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Ask any Singaporean restaurateur or hotelier about the challenges of running a food and beverage (F&B) business and they will all lament on a major concern—limited manpower.  This is despite the 2,500 F&B outlets that have adopted lean manpower measures since 2011, a spokesperson from Spring Singapore told me. (Spring is the government agency that works closely with local enterprises and supports the F&B industry with a variety of productivity initiatives.)  Learn more here http://bit.ly/2rjzaGh

 

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