I'm not sure how the hawker rental process and rules works, as there seems to be many questions leading me to think is all pointing back to the bad Mgt of pap.
Who actually owns the stall?
Can the owner buy the stall from pap?
Why are there such a big rental gaps amongst hawker stalls? Can be just $100 to $10k?
Why pap is allowing the owner to sublet it out at a exorbitant sum is beyond my understanding.
Whatever the stall is priced at, it is still a hawker food and priority of success still lies with the quality and taste of the food, rather than the locations.