Part 8/12:
Running a hawker stall requires balancing volume with quality, managing limited space, and adjusting business hours to optimize profits. The chef operates only during lunch hours, often selling out within three to four hours, but has recently expanded to dinner service to maximize revenue. This extension involves handling smaller staff and maintaining consistency despite operations' complexity.
Pricing adjustments over time, from $8.50 to $13 per plate, aligned with increased costs and brand positioning, have not deterred customers. Instead, consistent quality and social media marketing—posting daily updates, sold-out notices, and engaging content—help create a sense of scarcity that drives demand.