The SME Magazine (May/June 2017)

TOP STORY

Serving up new dishes

Food and beverage companies are transforming their business models to keep up with a changing environment and demanding consumers.

Believe it or not, we are almost halfway through the year. This issue, we look at the thriving food and beverage (F&B) scene in Singapore and what companies in that industry are doing to stay ahead.

TOWKAYS

Sisters Bernadette and Bonnie Wong behind Creative Eateries Group may look glam, but they have no qualms about getting their hands dirty as the second-generation leadership in the F&B business.

BUDDING ENTREPRENEURS

A pioneer of the entertainment packages concept, EatPlayLive managing director Julie Renyard is keeping with the times by moving her business from the paper form (vouchers) to the digital (app).

LEGAL ADVISER

Know the law to get ahead in the era of sharing economy and social media.

CUTTING EDGE

Qi Ji has an eye on using new technology and methods to prepare traditional dishes while Putien is focused on authenticity and fresh, seasonal ingredients. Both F&B companies are doing something right to succeed in a nation of foodies.

SMART CAPITAL

An innovative spirit should be cultured and ingrained, not departmentalised.

SPACE

One example of innovative use of space is how firms operate by adopting the concept of flexible workspace.

SPACE

A list of asking rents for office and industrial space, and sales caveats.

@WORK

Amendments to Bills recently passed in Parliament will make ownership and control of corporate entities more transparent.

LIFESTYLE

We take a look at some of the notable timepieces that were launched at the Baselworld mega watch fair in March in Switzerland.

NewBiz

A listing of companies with issued capital between S$200,000 and S$5 million.