New Nanyang Business Solutions
Your F&B Business.Our Operational Expertise.
From the first business idea to operational execution, we support entrepreneurs, investors and F&B operators with structured, practical solutions.
Why work with us
Built From Real Operating Experience
We don't just advise on F&B businesses. We understand what it takes to build and operate them.
New Nanyang runs its own outlets — kitchens, menus, suppliers, rosters and all. We approach every project from an operator's perspective, looking at the decisions that determine whether an outlet can run well day after day.
- 01
Commercial feasibility
Whether the numbers can work at a realistic sales level, before money is committed.
- 02
Menu economics
Recipe costs, selling prices and how the menu mix affects margin.
- 03
Outlet configuration
Seating, counter, storage and flow sized for the format and the site.
- 04
Kitchen workflows
Prep, cooking and service stations arranged for peak-hour speed and consistency.
- 05
Supplier sourcing
Reliable vendors, ingredient specifications and practical ordering cycles.
- 06
Staffing and training
Roles, rosters and training that a new team can actually follow.
- 07
Launch readiness
Licences, checklists, trial runs and opening-week support.
- 08
Ongoing operations
The routines that keep quality and cost on track after opening.
Our services
Four ways to work with New Nanyang
01Investors and owner-operatorsFranchise Opportunities
Operate a New Nanyang-branded outlet with structured brand, menu and operational support.
Explore franchising
Placeholder image02First-time entrepreneursTurnkey F&B Setup
Take your own concept from feasibility and site selection through kitchen planning to opening day.
Plan your outlet
Placeholder image03Existing operatorsOperations Improvement
Practical reviews of menu economics, wastage, labour and workflow for existing F&B businesses.
Review your operations
Placeholder image04Landlords and developersProperty & Strategic Partnerships
For landlords and institutions looking for a dependable F&B operator or a concept tailored to their space.
Propose a location
From idea to opening
A structured path, one stage at a time
- 01
Discovery and Concept
Understand your goals, budget range and the kind of business you want to run.
- 02
Feasibility and Financial Planning
Test the idea against realistic costs and sales assumptions before committing.
- 03
Location and Space Planning
Evaluate sites, rental commitments and how the space will physically work.
- 04
Menu and Operational Development
Build a menu, recipes and systems that a kitchen team can deliver every day.
- 05
Team Training and Opening
Recruit, train and prepare the team, then open with structured support.
- 06
Ongoing Support
Optional follow-through after opening, as agreed in your scope of work.
Step 1 of 6
Discovery and Concept
Understand your goals, budget range and the kind of business you want to run.
- Initial conversation and objectives
- Concept direction and target customer
- Your role: owner-operator or investor
Every engagement is different. The stages and services provided depend on the agreed scope of work for your project.
Who we work with
Partners at every stage
First-time entrepreneurs
Professionals and career-switchers opening their first café, restaurant or food business.
F&B investors
Individuals and companies allocating capital to an F&B venture who want an operator's view.
Existing restaurant operators
Owners looking to steady costs, tighten systems or fix specific operational problems.
Multi-unit operators
Groups preparing a concept for a second, third or fourth outlet.
Property developers
Developers planning F&B tenancy for new or repositioned assets.
Corporate and institutional landlords
Hospitals, campuses and office buildings that need a dependable operator on site.
Our experience