SINGAPORE – In the cut-throat food and beverage industry, resilience may be less a virtue than a condition for survival.

Ms Sharon Poon, co-owner of recently opened roast meat eatery Eat 3 Cuts, worked through about $200,000 in losses across a series of failed ventures before taking the plunge again.

Hawker cook Teo Chye Huat, who fries carrot cake and char kway teow at Hai Nan Zai, kept reporting for work until he collapsed and was diagnosed with stage three intestinal cancer.

For Mr Sam Png and Mrs Jenny Png of Woody Family Peranakan Cafe, keeping the cafe open has become the way to keep a roof over their heads.

They share what keeps them going despite the hurdles thrown their way.

Over six years, Ms Sharon Poon has opened and closed several F&B ventures, accumulating about $200,000 in losses, together with her business partner.

Yet in September, the 36-year-old roast meat chef launched her latest venture, Eat 3 Cuts at Atrix (FW), this time with a third investor on board.

It is her fourth attempt at running an eatery from scratch. Though she has had moments when she wanted to walk away, she found herself picking up the p...