“Our shop (at Everton Park) was a takeaway joint with very few camping chairs and tables for customers to enjoy our food, and we were not allowed to install an exhaust system, which limited us from doing a lot of heavy cooking, or smoking meats,” Say explained about the decision to relocate.
INVESTED S$300,000 INTO THE NEW RESTAURANT
While the Everton Park premises had no dine-in license, Say said business was good. He shared: “We made money in Everton. It’s quite a good amount, but we spent most of it on renovation and kitchen equipment (at the upcoming new outlet)”.
While he declined to reveal the amount of profit made, he said that they invested around S$300,000 into their new space near Boat Quay. It costs around S$12,000 to rent each month, “three times” their previous rental price.
“It’s a bare unit near the CBD, so that’s why the renovation costs are higher, because we had to start everything from ground zero,” he explained.
As for whether they’re confident in recouping their investment, Say said: “Yes, it’s just the duration because we won’t know how customers will react. We’re still banking on the lunchtime crowd because dinner service is new to us.”
SMOKED MEATS WILL MAKE OCCASIONAL APPEARANCES
With the upgraded space, the towkays plan to reintroduce their delish smoked meats to the menu for limited-time specials, alongside salad and rice bowls. Say said they’ll also be adding “eight to 10 new sandwiches”, including sarnies with smoked beef brisket and fried fish.
Their existing signatures, including the BEC (a bacon, egg and cheese sando) and AEC (avocado, egg and cheese sandwich), will remain on the menu, all made with sourdough brioche bread from local bakery Pelle and Pepe.