Tommy Pang: People, Patience and Knowing When to Cut Losses
Tommy Pang’s advice starts with a blunt reminder: a business is nothing without its people. The original six-slide interview then moves to expanding carefully without sacrificing quality, and learning to detach when it is time to cut losses. It is practical advice from his own F&B experience, rather than a guaranteed formula.
The original story, slide by slide
The original cover’s loss and outlet figures were reported at the time of the feature, not independently verified current results. Its closing event teaser is historical.
Swipe or scroll sideways to read all 6 slides in order. View the original on Instagram.
The original caption
Having opened countless of F&B outlets, this is who to learn from if you’re just starting out in the F&B industry.
Tommy Pang and his amazingly talented team has always managed to pull the crowd in to pretty much anything they open. Be it through paid marketing or creative organic content, he’s managed to find the formula to achieving consistent success.
@tommypang96 @duduyuecai @shiniansg @bainiansg @baozaiwang @pengjiazhousg
A little context
The original cover’s loss and outlet figures were reported at the time of the feature, not independently verified current results. Its closing event teaser is historical.