Singapore brims with a decorated history of Chinese cuisine, founded upon a concoction of rich cultural heritages. From Moi Lum, Spring Court, and Fatty Weng to other modern chain concepts of today – Jumbo, Tung Lok, Soup Restaurant, Crystal Jade, Paradise Inn and Diao Xiao Er – and international brands such as Din Tai Fung and Hai Di Lao, the Chinese restaurant landscape has transformed tremendously within the last century.
As most of these heritage brands are transitioning to the next generation, they are at the crossroads of either passing on the baton or exiting the industry altogether. These owners constantly face the concerns of succession planning, business life cycle and brand continuity.
BDO consultants conducted a market study on the Chinese heritage restaurant industry in Singapore the third quarter of 2015.This special report seeks to highlight the transformation of Chinese heritage restaurants in Singapore and the challenges they encounter to build enduring brands. A special feature also showcases how three local heritage restaurants have succeeded in multi-generational transitions through effective brand refresh strategies.
Click here to find out more and download our latest special report!