To be a social entrepreneur, one need to be enterprising and make the business viable - so that those people benefited from the social entrepreneurship can continue to reap the benefit long turn without folding up. Thus like the social enterprise CEO that run the hawker centre - he need to be experienced in running such food centre so that he will be effective in sourcing for cheap raw food supply, economies of scale in purchasing to get good discount through consolidated purchase, centralised payment counter, centralised dish and utensil cleaning, use green energy etc to save cost - and yet able to delight and attract customers with cheap but quality and tasty food. Only then social entreprenuership in hawker centre can survive to meet the social objectives of :- (1) providing jobs for people (2) provide low cost but relatively good quality food that will attract and retain customers. (3) operate on a cost recovery model. Note :- Customers will not come - just because it is low cost food - the food quality must also be relatively good and the ambience of the eating place must also be relatively comfortable. If not can think of 2 tiers serving - one tier - very good food but slightly pricey food to cross-subsidise. 2nd tier - relative quality but low cost food. In this case the ambience of the eatery also not too bad.
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