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 Picture,  Live and Learn,  social enterprise,  restaurant,  inclusive,  soup kitchen,  equal opportunities,  charity,  NGO,  Consumer Goods/Services,  Healthcare, Pharma, Biotech,  Restaurants, Food Service,  Social Enterprises, Non-Profits,  Entrepreneur interviews,  Health,  Food, Beverage, Restaurants,  SME,  Markets,  Health Policy,  Diseases and Conditions,  Mental Health,  Healthy Living,  Fitness,  Science,  Food,  Entrepreneurship,  Medical Innovation and Technology,  Education