Nic & Tom Eatery - 少年食堂 uplorry after <3 years

[Johnrambo]

https://shrtcô.de/2HpyNi

 

[blackmondy]

Are they gay ? Is it because the landlord found them inside the restaurant screwing each other's ass and decide not to renew contract ?

 

[Cottonmouth]

Who the fuck are they?

 

[Scrooball (clone)]

They named their eatery 富二代 previously. Couple of Ah Sia Kias (aged 23 and 20) who took money from the family probably.

 

[Filloz]

They named their eatery 富二代 previously. Couple of Ah Sia Kias (aged 23 and 20) who took money from the family probably.

Yes, their families are thugs, you see their mum and dad u will know.

 

[Scrooball (clone)]

Yes, their families are thugs, you see their mum and dad u will know.

Lol guess the apple doesn’t fall off far from the tree

https://johorkaki.blogspot.com/2017/12/singapore-best-yong-tau-foo-list-bai.html

 

[Unbeatable]

Goodbye Nic and Tom. bye bye for now.

 

[bushtucker]

Good riddance to rubbish food.

 

[Scrooball (clone)]

富不过三代

These ah sia kias will probably blow it all up in their current 2nd generation. Don’t need to wait till 3rd.

 

[JohnTan]

It sells both local and western dishes at affordable prices, with its signature Long Jiang Pig Leg Rice going at only S$4.90, in addition to mains and pasta that are under S$10.

According to one half of the duo, Tommy Pang, the affordable menu also equates to low margins. This typically equates to a volume-dependent business.

The two fools explained very clearly the secret of their failure - low margins and trying to suck the cocks of customers who are too stingy to pay well for a good meal.

 

[Scrooball (clone)]

The two fools explained very clearly the secret of their failure - low margins and trying to suck the cocks of customers who are too stingy to pay well for a good meal.

These two fools think their marketing is damn good. Who the fuck is Tom and Nic?!

 

[JohnTan]

These two fools think their marketing is damn good. Who the fuck is Tom and Nic?!

Margins are very important in F&B, even for those who wish to focus more on volume sales. The margins are there to absorb the fluctuating costs of doing business like condiments, raw ingredients, takeaway packaging, things that customers take for granted or expect them free.