Business Intervention Strategy: Catering Services in Singapore

This report provides a detailed analysis of the catering business environment in Singapore. It begins by highlighting Singapore as a favorable business destination, emphasizing its economic development and cultural richness. The report explores the significance of understanding the local food culture, including the popularity of hawker centers and the diverse culinary influences that shape Singaporean cuisine. It then delves into the definition of catering, different types of catering services (mobile, wedding, and catering officers on ships), and the evolving trends in the industry. The core of the report focuses on the key considerations for starting a catering business in Singapore, including product and service offerings, manpower, volume of trade, financial health, client management, and future project planning. It emphasizes the importance of adapting to the local culture and preferences to ensure success. Finally, the report provides a list of references used in the analysis, offering a comprehensive overview of the catering business in Singapore.

INTERVENTION STRATEGY
CATERING SERVICES IN SINGAPORE
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Table of Contents
Singapore- a business destination:.............................................................................................3
What is Catering:........................................................................................................................4
Things to be considered while starting a new catering business in Singapore:.........................5
Reference Lists:..........................................................................................................................8
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Singapore- a business destination:
Republic of Singapore, also known as "Garden City" or "Lion City", is a sovereign state of
Southeast Asia. Economically developed and culturally enriched, this city can be business
destination for any business beginner (Jayasuriya & Guoping, 2016). Among the developed
countries in the world, unemployment rate of Singapore is one of the lowest. Government
provides different employment assistance programs to support the business initiatives of the
community people. Dynamic, freest, competitive and innovative business environment of
Singapore attracts business enterprises from all over the world to invest and work with this
economy. In this assignment, study will concentrate on the catering food services of
Singapore. A business organization, planning to start catering business in Singapore should
explore economic environment and community preferences of Singapore before developing
their business intervention strategy (Lin & Ewing-Chow, 2016). Business organization should
study the background of the leading catering business organizations in Singapore and identify
the reasons behind their business strategies. Different religious and ethnic groups lives in
Singapore. Singaporeans are obsessed with food. Eating is considered as national pastime in
Singapore. Individuals and groups from different communities used to spend time and eat
together in Singapore; they have preferences on foods which are acceptable to all. Singapore
cuisine can also be viewed as a part of Singapore tourism. Versatile contents of Singapore
cuisine attracts travellers from all over the world (Henderson, 2016). Singapore is one of the
most top listed cities where several important international meeting takes place. High level
professionals and foreign dignitaries prefer to spend their time in Singapore and enjoy
Singapore cuisine. Foods of different culture, like, Chinese, Malay, Indian, Seafood, cross
cultural can be found indifferent restaurants of Singapore.
While talking about food catering business in Singapore, knowledge of eating preferences
and popular eating places of Singapore is important. Business organization should also have
enough knowledge about the customs of Singapore.
Hawker Centres:
Hawker centres are the most popular eating destinations for Singaporeans. They prefer to eat
out at Hawker centres rather than restaurants (Amir et al. 2017). Hawker Centres are kind of
food courts offer variety of foods to the food lovers of Singapore in considerably cheap prices
than costly restaurants. Every hawker centre of Singapore has its own speciality of foods to
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offer. These food centres are widespread across the Singapore. Lau Pa Sat, Newton Food
Centre are two popular hawker centres of Singapore. People of different ethnic background
enjoy foods of different culture in hawker centres together. Open air food courts are quite
popular in Singaporean Community. Meals of Hong Kong Soya Chicken Rice and Noodle
and Hill Street Tai Hwa Pork Noodle are two work class hawker centres situated in Singapore
market and recognized by the Michelin Star.
Food Culture of Singapore:
As mentioned earlier, Singapore cuisine reflects the tastes and preferences of different culture
(Black et al. 2017). Chinese, Indian, Arabian, British cuisine influences and to some extent
dominates the food culture of Singapore.
What is Catering:
Catering is a business which dealing with foods and eating preferences of the community
concerned. Caterers provide food services to the remote site of the cities or serves the food
requirements of business or government houses. Individuals or groups selects. There are
different kinds of catering services available in the industry (Hu et al. 2017).
Mobile Catering:
Mobile Caterers deliver foods and services with the help of a vehicle or truck or cart designed
especially for food catering services. Mobile catering vehicles are generally found outside
workplaces, community or function halls, schools, universities etc where there are group of
people searching for meals.
Wedding Catering:
Families or organizations planning weddings are always in search of wedding caterers.
Wedding caterers are specially designed to serve the purpose of wedding (Hu et al. 2017).
They deliver foods and services according to the requirements of their clients. Different event
management organizations are planning to include catering services.
Catering Officers in Cruise or Ships:
Cruise liners, ferries and cargo ships often hire catering officers and offer premium catering
services to their customers. Special trainings are given to play the role of merchant catering
officers.
