earning \u201cless than minimum wage\u201d.<\/p>\n
\u201cThankfully, things have improved and we\u2019re no longer in that position,\u201d he said, crediting more efficient processes for reducing their workload.<\/p>\n
Hiring help wasn\u2019t seriously considered initially as the first-time hawkers thought they could manage on their own. Speaking to experienced hawkers changed Scott\u2019s perspective.<\/p>\n
\u201cI realised that perhaps the problem wasn\u2019t necessarily the business itself but the way we were running it,\u201d he explained.<\/p>\n
Hiring an employee will reduce his profit initially but he hopes it will help him improve the food and grow the business. \u201cI\u2019m taking a calculated risk here,\u201d he said.<\/p>\n
While Scott has changed his mind about leaving, Troy is moving into software development, which Scott said is more aligned with his brother\u2019s interests.<\/p>\n
Scott said Troy supports his decision to continue, provided he has thought it through properly. \u201cInitially, I felt a little uncertain and sad about doing this on my own,\u201d Scott admitted. \u201cHaving someone beside you who is going through the same struggles makes a difference.\u201d<\/p>\n
Still, he sees this as an opportunity to learn to manage the business independently and take greater responsibility for it.<\/p>\n
Scott\u2019s new employee handles tasks such as stuffing yong tau foo, cooking noodles and cleaning, while he continues making sauces and marinating meat.<\/p>\n
\u201cI want to make sure that as we grow, we don\u2019t lose sight of what makes our food what it is,\u201d he explained.<\/p>\n
He hopes this frees up time to improve the food and customer experience, and create videos for social media marketing. \u201cThe aim is to build a business that doesn\u2019t depend on me having to do every single task myself.\u201d<\/p>\n
The stall now opens six days a week instead of five, from 9am to 2pm, with Friday as its closing day.<\/p>\n
Despite the additional operating day, Scott hopes to work fewer hours each day with his employee\u2019s help. He hasn\u2019t yet worked out how much time he can save as they\u2019re still adjusting to the arrangement.<\/p>\n<\/div>\n
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