[Feature] Eighteen Chefs: "F&B is a different animal" - Founder Reveals Harsh Truths About Building a Restaurant Empire

The Corporate Snapshot

In the fiercely competitive landscape of Malaysia's food and beverage (F&B) industry, Eighteen Chefs stands as a formidable and resilient player. Founded by Chef Benny Se Teo, the group has evolved from a single outlet into a multi-concept dining empire, known for its accessible Western fare and its pioneering social mission of providing second-chance employment.

• 🏢 Entity: Eighteen Chefs Group
• 🎯 Area of Expertise: Casual Dining & Restaurant Management
• 📍 Market Status: Established Challenger with a Strong Social Ethos

The Scoop: What's New?

Amidst a post-pandemic recovery phase marked by rising costs and shifting consumer habits, Eighteen Chefs is navigating a strategic consolidation. While expanding its footprint cautiously, the group is doubling down on operational excellence and its core mission. Founder Benny Se Teo recently shared candid insights during an exclusive sit-down, pulling no punches about the realities of running an F&B business where, as he puts it, "the margin for error is virtually zero." He revealed that managing food cost, which can swing profitability by 5-10% monthly, remains the single most critical battle.

Executive Insights: The Conversation

Seated in one of his bustling outlets, Chef Benny's demeanor is that of a seasoned general who has weathered many storms. "People see the glamour—the full dining room, the sizzle of the steak," he begins, leaning forward. "But F&B is a different animal. It's a beast of details." He dismisses the notion of easy money, explaining that success hinges on a relentless, almost obsessive, focus on the fundamentals that customers never see.

When asked about the biggest misconception entrepreneurs have, he doesn't hesitate. "They think it's about passion for food alone. It's not. It's 10% food and 90% business—procurement, logistics, training, and psychology." He illustrates this by describing the precise calculus behind a menu price. "That chicken chop isn't RM19.90 just because. It's RM19.90 after you've fought for every sen on the chicken supply, calculated the exact gas usage for the grill, and factored in the cost of a staff member calling in sick. One bad week of waste can erase a month's profit."

His philosophy extends to his famous hiring practice. "We give people a second chance not out of charity, but because this industry teaches brutal accountability. If you don't show up, the kitchen stops. That immediate consequence can rebuild a person faster than any office job." This, he argues, is not just social work but a sound business model that builds fierce loyalty and reduces turnover in an industry plagued by it.

Professional Highlights & Track Record

• Successfully scaled from a single outlet in 2007 to a multi-concept group with a presence in shopping malls across Klang Valley.
• Pioneered and sustained a viable social enterprise model within the competitive F&B sector, integrating second-chance hiring into core operations.
• Navigated the group through the extreme challenges of the COVID-19 pandemic and MCOs, adapting with delivery models and menu engineering.
• Established a recognizable and trusted brand known for consistent value-for-money Western cuisine.
• Authored the book "Rough Around the Edges," sharing his life and business journey, further cementing his thought leadership in social entrepreneurship.

The Verdict

Eighteen Chefs' story is a masterclass in pragmatic entrepreneurship. In an industry often romanticized, Chef Benny Se Teo provides the necessary cold shower of reality, grounding ambition in operational grit. The group's resilience is a testament to a model built not on fleeting trends, but on systemic efficiency and human capital investment. Its journey offers critical lessons for any aspiring F&B operator or social entrepreneur in Malaysia.

• 📈 Market Impact: 7/10
• 💡 Innovation Level: 8/10 (for its integrated social model)
• 🚀 Growth Potential: 7/10

"In F&B, your passion is the fuel, but your systems are the steering wheel. Without both, you crash." — Chef Benny Se Teo, Founder of Eighteen Chefs.