F&B

Advisory firm Kroll is reviewing the group’s financial and operational affairs

Richer operations are thriving, small ones are struggling and those in between are hustling harder than ever

As Sushiro re-enters the US, it joins a crowded market where sushi trade has grown more mature in recent years

The chef’s journey from Barcelona to LA has culminated in the city’s first three-Michelin-starred restaurant

Tariffs contributed to a 17% fall in sales to the US

The 27-year-old food and beverage chain is pursuing net zero through changes to store operations and design, while nudging customers towards more sustainable choices.

The younger owner of the heritage hawker stall is still learning how to cook her family’s well-loved recipes

Dining groups have been facing intensifying competition, cost inflation and more

Part of an assessment and operations review, this brings its remaining outlets in Singapore to 15