In the wake of the COVID-19 pandemic, Food and beverage establishments are finding it hard to hire new people. The Restaurant Association of Singapore, with over 500 members including restaurants, fast-food chains and caterers, analyzed data that most of F&B do not have enough staff to support its services. The manpower shortage has gone down to 20-30 percent since the pandemic.

One of the contributing factors leading to the manpower shortage in F&B establishments is high security and increased border control in the wake of the COVID-19 pandemic.

According to Paul Heng, Managing Director, NeXT Career Consulting Group, people in Singapore are turning more reluctant before taking up jobs in the food and beverages industry, the reason being higher demands and long working hours.

Restaurants are adopting counter seating and express outlets to minimize wait staff requirement. In addition, they are making use of mobile application ordering, self-help services and automation as well.

Swee Choon Tim Sum Restaurant reinvented its business due to the COVID-19 pandemic.

"Manpower has always been the biggest problem in the F&B industry", said its owner, Mr Ernest Ting. "We would like to try operating on a smaller scale - smaller space, less manpower - to drive revenue", added Ting.

Swee Choon Tim Sum Restaurant introduced technological improvements in its back-end office and is also thinking of initiating a cloud kitchen as well as an express outlet.  

Meanwhile, Lai Wah Restaurant in Bendemeer sent its long-time workers for courses in information technology and English last year to meet the demands of the business.