The F&B sector in Singapore is equal parts exciting and unforgiving. Behind every great restaurant or food brand are founders and operators who’ve had to navigate rising costs, shifting customer habits, and the daily grind of keeping things running. Many have also had to shut down in recent months due to escalating costs, falling footfall and manpower challenges.
In this candid fireside chat, we’ll hear from two founders who’ve been right in the thick of the F&B scene—building brands, leading teams, and making tough calls every way. From lessons learned to the realities you don’t see on Instagram, this conversation is for anyone curious about what it really takes to grow and sustain an F&B business here.
Expect raw stories, practical advice, and a chance to ask the questions to people who’ve been there, done that.
Key Takeaways:
– Insights into the realities of running an F&B business in Singapore
– Lessons from wins, challenges, and hard pivots in the industry
– Strategies for staying resilient in a competitive and fast-changing market
Meet the Panelists:
Amy Bell
Founder, The Meat Club
Amy Bell brings over a decade of experience in building and scaling consumer brands in Singapore. She spent seven years as Marketing Manager at Guzman y Gomez Singapore, where she played a key role in growing the brand’s footprint and shaping its local identity. More recently, Amy co-founded Yo-Chi Singapore, introducing Australia’s cult-favourite self-serve frozen yogurt brand to the market.
At The Meat Club, Amy continues to combine her expertise in brand storytelling, customer experience, and market expansion with her passion for clean, quality food. Her vision is simple: to make it easier for Singaporeans to access quality produce — delivered with convenience and care.
Angeles Herrero
Business Development Manager, KAZBAR Group
Originally from Mexico, Angeles moved to Singapore in 2002 and has since built an accomplished career in the Food & Beverage and Hospitality industry. She is passionate about good food, fresh ingredients, and creating memorable dining experiences — a passion that shines through in her leadership style, her commitment to training, and the strong, collaborative teams she develops.
Angeles studied Hotel and Business Administration in Mexico City before graduating from the prestigious Culinary Institute of America in New York (CIA). Her career has been diverse and dynamic: she served as Executive Chef at the US Ambassador’s Residence in Mexico, Chief of Protocol for the US Embassy in Mexico, and Hospitality Advisor for the Mexican Embassies in both Beijing and Singapore.
Her expertise also extends into events and brand experiences — in Mexico, she worked with Tequila Jose Cuervo, organizing corporate events, product launches, and tequila tastings, cementing her lifelong love for tequila.
At KAZBAR, Angeles brings her wealth of global experience to drive business growth, strengthen client relationships, and uphold the restaurant’s reputation for world-class hospitality. Beyond her professional achievements, Angeles is actively involved in charity events, known for her lively personality and sense of humour, and enjoys swimming and exploring the world.
Meet the Host:
Megha Singh
Launchpad, CEO
Megha Singh has been running her 6-figure, business coaching & consulting firm in Singapore for a decade now. She has worked with MNCs like Shell, Sephora and Meta as well as leading local companies like Honeycombers and Trehaus. In 2025, she took ownership of Launchpad, the kindest community of founders on the Internet, with close to 300 members in Singapore, Hong Kong, Bali, Kuala Lumpur and Australia.
