Greendot's secret to getting foreign worker quota
One of the biggest problems F&B businesses face is manpower shortage. Hiring foreign workers has become a necessity, but it is increasingly hard to do so because of stricter quotas. How do you ensure you have enough Singaporean employees to hire the foreign staff you need?
Cheryl Tay is the editor and marketer at iCHEF Singapore. She also manages iCHEF Club, a growing community of F&B owners in Singapore – organising events, an online newsletter and the F&B Entrepreneur Bootcamp, the only regular workshop on opening a new restaurant in the country. In her spare time, she attempts to read every book that’s ever won a literary prize and watches cat videos. Like any proper Singaporean, her love for food runs deep – especially spicy food. Chili is life.
The list of offences under the NEA's Demerit Point System is long. And unappealing to read.
By no means exhaustive, these are just some of the more common offences that lead to suspensions – so you and your staff can be more vigilant!
Instagram increasingly influences not just menus, but also restaurant design.
Dirty Bones, a London restaurant, designed its fourth outlet with Instagram in mind – both in terms of its menu and decor. Diners can even ask the staff for an “Instagram Pack”, which contains a portable LED camera light, a multi-device charger, lip-on wide angle camera lens and a tripod selfie stick.
According to the Straits Times, Mr Kim Soomin, a partner at Unison Capital, stated that they have had "multiple enquiries since the news broke, from potential business partners ranging from individuals to food and beverage companies that already have business operations in Singapore and some financial investors too."
The only workshop for F&B in Singapore that will give you an overview of what it takes to get halal certification, and walk you through the steps in the process.
Got questions about using our POS system? Or maybe you're wondering about how you can better analyse the backend reports to build a better business?
We are now open for training and consultation every 2nd and 4th Monday of the month!
The menu is your restaurant's spokesperson.
How well can your menu really sell? It's ultimately the key to your restaurant's profitability. Learn the science behind designing your menu to promote the highest sales possible.
Everyone knows that the key to making profit in the F&B business is high revenue while keeping operating costs low. By now you probably already know which costs are fixed (rent, for instance) and which costs you can actually control on a month-to-month basis. These are known as Prime Cost (total cost of goods sold + total labour cost) or variable costs.
Learn why other F&B businesses have made losses in their first few years of operations and how you can prevent it from happening to yours.