Singapore’s world-class gastro cred imperiled by staffing woes

Woo Wai Leong says he’s cut overheads wherever he can, including downsizing the outlet’s garbage bin to a smaller size that costs half as much to empty. - ST/RESTAURANT IBID

SINGAPORE (Bloomberg): Singapore restaurant owners are sending a message to the government that the nation’s status as a gastronomic centre could be under threat as rising rents, soaring ingredient costs and tighter labor laws push businesses to either cut corners or close.

Inflation in the city is near a 14-year high, with restaurants bearing the brunt of the increases. But while costs of energy, ingredients and rents have risen worldwide, Singapore’s restaurateurs also face a sustained cost increase that has been exacerbated by government policy: wages.