Unhygenic Practices in Food & Hawker Centres - do you feel the same way?

Unfortunately, many feel the same way as Straits Times reader, Ho Chee Khuen, who wrote to its Forum page on 5th Jan 2012 (page A37).

He ends the letter with a request for the "relevant authorities" to do something about it. In fact, there IS something that can be done. If NEA can take a look at Synnovate Solutions that tackle many of the problems faced by F&B operators in Singapore - labour shortage, cleaning effectiveness, productivity and operational costs - Synnovate can go a long way towards solving the type of problems described by Mr Ho.

Below is the full text of the letter:

Eight dirty reasons he's resorted to takeaways
(from Straits Times Forum page 5th Jan 2012)

As a frequent patron of coffee shops and hawker centres, I have gradually resorted to takeaways rather than eating-in because of the increasing prevalence of these unhygienic conditions:

- Crockery and cutlery are washed with only plain water and are often oily when used to serve food.
- Cups are dipped once in soapy water and then plain water, and taken out ready to be used again.
-  Sweaty sellers with sleeveless shirts bending their bodies over food when cooking or serving.
-  Washing of dishes on dirty floors near toilets.
- Coffee shop toilets are filthy and cannot possibly provide food stall workers with hygienic conditions.
- Cutlery is placed directly on trays that are wiped with cloth used for cleaning dirty tables.
- Servers holding the eating part of chopsticks or other cutlery with the same bare hands that hold table cleaning cloth or dirty dishes.
- The same person who handles cash transactions, handles food as well - with his bare hands.

Can the relevant authorities consider prescribing and enforcing higher standards of food stall hygiene so that eating out does not feel like a public health risk?
By Ho Chee Khuen

In Labour-Tight Singapore: Innovative Solution to Dish Washing Woes

F&B firms in the small island republic may have just had problems dealing with dirty dishes disappear. Many restaurant owners there have problems sourcing (and keeping) dishwashing cleaning staff in their kitchens. Now there is a cost effective (actually cheaper), legal and more efficient solution available. They can now have their dishes and cutlery cleaned OFFSITE at Singapore’s first dishwashing factory.

In an article in Singapore’s main daily, The Straits Times (14 Dec 2011), titled “Four machines do job of an army of dishwashers” a local company Synnovate Solutions can not only clean their dishes but also SAVE money for its clients.

The local firm collects all the dirty dishes/cutlery at the end of day, cleans and returns them the next day. Yes, the restaurant needs to keep a second set of cockery and cutlery but according to the report the cost can be recovered easily within “three to six months”

Lawrence Low, the managing director of Synnovate, who has been involved in both the F&B and manpower industries, saw the writing on the wall more than a year ago and invested in state-of-the-art automated dishwashing machines. As the Singapore Government seeks to reduce reliance on foreign labour and that such jobs are unpopular with locals, he is using the latest technology so that F&B firms can “improve productivity, reduce reliance on foreign labour, conserve energy and cut costs.”

If you would like to know more you can contact Lawrence at tel: +65 6659 0318 or e-mail:  cylow.synnovate@gmail.com

[below, text of news report from: THE STRAITS TIMES Wednesday, December 14 2011 Page B19. Money.SME Spotlight.]

Four machines do job of an army of dishwashers

LOCAL firm Synnovate Solutions has installed a $2.5 million facility in Sembawang that can wash mountains of dishes and cutlery for commercial enterprises in no time and without an army of workers. There are four machines that can clean and sanitise up to 600,000 items a day, using only four employees per machine and recycled water.
 
The facility, the first of its kind in Singapore, is intended to improve productivity, reduce reliance on foreign labour, conserve energy and cut costs. Synnovate runs the business like a laundry service. It sends a truck to food and beverage outlets to pick up crockery and cutlery in tubs - a tub costs $9 and there is a minimum order of five tubs - and takes them back to Sembawang.

Clean crockery and cutlery are returned to the outlets within 24 hours.F&B outlets using the service must have more than one set of crockery and cutlery but the investment can easily be recovered within three to six months by cost-savings, said Synnovate.

The firm has attracted 13 customers, including Swan Lake Catering and Asian Kitchen, in the 12 months it has been operating the facility. Synnovate chief executive Lawrence Low set up the company to meet the needs of the F&B trade.

F&B firms will save on having to buy dish-washing machines, detergent and utility bills and they also do not have to worry about hiring and keeping workers to wash and clean, he said. "There is difficulty getting workers for the hotel and F&B sector, and dish-washing jobs are among the least attractive," said Mr Low.

"Singaporeans do not like dish-washing, the Malaysian market has dried up and workers from China are no more readily available. Foreign illegal workers are not worth the risk." So the industry will have to rely on other innovative solutions, said Mr Low.

"Synnovate Solutions can engage four foreign workers at the most to do the job of 40 workers," he said. "This means a significant reduction in reliance on foreign labour."

[ends]

How to rely less on foreign labour & more on automation...

