The SME Magazine (January/February 2018)

TOP STORY

Cookie-cutter won't cut it anymore

In the constant fight to keep up with ever-changing tastes of consumers, differentiation is no longer a luxury but a necessity for SMEs.

IT IS a brand new year, and you know what they say – with new beginnings come new possibilities. Regardless of how the past year has been, 2018 is a fresh start for us all.

SPECIAL FEATURE

AS Singapore goes Smart, SMEs have to redouble their digitalisation efforts

TOWKAYS

Novu Medical Aesthetics' Jennifer Loh wants ordinary, working-class folks to be able to enjoy beauty and wellness treatments without burning a hole in their pockets.

BUDDING ENTREPRENEURS

Enterprise chatbot solution Botbot.AI’s founder and chief executive officer aims to combat under-employment by moving people from repetitive, menial tasks to higher-value-added work through technology.

SMART CAPITAL

THERE is little doubt that 2017 has been one of the more interesting years for the Singapore economy. While it was not plagued by big economic or financial upheavals, the rise of economic nationalism and digital integration has changed the way that we conduct business.

CUTTING EDGE

YOU are what you eat - or at least that is what husband-and-wife team Kelvin Chua and Huang Pei Shan, co-founders of organic food store Taste Original, believe.

SPACE

Continued innovation in how Singapore markets itself, improved service levels, filling accommodation gaps and renewed attractions will be key in driving visitor arrivals.

SPACE

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

LEGAL ADVISER

A hotel management agreement defines the scope and breath of the legal and commercial relationship between a hotel owner and a hotel operator, and SMEs should not take the negotiations of such a contract lightly.

NEWBIZ

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