We have seen The Stressed Stop from the eyes of the chef here, now we will take a look at Alvin’s journey as the founder of The Stressed Stop.
How it all began?
When I was younger, I used to have huge dreams of doing big things and living a life that is not bound to a single country. But my bubble popped when some of my friends which I proclaimed my dreams to told me: “It is ok to dream, but don’t go too far.”. I got used to this kind of comments from others and I am perfectly fine with disbelievers but even my closest friend came up to me and told me straight in the face: “Can you stop dreaming? There is a reason why others are successful and you aren’t.”. This was a turning point in my life, it was then that I decided to really ignore everyone’s comments and kept on working hard and belief in my own dreams.
Fast forward to today, here we are now, and I have taken the first step towards my dreams. I just want to say that no matter what, don’t let anybody talk down to your dreams.
What sort of gap do you wish to fill with The Stressed Stop?
To answer this question, I guess I have to first tell you more about myself. I am a food lover and I love to eat. For me, I feel that no matter what type of cuisine it is, from Italian to Asian, at the end of the meal, there is always one thing that doesn’t change, Desserts! I realized that most of the products that are sold in The Stressed Stop are pretty pricey in other cafés and restaurants, that is the reason why not many people have tried it. What we can do is to lower the price to a more affordable “neighborhood rate” and let more people have the chance to try it. This is how we share and spread the love.
What inspired you to do this?
To be really honest with you, there is no sudden eureka moment nor any epic story behind my startup. I just did not like to work with unappreciative superiors or bosses and I have always wanted to have my own business. I am not someone who like to take the usual path of following others and be contented with the rest of my life, I want to create something, something that will live beyond myself and be remembered even when I am ultimately forgotten.
How was the hustle like in the early days of your company?
I feel that we are still pretty much in the early stages of the company. Like all food and beverages business, there is no shortcut to reach success, we will just have to keep on working hard in this sowing phase of our business which is usually around 6 month to a year. There is no excuse or any way out of this and it is especially so for us as our crowd is relatively small and relationship with our customers really play a major role in converting them into regular customers. I would also like to take this opportunity to thank everyone for supporting and believing in us, it was these little bouts of belief and support that has sustained us till today.
Apart from building relationships, we were often questioned why we chose to setup business at Hougang Green. But to those people my answer is always: “Why not?”.
Any advice for our readers?
The advice that I have may be simple and often repeated thru seasoned and greenhorn entrepreneurs, but that is just because it is true.
It takes time to succeed.
Try and try and continue to believe in yourself. If a way does not work, there are many other ways to go about doing it. As long as you are living and breathing, it is too early to talk about giving up. Remember, Rome wasn’t built in a day. It takes commitment and dedication to build a city, let alone an empire.
About The Stressed Stop:
Address: 21 Hougang Street 51 #01-32, Hougang Green Shopping Mall, S (539719)
Facebook: The Stressed Stop
Featured Image credits: The Stressed Stop