In face of high F&B churn, Singapore brands can learn from China peers: association chief
Local industry’s high churn rate is unsustainable, says Benjamin Boh, the new head of Restaurant Association of Singapore
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[SINGAPORE] The high churn rate of food and beverage (F&B) establishments is unsustainable and indicates that many concepts “are not working”, said Benjamin Boh, president of the Restaurant Association of Singapore (RAS).
“This churn is very costly, for both the restaurateur and the employees who’ve been hired and trained. It’s not healthy for the industry,” he told The Business Times in an interview.
Instead, local operators need to build customer-retention strategies to compete in a crowded marketplace – and China entrants into the sector provide examples, he added.
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