Media reports recently have been harping on how businesses in Singapore better get used to the new reality: the Singapore Government is firm in reducing the country's reliance on foreign labour. One example of these reports was written by Straits Times Economics Correspondent, Aaron Low, who wrote in a Review article "Tightening the flow of foreign workers" (10th June 2011 pg A25).

Excerpt: "Businesses, especially smaller firms, will also suffer, with the supply of cheaper foreign workers drying up." It is predicted that the manufacturing and services sectors will be hit and CIMB economist, Song Seng Wun, was quoted as saying, "For many entrepreneurs, setting up a restaurant was one of the easiest ways of going into business.With labour costs rising and a lack of workers, it is going to be much harder to take that route." The article said those who persist are likely to pass on the higher cost to customers.

One area in the F&B business that has been particularly hit by manpower supply problems is the cleaning of dishes and cutlery. It is the most unattractive job in the kitchen and restaurants are already facing problems finding (and keeping) workers to perform this job.

The article predicts once it comes to the crunch we will be paying more for our meals outside. Synnovate Solutions Pte Ltd, an  innovative home grown Small Medium Enterprise (SME) is offering another solution to this problem - how you can go for greater productivity with automation AND it will be cheaper, better and faster!  More information, case studies and practical examples on how it is doing this will be posted on its Facebook page: Synnovate Solutions

 

Jacob's Creek Joins the Club

What has Australian wine Jacob's Creek has in common with brands like Chanel, Louis Vuitton and Rolex? It joins a long list of many exclusive brands of goods that have been counterfeited.

According to the brand owner, Pernod Ricard, the fake wine is not harmful to health. However, it is of a very low quality and substandard taste. Luckily the contraband is easy to spot. The lower back label reads "Wine of Austrlia" missing the 'a'.

Hundreds of the fake bottles were seized in UK earlier this year. According to press reports, the fake wines are thought to have originated from China.

Source: http://www.couriermail.com.au/lifestyle/food-wine/wine-of-austrlia-how-bogus-bottles-of-jacobs-creek-were-caught-out-by-poor-spelling/story-e6frer5f-1226035051347

Congratulations! WFA 2011 SE Asia Wine Pioneers of THAILAND

The awardees from Thailand has been announced and we give a toast to the following successful luminaries of Thailand’s wine scene.

Mr Michel Conrad (Independent Wine and Spirits)

Mr Nantachai K Kollert (World Class Wine)
Mrs Nuanwan Rujimongkol (Ambrose Wine Co Ltd)
Ms Orada Nonthasignh (Silom Cellar)
Mr Pairach Intaput (Thai Sommelier & Gastronomy)
Mrs Patcharee Musikul (The Best Cellar)
Ms Patchaya Soonthonchote (Italthai)
Mr Piya Bhirompakdee (PB Valley, Khaoyai Winery)
Mrs Sanita Na-Chiangmai (Maison du Vin)
Mr Sanjog Modgil (F&B Association of Thailand)
Mr Thakul Kijadech (BB&B Co Ltd)
Mr Visooth Lohitnavy (GranMonte Wines)

Congratulations! WFA 2011 SE Asia's Wine Pioneer Recognition Awardees of Indonesia

A veritable Who's Who of wine experts and industry leaders from Indonesia will be in Singapore during WFA 2011. We salute them all for their passion, drive and success in promoting wine as a business and as a cause in the country:

Mr Alex Effendi (PT Danisa Texindo)
Mr Bernard Haymoz (PT lndowines)
Mr Eddy Sugiri (Peak Connoisseur)
Mr Hermansyah Rasyid (PT Jaddi)
Mr IB Rai Budarsa (Hatten Wines)
Mr Jaya Sukamto (PT Bogacitra Nusapratama)
Mr Kamal Bhojwani (PT Kaybee Interindo)
Mr Marjuky (PT Dima)
Mr Reimer Simorangkir (PT Jaddi)
Ms Simone Baldwin (Boga Fine Wine)
Mr Soegianto Nagaria (Indonesia Sommelier Association)
Mr William Wongso (Jakarta Wine Society)
Mr Yohan Handoyo (Decanter Wine House)

Entrepreneurs Encouraged to Widen their Horizons

The message to Indian businesses to widen their base was given by Mr Hernaikh Singh, the CEO of the Singapore Indian Chamber of Commerce and Industry (SICCI). He was speaking at the media briefing on its annual Singapore Indian Entrepreneurs Awards. According to a Straits Times report  of 22 June 2011, a spokesperson from DBS, one of the main sponsors of the award, said the bank can help minimise the “risk factor and uncertainty” to provide market information and link them with businesses with similar experience.

Here is another thought: Start with South Asia. Tap into and build on South Asian ties first.  Not just traditional Indian channels but across other South Asian neighbours from around the world. At the South Asian Diaspora Convention (21-23 July), business people and corporations from the East are also coming to Singapore to see how they can Link with the Diaspora (the theme of the convention).

In fact, there is a greater case for being more open to commercial ties within the South Asia market. Building up one’s business abroad can also lead to building bridges of friendships and understanding. Can we somehow start or show how this can happen at the convention e.g. feasible to put forward an initiative like a South Asian Business Association? Too idealistic or too soon?