Rent feels too heavy
The unit, location, or lease terms no longer match the business you are actually running.
When F&B feels too heavy to carry alone
Jane Hia has spent about 20 years living the staffing, rent, supplier, cashflow, kitchen, menu, and owner-pressure realities of F&B. Before you add another tool or make another painful cut, see whether the business can be made lighter, clearer, and more sustainable.
What owners are carrying
It is rarely one problem. It is everything at once
You can feel the weight. The hard part is seeing which problem is actually causing it, and which move would lift it first.
Manpower is confusing
Staff cost is high, but the team still feels stretched and the owner is still pulled into everything.
The kitchen depends on you
Prep, production, quality, and daily problem-solving sit too heavily on the owner.
Cashflow never feels calm
Sales may still be coming in, but payroll, suppliers, rent, and bills keep tightening together.
The digital setup drains time
Websites, menus, pricing, orders, and basic updates become expensive or dependent on outsiders.
Costs keep shifting
Suppliers, menu pricing, portions, and product mix keep moving while the owner is still trying to operate.
Partners see different truths
Partners, family, or investors are not always looking at the same operating reality.
Founder drowning in the daily grind
Business is profitable but owner can barely breathe, much less take a day off.
You do not know what to fix first
Every front needs attention, so the business stays tiring even when you are working hard.
Limited-time S$500 entry offer
The F&B Owner Relief Map
For a limited time, one S$500 private session with Jane to identify the 3 biggest things weighing down your F&B business and create a practical first-move plan.
Relief Map
Limited-time Relief Map
S$500
A private session with Jane Hia to map the pressure, name the top 3 fixes, and decide what should happen first.
Request the limited-time Relief Map
Simple outcome
You leave with three things
-
01
What is weighing the business down
-
02
The 3 practical fixes to consider first
-
03
Whether to reset, simplify, systemize, or make a hard decision
Jane reads where the pressure is actually coming from across the whole operation, not just the obvious line item.
See what is sitting too heavily on the owner and what can be delegated, hired for, simplified, automated, or stopped.
Identify the 3 areas most likely to create financial or operational relief first.
Leave with a practical sequence for what to do first, what to prepare, and which conversation to have next.
Get Jane's honest call on whether the business needs a reset, a system, a hire, a renegotiation, simplification, or a hard decision.
If useful, the session can lead into implementation, product/dashboard support, or ongoing operating help.
Included support assets
Designed so the session does not stay theoretical
- Bring-this-data prep checklist
- Post-session one-page summary
- Rent, manpower, and kitchen-dependency red-flag score
- What to stop doing and what not to fix yet
- Recommended next conversations with landlord, chef, partner, supplier, accountant, or developer
- Optional 15-minute follow-up check-in after 2 weeks
Clarity promise
You leave with clear actions on your most urgent improvements
You leave with at least 3 practical areas to improve, simplify, renegotiate, or investigate. If the business needs a hard decision rather than more systems, Jane will say so. And if a tool, a deeper report, or ongoing help would genuinely move the needle, she will point you to it, and be just as direct when it would not. The goal is to help you see what matters first.
Why Jane
Why Jane can see what most people miss
Jane has lived the F&B cycle for about 20 years. She has built and led Kith Cafe through the realities of outlets, teams, rent, supplier pressure, payroll, menu decisions, changing customers, and years of market competition.
This is not generic consulting. Jane looks at the business like an operator: what is weighing it down, what can be changed, what should not be fixed yet, and what decision would create the biggest relief first.
Jane starts with what is making the business heavy
Untangle the pressure
Put rent, manpower, kitchen load, cashflow, suppliers, menu, website, and partner concerns in one view.
Find the biggest weight
Identify which issue is most likely to create relief if it changes first.
Make the first move clear
Leave with practical next steps instead of carrying every problem back into daily operations.
- About 20 years in F&B
- Built Kith Cafe
- Operator-first read
- Valuable and practical network across rent, hiring, operations, and digital execution
Owner questions
You do not need perfect data. You need to see what matters first
The Relief Map is designed for real F&B owners with messy numbers, full calendars, and pressure coming from more than one direction.
What if my numbers are messy?
Bring what you have. POS, payroll, invoices, rent, menu, and finance context are enough to start finding the pressure points.
Is this accounting?
No. Your accountant closes the books. Jane helps you read operating pressure while decisions can still change the business.
Do I have to buy software?
No. The Relief Map stands on its own. The product only matters later, if the business needs ongoing daily visibility.
What if the answer is hard?
Jane will not dress up a difficult reality. The point is to know whether to reset, simplify, monitor, or make a harder decision.
What happens after the session?
You can act on the first-move plan yourself, or ask Jane for implementation help.
Genuine sincerity. Simple here to help
You do not have to keep carrying every problem alone.
Start with the limited-time S$500 F&B Owner Relief Map and leave with one experienced operator's read on what is weighing the business down, the first 3 things to fix, and what should happen next.
No hard sell, no fluff.
