SPRING Singapore has set aside S$12 million under this programme to enhance the capabilities of local F&B enterprises over the next 3 years.

Agency	SPRING Singapore
Launch Date	20 March 2007
Funds Allotted To The Programme	S$12 million
Duration Of Programme	3 years
Target Number Of Projects Supported	150 projects over 3 years

Aims

• To encourage the development of innovative F&B concepts, products and processes critical to Singapore’s quest to become a gastronomic capital in the region.
  
  
• To develop the capabilities of small and medium enterprises (SMEs) in the F&B sector which will raise efficiency and services levels.

For who?

• For all small and medium enterprises (SMEs) in the F&B sector. Your business qualifies as a SME if:
  
  
  • 30% - 100% of your shareholding is local
  • your fixed assets are worth S$0 - S$15M* 
  • you have 0 - 200 employees (for non-manufacturing companies)*

*Computed on a group basis. Where 20% - 100% of your shares are owned by other companies, the total value of your fixed assets and employees is calculated three levels up. Where your company owns 51% - 100% of another company (subsidiary), your subsidiary's fixed assets and employees will also be added to the computation.

For what?

• The support that F&B CDP provides can be used for:
  
  
  • Innovation Projects which involve developing innovative food & beverage concepts, products and processes (e.g. innovative food packaging, one-of-a-kind nightclubs and world-class food concepts like molecular gastronomy).
    
    
  • Process Improvement Projects which involve improving processes by adopting global best practices or by implementing IT systems (e.g. ERP, CRM and integrated POS systems).
    
    
  • Service Projects which involve raising service levels at your outlets (e.g. conducting service audits, identifying areas of improvement and implementing measures to improve service).
    
    
  • Food Safety Projects which involve implementing international food standards (e.g. Hazard Analysis and Critical Control Point (HACCP) for food safety management).

How much?

• F&B CDP funds up to 50% of the qualifying costs of projects. Qualifying costs include:
  
  
  • consultancy fees
  • salaries of employees involved in the project
  • cost of equipment, materials and consumables