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What’s Cooking


2013 / Issue 3

WSQ and Certificate Courses In Collaboration with SCCIOB

Mark Your Calendars! Epicurean Star Award Singapore 2013 Food Productivity Conference 2013

What’s Been Happening? 30 May 2013 Pleasures @ RAS 31 May 2013 Ensuring Success of Your New F&B Business Seminar 6 June 2013 SME Talent Programme: Launch and Partnership Ceremony 18 July 2013 RAS Annual General Meeting 19 July 2013 e-Procurement Portal Briefing Session 29 July 2013

SME Talent Programme: Launch and Partnership Ceremony (6 June 2013) 6 June 2013 saw the launch of the SME Talent Programme (STP) at Ngee Ann Polytechnic. A Memorandum of Understanding (MOU) Signing Ceremony between five Polytechnics, the Institute of Technical Education (ITE) and six Trade Associations and Chambers (TACs), including RAS, was witnessed by Guest-of-Honour (GOH) Mr Teo Ser Luck, Minister of State for Trade and Industry.


As part of the launch, a lively interactive dialogue session, followed with the participation of

Signing Ceremony

renowned industry leaders: Mr Victor Khaw, General Manager, AllAlloy Dynaweld Pte Ltd; Mr Andrew Tijoe, President, Restaurant Association of Singapore; Mr Tan Kai Hoe, Chief Executive,

Hosting of International Delegates from China RAS welcomed two groups of Chinese delegates from Shan Dong F&B Services and

SPRING Singapore and GOH Mr Teo Ser Luck, to give their insights on “Career Opportunities in SMEs”. The STP, initiated by SPRING Singapore, aims to attract talents from local Polytechnics and ITEs to SMEs, by sponsoring students with study awards and job opportunities upon graduation. Through the participation with STP, qualified SMEs are eligible for up to 70% funding from SPRING Singapore for the sign-on bonus and on-the-job training components.

Food Safety Management

For further enquiries, kindly contact Lim Rui Shan or Chan May Hwee at 6479 7723 or

on 8 July 2013, and Qingdao


Hotel Management College on 23 July 2013 to help them better understand the F&B landscape in Singapore. RAS took the opportunity to share the various events and initiatives of the Association and interacted with the delegates during the sessions.

e-Procurement Portal Briefing Session (19 July 2013) The e-Procurement portal, an industry-wide platform hosted by RAS & Bizmann System (S) Pte Ltd, helps to enhance procurement efficiency for food services companies, food manufacturers and suppliers. The briefing session introduced the functions of the portal, and how restaurants and suppliers can further integrate their back-end systems to achieve procurement efficiency. Apart from learning about IDA’s funding support for this initiative, attendees were also introduced to centralised dishwashing facilities from two service providers, Hygieia and Great Solutions, as well as SPRING Singapore’s support to encourage the adoption of this centralised dishwashing service. Restaurants and suppliers who come on board will enjoy IDA funding of up to 70% of the subscription fees. For more information, kindly contact Jasmine Tan at 6271 1911 or email 2

RAS Annual General Meeting (18 July 2013) Held at the RAS Event Hall, the RAS Annual General Meeting (AGM) convened its members to review the year of 2012. The session summed up how the Association had contributed to its members by sharing its members’ activities, financial report and future plans. Members also provided their feedback on improvements that the Association could undertake. The event was a prolific networking platform for F&B players, which trended the discussion on current challenges faced and opportunities that businesses could leverage on amongst the attendees.

Pleasures @ RAS (30 May 2013) Held on 30 May, Pleasures @ RAS, adopted by Unilever Food Solutions (UFS), introduced the latest insights into the eating habits and preferences of diners, to help F&B businesses shape upcoming promotions and menu directions. A panel discussion ensued, which featured a panel of F&B experts, namely Executive Chef Derrick Ang (Mount Faber Leisure Group Pte Ltd), Executive Chef Seng Kim Boon (Kimly Group) and Executive Chef David Toh (Grand Copthorne Waterfront Hotel) who discussed and shared their experiences on captivating

