Our F&B scene has been transforming itself over the years. Each transformation helps the country achieve her vision of becoming the region’s gourmet capital and a world-recognised destination for dining, nightlife and entertainment. Here are some of the recent trends:

Products & Offerings
Service & Hygiene Standards
Expansion Strategies
F&B Manpower Trends
Future Developments

Products & Offerings

New F&B Zones

• Tucked away from the hustle and bustle of city life, Tanglin Village, Rochester Park and Sunset Way are new destinations for dining and entertainment in Singapore and home to upmarket and trendy restaurants, wine bars, clubs, pubs, gourmet shops and other F&B establishments. These new zones are also hotbeds for F&B businesses to develop and launch new concepts in Singapore.

More Emphasis On Innovation

• The short lifespan of F&B products and the intense competition in the sector has made it an imperative for businesses to innovate quickly to cater to changing consumer tastes. Chocolate bars, beer and mussels bistros, hand-pulled noodle restaurants, molecular gastronomy and bistro-bars are just some of the new additions to the food scene.
  
  
• On the clubbing and pubbing front, new innovations include Mandarin Pop clubs, world music lounges and fashion bars.

Varying Pricing Strategies

• Traditionally upmarket cuisines like American, French and Italian are now available at hawker centres, food courts and coffee shops – making these cuisines more affordable and accessible to consumers.
  
  
• Specialist bake shops offering muffins and cheesecakes which used to be available only at shopping centres and gourmet strips are also following suit.

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Service & Hygiene Standards

Increased Focus On Customer Service

• In recent years, there has been a growing emphasis on customer service. Businesses are investing in training and development of their staff, setting service standards and auditing service levels to differentiate themselves from competitors just to keep customers coming back for more.

Growing Importance Of Food Safety

• The recent food-related outbreaks have compelled F&B establishments to take food safety more seriously. Many have already adopted the international food safety standards, such as the Hazard Analysis and Critical Control Points (HACCP), to ensure that food produced is not only tasty and of high quality, but is also safe for consumption.

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Expansion Strategies

Overseas Expansion

• Home grown F&B establishments have been more aggressive about exporting their brands abroad through franchising and joint ventures, and even setting up wholly owned outlets in countries like China, Hong Kong, Indonesia, Malaysia, Thailand, Vietnam and even Dubai. Their success is already paving the way for other F&B businesses to make their mark abroad.

Expanding The Value Chain

• The lines between F&B and food manufacturing are blurring. More F&B establishments are becoming manufacturers while the latter are opening F&B outlets to retail directly to consumers.
  
  
• The Food Innovation & Resource Centre has been set up by SPRING Singapore and Singapore Polytechnic to help both industries use technology to grow their product offerings and markets.

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F&B Manpower Trends

More Recognition For The F&B Profession

• Outstanding professionals in the industry have received more recognition over the recent years. The Tourism Awards, World Gourmet Summit and Awards of Excellence have provided avenues for rewarding these professionals.
  
  
• The efforts of our National Culinary Team have also not gone unnoticed. In recent years, the Government and press have recognised their achievements during speeches and in the media.

Upgrading Of The F&B Workforce

• Skills training is recognised as important to the growth of the industry. Under the F&B Workforce Skills Qualification (WSQ) framework, workers in the industry can now get their skills assessed and attain nationally-recognised certificates. Education institutions, too, are offering more specialised diploma and degree programmes for the F&B industry.

Corporate Executives Switching To F&B

• The increased recognition of F&B professionals coupled with opportunities in F&B have enticed professionals, managers and executives to switch careers to F&B. In 2007, 40 of the 100 culinary scholarships awarded by WDA went to these career switchers.

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Future Developments

Integrated Resorts

• The two new integrated resorts – opening in 2009 and 2010 – will change the tourism landscape further. Both will boost Michelin-starred restaurants and celebrity chefs and world-class pubs and clubs.
  
  
• They will not only create new jobs for the economy, but also increase the demand for skilled labour, draw in more visitors to Singapore and compel existing F&B establishments to innovate further.

Foreign Talent And Concepts

• The global and cosmopolitan appeal of Singapore will also continue to draw international chefs and concepts to Singapore. A significant number of global chefs have already made their mark in Singapore – designing and launching new concept restaurants for hotels, restaurant chains and for themselves.
  
  
• Local F&B businesses are also sourcing for international franchises for the Singapore market. The success of Ministry of Sound will undoubtedly lead to more of these franchises rooting themselves in Singapore.

Related Press Releases

• Launch of Customer-Centric Initiative for Food & Beverage sector, SPRING Singapore, 25 June 2007
  
  
• PMEs give up well paying jobs to pursue passion in culinary, Singapore Workforce Development Agency, 25 June 2007
  
  
• New SPRING Programme to Build F&B Capabilities, SPRING Singapore, 20 March 2007
  
  
• 5,000 hawkers to receive National Certification for skills, Singapore Workforce Development Agency, 11 March 2007
  
  
• WSQ To Fast-Track Singapore Into A Gourmet Capital With A World-Class Dining Experience, Singapore Workforce Development Agency, 12 July 2006

Related Official Speeches

• Speech by Mr Lim Swee Say, NTUC Secretary-General & Minister for Prime Minister’s Office, at the Launch of Customer-Centric Initiative (CCI) for Food & Beverage sector, 25 June 2007
  
  
• Welcome Speech by Mr Yeo Guat Kwang, Chairman (Customer-Centric Initiative), at the Launch of The Customer-Centric Initiative for Food & Beverage sector, 25 June 2007
  
  
• Speech by Mr Lee Yi Shyan, Minister Of State For Trade And Industry, at the launch of the Food Innovation & Resource Centre, 29 May 2007
  
  
• Speech by Mr Lee Yi Shyan, Minister Of State For Trade And Industry, at the F&B CPD Launch, 20 March 2007
  
  
• Speech by Mr Tharman Shanmugaratnam, Minister For Education & Second Minister For Finance, at the Launch Of The Food And Beverage Workforce Skills Qualifications, 12 July 2006
  
  
• Speech by Mr S Iswaran, Minister of State for Trade & Industry, at the World Gourmet Summit Awards of Excellence Luncheon, 21 April 2007

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