Workflow Redesign, Menu Engineering, Financial Management (WMF)

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In today’s highly competitive landscape, small businesses in Food & Beverage sector often face the challenges such as changing consumer expectation and high operating expenditures. Studies show that among the operating expenditures, labor cost and cost of goods sold are the highest compared to the rest. However, most of these expenditures can be reduced through well-designed solutions and hence, Singapore Productivity Centre (SGPC) has developed package solutions that consist of...

Front-of-House Process Redesign

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THE SOLUTION Aims to assist companies in the Food Services sector to increase productivity by redesigning their processes. It focuses on key processes that are typically labour-intensive or inefficient like: Queue management Ordering, billing and payment Food serving and clearing   THE STEPS INVOLVED Our consultants will provide assistance and cover the following steps: Identify key processes to address Map existing processes, measure and identify non-value added steps Develop recommendations...

Back-of-House Process Redesign

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THE SOLUTION  Aims to assist companies in the Food Services sector to increase productivity by redesigning their processes. It focuses on key processes that are typically labour-intensive or inefficient like: Food preparation and dishwashing Inventory management   THE STEPS INVOLVED Our consultants will provide assistance and cover the following steps: Identify key processes to address Map existing processes, measure and identify non-value added steps Develop recommendations and detailed action plan...

Kitchen Automation

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Automation is a means to an end. Automating an inefficient process or to produce an item that is not valued by customers will not remove the root causes of the problem. Automation and technology are part of a bigger system which involves various stakeholders (e.g. customers, employees, and suppliers). They are meant to support the people at work and processes that are streamlined. FOR A CONVENTIONAL FOOD SERVICES ESTABLISHMENT There...

Digital Service Adoption

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The adoption of front of house service technology has increased over the past decade and increasingly accepted by the consumers. Many food enterprises have recognised that FOH service technology reduces manpower reliance and allow their service crew to perform higher value-added roles. There are various types of FOH service technology such as self-ordering, e-waiter, digital queue management system and self-payment system. Hence, it is important for food enterprises to know...

Digital Marketing

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Many businesses faced the challenge in keeping up with the rapid changing consumer preference, empowered by the digital revolution. So, it is critical for businesses to leverage on digital marketing to reach out to its consumer as it plays a vital touch point during their purchase decision journey. Therefore, it is critical for businesses to have a holistic digital marketing strategy that integrates digital channels such as Google search, social...

Menu Engineering

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THE SOLUTION Assist companies in Food Services to increase their productivity and profitability through menu engineering. It involves selecting, costing, pricing and assessing menu items, considering the concept, value proposition and target market of the company.   THE STEPS INVOLVED Our consultants will provide assistance and cover the following steps: Determine value proposition and positioning of the company Assess profitability of current menu Develop recommendations and re-design menu Pilot test and...