Why is Ikea food so crazily successful in Singapore? There are two large Ikea stores in Singapore. They both have huge restaurants. By my estimation, the restaurants appear to occupy about 15% of the available retail floor area, an not-to-be-sniffed-at area.

Interestingly, the restaurants seem to always be packed to capacity. Clearly the restaurants are a great revenue source for Ikea. Who would have thought it?!

Ikea appears to have come upon a secret success formula for their restaurants. Here are the possible key contributing factors I can think of, beyond the basic for having a workable restaurant (such as process hygiene, food quality, and pleasant environment).

In contrast, the Ikea stores I have been to in Australia (in two states) don’t even have restaurants! I wonder if this phenomenon is seen in other Ikea restaurants across Asia?