Ensuring Success of Your New F&B Business Seminar (31 May 2013) Supported by SPRING Singapore and iFi Academy Pte Ltd, the seminar shared the essential elements of starting an F&B business such as the challenges of the industry and insightful tips to ensure business success. It served to better prepare aspiring F&B entrepreneurs and business owners to meet the rapidly changing demands of the industry and learn from veterans such as Mr Andrew Khoo, Director, (Food Services Division), ABR Holdings and Mr Wei Chan, Business Development Director, Pine Garden’s Cake, through an interactive dialogue session. The seminar was conducted by renowned serial entrepreneur, Mr Steven Tan (iFi Academy Pte Ltd), currently a fully qualified WSQ Advanced Certificate in Training and Assessment (ACTA) trainer. He passionately delivers competency-based training programmes and had developed the iFi PROFIT® model to enable F&B entrepreneurs to manage their businesses in a more ‘scientific’ and systematic manner.

diners with the creation of healthy and innovative dishes. RAS would like to thank our generous food sponsors, ABR Holdings, JP Pepperdine Group, Megumi Japanese Restaurant, Tung Lok Group and Zingrill Holdings, for preparing a scrumptious spread for the dinner and networking session.

RAS and CASE MOU Signing Ceremony (29 July 2013) The Memorandum of Understanding (MOU) signed between the Consumers Association of Singapore (CASE), represented by President of CASE, Mr Lim Biow Chuan and RAS, represented by our Vice President, Mr Vincent Tan, is an industry initiative put forth to promote consumer, business interests and collaboration by recommending a mediation arrangement for customers who have disputes with members of RAS. RAS’ agreement to the MOU with CASE is an acknowledgment of its commitment to promote fair practices for the industry. The MOU serves to protect the rights of both customers and members of RAS by mediating the situation to achieve a win-win solution for both parties should a dispute arise. In an event where a dispute could not be resolved by both parties, members of RAS are encouraged to proceed to CASE for a mediation service. The event also witnessed the signing of MOUs between CASE and three other trade associations: Moneylender’s Association of Singapore, Singapore Clock & Watch Trade Association, The Chiropractic Association (Singapore). 3

Upcoming Events 18 September and 20 November 2013 Symposium Series 2 & 3: SMU-WDA CXO Productivity, Innovation and Service Innovation Series 23 – 26 September 2013

The annual Star Chef Competition is back, bigger than ever! Running into its third year, the Star Chef Competition 2013, happening on 23 – 26 September, is a prominent platform for local professional and aspiring Asian and Western chefs to showcase new and exciting epicurean creations, highlighting the local flavours of Singapore. The competition will see Singapore’s finest culinary talents coming together for an exhilarating round of nationwide cook-offs. This year, the stellar line-up of judges will comprise of culinary experts, celebrity and award-winning chefs including: Celebrity Chef Eric Teo, Moses Lim, Sam

Star Chef Competition 2013

Leong, Huang Ching Biao (Jin Shan, Marina Bay Sands),

8 – 12 October 2013

Veshali Visvannath (Muthu’s Curry), Pung Lu Tin (Gim

Service Innovation &

Tin Group of Restaurants), Seah King Ming (Rendezvous

Productivity Study to Japan

Restaurant), Christopher James Millar (One Rochester),

9 October 2013

Edmund Toh (Resorts World Sentosa), Emmanuel

Excellent Service Award

Stroobant (Saint Pierre) and nutritionists Melissa Koh and

(EXSA) Ceremony 2013

Denise Tan (Health Promotion Board).

26 November 2013

Categories: •

Professional Asian

Professional Western

Aspiring Asian

Aspiring Western

Epicurean Star Award Gala Dinner 2013

23–26 September 2013

For more information regarding the event, please contact Koh Pei Jun at 6479 7723 or email

Symposium Series 2 & 3: SMU-WDA CXO Productivity, Innovation and Service Innovation Series

18 September & 20 November 2013

the service sectors. The suite of symposiums aims to provide CXOs and senior leaders with simple and cost effective ways

Symposium Series 2: Boosting Productivity with Flexible

to boost productivity, service and innovation at the work place.

