A Guide to Managing Part-Time Workers Efficiently in Singapore’s F&B Industry
A Guide to Managing Part-Time Workers Efficiently in Singapore’s F&B Industry

F&B work in Singapore is notoriously transient. Dealing with manpower crises are everyday struggles – flaky part-timers who don’t turn up for their shifts, workers who quit by way of no-shows, being short-handed during festive periods… We could go on.

$3 Laksa VS $35 Laksa Pasta: Are Singaporeans Willing to Pay For F&B Innovation?
$3 Laksa VS $35 Laksa Pasta: Are Singaporeans Willing to Pay For F&B Innovation?

Laksa linguine. Hainanese chicken rice risotto. Ondeh ondeh pancakes. In the hawker food mecca that is Singapore, trendy restaurants and cafes are also taking cues from the city’s familiar flavours, putting a local twist on global cuisine. It’s one way that they’ve been wooing the new generation of diners, who are always after the most unique food trends and concepts.

Why Singapore’s Fine Dining Scene is the Toughest for Restaurant Businesses
Why Singapore’s Fine Dining Scene is the Toughest for Restaurant Businesses

When we speak of Singapore as a food capital, we’re no longer just referring to our humble yet glorious Chicken Rice or Chilli Crab – we’re also celebrating the myriad of fine dining restaurants, informed by the city’s diverse cuisines and cultures.

Farm-to-Kitchen: How Technology is Changing Singapore’s F&B Industry
Farm-to-Kitchen: How Technology is Changing Singapore’s F&B Industry

When possibly every industry has felt the positive effects of going digital, there’s no reason why the F&B world shouldn’t have a seat at the table.

What Do Chefs Cook for Their Employees? And How It Affects Employee Satisfaction
What Do Chefs Cook for Their Employees? And How It Affects Employee Satisfaction

When I arrive for dinner at Korean restaurant 8 Korean BBQ, it’s barely 6pm on a Saturday evening, before tables begin filling up with diners. … Continue reading What Do Chefs Cook for Their Employees? And How It Affects Employee Satisfaction

Surge Pricing and Other Restaurant Promotion Ideas to Get More Customers
Surge Pricing and Other Restaurant Promotion Ideas to Get More Customers

There’s no denying that Singapore’s F&B industry is outrageously competitive. But we’re also a city of serial foodies, eager to dine at yet another restaurant. So, it could simply take some gentle prodding to turn potential customers into seated diners.

Towards a Cashless Singapore: How Can My Restaurant Go Cashless?
Towards a Cashless Singapore: How Can My Restaurant Go Cashless?

A 2018 report by UBS found cash to be a diminishing mode of payment in several Asian countries. In Singapore, for instance, consumer payments in cash make up only slightly over 40% of total transactions, with cashless payments accounting for the rest.

5 Things New Restaurants Typically Overspend On
5 Things New Restaurants Typically Overspend On

Food establishments – restaurants, cafes, bars, and even entire new-age hawker centres – are sprouting all across Singapore as quickly as others are closing. To a restaurateur, this means there’s certainly money to be made in the F&B industry, but the pressure of high costs, amongst many other challenges a business might face, weighs heavy.

SG:Digital Industry Day
SG:Digital Industry Day

IMDA and other local companies pledged to help in transitioning Singapore’s landscape to respond to the demands of our digital world.