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As the 2019 Novel Coronavirus (COVID-19) situation continues to evolve, we advise all businesses to take the appropriate precautionary measures in accordance with the latest advisories published by Ministry of Health (MOH) and the Ministry of Manpower (MOM). Please refer to Enterprise Singapore’s Advisory on COVID-19 for Businesses. (Adapted from ESG)
To find out more on the impact of the coronavirus on businesses and to be alerted on any updates on the situation, Enterprise Singapore has prepared an advisory and created a guide on Business Continuity Planning. Learn more…
5 Tips for a Productive Business Advisory Session
Syed Saleem Ali Shah, Manager, Business Advisory, SME Centre@SICCI
Nestled in the cultural precinct of Little India and Haji Lane, is The Singapura Club – a heritage-style vintage bistro that serves as a taproom and a leisure dining spot. Set up in 2018 by their Founder, Mr Jerry Singh, they have now expanded with their third dining restaurant amongst the rich greens of Seletar Aerospace Club.
Mr Jerry, the founder of Singapura F&B Pte Ltd, met with Business Advisors Mr Rajkumar and Mr Stephen from SME Centre@Little India and SME Centre@SICCI. Competition was rife in the F&B sector. The amiable business owner was on the lookout for new hires for his new outlet. The roles required some relevant experiences but he was willing and open to training newcomers from service-related roles. Besides, there were certain gaps in his workflow process that needed attention. He wanted to leverage on digitisation and innovation to stay ahead and seize opportunities in a post Covid-19 landscape.
Through an advisory session with Mr Rajkumar, Singapura F&B Pte Ltd was brought through a number of pre-scoped solutions/equipment to implement a Point of Sales system and an automated dishwasher. With the required funding support from Productivity Solutions Grant, the restaurant was able to procure the respective solutions that were readily adaptable and could adapt to its internal business needs.
To ease the labour crunch in Singapore’s F&B sector, Mr Jerry wanted to introduce fully automated robots to address this pain point. Singapura Club is one of the first restaurants to bring in Robot Barista which is placed in their new outlet at Singapura Aerospace Club to prepare cocktails, mocktails and coffee. The company was supported in the investment cost through Enterprise Development Grant. Mr Jerry adds that the restaurant can cope with the F&B challenges by embracing automated robotic baristas.
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