Championing Respect and Gracious Dining in Singapore
- Khai Asyraf
- Feb 11
- 2 min read
As most of us know by now, CNA recently reported that F&B outlet closures in Singapore have hit a 20-year high in 2024, impacting everything from bars to fine dining spots. Over 3,000 outlets shut down in the past year, marking the highest number since 2005. Experts say the strong Singapore dollar is making Singapore too expensive for tourists, affecting footfall (hmm, ok).
But here’s also the kicker: 3,793 new restaurants still opened in the same year.
So, the real question is: How do we help these 3,793 new establishments sustain their businesses? Are we attracting new talent to an industry where serving Singaporeans can sometimes be… a pain? Do our F&B entrepreneurs have the right skills to manage costs and manpower while keeping their businesses alive?
Recently, I said (another) yes! to serving as a board member of Respect SG, a grassroots movement supported by Mentoring SG. Respect SG is here to change the way people see the F&B industry, not just as a stepping stone, but as a profession to take pride in. The goal is to uplift professionalism, mentor young F&B entrepreneurs, and reshape how people think about careers in the F&B industry. More broadly, Respect SG is here to push for a cultural shift, one that centres on kindness, empathy, and respect for those in the industry.
We’ve been busy looking for a suitable (read affordable) social media agency to support our advocacy and brand awareness efforts that resonate with our cause. Now, (respectfully) cutting to the chase, Respect SG is collaborating with RICE Media to organise a community event about fostering empathy and graciousness in F&B establishments.
Why does this conversation matter? Your favorite café or restaurant isn’t just about the food, it’s a pillar of community, built on hard work and hospitality. But survival isn’t guaranteed.
Being a kind diner matters, are we doing enough?
At this event, we’ll break it down together. Expect:
1. An open-mic segment for diners and F&B workers to share their experiences—good, bad, and (hopefully) brutally honest
2. A panel discussion with industry experts on what needs to change
3. A conversation with youths who’ve completed their Respect SG Work Attachment & Mentoring Programme, offering firsthand insights into what really goes on behind the counter
It’s an important conversation, and I’d love for you to be a part of it. To find out more, scan the QR code or click the link in the comments below. I’d like to acknowledge the Respect SG team as well. It’s been a great experience working with all of them. Truly appreciate the trust.
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