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Local Indian restaurants tie up to boost productivity

They'll adopt new tech, use food processing centres and skills training courses

HANDS ON DECK: Mr Tharman (centre) trying his hand at making jilebi; looking on are (from left) WDA CEO Ng Cher Pong, Singapore Productivity Centre chairman Ahmad Magad, Gayatri executive chef S Vikineswaran, and Jaggi's sweet master Shasipal


AGAINST the backdrop of a tight labour market, 22 local Indian restaurants have banded together to set up two consortia to boost productivity through new initiatives and to create skills development programmes for their employees.

Divided into vegetarian and non-

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