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Chef Justin Quek: To be a good chef, go outside the kitchen

In more ways than one, it’s clear that Chef Justin Quek is fiercely proud of his Singaporean roots. Back in the 1990s, he was…

Avoiding restaurant horror stories: How to manage bad PR

What could be worse for a chicken restaurant chain than running out of chicken? Quite possibly nothing. But that’s exactly what happened to KFC…

Doing F&B in Singapore? How to make your customers love you more than your competition

Red Bull may have went to space, but there are other much simpler ways to make your F&B brand stand out. Singapore’s F&B scene…

Opening a hawker stall in Singapore: Everything you need to know

You can rent a hawker stall for $33 a month, but you could equally end up paying $3,300. How do you keep costs down?…

So, Singapore’s hawker culture might soon be UNESCO listing

While the rest of Singapore’s CBD area is fairly quiet on a weekend afternoon, one place is still bustling with energy: Maxwell Food Centre.…

5 Website Features That Can Increase Your Restaurant’s Business

A US survey found that a whopping 86% of diners visit your website before visiting your restaurant in person, and that 88% of them…

How to Improve Table Turnover in Your Restaurant (And Still Keep Customers Happy)

Table turnover is a tricky thing you master: You want to serve as many customers per meal service as possible, but you also don’t…

5 Small Changes That Make a BIG Impact to Your Restaurant’s Business

Got good food? That’s half the battle won for your restaurant when it comes to pleasing the discerning taste buds of your diners. Thankfully,…

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,…

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