It all started with the explosive flavors of Singapore’s street food, according to Mr. Manoj M Murjani, the CEO of Group MMM, a luxury and lifestyle group that's responsible for developing some of the city-state’s most popular F&B names like Violet Oon Singapore, Janice Wong Singapore, and Singapore Tea & Coffee Company.
“Beyond Singapore, I also had the good fortune to grow up in multiple cities. Home for me was different places at different times of my life. I draw inspiration from cosmopolitan cities, such as New York, London, Hong Kong, Japan, and Taiwan. I continue to build brands with inspirations from all these places,” shares Mr. Murjani. “When I started the company in 2012, I thought about how Singapore is a metropolitan city and yet it doesn’t have the wealth of Singapore brands the country deserved. With that, I established Group MMM in the pursuit of creating unique Singapore brands and to shine the spotlight on the country’s wonderful talent.”
But in order to build a successful brand, you first have to find out how to make it work. According to Mr. Murjani, creating brands is an art and the secrets to its success mainly lie in uniqueness and timelessness.
He reveals, “I never compromise on giving customers the very best that is available. Secondly, I have a knack for precision and attention to detail. From quality of ingredients, service experience, dining environment, décor and design, nothing should be missed. Ultimately, I want to create timeless brands that are enjoyed for generations to come. My greatest motivation is in knowing that the brands I create bring memorable experiences and magical moments for customers.”
As he looks towards F&B trends for 2019, he notes that a back-to-basics approach to food is what most people will crave for. “Travel has played a big part, where the consumer today is one that has experienced multiple cultures and cuisines. When one is exposed to such a wide variety of options, there is an innate desire that drives us towards what is familiar and comfortable. We tend to go back to basics and seek comfort food that warms the soul and reminds us of the taste of home. It is easy to throw in bells and whistles to create new fare and restaurants, but creating simplicity requires skill, resilience, and a concrete commitment towards quality and precision.”