As you can see for yourself... Singaporeans are generally fickle lot. Especially, you are someone in the F & B line.
If your food is good, you need not to have get external help to boast your business (BEFORE).
On the other hand, when your food is good all along, publicity will come to you uninvited (AFTER), even if it's a while as well.
Got a message from a friend who couldn't figure out what I trying to convey, here it goes...
ReplyDeleteThe "BEFORE" is the stall that was struggling before they appeared on the show (Buzzing Cashier 2).
After the program was shown, there was a long queue as everyone wants to try the new recipe.
However, 1-2 weeks later the hype cool down and at the meantime people feedback the new recipe "tak jadi"
Anyway in short, what I'm trying to say is - "As a hawker, it's important to maintain his/her consistency."
"So what, you got top chef to teach you those top-notch recipe when you can't maintain the level."
As for the "AFTER" is another stall that is an established stall which was recently mentioned in a newspaper article for being one of the best chicken rice stalls in this part of the country - so this instinct saw people forming line to sample it.
So I hope it clear any doubt of the post and sorry for that, as it was rush posting.
Thanks for your kind attention :)