Selling a bowl of laksa in London for £22. Yet Mandy Yin says she doesn't make a profit. Jialat.

[Gutted]

At @sambalshiok, Mandy Yin often makes no profit from her £22 laksa and sometimes even makes a loss. Along with rising operational and staffing costs, the 20% rate of VAT is eating away at her margins - and it's a tale that's happening across the hospitality industry.



@ukhospitality on the #TaxedOut campaign, calling on the Government to cut VAT, reduce business rates, and fix NICS.

 

[tobelightlight]

Then charge £42 lah ..

 

[syed putra]

Then charge £42 lah ..

I can get nice juicy steak for that kind of money.

 

[eatshitndie]

us$18.95 plus tax in sf at the dabao stall in the metreon food court. sinkies should wank hard for only paying $6.9 per bowl.

 

[Gutted]

us$18.95 plus tax in sf at the dabao stall in the metreon food court. sinkies should wank hard for only paying $6.9 per bowl.

The kopitiam near my home only $4.50 per bowl with standard ingredients ie. Fishcake, taupok and see seehum

 

[GOD IS MY DOG]

Then charge £42 lah ..

close shop lah....................better..............

 

[millim6868]

Talk cock no earn,lol

 

[Scrooball (clone)]

If you believe her profit is zero for selling laksa, I got a new insurance plan I want to share with you.

 

[True Believer]

The kopitiam near my home only $4.50 per bowl with standard ingredients ie. Fishcake, taupok and see seehum

If you want tasty value for money seafood laksa, make your own at home. The ingredients such as the thick rice vermicelli, fish cake, prawns, fish balls and tau pok are not expensive. If you don't want to bother with making the chilli paste for the gravy, just buy the ready-to-cook laksa paste from the supermarket. Each box can make up to 5 bowls.

 

[bobby]

Liddat better be the salaried chef working in a laksa cafe?

 

[The Crow]

Sell Kar Cng then ...

 

[True Believer]

S'porean hawker food in cities like London and New York are really expensive because of high operating costs, including high rent, costly ingredients and the need to pay higher wages to meet UK and US labour laws. These costs are significantly higher than those in S'pore, where the model of low-cost hawker food relies on lower wages and rentals.