Workforce – Cross Training, Work-Sharing and Self

Each symposium features a thought leader, paired with an


industry veteran to provide leading practices and real world

Date: 18 September 2013 (Wednesday)

Time: 8.30am – 12.30pm

Venue: Singapore Management University (SMU)

Symposium Series 3: Implementing Productivity, Service and


The CXO symposiums are especially designed for SMEs in

applications. Participation Fee for each symposium: • Singaporean/PR: SGD$150 (including GST) after funding from WDA

Innovation: The Common Pitfalls and Success Secrets

• Foreigners: SGD$250 (including GST)

Date: 20 November 2013

For more information, kindly contact Serene Chua (Tel: 6808

Time: 8.30am – 12.30pm

Venue: Singapore Management University (SMU)

5361, email: or Kuo Pey Juan (Tel: 6828 0360, email:

Service Innovation & Productivity Study to Japan 8–12 October 2013

Excellent Service Award (EXSA) Ceremony 2013 9 October 2013

To help the local SMEs in the retail and food services industries

Supported by SPRING Singapore, EXSA is a national award

to improve their service standards, increase their productivity,

that recognises individuals who have delivered quality service

strengthen their competitive edge, and change their mindset,

in the industry. It seeks to develop service models for staff to

the Singapore Chinese Chamber of Commerce & Industry

emulate, and to create service champions. Managed by seven

(SCCCI) and the Restaurant Association of Singapore will be

industry lead bodies (Association of Singapore Attractions,

organising a Service Innovation & Productivity Study to Japan.

Land Transport Authority, Public Service Division, Restaurant

The five-day productivity study is based on three pillars: human resource and operations management, strategy and marketing management. Delegates will participate in lectures, company visits and courtesy calls. The panel of lecturers include experts

Association of Singapore, Singapore Hotel Association, Singapore Retailers Association and Association of Banks in Singapore), the ceremony convenes four award categories: Super Star Award, Star Award, Gold Award, Silver Award.

from the Japan Retailers Association, Japan Food Service


Association, business consultants and successful Japan

Mr Lee Yi Shyan


Senior Minister of State

The estimated cost for each participant is $1,860 after subsidy

Ministry of Trade and Industry & National Development

(up to 70% from SPRING Singapore based on economy air


NTUC Auditorium, Level 7

fare for qualified participants). Seats are limited on this study


1 Marina Boulevard, Singapore 018989

mission trip to a maximum of 30 participants.


2pm – 5pm

Interested parties are encouraged to contact Tan Jin Yi at

For more information, kindly contact Koh Pei Jun at 6479 7723

6337 8381 or

or email

The Epicurean Star Award celebrates the milestone achievements of both individuals and establishments in Singapore’s F&B industry, recognising visionaries who have introduced innovative ideas and concepts through the years and to distinguish talented chefs and restaurateurs who have inspired others towards achieving excellence. It is now an eagerly anticipated annual event to honour those who have contributed greatly to Singapore’s F&B industry – for their passion, tenacity and dedication in putting Singapore on the international culinary map. For more information regarding the event, please contact Jackson Ng at 6479 7723 or email

26 November 2013


RAS and SCCIOB Collaborates to Offer F&B Education and Training Courses

Courses & Programmes

Workers need to constantly upgrade their skill-sets in order to stay pertinent in today’s rapidly evolving economy. Through this collaboration, RAS and Singapore Chinese Chamber Institute of Business (SCCIOB) will be offering a variety of service and management courses for F&B workers to enhance skills and knowledge advancements, increasing the competitive advantage of the workforce and business productivity. The seven courses are: •

WSQ Provide GEMS Service

WSQ Lead a Service Team

WSQ Manage Service Operations

Certificate in Food & Beverage Management

Certificate in Restaurant Management

Certificate in English for Front-Line Staff

Certificate in English for F&B Industry

Read more about these courses at Members of RAS enjoy discounts on application fees. To find out more about these courses, contact Koh Pei Jun at 6479 7723 or email

Register Now! 5S Programme Briefing Sessions: 8 October & 8 November 2013

The Singapore Productivity Association, in collaboration with the Restaurant Association of Singapore, has launched the

5S is a structured programme to systematically achieve

Certified Productivity Practitioner Programme specifically

organisational cleanliness and standardisation in a work-

designed for professionals in the F&B industry, the first of

place. Its aim is to drive productivity improvement via

its kind in Singapore. Individuals who are identified by their

operational efficiency and space utilisation. To date, a total

organisations as champions of the Productivity Movement

number of 13 companies have embarked on the programme,

to help steer their companies towards world-class business

some of which include JP Pepperdine, Jumbo Group, Paradise

excellence are encouraged to attend. The course enables

Group, Pine Garden’s Cake, Tung Lok Group and Yum Cha.

participants to comprehensively understand how the various

To find out more about the programme, join us at the 5S Briefing Sessions on 8 October and 8 November 2013. Please contact Vinnce Wu at 6479 7723 or email


Certified Productivity Practitioner Programme (CPP)

productivity tools and techniques can be implemented, with the focus on productivity issues and challenges at enterprise levels.

sg to register your interest for one of the briefing sessions.