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Catering services have evolved over time. Modern caterers are focussing on creating
attractive ambiences along with good quality foods and services to their customers
(Lanfranchi & Giannetto, 2017). Offering a pleasant experience to their customers is the
ultimate goal of caterers in these days. Choices of customers change with the passing of time
specially when it comes to catering services. Catering services are the heart and soul of every
event.
Organizations who are planning to enter into the catering services should have knowledge of
event management also. Caterers often need to work with different event management houses
to serve the interest of versatile customers.
Things to be considered while starting a new catering business in Singapore:
Related information about the business environment of Singapore and about different kind of
catering services has been explored to serve the purpose of this assignment. Concerned
business organization should be able to use all these information to set up its catering
business in Singapore (Caiazza et al. 2017). Organization may choose a specific form of
catering services or may work jointly with event management organizations of Singapore.
Some reputed caterers of Singapore are- Select Catering Services, Makan Mate, Rasel
Catering, Orange Clove etc. Organization should explore product portfolios of these catering
houses to understand to nature of catering services in Singapore community.
Products and services:
Concerned organization needs to decide which type of food they are going to offer to the
community people (Cairns & Macdonald, 2016). They may select Chinese or Malay dishes or
dishes of other ethnic groups, but they should be able to deliver good quality foods to the
food lovers of Singapore.
Manpower:
Every organization needs manpower to impart the activities of the organization. Organization
should train their manpower so that they adopt Singaporean cuisine culture. Organization
should consider the positive and negative impact of community with cross cultural elements
in the business. Respect for every culture is mandatory while serving the community people
of Singapore.
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Volume of trade:
Organization should decide the location of the business. Capacity and affordability of the
target groups influence the volume of business (Cairns & Macdonald, 2016). Organization
should explore the preferences of their target groups. Volume of trade also indicates the
quality and quality of services provided by the organization to the community people.
Financial health:
Organization should prepare a cost effective budget plan to run their business. Business
friendly environment of Singapore offers wide range of opportunities for business houses.
Selection of suppliers is the crucial part of cost effective budgeting for catering houses.
Organization should explore different financial opportunities provided Singapore government
and finance based organizations.
Clients:
Clients are the most crucial part of every business. Concerned organization should adopt
customer centricity in the marketing strategies of the organization (Caiazza et al. 2017).
Marketing strategies should be developed by considering the interests of the clients.
Marketing strategies should be able counter the business strategies of the competitors.
Future projects:
Organization should also plan for its future projects. It can start making connections and
networks needed for future projects. Occasions and festivals of Singapore should be explored
by the catering organization in this regard.
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Reference Lists:
Amir, S., Osman, M. M., Bachok, S., Ibrahim, M., & Zen, I. (2017). COMMUNITY-BASED
TOURISM IN MELAKA UNESCO WORLD HERITAGE AREA: A SUCCESS IN FOOD
AND BEVERAGE SECTOR?. PLANNING MALAYSIA JOURNAL, 15(1).
Black, R. E., Makrides, M., & Ong, K. K. (Eds.). (2017). Complementary Feeding: Building
the Foundations for a Healthy Life: 87th Nestlé Nutrition Institute Workshop, Singapore,
May 2016. Karger Medical and Scientific Publishers.
Caiazza, R., Shimizu, K., & Yoshikawa, T. (2017). Cross‐Border M&A: Challenges and
Opportunities in Global Business Environment. Thunderbird International Business
Review, 59(2), 147-151.
Cairns, G., & Macdonald, L. (2016). Stakeholder insights on the planning and development
of an independent benchmark standard for responsible food marketing. Evaluation and
program planning, 56, 109-120.
Haugum, M. H., & Grande, J. (2017). The Role of Marketing in Local Food Network.
Henderson, J. C. (2016). Local and traditional or global and modern? Food and tourism in
Singapore. Journal of Gastronomy and Tourism, 2(1), 55-68.
Hu, J., Zhu, J., & Han, B. (2017). The Study of Relationship Between Diversification
Strategy and Customers Performance in Service Industry—An Example Analysis of High-
End Catering Enterprise in Beijing. In Proceedings of the Fourth International Forum on
Decision Sciences (pp. 605-621). Springer, Singapore.
Jayasuriya, M. P. F., & Guoping, C. (2016). Strategic Evaluation of Key Factors Defining
Tourism Destination Competitiveness: A Comparison Study Between Singapore and Sri
Lanka. INNOVATION AND MANAGEMENT.
Lanfranchi, M., & Giannetto, C. (2017). Economic Analysis of Food Waste in the Catering
Activity: Results of a Survey conducted in South Italy. Calitatea, 18(159), 105.
Lin, L., & Ewing-Chow, M. (2016). The Doing Business Index on Minority Investor
Protection: The Case of Singapore.
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