Case study: Nutrify Meals
How Jane helped Nutrify Meals identify over S$100,000 in projected annual savings
Nutrify Meals is a healthy meal-prep business run by owner Michael, who was carrying too much operational load while trying to manage rising business costs.
After reviewing the company's P&L, manpower structure, payroll, rental pressure, and operating setup, Jane identified practical changes across rent, manpower, hiring, operations, and website structure.
Projected annual impact
S$100,000+
Before factoring in revenue upside from cleaner digital operations and a more effective website.
Rental reset
Jane reviewed the space, options, and negotiation path. The new unit was almost twice the size, with rent payable at roughly half the previous amount, projected to save about S$72,000 per year once the move is complete.
Manpower restructure
Jane reviewed the schedule and team responsibilities, then recommended role changes to reduce strain and remove unnecessary pressure from the owner.
Head chef hire
Through her network, Jane introduced an experienced head chef with mass-prep and production experience, supporting the hiring process and reducing Michael's daily kitchen burden.
Website simplification
Jane helped bridge the designer and developer so Michael could manage menus, pricing, and key content internally without ongoing retainers for basic updates.
Projected annual savings are based on rental differential and operating changes identified during Jane's review. Actual results depend on execution and business conditions.
From fellow operators
What owners say about working with Jane
No one says it quite like Jane. She's my go-to when I need a reality check. Honest and candid, she speaks from experience, and with passion and integrity. Her network and wealth of information places her at the centre of the F&B industry. What I value most about her is her willingness to share her knowledge and experience wholeheartedly and truthfully.
Jane has been a trusted sounding board during one of the most challenging periods of my business journey. She has the ability to combine empathy with practical, actionable advice. She doesn't simply offer encouragement—she helps business owners confront difficult realities, identify blind spots, and work through complex decisions with clarity and confidence. Her advice has been thoughtful, honest, and deeply grounded in real-world business experience. I would gladly recommend Jane to any entrepreneur seeking perspective and support.
We've known Ms Jane Hia since the early days of her first restaurant at Robertson Quay. Over the years, Jane has built a deep understanding of Singapore's F&B scene and has a strong eye for good concepts, opportunities, and locations. She has also advised businesses at different stages, from those facing challenges to those celebrating long-term success. Her practical advice helped us make informed decisions about our next steps. In Singapore's F&B industry, success often comes down to having the right people around you. Jane's experience and industry connections make her a trusted and valuable advisor for any F&B business.
Jane shares about her entrepreneurial experience, wins and trials with an incredible amount of openness and candour.
As a fellow business founder and owner for over a decade, I really appreciate Jane for not sugarcoating the reality of owning and operating a business. She challenges and stretches my mind beyond what I think are possible options and has a wealth of resources and contacts that only someone who has walked the talk could have.
Jane came into my business at a time when I felt completely lost. I had been so caught up in the day to day operations that I could no longer see the bigger picture. I was constantly firefighting, reacting to problems, and honestly, the business was heading in the wrong direction if I didn't make changes quickly.
What impressed me most was how quickly Jane understood the business. She looked at the numbers, reviewed the operations, and almost immediately identified the bottlenecks and leaks that I had completely overlooked. There was no fluff, no complicated jargon, just honest, practical advice that got straight to the root of the problem.
You can tell Jane has been through the ups and downs of F&B herself. She understands the challenges, the pressures, and the realities of running a business in this industry. Because of that, her advice comes from real experience, not theory.
The biggest thing Jane gave me was clarity. She helped me see opportunities where I only saw problems. She broke things down into practical steps and gave me a clear direction forward when I felt stuck.
Some things in business are expenses, but working with Jane was an investment. The knowledge, experience, and perspective she brought to the table saved me from making even more costly mistakes.
AI can give you information, but it can't replace real-world experience, intuition, empathy and the ability to connect the dots. Her guidance gave me confidence, direction, and renewed belief in the future of Nutrify Meals.
About Jane Hia
Jane has lived the F&B cycle for about 20 years
Jane Hia's F&B perspective comes from building and leading Kith Cafe through the realities of Singapore cafe operations: outlets, teams, consistency, changing customers, supplier pressure, payroll, rent, menu decisions, and years of market competition.
She understands why F&B owners feel tired, stuck, and alone because she has been through the same operating realities. The Relief Map turns that judgment into a practical reset for owners who need relief, clarity, and a more sustainable way to continue.
Jane is building
StitchGap — Daily Cost Control for F&B owners
After about 20 years in F&B, Jane is building StitchGap as an AI operating control room that shows where money is leaking and what to do about it, starting with daily prime cost.
It is currently in development for owners who want early access, build updates, and a clearer daily view of margin pressure.
Join the StitchGap waitlist-
01
Connect the daily data
Bring in POS sales, staff timesheets, recipe costs, and supplier invoices. Start with CSVs before APIs.
-
02
Calculate prime cost
StitchGap cleans, matches, and calculates food cost plus labour cost by day, hour, item, and outlet.
-
03
Act on the owner brief
The system turns red flags into roster, pricing, purchase, and margin actions for the day ahead.