Heritage businesses caught between wok hei and productivity

Singapore

SINGAPORE'S heritage businesses in the food and beverage (F&B) industry are finding it a challenge to strike a balance between raising productivity and retaining the authenticity of traditional processes, even as they endeavour to grow or maintain their existing operations.

Raising productivity - an often touted solution to manpower woes - is not that easy to do, they say, especially for those with a single outlet or limited scale.