To register, kindly contact Angela: 6375 0938 / Thomas:

You can also speak to Vinnce for more information on how you

6375 0934 or email Visit

can embark on the 5S programme to improve the operations


of your restaurants and outlets.

to find out more.

Outsourcing of Food Preparation Processes Applications close 15 November 2013

Preparation of food dishes and their ingredients is a key process for any restaurant. From preparing sauces to marinating of meat, to cutting of vegetables, such processes are usually laborious and manpower-intensive. Food manufacturers, on the other hand, produce food items in larger quantities. They face the challenge of small domestic markets and insufficient economies of scale to reap productivity benefits. This Call for Collaboration encourages Food Services (FS) companies to work with Food Manufacturers (FM) or suppliers to outsource preparation of food items which are not core offerings in the menu. Through such collaboration, restaurants could focus on producing speciality dishes and minimise food preparation at the outlets. This partnership will also bring about new business opportunities for food manufacturers and improve their scale of production. Interested FS companies who would like to outsource part of their food preparation processes could tap on SPRING’s Capability Development Grant, which could support up to 70% for period of one year, capped at S$150,000. The funding period is from 15 May 2013 to 15 Nov 2014. Applications must be submitted to SPRING by 15 Nov 2013. More information can be found at Find out more about this CIP by contacting Janet Chua at 6279 3823 or email Alternatively, you may also contact Koh Pei Jun at 6479 7723 or email

RAS Revamps Corporate Website and Launches ‘What’s Cooking’ e-Newsletter We are very pleased to announce the launch of our revamped website!


Along with a new look, the website has been redesigned to improve user friendliness and appeal. Find out more about our events, courses and programmes with no more than three clicks and discover the latest offerings we have in store for you. Members are also kept abreast with a range of updates from the weekly ‘What’s Cooking’ e-Newsletter. We will keep you up to speed on the latest news and provide you with opportunities to get involved in our many initiatives and activities. Additionally, this new feature also allows us to consolidate all of our messaging into fewer weekly emails, to better manage


communications and engagement with you. We hope you enjoy our new initiatives to better engage with you.

Subscribe to receive the RAS e-Newsletter at now. 7

Improving Productivity Across The Value Chain MAX ATRIA @ SINGAPORE EXPO 16 - 17 OCTOBER 2013

The Food Productivity Conference 2013 is a hallmark event for the food industry. With the theme of Improving Productivity across the Value Chain, this conference aims to provide insights into current productivity efforts, latest technologies and development, as well as best practices within the food services and food manufacturing sectors.

REGISTER NOW! For more information, please visit Contact us at +65 6375 0933/0934 or email

Andrew Cherng

Co-Founder and Co-Chief Executive Officer Panda Express

Gaurav Sharma

Phyllis Cheung

HR Director Coca-Cola Singapore

Managing Director McDonald’s Restaurants Singapore

Hear from renowned industry players, who will share on their business transformation experiences and their companies’ productivity journey. Expect plenty of networking opportunities with both local and international industry experts as well.

WHO SHOULD ATTEND CEOs, Business Leaders, Senior-level Decision Makers, Heads of Department and Operations and Human Resource Managers in the food industry.

REGISTRATION FEES Turn Your Expenses Into Savings!

Registration Fee (Inclusive of 7% GST) Conference Only

SGD 298.00

Conference Only (Partner’s Rates)

SGD 268.00

Conference & Master Class

SGD 378.00

Businesses registering for the conference can enjoy 400% tax deduction or 60% cash payout and dollar-for-dollar matching cash bonus on registration fees, under the Productivity and Innovation Credit (PIC) Scheme*. *Subject to PIC Scheme’s terms and conditions

(Group Bundle Rate: Receive a complimentary ticket with every five tickets purchased)





Singapore Manufacturing Federation


ww .wa y o .s g t go


Restaurant Association of Singapore 141 Redhill Road, Blk E & F, #01-22 Employment & Employability Institute, Singapore 158828 Tel: (65) 6479 7723 • Fax: (65) 6479 8108 General Email:

RAS What's Cooking  

The Restaurant Association of Singapore.

RAS What's Cooking  

The Restaurant Association of Singapore.