Sometimes, the best way to kick off a business venture is to start small.\u00a0<\/p>\n
That’s what Kenji Teo, the owner of popular local bakery Coffeehouse by Kobashi, believes.\u00a0<\/p>\n
In an interview with Hatch & Hustle published on Wednesday (Nov 4), the 31-year-old shared how he built his sourdough brand, which has since grown from a home-based business into a full-fledged bakery and cafe<\/a> at South Bridge Road.<\/p>\n When asked how much his business makes in a year, Kenji replied: around $500,000 to $1 million.\u00a0<\/p>\n And the smartest business move he has made?\u00a0<\/p>\n “Doing pop-ups and events,” he said, though he admitted that these are tough because of the time and effort required. “But you just gotta deal with it and get it done.”\u00a0<\/p>\n Though pop-ups are often small-scale and may be dismissed by some as a “waste of time”, Kenji thinks that every little thing counts.\u00a0<\/p>\n “A dollar is a dollar, a follower is still a follower,” he said. “A gain and a win is still a win, so keep striving.”\u00a0<\/p>\n For those who think they need to be wealthy to start a business, the bakery owner thinks otherwise.\u00a0<\/p>\n Having a good business idea trumps any monetary problem, Kenji said.<\/p>\n Entrepreneurship challenges<\/p>\n But that doesn’t mean the business doesn’t have its lows.\u00a0<\/p>\n When asked if he had ever considered giving up, Kenji answered candidly: “When sales are slow.”\u00a0<\/p>\n However, his belief in taking challenges in stride keeps him going.\u00a0<\/p>\n “Just don’t give up and suck it up,” he said.\u00a0<\/p>\n Besides the earnings, the entrepreneur also said that crowds and customers’ reactions are an indication of when business is picking up.\u00a0<\/p>\n And if he had to start from zero, Kenji would utilise social media and a focused menu to regain his footing.<\/p>\n “Get a good $5,000 to $10,000 to kickstart at least one to two items, push focus on those items,” he explained, adding that the business would be “good to go again” in about two weeks.\u00a0<\/p>\n As for the secret to running a successful F&B business, Kenji said the answer lies in culture and community, and building an emotional relationship with them.\u00a0<\/p>\n Looking back on his journey, the business owner would share this piece of advice with his younger self: “Without the passion and the perseverance to push through to see the numbers you are getting now, it would not come as soon as you think it would.”\u00a0<\/p>\n From home-based business to bakery<\/p>\n