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.
What restaurant operators need to know about the new Singapore Food Agency.
According to a 2016 report, 66% of consumers actually change the amount they spend in order to maximise the points they'll earn — buying more and spending more than non-loyalty members (and resulting in a 5% – 10% revenue increase, on average). Not only do rewards encourage customers to return, they increase your average guest check too.
[Updated 2018] Want to open an F&B outlet in Singapore but all the reading up on protocol putting you off? iCHEF did the homework for you and here’s the application process in practical, easy-to-follow steps, from beginning to end.
This is a familiar scenario for all restaurant owners: you have a limited marketing budget with which you are supposed to increase the restaurant’s profitability. Do you spend it on attracting new customers to your restaurant or on nurturing relationships with your existing customers so they’ll come back for more?
The Budget announced on 19 February includes new grants and a rise in GST, among other things. What does this mean for food businesses? And what can you do about it?
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."