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.
