Introductory Remarks
Mr Andrew Kwan, President of Restaurant Association of Singapore (RAS),
Mrs Ilaria Cicero, CEO of IEG Asia Private Limited
Mrs Flavia Morelli, SIGEP Global Exhibition Manager, IEG
Mr Victor Mah, President of Singapore Coffee Association
Distinguished Guests,
Ladies and Gentlemen,
1. A very good morning to all. Thank you for the privilege of being with you at the opening of the fifth edition of Restaurant Asia, organised by the Restaurant Association of Singapore (RAS) and the Italian Exhibition Group (IEG).
2. Over the years, Restaurant Asia has established itself as a signature event for the Food Services sector in Singapore. This year for the first time, Restaurant Asia will run concurrently with SIGEP Asia, Speciality Food & Drinks Asia, Speciality Coffee & Tea Asia, and Food2Go. I would like to commend the co-organisers, RAS and IEG for creating this wonderful and invaluable opportunity for Food Services companies to network, exchange insights, and explore the latest trends and innovations.
3. Singapore is known as one of the best food capitals of the world. Many call us a food paradise. Our passion for food runs deep and you can tell Singaporeans apart, not just by the Singlish, but also by the way we talk about food. We take our food very seriously, and the Food Services Sector is certainly one that is very close to our hearts.
4. At last year’s Restaurant Asia, I highlighted three key trends reshaping the Food Services sector:
- a growing demand for convenience, personalised, and experiential services;
- a greater and faster use of technology; and
- increased competition for workers.
5. These trends are here to stay, and we have to do even more to push ahead in the highly-competitive food market.
6. This year, I would like to focus our attention on three areas:
1) investing in human capital,
2) deepening capabilities in innovation and technology, and
3) embracing sustainability to capture new opportunities.
Investing in Human Capital
7. To ensure the success and long-term growth of our Food Services sector, we need to continue investing in human capital. Even more so in Singapore, as human capital is our only resource.
8. During Restaurant Asia last year, we launched the Jobs Transformation Map (JTM) for the Food Services sector. The JTM is a vital guide and resource for companies and workers as they transform and skill up to stay relevant.
9. I am greatly heartened that many companies, including TACs like the RAS have embarked on job redesign, training, and development programmes. We are seeing positive results - with companies reporting gains in productivity and higher resource efficiency. For instance, by redesigning the roles of their waiting staff, the OUE restaurants enabled these personnel to take on higher-value tasks, such as improving guest experience.
10. Besides job transformation, it is critical for the Food Services sector to develop a healthy pipeline of talents. In March this year, I had the honour of launching the JUMBO Academy, started by The JUMBO Group. The Academy offers several types of training programmes to upskill and re-skill. For example, Work Experience Programmes, Learning Journeys, and Work-Study Diplomas for young and aspiring talents, or mid-career professionals. We welcome and commend such efforts by our home-grown companies to deepen and strengthen our talent pool in Food Services.
11. On the Government’s part, we are working hard to support companies in nurturing young talent. Enterprise Singapore (EnterpriseSG) has collaborated with various Institutes of Higher Learning (IHLs) and industry partners to develop an Internship Playbook for the Food Services sector. This step-by-step guide helps companies identify their areas of focus and structure internships to ensure a beneficial experience for both parties. The Internship Playbook is now available on EnterpriseSG’s website. It will also be distributed by IHLs to Food Services companies. Today’s launch of The Internship Playbook will be very welcomed by the companies in the Food Services sector because this is a very concrete and tangible way to strengthen the nexus between the Food Services sector, as well as the IHLs in Singapore.
12. In addition, we are always seeking to attract more Singaporeans to the Food Services sector. Over a meal last year with Andrew of RAS and representatives from EnterpriseSG, we first discussed the idea of launching a dedicated jobs portal specifically for the Food Services sector. Since then, RAS and FastCo, the company behind FastJobs, have developed the jobs portal, FABjobs, with the support of EnterpriseSG and Workforce Singapore.
a. Unlike a general jobs portal, FABjobs is tailored to the specific needs and preferences of Food Services companies and job seekers.
b. Companies can customise their landing pages to highlight their unique value propositions, while job seekers can identify job openings using key metrics such as location and employer type (e.g. full time or part time). This will facilitate a more seamless match between a company’s needs and a job seeker’s preferences.
c. FABjobs is also designed to attract greater workforce participation from latent job seekers. For instance, it has specific features for stay-at-home mothers. The portal aims to reduce the barriers these job seekers face in re-joining the workforce.\
13. Just a year after the concept was first mooted, FABjobs is ready to be launched today. A big round of applause for the team!
Deepening Capabilities in Innovation and Technology
14. While human capital investments ensure a talented workforce, it is just as critical for companies to continuously deepen their innovation and technology capabilities. The jobs portal, FABjobs, is a good example of how innovation and technology can serve as key enablers to help companies optimise their processes and resources.
15. In addition, we can learn from how others are improving their game. I am glad to hear that RAS actively helps companies in their innovation journey. Last month, the Association led a delegation of more than 30 companies to attend the National Restaurant Association Show (NRAS) in Chicago. They also took the chance to explore the gastronomic hubs of New York and Los Angeles. The delegation gained tremendous insights into the latest trends and innovative solutions. These include new formats like restaurants operating without on-site human staff and the use of AI-voice ordering solutions. I am sure the members of the delegation found the trip experience enriching. I am excited to see how they will apply their learnings here in Singapore.
16. Today, at Restaurant Asia, you will have the chance to discover some of the advanced technologies and innovative solutions in food services at the Technology & Innovation Pavilion. For example, Reencle, a Kitchen-to-Garden composter will show you how it transforms food scraps into compost which can be converted into Biochar, and re-used as a form of charcoal.
Embracing Sustainability
17. The global push for greater sustainability offers companies in the Food Services sector a golden chance to differentiate themselves and seize fresh business opportunities. Those that integrate sustainable practices are better positioned to meet the growing consumer preference for sustainable products and standards.
18. We understand that some companies may not know how to embark on their sustainability journey. A good starting point is with our agency, EnterpriseSG. It works closely with industry partners to support and guide companies in this area. For example, Ignite Impact, an initiative between EnterpriseSG and DBS Foundation, brings Food Services companies and innovation partners together to share best practices and testbed sustainability solutions. EnterpriseSG will also partner with Unilever Food Solutions (UFS) to help local companies enhance their sustainability capabilities, particularly in food waste reduction. This is where local companies can learn from UFS’ market insights and expertise in this area.
19. In later part of this year, you can look forward to the release of a sustainability playbook for the Food Services sector. This is part of the Government’s ongoing efforts to establish a common sustainability vision for the sector and guide companies in incorporating sustainability practices like food waste management and eco-friendly packaging.
20. Apart from the playbook, food services companies can tap on the Enterprise Sustainability Programme (ESP) to attend courses ranging from foundational knowledge-building and decarbonisation to sustainable finance. I encourage you to find out about the support ESP provides companies - for example, from projects in resource optimisation to the adoption of sustainable standards.
Concluding Remarks
21. In conclusion, focusing on the three areas - investing in human capital, continuous innovation and technology adoption, and embracing sustainability - will well-position our food services sector for greater success.
22. Last but not least, I would like to thank RAS and IEG for organising this year’s events. A big thank you too, to our industry partners for your commitment to driving transformation in the Food Services sector. I wish all visitors and exhibitors a fruitful and productive time here at Restaurant Asia 2024. I look forward to the continued growth of Singapore as an exciting and vibrant food capital. Thank you.