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1. Employees would just disappear after a few days or work, specifically after they receive their pay

2. Employees were not skilled. For example, I ask for a worker that is skilled in cooking, I got a worker that only knew how to clean plates. Hence, the service was not reliable.

3. Finding middlemans and agents, take very long to find, normally students that are still new to the workforce.

4. Paying money for advertisements on Tiktok and IG. Did not work at all, only got like a few hundred views and like dozens of likes.

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1. Manpower
2. Visibility
3. Food Wastage
4. Inventory Management
5. Customer Retention

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1. What's the biggest challenge you face as a Food and Beverage Owner?

2. When was the last time you tried to solve that problem?

3. Can you tell me (a story) about the last time that problem happened?

4. Why is it a problem for you?

5. How did you find your current solution?

6. What isn’t ideal about your current solution?

7. I'm trying to come up with a solution, can I interest you in it? (Collect phone numbers and email addresses for early adopters)

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South Canteen Japanese Curry Stall Owner

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South Canteen Japanese Curry Stall Owner

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After each member went out to interview 4 business owners, we discovered that food wastage was not the primary concern for F&B owners. Instead, their challenges were diverse and varied, ranging from inventory management and staff scheduling to customer retention and marketing but most importantly the problem that everyone faced: MANPOWER ISSUES. This critical insight highlighted the pressing need for solutions that address the shortage of skilled and reliable manpower in the Food and Beverage industry, guiding our focus towards this central challenge in our subsequent efforts.