The couple hosts multi-course pizza dinners every Friday and Saturday while continuing their regular daytime careers. Local regulations prevent them from bringing in external staff, forcing the duo to handle preparation, service, and inventory management entirely on their own. To maintain dough quality in Singapore's tropical climate, Shen incorporates ice during mixing and moves fermenting dough into the air-conditioned living room. Tay balances these culinary demands by tracking business supplies, standardizing written recipes, and mapping out event flows.
Key points
The home pizzeria hosts weekend multi-course omakase dinners alongside the founders' week…: The home pizzeria hosts weekend multi-course omakase dinners alongside the founders' weekday professional careers.
Navigating spatial limits requires moving fermenting dough into the air-conditioned livin…: Navigating spatial limits requires moving fermenting dough into the air-conditioned living room to ensure consistent results.
The business succeeds by dividing operational tasks, with Tay managing logistics while Sh…: The business succeeds by dividing operational tasks, with Tay managing logistics while Shen leads pizza production.
Sources checked by our analysis pipeline: 1
A shared love of pizza has turned into a home-based business. Limited space, demanding schedules and contrasting working styles are now tests David Shen and Sheralyn Tay must navigate, as captured by On The Red Dot.
SINGAPORE: A married couple are busy preparing a pizza dinner for eight guests in their Yishun flat when they receive a last-minute request: Can they accommodate a ninth guest?
“Easy-peasy,” the husband says. The look on his wife’s face says otherwise.
“No, it’s not, okay? We have to move a lot of things,” Sheralyn Tay counters before bustling to reset the table.
As her stress level rises, hubby David Shen languidly brings out a stool from their household shelter. “Sheralyn gets a little bit nervous when it comes to a little bit of last-minute changes,” he says. “But you know, that’s life.”
This is not just another day in married life, however, for the couple, both 45. For two years, they have welcomed paying guests to their five-room flat through their private dining business, PXZA, which they juggle with their day jobs.
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