Media Room

Restaurants like Muthu's Curry will benefit from a study conducted by ACI and IRAS to improve the Indian food and beverage sector. 

The Asian Culinary Institute (ACI) and the Indian Restaurant Association of Singapore (IRAS) collaborated to conduct an applied human resource study to understand the perceptions and motivations of working in the Indian food and beverage sector. The study's aim was to determine the practical and sustainable strategies and solutions to recruit and retain Singaporeans and permanent residents for this sector.
 

In-depth interviews and focus group discussions with 1,000 respondents were conducted to obtain qualitative insights of F&B trends, perceptions, attitudes, motivations and barriers towards working in this sector. This is the first time that a comprehensive HR study on the Singapore F&B Sector has been done where the findings and recommendations will be applicable to the entire industry as a whole.
 

On Jan 19, ACI organised a masterclass to share the results with IRAS members. SPRING Singapore and Workforce Singapore (WSG) were also invited to share various government initiatives that could help the restaurants. The findings surfaced the irregular and long hours, as well as the physically tiring, laborious and repetitive nature of work as the most common peeves about working in the F&B sector. The report recommended solutions such as enhancing the working environment to make it more conducive and supportive, increasing travel opportunities and paying competitive salary and bonuses.
 

SPRING Singapore shared on how the SkillsFuture Mentors Programme can help SMEs strengthen their learning and development capabilities through the support of an external mentor. It can also help to further enhance the SME brand as employers of choice with attractive career development and growth opportunities. WSG highlighted the job re-skilling programme that will attract job seekers with its structured on-the-job training with mentor and a training allowance.