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Dishing it up

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.

Top Story features some of the latest food innovations made by small and medium-sized enterprises (SMEs) here and the steps they have taken to become manpower-lean and efficient. In a slowing economy with stiff competition, it is even more pressing now for the sector to transform itself.

The Towkays section presents the second-generation leadership of Creative Eateries, sisters Bernadette and Bonnie Wong. Don’t let their youth deceive you – they are now helming top positions in the business. They share with The SME Magazine how they work together as a family and what are some of the new developments in the company. Read on to find out what fresh insights this duo have to offer.

In line with our F&B theme, the Cutting Edge section features two food brands that have made their mark. Qi Ji and Putien share how they balance the traditional with the modern.

In Smart Capital, we find out how an innovative spirit should become part of companies’ culture and not be departmentalised. Similarly in the Space section, we look at how innovation plays a part in the use of office space.

Budding Entrepreneur features an interview with a pioneer of the entertainment packages concept, EatPlayLive managing director Julie Renyard. She tells us how she is keeping up with the times by moving her business from paper to digital.

The @Work column returns this issue, with the Accounting and Corporate Regulatory Authority (Acra) providing an update on the amendments to Bills recently passed in Parliament which will make ownership and control of corporate entities more transparent.

We hope you find the issue useful.

Vivien Shiao

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