A single review
For one decision that has to be right.
One question, answered properly. A licensing path mapped, a concept pressure-tested, a menu costed and repriced. Remote, fixed scope, a clear deliverable you keep.
Services
Build it right, before it costs you to fix it.
Crux is an operator who has opened the room, written the menu and held the food cost. Advisory and hands-on help for opening and fixing F&B in Singapore, scoped to what your shop actually needs.
From the lease to the first full room.
What we do
- Operations audit and diagnostics
- A full read of a shop already trading: cost, stock, labour, flow. The leaks named and ranked, so you fix the number that is bleeding, not the one that is easiest to see.
- Concept and feasibility
- Before the lease is signed. Whether the idea holds, what it costs to open, what it has to take each month to survive. The maths checked while it can still change your mind.
- Menu development and commercial fit
- A menu built to a food-cost target and priced for the room, structured so the kitchen can hold it on a Friday night, not just in a tasting.
- Operations and setup
- The systems before the doors open. Stations, pars, suppliers, prep, the daily routine that has to run from the first cover, not the fiftieth.
- Launch and stabilisation
- Through the opening and past it. A plan for the first weeks, for when everything on paper meets a full room, so the standard holds while the shop finds its feet.
- Digital operations advisory
- The right tools for cost, stock and labour, set up so the numbers reach you while you can still act on them. Where Crux OS fits, and where it does not.
- Photography and video
- The shots that sell the room. Stills and video of the menu, the space and the opening, produced with a dedicated F&B shooter and finished ready for your site and your feed.
Two ways in.
How we work together
Every shop is different, so every engagement is scoped to the one in front of us. Most start in one of two places.
Setup partner
For taking a new shop from idea to open.
With you through pre-opening. Concept, menu and systems taken from idea to open-ready, one shop at a time. A standing hand on the build, not a one-off report.
We scope the job first.
How it works
- 01Talk
- A conversation about where you are and what you need, before anything is scoped or priced.
- 02Scope and plan
- A written scope, a timeline and a price, agreed before any work starts. You know exactly what you are getting.
- 03The work
- Remote or on the floor, depending on the job. Planner, executor and advisor, never the paymaster or the one signing your cheques.
- 04Hand it over
- You end with systems that run without me in the room. The goal is a shop that stands on its own.
The advice comes from behind the pass, not beside a whiteboard.
Concept after concept opened, and food cost held across five outlets at once. Every call on your shop comes from having made it, or paid for getting it wrong, in a real kitchen.
The operator story →
Start here
Let’s talk about your shop.
Tell me what you are opening, or what is not working in what you already run. Just a straight read on where your shop stands.
Prefer to talk first? WhatsApp us.