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The Challenges of Running an F&B based Social Enterprise

Brian Lariche, Make It Right Movement | Munirah Hamid, Pertiwi Soup Kitchen | Sharon Lee, Tender Hearts Cafe

13-Nov-19 15:00

The Challenges of Running an F&B based Social Enterprise

It’s hard enough running a restaurant, but when the usual model is tweaked to encompass a social cause, that then becomes a whole different kettle of fish. We speak to Munirah Hamid, Pertiwi Soup Kitchen and Sharon Lee of Tender Hearts Cafe about the specific challenges of running F&B based enterprises that are tied to social good and have Brian Lariche, a CSR Consultant weigh in on how they can better manage their organisations.

Produced by: Sumitra Selvaraj

Presented by: Sumitra Selvaraj


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Tags:  The Bigger PictureLive and Learnsocial enterpriserestaurantinclusivesoup kitchenequal opportunitiescharityNGOConsumer Goods/ServicesHealthcare, Pharma, BiotechRestaurants, Food ServiceSocial Enterprises, Non-ProfitsEntrepreneur interviewsHealthFood, Beverage, RestaurantsSMEMarketsHealth PolicyDiseases and ConditionsMental HealthHealthy LivingFitnessScienceFoodEntrepreneurshipMedical Innovation and TechnologyEducation


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